Ingredients: - 1 pound pasta, any shape - 1 1/2 cups whole or 2% milk - 2 tablespoons all-purpose flour - 2 to 3 cups shredded cheese such as cheddar, Monterey Jack, or Colby - CHEDDAR SALTOPIA Infused Sea Salt to taste - cooked & crumpled bacon as a topping (optional)
Directions: Boil the pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of CHEDDAR infused sea salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
While the pasta is cooking, prepare the cheese sauce. Begin by warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes. Turn the heat to low and begin mixing handfuls of cheese into the milk, a little at a time, while stirring. Stir in CHEDDAR infused sea salt to taste. Stir until all the cheese has melted and the sauce is creamy. In a large serving bowl, combine the finished pasta and cheese sauce. Stir to coat the pasta evenly and enjoy!