Easy Cheesy White Cheddar Mac
This easy stovetop mac and cheese is super creamy with white cheddar, parmesan cheese, and shell pasta!
Servings: 8 servings
Ingredients
- 1 pound Shell pasta
- 1/2 cup (1 stick) butter I use Tillamook creamy sea salted
- 1/2 cup flour
- 6 cups medium white cheddar cheese I love Tillamook.
- 2 cups grated parmesan cheese (the green can)
- 4 cups 2% milk If you are using whole reduce the cheddar cheese to 4 cups as it will be too thick.
- 1 1/2 tsp white pepper
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp white truffle oil optional
Instructions
- Cook the pasta in salted water. Drain and set aside.
- Melt the butter in a large pot or Dutch oven over medium-low heat. Do not let it burn. Once the butter is melted add the flour and whisk. Whisk constantly until it has thickened and turned a pale yellow.
- Keep whisking while gradulally adding the milk. Once the milk is all in the pan, turn the heat up to med-high. Whisk constantly for 2-3 minutes. Now turn the heat down to medium and keep whisking until it has thickened up a bit.
- After it has thickned up add the cheese. Cheddar and parmesan. Swith to a spoon to stir.
- Add the truffle oil, salt, pepper, and garlic powder. Mix well.
- Now goes the pasta. Stir until well combined. Taste and adjust the seasoning. I like to add a bit more pepper.
- Plate and serve. You can garnish with fresh herbs, paprika or leave as is.
- ENJOY!
