Shells and White Cheddar

This homemade Shells and White Cheddar is the ultimate dreamboat of stovetop mac and cheese: smooth, velvety, cheesy, creamy, all stirred together with pasta.

Course Dinner

Cuisine American

Keyword shells and white cheddar

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 857kcal

Author Katie - Lauren's Latest

Ingredients

1 1/2 lbs shell pasta
3 tablespoons butter
3 tablespoons flour
2 3/4 cups milk I used 1%, but anything is fine
1/2 lb Beechers Flagship cheese grated
1/2 lb sharp white cheddar grated
healthy pinch nutmeg just under 1/8 tsp
salt & lots of pepper to taste

US Customary - Metric

Instructions

Bring large pot of water to boil and cook pasta until al dente. Set aside.
Place hot pot back on the heat and melt butter. Sprinkle in flour and whisk to smooth out any lumps. Cook 1 minute over medium heat. Pour in milk and whisk again. Cook 5-6 minutes until sauce starts to thicken slightly. Try not to boil the milk**! This will cause it to curdle, making your sauce grainy.
Sprinkle in grated cheeses 1 handful at a time, whisking in to melt before adding in remaining cheese. Add in nutmeg, salt and pepper. Taste and adjust seasonings. Pour in pasta and stir to coat. Serve immediately.
** if your sauce curdles and has that grainy consistency, use an immersion blender to creamify it! It totally has worked for me in the past and makes all the difference!

Nutrition