Description
This Creamiest White Cheddar Mac and Cheese features velvety cheese sauce and perfectly cooked pasta, making it an ideal quick dinner that’s both satisfying and simple to prepare.
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 based on package instructions, then strain and set aside.
- In a separate large pot or Dutch oven, melt the butter over medium/high heat to prepare a roux.
- Whisk in the flour until the mixture resembles a crumble.
- Gradually add the milk while whisking constantly, then continue whisking until the roux thickens, about 4-6 minutes.
- Once thick, remove from heat and stir in the cheddar cheese until melted and smooth.
- Mix in the granulated garlic, salt, and pepper to the cheese sauce, then add the cooked pasta shells.
- Stir until the pasta is evenly coated with the cheese sauce and serve immediately.
Notes
For added flavor, feel free to include cooked bacon or vegetables in the dish.
Make sure to whisk the roux constantly to avoid lumps while it’s cooking.
Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg