1 ½ cups gouda, cubed
1 ½ cups parmesan, shredded
1 ½ cups brie, cubed
1 ½ cups pepper Jack, shredded
1 ½ cups gruyere, cubed
1 ½ cups cheddar, shredded
1 ½ cups goat cheese (your choice)
½ box shells
1 box penne
½ gallon of milk
½ cup plus 2 tablespoons cornstarch
½ cup butter
Cook and drain your pasta as preferred.
Add ½ cup of softened butter, and the herbs, stir, and set aside, keep warm.
Add ½ of a gallon of milk to a large pot and bring to a low simmer.
Scoop out 1 cup of warm milk and whisk in ½ cup plus 2 tablespoons of cornstarch.
Add this back to your simmering milk.
Stir in your spices.
Now start adding cheeses - one at a time, allowing them to melt into the milk mixture, before adding the next one.
Add in ½ jar or (4oz.) of Wood’s Smoke Maple Habanero Mustard.
Taste the cheese sauce and adjust now as needed.
Pour the cheese sauce over your pasta, stir into pasta, add to your serving bowl, add any toppings of your choice, bacon, more herbs, etc