serves 4
difficulty moderate
equipment
  • pot
  • saucepan
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
1/2 lb   1/2 lb small sturdy pasta (such as macaroni (Rotini or the like) I used Rotelli)  
  1. prepare pasta according to package directions - a little on the al dente side.
  2 tbsp 2 tbsp unsalted butter  
  1. while it’s boiling, melt the butter in a medium saucepan over medium heat. sprinkle the flour over the butter, and stir and cook until it’s well blended (this is your roux).
  2. cook the butter and flour, still stirring, about a minute or so, to make sure the flour is thoroughly cooked and there’s no raw flour taste.
  2 tbsp 2 tbsp flour  
  3/4 cup 3/4 cup milk  
  1. combine the milk, cream and chicken broth in a liquid measuring cup, and slowly pour into the flour mixture, stirring all the while to combine it thoroughly. continue stirring mixture until it is smooth and well blended.
  2. stir until bubbles start to appear, this is when it will start to thicken, and it can take anywhere from 5 to 15 minutes until the sauce has thickened to the right consistency (think elmer’s glue, but a little looser - if you drag a finger across the back of a spoon dipped in the sauce, and the line stays crisp and clear - it should be ready).
  1/2 cup 1/2 cup heavy cream  
  2/3 cup 2/3 cup chicken broth  
  1 tbsp 1 tbsp honey mustard  
  1. stir in the black pepper, kosher salt, sriracha, and honey mustard.
  2. remove from heat and stir in the shredded cheese. keep stirring until the cheese is thoroughly melted, and you have a creamy sauce. taste and season the sauce more if it needs it.
  3. drain the pasta and put back into the pot you cooked it in. pour the sauce over the pasta and stir together until the pasta is thoroughly coated.
  4. cover with the lid of the saucepan and allow it to sit for a few minutes to absorb the sauce. serve in bowls topped with some chopped parsley or chives, a little more black pepper and pass the sriracha for those who want more.
  1/4 cup 1/4 cup sriracha sauce (more or less (depending on how spicy you like it))  
    a large pinch of kosher salt  
    freshly ground black pepper  
  4 cup 4 cup really good mild (medium, or sharp shredded cheddar cheese (or a combination of your favorite cheeses))