Mac and Cheese

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

Nothing is more comforting to me than creamy, cheesy, mac and cheese.It’s easy to customize however you like and tastes oh so good!


Low – 2/5 stars


4-6 bowls

Approx. time to make

Less than 1 hour


  • 1lb medium pasta shells (or elbows or fusilli if you prefer)

  • 1/3 stick of butter

  • 3 tablespoon flour

  • One pint (16oz) of half and half

  • 5oz chunk of fontina cheese, grated

  • 1/2 cup of shredded cheddar cheese

  • Salt and pepper to taste


  • Start by cooking the pasta in a large pot of boiling, salted water. Make sure not to overcook the pasta, it should definitely be on the al dente side.
  • Meanwhile, start the sauce. Melt the butter in a pan over low heat. When it’s fully melted, increase the heat to medium and stir in the flour. Keep stirring until well combined. Add half and half into your pan a little at a time, and then bring to a low boil. It should be thick like a gravy.
  • Reduce the heat to low and start stirring in the cheeses one handful at a time. If it gets too thick you can add in more half and half or milk. Add salt and pepper to taste.
  • Drain the cooked pasta and place it into a baking dish. Mix the cheese sauce together with the pasta. Top with more grated cheddar. Bake at 350 degrees Fahrenheit for 30 minutes. Serve immediately!

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