Ingredients

• 1 (16 ounce) package small shell pasta
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2 1/2 cups 2% low-fat milk (I used 1% milk)
• 6 slices American cheese, chopped (I used Land O Lakes white, presliced from the deli)
• 1 cup extra-sharp white cheddar cheese, shredded (I used an 8 oz block of Cabot Vermont extra sharp and cut into small pieces for better melting)
• 1 tablespoon Dijon mustard (I used a store brand-start with half the amount and taste as you go)
• 1 teaspoon kosher salt
• 1/4 teaspoon hot sauce (optional-I do not recommend using it. If you add too much then all you taste is the hot sauce)
• paprika (optional-I use smoked paprika)