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!
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!