Ingredients
For the Pasta:
1 lb. medium pasta shells or elbow macaroni
For the Roux:
1/4 cup butter
1/4 cup flour
For the White Cheddar Sauce:
3 cups Cracker Barrel Vermont White Cheddar (shredded, 1 block = 2 cups)
1 cup heavy cream
2 cups milk (preferably whole)
For the Seasonings:
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon mustard powder (or substitute with Dijon mustard)
1/4 teaspoon hot sauce (optional, see notes)
Instructions
Shred the Cheese:
Shred the cheese and set it aside. It should be close to room temperature when added to the sauce for the best consistency.
Boil the Pasta:
Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain well once done. You can prepare the sauce while the pasta cooks.
Prepare the Sauce:
Pro Tip: Measure all your ingredients and have them ready before you start the sauce. This is especially important for the cheese, which should not be cold when added to the base.
Melt butter in a saucepan over medium heat. Whisk in the flour for about 1 minute until it turns a light golden color.
Gradually whisk in the heavy cream and milk. Whisk for about 3 minutes to combine.
Add the salt, pepper, mustard powder, and hot sauce (if using) to the sauce.
Reduce heat to low and slowly add the shredded cheese, stirring constantly until smooth and thickened. Remove the sauce from heat.
Combine the Pasta and Sauce:
Add the cooked and drained pasta to the cheese sauce and stir to combine. Serve hot!
Notes
Other Cheese Options:
Feel free to mix up the flavors by using different cheeses such as Gouda, Mozzarella, Mild Cheddar, Monterey Jack, or Gruyere for a unique twist.
About the Hot Sauce:
The hot sauce in this recipe is meant to enhance the flavor of the cheese, not to make the dish spicy. It won’t be noticeable, so don’t worry about it being too hot, even if you’re serving it to kids.
Make Ahead / Crock Pot Method:
Cook the pasta for 2-3 minutes less than al dente. Drain the pasta and prepare the cheese sauce. Allow the sauce to cool slightly before mixing.
Combine the pasta and sauce gently. Refrigerate the mixture for 1-2 days if prepping ahead.
To reheat, place it in a slow cooker on low for 2 hours, stirring occasionally.
Storage:
Store leftovers in an airtight container in the fridge for 3-4 days. While it can be frozen, the dairy may separate upon reheating, so it’s best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main course
- Cuisine: American
