Kraft's and Food Network's recipes are both good white sauce pasta recipes. Kraft's white sauce is served over hot pasta, while Food Network's white sauce is baked with pasta.
To make Kraft's white sauce pasta, melt 1/4 cup of butter in a saucepan and remove it from the heat. Add 1/4 cup of flour, and whisk the mixture until blended. Return the pan to heat and cook until the sauce thickens and bubbles. Add in 4 slices of Swiss cheese, 1/8 teaspoon of hot sauce, 1 teaspoon of minced garlic and 1/3 cup of diced tomato. Stir until bubbly, and serve over hot pasta, topped with pepper and Parmesan.
To make Food Network's white sauce pasta, melt 4 ounces of butter, and add in 1/2 cup and 2 tablespoons of flour. Whisk for 2 minutes, and add 1 quart of whole milk, whisking until the sauce is smooth. Simmer the sauce until thickened, remove from the heat and add in a pinch of nutmeg, 1/2 cup of Fontina cheese and 1/2 pound of thinly sliced and julienned prosciutto. Season with salt and white pepper and set aside.
To make the pasta, boil 6 quarts of salted water and add 1 pound of rigatoni pasta. Cook the pasta for 5 minutes, drain and mix with the white sauce. Pour the mixture into a greased baking dish, sprinkle it with 1/2 cup of Fontina cheese and dot with 3 tablespoons of diced butter. Bake the pasta for 25 minutes at 425 F and serve.