White Cheddar Mac and Cheese

• portions: 5 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

12 ounce dry package of orecchiette or small pasta shells

5 tablespoons salted butter

1/4 cup all purpose flour

1 cup whole milk

1/2 cup heavy cream

8 ounce white Vermont Cheddar Cheese, shredded from a block (don't use pre-shredded)

1/2 teaspoon salt

1/4 teaspoon black pepper (or you can use white pepper if you prefer it)

Instructions

Begin by boiling a large pot of water and cook the pasta until just a minute past al dente, firm when bitten. Reserve 1/2 cup of pasta water, just in case you need it for thinning out the sauce later. Strain the pasta once it's finished cooking.

While the pasta is cooking.. Into a dutch oven on medium low heat, melt the butter. Slowly pour in the flour and use a wooden spoon to mix the two together to create a roux. Make sure there are no lumps and cook for a few minutes, stirring the entire time. Do NOT allow it to brown.

Slowly pour in the whole milk and heavy cream. Stir this every minute for about 5 minutes. If it starts to boil, lower the heat. You want the sauce really hot, but not boiling.

Toss in the white cheddar cheese. Stir until it gets nice and creamy, about 2 to 3 minutes. Turn heat to low. Add in salt and pepper.

Once the cheese has entirely melted and it has a thickened texture, add in the pasta shells and stir well.

ENJOY! This dish needs to be served immediately for the best, creamy texture.

Nutrition

• Taille de Portion: 1 bowl
• Calories: 450
• Lipides Totaux: 32.9 g
• Lipides Saturés: 19.6 g
• Acides Gras Trans: 1 g
• Cholestérol: 93.9 mg
• Sodium: 645.6 mg
• Glucides Totaux: 23.3 g
• Fibres Diététiques: 0.8 g
• Sucres Totaux: 3.6 g
• Protéines: 15.5 g