In a large stockpot, cook pasta according to package directions and drain well.
Melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour and cook for 2 minutes whisking constantly.
Whisk in the milk one cup at a time, whisking out lumps completely.
Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
Remove pan from the heat and stir in the cheeses by the handful, allowing all of the cheese to melt into the sauce before adding more.
Stir in the mustard, salt, and hot sauce.
Stir in the pasta and cook 1-2 minutes more, until heated thoroughly..
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|Serving Size: 1 Recipe (981g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 855 (37%)|
|Amt Per Serving||% DV|
|Total Fat 95g||127 %|
|Saturated Fat 54.5g||272 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 567.5mg||175 %|
|Sodium 1093.1mg||38 %|
|Potassium 1142.3mg||30 %|
|Total Carbohydrate 291.9g||86 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 291.4g|
|Protein 80g||114 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2340
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