Creamy and sharp, this mac and cheese is always perfect. Whisked butter, flour, and milk turn into a light béchamel with added cheddar, resulting in a rich and salty sauce. I've made this many times and every time it comes out special. You can make this with regular white rigatoni-or any pasta for that matter however, I prefer to use brown rice pasta when I can. The key to cooking the brown rice pasta correctly is not to over stir the pasta- keeping it from becoming mushy- and rinsing it very well once it is finished boiling.
16 oz bag Trader Joe's brown rice pasta
1 tablespoon kosher salt
3 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cup whole milk
1 1/2 cups shredded cheddar cheese
1. Prepare pasta according to package- add kosher salt to the water. Do not over stir pasta and rinse well with cold water to avoid it becoming too soft. 2. In a small sauce pan heat the butter until it melts, whisk in the flour until a paste forms. In a large glass microwave milk until it is hot. slowly whisk milk into butter and flour until combined. Continue to actively whisk in the cheddar cheese until melted and a light sauce forms. Add a pinch of salt for flavor. Toss béchamel over pasta before ready to serve.