Your roux should have the colour and consistency of light sand.Ĭombine all grated cheese in a bowl, mix and set aside.Īdd mustard powder to roux and stir. Melt 4 tbsp butter in your large heavy-bottomed pot over moderately low heat, then whisk in flour and cook roux, whisking constantly. Run pasta under cold water to cool and halt the cooking process. Reserve 1 cup of pasta water and set aside. Once the pasta has reached doneness (soft on the outside, raw/hard on the inside) drain and set aside. You want your pasta to be undercooked, as it will continue cooking in the cheese sauce when you bake it in the oven later. Cook the short pasta 2 –3 minutes less than what is indicated on the package. Fill large, heavy-bottomed pot with well-salted water and bring to a boil.
