2cupswhole-wheat elbow pasta, cooked per box instructions gluten-free if desired
3tablespoonsno salt added butter
3tablespoonswhole wheat flouror 1.5 tablespoons cornstarch for gluten-free
2cupsmilkwe use 1%
1/2 teaspoondry mustard
2cupsreduced-sodium cheddar cheese
⭐️ Make the roux. In a large skillet melt butter over medium-high heat. Whisk in the flour.
⭐️ Whisk in milk. Slowly add the milk a little at a time, bringing the mixture back to a boil before adding more milk.
⭐️ Add the seasonings and cheese. Add the dry mustard and pepper. Stir in the shredded cheese and the Boursin cheese, blending until completely melted.
⭐️ Add the pasta. Add the cooked pasta and gently stir until coated in the cheese sauce. Serve as is, or divide into individual serving bowls and top with a little more shredded cheese. Broil until cheese is melted, about 2-3 minutes. Carefully serve once bowls have cooled a bit.