Macaroni and cheese. Do I really need to say more?
Macaroni and cheese is the very definition of comfort food for most Americans. Many of us grew up with our moms cooking out of those cute blue boxes of Kraft. I even make it for my kids. This is better. A little more grown-up, a little more work, but oh so much better on the taste buds.
Shells and cheese make a great dinner or side dish. Perfect if you have 20-25 minutes and are looking for an easy meal. Absolutely no baking is required because you will do everything on the stove top.
I use cheddar mostly because it's always in my fridge, but you could mix it up with some cheddar/Velveeta or one of those 4 or more cheese blends from the cheese section you never quite know what to do with. It's all personal preference. Find what makes your taste buds happy!
Mac & Cheese Shells
8 ounces uncooked small sea shell macaroni
¼ cup butter
¼ cup flour
½ teaspoon salt
A dash of black pepper
2 cups milk
2 cups shredded cheddar cheese (8 ounces)
Cook shells according to package directions.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in flour, salt and pepper. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in the cheese until melted. Remove from heat.
Drain shells and add them to the cheese sauce. Stir to coat.
(Makes 4 Servings)
This recipe has been shared with The Better Baker in their Weekend Potluck.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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