Description
This Creamiest White Cheddar Mac and Cheese features a rich and creamy cheese sauce made with shredded white cheddar, perfectly cooked pasta shells, and just the right seasonings. It’s a quick, satisfying meal that brings comfort to any dinner table.
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. Add the uncooked shells and kosher salt to the water, then stir.
- Cook the pasta until al dente according to package instructions.
- Strain the noodles and set them aside.
- Prepare a roux by melting the butter in a large pot or Dutch oven over medium/high heat.
- Add the flour to the melted butter and whisk until they form a crumble.
- Slowly add the milk to the pot, whisking constantly. Continue whisking the roux over medium/high heat until it thickens, about 4-6 minutes.
- Once thickened, remove the pot from heat and add the cheddar cheese, whisking until it melts.
- Add granulated garlic, salt, and pepper to the cheese sauce and stir to combine.
- Mix the cooked pasta shells into the cheese sauce until evenly coated. Serve immediately!
Notes
For a richer flavor, use a combination of white cheddar and sharp cheddar cheese.
You can add cooked vegetables like broccoli or spinach for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg