INGREDIENTS
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1 pound medium pasta shells
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2 tablespoons unrefined coconut oil
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2 tablespoons all-purpose flour
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2 cups unsweetened almond milk or whole milk
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1/2 teaspoon freshly ground white pepper
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1/4 teaspoon ground mustard
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One 8-ounce block cream cheese, at room temperature
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8 ounces sharp white Cheddar, shredded
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8 ounces white American cheese, shredded if from a block, otherwise diced
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2 tablespoons white wine, optional
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Kosher salt