- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk (I used skim)
- 2 cups heavy cream
- 2 cups white cheddar (shredded, I used Cabot seriously sharp cheddar)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard
- 1 pound pasta (cooked, cavatapppi, shells, or elbow)
PER SERVING *
|Calories660Calories from Fat400|
|% DAILY VALUE*|
|Calories from Fat400|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Michelle V. 18 Jul
yummm easy to make. luv how i can adjust the amounts i use
Terrie Swank 14 May
Creamy Mac and cheese dish loved it
Joann 17 Apr
it was absolutely wonderful everyone loved it i will deff make it again!!!! jojo😘
KJ Brown 12 Apr
First time homemade mac and cheese has turned out for me! Next time I’ll use normal white cheddar and not extra sharp, it was a bit strong
Karlene 2 Apr
I absolutely love this recipe! I used to be able to find white cheddar at Costco, but they don't have it anymore. regular cheddar works just fine. This is my family's favorite mac and cheese recipe.
Jamie 25 Mar
This recipe turned out delicious, total comfort food. Will definitely make again, a total winner
S R. 4 Nov 2016
Everyone loved it so much we have zero leftovers. It was very easy to make and delicious. The kids are making this recipe one they want to learn by heart.
Tom K. 9 Oct 2016
I didn't do anything this recipe said except used it as a guide for making the butter and flour. I used different cheese, a dash of Alfredo sauce, no heavy cream, more milk, different spices, but I'm sure the recipe tastes good. The base thouh is really good, and I use it as a starting point to start free-styling from!