INGREDIENTS

Pasta

• 3½ cups uncooked pipette pasta (such as Barilla Pipetti) or medium pasta shells

Roux Base

• ¼ cup butter, cubed

• ¼ cup all‑purpose flour

• 2½ cups 2% milk

• ¼ tsp pepper

Cheeses

• 2 cups shredded white cheddar cheese

• 4 slices white American cheese, chopped

• ¼ cup grated Parmesan cheese

Optional

• Bread bowls for serving

DIRECTIONS

1. Cook the Pasta

Cook the pipette pasta (or medium shells) according to package directions. Drain and set aside.

2. Make the Roux

In a large saucepan, melt the butter over low heat. Whisk in the flour until smooth and lightly bubbly.

3. Build the Sauce

Slowly whisk in the milk and pepper. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.

4. Add the Cheeses

Stir in the white cheddar, white American, and Parmesan until fully melted and creamy.

5. Combine

Add the cooked pasta to the cheese sauce and stir to coat.

6. Serve

Spoon into bread bowls if desired for a cozy, café‑style presentation.