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
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!