1 pound of penne (or shape of your choice), cooked al dente, drained
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
1/2 Tablespoon Kinder’s Master Salt Seasoning
1 1/2 cups milk (whole milk works best)
1 1/2 cups shredded jack and cheddar cheese blend
Cook pasta according to directions on packaging, drain and set aside.
In a medium sauce pan on low heat, melt 2 Tbsp. unsalted butter.
Whisk in 2 Tbsp. all purpose flour to create a roux. Whisking frequently, cook for 2-3 minutes.
Slowly add 1.5 cups of milk while whisking constantly. (If you add in the milk all at once, the roux will remain lumpy, you want to create a smooth mixture with no lumps).
Add 1/2 Tbsp. Kinder’s Master Salt Seasoning
Increase heat to medium low and cook for 2 minutes.
Add in 1 1/2 cups shredded cheese blend and continue to cook, while stirring constantly for another 2-5 minutes. Until the texture is smooth and creamy.
Add the sauce to the pasta and mix to combine.
Sprinkle the pasta with additional Kinder’s Master Salt Seasoning as desired.