Courtesy of Julie Moreno, Jewel’s Bakery & Café
You can sub out the cheeses and use different ones as long as you keep the amounts the same. Have fun trying new combinations.
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Ingredients
- 1 Cup Gruyere
- 1/2 Cup Mozzarella
- 1/2 Cup White Cheddar
- 2 Cups Milk
- 1/4 Cup Butter
- 3 Tbsp Jewel's Gluten-Free All Purpose Flour
- To Taste Salt and Pepper
- 1 Pound Pasta Cooked per Instructions
Ingredients
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Instructions
- Melt butter in a sauce pan on medium low. Mix in the flour, whisk till smooth, slowly add milk and cheeses while whisking. Make sure the temp is low enough not to boil; you just want it to slowly melt into gooey awesomeness.
- Add salt & pepper.
- Gently stir into noodles.
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