Made with aged white Cheddar cheese and seasoned with shallots, thyme and Dijon mustard.
In a large saucepan over medium heat, melt butter, add shallots and thyme and sauté until shallots are translucent, about 3 minutes, stirring often.
Stir in flour and cook 2 minutes more, stirring constantly.
Whisk in cream and milk and continue cooking until sauce is thick enough to coat the back of a spoon.
Stir in mustard and Cheddar until combined. Cook sauce for 5 minutes, stirring constantly until cheese is completely melted. Season to taste with salt and pepper.
Fold pasta into sauce until combined. Spoon into 4 warmed bowls, garnish with chives and serve immediately.