White Cheddar Mac and Cheese
Ingredients
2 cups whole milk
3 cups shredded white cheddar cheese
2 cups medium pasta shells (measured uncooked)
4 tablespoons salted butter
¼ cup all-purpose flour
1 teaspoon garlic powder (optional)
½ teaspoon salt
¼ teaspoon pepper
Fresh black pepper (for garnish, optional)
Instructions
Cook the Pasta
Bring a pot of salted water to a boil.
Cook the pasta shells according to package instructions until al dente.
Drain and set aside.
Make the Roux
Return the empty pot to the stove over low heat.
Add the butter and let it melt slowly.
Whisk in the flour, garlic powder (if using), salt, and pepper.
Continue whisking for 1-2 minutes until the mixture is bubbly and smooth.
Prepare the Cheese Sauce
Increase the heat to medium and slowly whisk in the milk.
Whisk continuously for 3-5 minutes until the sauce thickens and begins to bubble.
Add the Cheese
Remove from heat and stir in the shredded white cheddar cheese.
Mix until the cheese is fully melted and the sauce is creamy.
Combine with Pasta
Add the drained pasta shells to the pot and stir until each piece is evenly coated in the cheese sauce.
Serve and Enjoy
Serve warm with a sprinkle of freshly cracked black pepper for added flavor.
Tips & Variations
For extra creaminess, add an additional ½ cup of milk or a splash of heavy cream.
Want a crispy topping? Transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden.
Try different cheeses: Mix in gouda, gruyère, or parmesan for a unique flavor.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: ~450 per serving | Servings: 4
White Cheddar Mac and Cheese
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