- 1 pound uncooked pasta shells
- 4 cups milk
- 8 Tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups shredded cheddar cheese
- 1 cup shredded Parmesan cheese
- Boil pasta in a large pot of water and cook just until al dente, about 10 minutes. Drain the pasta, then set it aside.
- In a medium saucepan over medium heat, warm the milk until it is simmering, then set it aside.
- In a large pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color, about 3 minutes.
- Remove the pot from the heat, and then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. The mixture will become very thick, and then thin out gradually until it is smooth.
- Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly, until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper, and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
I made a non-traditional mac and cheese by making it white instead of yellow. I did this by using entirely Parmesan cheese, instead of combining with cheddar cheese. I also added peas, mushroom, and sausage for extra flavor after stirring in the pasta. I absolutely love this dish. It’s got a nice gooey, creamy texture, it is simple to make, and it tastes amazing!