Our kids take after me and love macaroni and cheese! They would seriously eat it every week if we let them. While I personally like the taste of the boxed stuff it is full of chemicals and preservatives (https://www.nytimes.com/2017/07/12/well/eat/the-chemicals-in-your-mac-and-cheese.html), so I have been searching for a creamy homemade version that is just as quick and easy to make but healthier for all of us. Watching how my kids devour the large helping of Panera's mac and cheese (especially our youngest), I decided to try and recreate a similar recipe at home. This recipe is great because it really doesn't take any longer to make than the box kind does, and it's all natural. We'll usually have this with some sliced tomatoes, avocado, and deli meats for lunch, or as a side with dinner.
Ingredients:
1 box of pasta (shells, rotini or elbows work great for soaking up more cheese)
3 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 1/2 cups (6 oz) sharp white cheddar cheese, shredded
1 cup (4 oz) white American cheese, shredded
1/2 teaspoon dijon mustard (optional)
Salt
Directions:
1. Bring water to boil. Cook pasta shells according to package directions; drain well.
2. While the pasta is cooking, melt butter over medium heat in large pot; stir in the flour to thicken consistency. Whisk in the milk and heavy cream until combined.
3. Add the white cheddar cheese, white American cheese, and salt to pan; stir until melted and combined. Stir in cooked pasta shells. Serve immediately.
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