Stovetop White Cheddar Mac and Cheese
This rich and tangy white cheddar mac and cheese is the slightly sophisticated adult version of a childhood favorite. It's creamy, cheesy, and has a sharp bite thanks to the Vermont white cheddar.
Servings: 6
Ingredients
- 16 oz small shell pasta
- 3 Tbsp reduced-fat butter (we use Country Crock olive oil plant butter or Land O Lakes olive oil butter)
- ½ c all-purpose flour
- 3 c 2% milk or other milk
- 1 tsp onion powder
- 1 tsp garlic powder
- ½-1 tsp sea salt, adjust to taste
- ½ tsp cracked black pepper
- 12 oz sharp white cheddar cheese, shredded (we like Cabot extra sharp)
Instructions
- Cook the pasta according to package directions. Reserve ½ cup of pasta water (for thinning, if needed). Drain pasta and set aside.
- In the same pasta pot, melt the butter over medium-high heat. Whisk the flour into the milk until dissolved. Add the milk-flour mixture, onion powder, garlic powder, salt, and pepper to the pot and whisk thoroughly to incorporate.
- Bring the milk mixture to a boil over medium-high heat and reduce to medium heat. Cook until thickened, about 4 to 5 minutes.
- Remove the sauce from heat. Stir in the cheese until melted and well incorporated. Add more salt and pepper, as needed. If the cheese sauce is too thick, thin it with a little bit of the reserved pasta water, until you achieve the desired consistency. Add the shells and stir until the pasta is well coated. Serve and enjoy!
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). We use Country Crock olive oil plant butter or Land O Lakes olive oil butter.