Ingredients
3 cups dry elbow pasta
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups heavy cream
2 1/2 cups finely shredded Colby cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of water to a boil and cook elbow pasta according to package directions.
Strain pasta and toss with olive oil to prevent sticking; set aside.
Preheat your oven to 350ºF.
In a large saucepan, melt butter over medium-high heat.
Whisk in flour until smooth and lump-free.
Slowly whisk in the chicken broth, then the heavy cream, stirring constantly until combined.
Remove the pan from the heat.
Stir in the shredded Colby cheese, salt, and pepper until the cheese is completely melted and the sauce is smooth.
Combine the cooked pasta with the cheese sauce.
Transfer to a baking dish and bake at 350ºF until bubbly and golden.
Notes
For best results, grate your Colby cheese from a block rather than using pre-shredded cheese to ensure the smoothest melt.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of milk to restore creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Bake
- Cuisine: American