Grocery Basket
shell pasta, butter, flour, milk, white cheddar, nutmeg
Method
Stove top
Cook Time
20 minutes
Macaroni and cheese. Ooey gooey, cheesy yum. It’s comfort food, it’s game day food, it’s cheat day food, and makes us feel all warm and fuzzy when we eat it.
Whether winter’s got its grip firmly on the mercury or it’s hot enough outside to make you sweat, there’s really nothing like digging into a cup of cheesy mac. This recipe comes to us from our friend Adia Benson, and we know you’re going to love it.
Ingredients
1 ½ pounds shell pasta
3 tablespoons butter
3 tablespoons flour
2 ¾ cups milk
1 pound sharp white cheddar, grated
Healthy pinch nutmeg
Sea salt, to taste
Lots of pepper, to taste
Directions
Bring a large pot of water to a boil and cook pasta until al dente. Remove from heat and drain.
While the pasta cooks, melt the butter in a medium pot. Then add in the flour and whisk until smooth.
Continue cooking roux for 1–2 minutes and then add in the milk. Cook until sauce thickens, about 5 minutes.
Add in grated cheese and whisk well. Then, mix in nutmeg, salt, and pepper.
Pour shells into pot with sauce, mix well, and then serve in ramekins or mugs.