Description

Enjoy an irresistible bowl of The Creamiest White Cheddar Mac and Cheese, featuring tender pasta shells coated in a rich, homemade cheese sauce. This dish blends perfectly toasted white cheddar and simple ingredients for a quick, comforting meal that’s perfect any night of the week.

Ingredients

Scale

1 lb. small or medium pasta shells
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1/3 cup all-purpose flour
3 cups 2% milk
3 cups shredded white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon granulated garlic, or garlic powder

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Instructions

Bring a large pot of water to a boil.
Add the uncooked shells and kosher salt to the water and stir.
Cook the pasta until al dente according to package instructions.
Strain the noodles and set aside.
While the pasta cooks, prepare a roux by melting the butter in a large pot or Dutch oven over medium/high heat.
Add the flour and whisk until it forms a crumble with the butter.
Slowly add the milk, whisking constantly, until the roux thickens, about 4-6 minutes.
Remove the pot from heat and add the cheddar cheese, whisking until melted.
Stir in the granulated garlic, salt, and pepper to the cheese sauce.
Add the cooked pasta shells to the cheese sauce and mix until evenly covered.

Notes

For extra flavor, consider adding a pinch of cayenne pepper to the cheese sauce.
Make it creamy by using whole milk instead of 2% milk.
Can substitute white cheddar with a mix of different cheeses for varied flavors.

Nutrition

Serving Size: 1 cup
Calories: 540
Sugar: 6g
Sodium: 900mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 21g
Cholesterol: 70mg