Mac & Cheese

Mac & Cheese
Mac & Cheese

Mac & Cheese

I never used to make mac & cheese because I could never find one where the cheese texture wasn't bad or didn't separate. This one turned out great though!
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4


  • 1 1/2 cups Vermont white cheddar shredded
  • 1/2 pound medium pasta shells, or elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup heavy cream
  • 1 cup milk
  • salt & pepper to taste
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon hot sauce optional


  • Shred the cheese and set aside. It should be close to room temperature when added to the sauce.
  • Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.
  • Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.
  • Add the seasonings and hot sauce. Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so. Whisk continuously until smooth and thickened.
  • Remove from heat. Add boiled pasta and stir to combine.


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