Directions:
- Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
- Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
- Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.48 Kcal (844 kJ) | ||
| Calories from fat | 123.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 21% | |
|---|---|---|---|
| Cholesterol | 40.33mg | 13% | |
| Sodium | 1473.17mg | 61% | |
| Potassium | 58.09mg | 1% | |
| Total Carbs | 9.94g | 3% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.4mg | 2% | |
| Calcium | 244.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 142.27 Kcal (596 kJ) | ||
| Calories from fat | 87.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 21% | |
|---|---|---|---|
| Cholesterol | 28.48mg | 13% | |
| Sodium | 1040.24mg | 61% | |
| Potassium | 41.02mg | 1% | |
| Total Carbs | 7.02g | 3% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 6.67g | 19% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 0.3mg | 2% | |
| Calcium | 172.6mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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