Ingredients
12 ounces uncooked penne pasta3 tablespoons butter3 tablespoons all-purpose flour3 cups whole milk1 pound white cheddar cheese, shredded1/2 teaspoon salt1/2 teaspoon ground mustard1/4 teaspoon white pepper1 cup chopped seeded tomatoesFresh basil leaves, thinly sliced
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat to medium. Stir in cheese, salt, mustard and pepper. Cook and stir until cheese is melted, 1-2 minutes. Drain pasta; stir into cheese sauce. Cook and stir 3 minutes or until heated through. Stir in tomatoes just until combined. Garnish with fresh basil.
