What you need:

• 6 tablespoons unsalted butter
• 6 tablespoons all purpose flour
• 5 1/2 cups warm milk
• 1 tablespoon whole grain mustard
• 1/2 cup Mod Squad Martha Chive Jive Vinaigrette
• 8 ounces gruyere cheese, grated
• 8 ounces fontina cheese, grated
• 1 pound Cavatelli pasta, cooked
• 1/4 cup minced chives, divided
• 1 large soft pretzel, torn into large pieces
• 1/2 cup panko bread crumbs
• Extra virgin olive oil

What to do: 

• Preheat the oven to 400 degrees.
• Heat a wide, heavy pan over medium heat.  Add the butter and let melt.
• Whisk in the flour. Cook, whisking frequently, until the flour begins to smell nutty, making a blonde roux.
• Add the warm milk in a steady stream, whisking constantly.
• Cook until the bechamel has thickened and will coat the back of a spoon.
• Whisk in the mustard, Vinaigrette and half the cheese, making a cheese sauce. Season to taste with salt and pepper.
• Add the cooked pasta and half the chives to the hot cheese sauce and combine. Pour the mixture in a large baking dish.
• Place the bread crumbs and pretzel in a bowl and drizzle with olive oil. Toss together and season with salt and pepper.
• Top the pasta mixture with the bread crumbs and bake until browned on top and bubbly in the middle. Sprinkle with the rest of the chives to serve.

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Serves 8-10 people //Photography by Plateful Solutions