I like to think of this Stovetop White Cheddar Mac n Cheese as the adult version of the Kraft counterpart. It’s creamy. Cheesy. And has a sharp bite thanks to the Vermont white cheddar. Well worth the calories!
This recipe is certainly rich, but it also attempts to reduce the fat content and calories in typical homemade mac n cheese recipes by using lower-fat plant-based butter, 2% milk, and a few ounces less of cheese. All the while achieving the same luscious cheese sauce without such a heaping side of guilt. 😉
Jump to RecipeKey Ingredients:
Shell Pasta: Shell pasta is the superior pasta for this decadent white cheddar mac n cheese. Why? Because the shells, with their mini cup shape, serve as the perfect vessel to transport delicious cheese sauce to your mouth.
Vermont White Cheddar: Vermont sharp white cheddar is hands down the BEST white cheddar for this recipe. It’s sharp and tangy, so it gives this recipe a unique punch. It also gives the white cheddar cheese sauce the perfect smooth and creamy texture that is indulgent without feeling incredibly heavy.
2% Milk: I prefer to use 2% milk over whole milk or heavy whipping cream mixtures to help reduce the fat content in this mac n cheese. Let’s not kid ourselves this is an INDULGENT recipe and is not very healthy. But we can still achieve a great cheese sauce using 2% milk and flour as a thickening agent, instead of heavier, fattier milks and creams that other recipes may call for. We can have a delicious mac n cheese with a decent cut in calories. 🙂
Plant-Based Butter: This is obviously not a plant-based or vegan dish, what with all the cheese and milk. BUT I still use plant-based/vegan butter in this recipe because it is another opportunity to achieve a similar buttery taste without as much fat, namely saturated fat. Why not cut out unnecessary extra fat where we can in this recipe?? You KNOW that cheese is more than going to make up for it!
Cracked Black Pepper: Cracked black pepper is the perfect topper for this white cheddar mac n cheese. The earthy, subtle heat from the pepper contrasts perfectly with the tang of the white cheddar. I never have mac n cheese without a hefty shake of black pepper.
Step 1: Cook Pasta
First, bring a large saucepot of water to a boil. Add the small shell pasta and cook until al dente, about 7 to 8 minutes. Drain and set aside.
Step 2: Make the Cheese Sauce
In the same pot that you used to cook the pasta, melt the butter over medium-high heat. Stir in the flour. Small clumps will form.
Whisk in the milk, onion powder, garlic powder, black pepper and pinch of salt. Bring the milk mixture to a boil over medium-high heat and reduce to medium heat to simmer. Cook until thickened, about 6 to 8 minutes.
Remove the milk mixture from heat. Stir in the cheddar cheese, mixing well to ensure the cheese melts and is well incorporated in the milk mixture.
Step 3: Coat Pasta and Serve
Fold the pasta into the cheese sauce. Mix well, until the shells are well coated with sauce. This is my favorite part. I love checking that my shells are brimming with lovely cheese sauce. Yum!
Looking for more dinner recipes? How about giving these a try?!
- Maple Balsamic Butternut Squash Pasta
- Creamy Pesto Pasta Primavera
- Healthier Swedish Turkey Meatballs
- One Pot Mushroom and Chickpea Pasta
Stovetop White Cheddar Mac N Cheese
Ingredients
- 16 oz small shell pasta
- 3 Tbsp low-fat butter Note 1
- ½ c all-purpose flour
- 3 c 2% milk
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cracked black pepper
- salt, to taste
- 8 oz sharp white cheddar cheese
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- In the same pasta pot, melt the butter over medium-high heat. Stir in the flour. Whisk in the milk, onion powder, garlic powder, black pepper and pinch of salt. Bring the milk mixture to a boil over medium-high heat and reduce to medium heat. Cook until thickened, about 6 to 8 minutes.
- Remove from heat. Stir in the cheese until incorporated. Add salt, to taste (if needed). Add the shells and stir until the pasta is well coated. Serve.
Notes
- I prefer to use vegan or plant-based butters when cooking, rather than classic butter. Vegan/plant-based butters are lower in fat (total and saturated). I’ll take a cut in fat where I can get it when it comes to rich mac n cheese.Â
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