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 RecipeIngredients
- 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
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a saucepan, heat 1/2 cup butter until melted.
- 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.
- Add macaroni to the sauce and stir until completely combined.
- Serve topped with extra parmesan cheese and a sprinkle of pepper.
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