Description
This creamy white cheddar mac and cheese is a must-try. Quick and easy, it’s the ultimate comfort food featuring white cheddar and tender pasta shells, perfect for any dinner occasion.
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
Instructions
- Bring a large pot of water to a boil, and add the uncooked shells and kosher salt. Stir well.
- Cook the pasta until al dente according to the package instructions. Strain and set aside.
- In a separate pot, melt the butter over medium/high heat to prepare a roux.
- Once melted, add the flour and whisk until a crumble forms.
- Gradually add the milk while whisking constantly. Continue whisking until thickened, about 4-6 minutes.
- Remove from heat and stir in the cheddar cheese until melted.
- Mix in the granulated garlic, salt, and pepper with the cheese sauce.
- Combine the cooked pasta shells with the cheese sauce until evenly coated. Serve immediately!
Notes
For a spicier kick, add a pinch of cayenne pepper.
You can substitute sharp cheddar for a stronger flavor.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg