Mac and Cheese (Print Version)
# Ingredients:
01 -
2 cups whole milk.
02 -
3 cups shredded white cheddar cheese.
03 -
2 cups medium pasta shells (measured uncooked).
04 -
4 tablespoons (1/2 stick) salted butter.
05 -
1/4 cup all-purpose flour.
06 -
1 teaspoon garlic powder (optional).
07 -
1/2 teaspoon salt.
08 -
1/4 teaspoon pepper.
09 -
Fresh black pepper (for garnish, optional).
# Instructions:
01 -
In a medium/large pot, cook pasta shells according to package instructions. Drain and set aside.
02 -
Place the empty pot back on the stove and melt the butter on low heat.
03 -
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).
04 -
Turn the heat to medium and whisk in the milk.
05 -
Whisk continuously for 3-5 minutes on medium-high heat until the mixture bubbles and the sauce thickens.
06 -
Turn off the heat and add in the shredded white cheddar cheese, stirring until melted through.
07 -
Place the drained pasta shells back into the pot and mix thoroughly with the cheese sauce.
08 -
Serve warm topped with freshly cracked pepper (optional).