• Bring a large pot of water to a boil, add 2 tablespoons salt.
• To the pot add 1 pound of pasta and cook according to the package directions until al dente. Reserve 1/2 cup pasta water.
• Melt 3 tablespoon unsalted butter in a separate large pot over medium heat and immediately sprinkle in 3 tablespoons flour. Whisk vigorously for 3 minutes or until the butter and flour make a paste.
• Add 3 cups whole milk, bring to a boil, reduce to a simmer and whisk 3-4 minutes or until the mixture thickens. Season to taste with a big pinch of salt and pepper.
• Add 3 cups freshly grated cheddar cheese and whisk until melted. Stir in the pasta and optionally add 1 cup of spring vegetable if using and coat the pasta throughly. The vegetables will warm during this process. If sauce is too thick add a little pasta water to loosen.

OPTIONAL EXTRAS

• Add a 1 package (4 oz.) of crispy diced pancetta and 1 cup fresh or frozen peas, cauliflower florets, sautéed leeks or chopped asparagus.

SERVING SUGGESTIONS

• Serve with a rotisserie chicken and a salad kit.