White Cheddar Shells and Cheese

When I was in college, Lauren and I went on a service trip to Mexico over Christmas break. It was a great experience – and we still reminisce about it all the time. I remember it started to snow and we ran into one of the homes we were working next to and the sweet woman had made us the most delicious white cheddar mac and cheese I’ve ever eaten. I still dream about it to this day. I decided to redo our baked mac and cheese with a white cheddar twist, and it was a success. Now I just need some sopapillas on the side… 😉

Serves: 6-8

White Cheddar Shells and Cheese

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 lb small shells (or orrechiette pasta)
  • 1/2 cup butter, divided
  • 6 tablespoons flour
  • 4 1/2 cups milk
  • 2 1/2 cups shredded white cheddar cheese
  • 1 1/2 cups shredded parmesan cheese
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • pinch of pepper


  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a saucepan, heat 1/2 cup butter until melted.
  3. Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
  4. Add macaroni to the sauce and stir until completely combined.
  5. Serve topped with extra parmesan cheese and a sprinkle of pepper.



251 cal


15 g


11 g


17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




Print Friendly, PDF & Email

Comment on this Recipe

3 Responses to “White Cheddar Shells and Cheese”

Leave a Comment