INGREDIENTS

• 8 ounces cavatelli pasta or similar
• 2 tablespoons salt
• 2 tablespoons butter
• 2 tablespoons flour
• 1¼ cups whole milk
• ¼ cup shredded aged Vermont white cheddar cheese
• 1 tablespoon shredded Parmesan cheese
• ¼ teaspoons pink peppercorns, toasted and ground
• ½ teaspoons black peppercorns, toasted and ground
• ¼ teaspoons green peppercorns, ground
• 1 tablespoons shredded Parmesan cheese
• Minced chives, for garnish

INSTRUCTIONS

1. Bring 2-3 quarts of water to a boil in a pot.
2. Add 2 tablespoons of salt to the water.
3. Add pasta.
4. Cook 8 minutes or until al dente. Strain.
5. Return pasta to pot.
6. In a heavy-bottomed saucepan over low heat, melt butter and then whisk in flour into the melted butter.
7. Continue to whisk for 2 minutes.
8. Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
9. Add white cheddar, stirring to melt the cheese into the milk.
10. Stir in peppercorns.
11. Add pasta to the pot and stir in the Parmesan.
12. Season to taste with salt and black pepper.
13. Divide into two bowls.
14. Garnished with chives and serve.