> 1/2 (8 oz) pkg Ronzoni® large elbow
> 3 tbsp butter
> 3 cloves garlic, minced
> 3 tbsp all-purpose flour
> 2 cups buttermilk
> 1 1/2 cups sharp Cheddar cheese, shredded
> 1/2 cup Parmesan cheese, grated
> 1/2 tsp salt
> 1/2 tsp pepper
> 1/2 tsp mustard powder
> 2 tbsp fresh chives, finely chopped
Cook pasta according to package directions; drain reserving 1/2 cup pasta water.
Meanwhile, melt butter in large skillet over medium heat. Cook garlic for 1 to 2 minutes or until softened. Sprinkle with flour. Cook for 2 to 3 minutes or until smooth.
Slowly whisk in buttermilk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Reduce heat to low. Stir in Cheddar, Parmesan, mustard powder, salt and pepper until melted.
Toss in pasta, reserved pasta water and chives until well coated.
Recipe provided by Ronzoni Pasta
If desired, bake in preheated 400˚F oven for 15 to 20 minutes or until golden brown and bubbling.