Enjoy every creamy bite of this simple White Cheddar Mac and Cheese. The best part is that it's ready in under a half hour and made with simple ingredients!
In a medium/large pot, cook pasta shells according to package instructions. Drain and set aside.
Place the empty pot back on the stove and melt the butter on low heat.
Whisk in the flour, garlic powder, salt, and pepper. Cook on low heat until smooth and bubbly, about 1-2 minutes (continuing to whisk so you don't get lumps).
Turn the heat to medium and whisk in the milk
Whisk continuously for 3-5 minutes on medium-high heat until the mixture bubbles and the sauce thickens.
Turn off the heat and add in the shredded white cheddar cheese and stir until melted through.
Place the drained pasta shells back into the pot and mix thoroughly with the cheese sauce.
Serve warm topped with freshly cracked pepper (optional)
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can store this in an airtight container and keep it in the fridge for up to 3-5 days. Reheat on the stovetop (you may need to add a splash of milk).
You can freeze this for up to 1-2 months. Let thaw and then reheat when ready.