Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.
Recipe courtesy of Damaris Phillips