Categories: Pasta
Ingredients
- 1 lb. elbow pasta
- 8 oz. American cheese slices, torn into pieces or crumbled
- 3/4 cup grated Pecorino Romano
- 1 cup milk
- 2 tbsp unsalted butter
- 1/4 tsp paprika
- Pinch of dry mustard
- Sea salt
Directions
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Bring a large pot of water to a boil. Cook the pasta al dente, as directed.
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Meanwhile, combine the cheeses, milk, butter, paprika and mustard in a large pot over medium-low heat. Cook, stirring occasionally, until the cheese and butter are completely melted, 5 to 7 minutes.
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Drain the pasta. Add it to the pot with the cheese sauce and season with salt. Stir to coat the pasta, then cook for 2 minutes more. Serve hot.