This is a no-frills stovetop shells and cheese recipe the whole family will love. It’s easy, ready in 30 minutes, and uses real cheese!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Pasta
Cuisine: American
Keyword: best stovetop mac and cheese, shells and cheese
Servings: 8
Calories: 428kcal
Author: Averie Sunshine
Ingredients
1poundmedium-sized pasta shellscooked according to package directions
½cupunsalted butter(1 stick)
½cupall-purpose flour
4cupsmilk(I used Silk Unsweetened Cashewmilk)
1teaspoonsalt
½teaspoonground black pepper
¼teaspoongarlic powder
¼teaspoondry ground mustard(optional)
3cupsgrated extra-sharp cheddar cheeseabout 12 ounces (grate your own because pre-grated cheese in bags doesn’t melt well)
1cupfinely grated Parmesan cheeseabout 4 ounces
Instructions
Cook pasta according to package directions, drain, and set pasta.
To a large skillet, add the butter and heat over medium heat to melt.
Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
Add the salt, pepper, garlic powder, optional dry mustard, and whisk to incorporate.
Add the cheddar, parmesan, and whisk until melted and smooth.
Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of water or milk to thin out to taste. I haven’t needed to do this, but it’s an option in case.
Serve immediately.
Notes
Storage: Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.