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Stovetop White Cheddar Mac n Cheese

Stovetop White Cheddar Mac n Cheese is so creamy and deliciously good that you won’t believe it comes together in under 30 minutes. Four different kinds of cheeses, like white cheddar, mozzarella, asiago and parm, are whisked together with heavy cream and milk until decadently creamy. Pour it over al dente cooked pasta shells and stir until the creamy cheese sauce coats every nook and cranny. A simple side dish that is irresistibly good.

When I think of mac n cheese, I immediately think of comfort food. It’s a meal that is so well-known throughout many households and can’t help but deliver comfort and joy. Having a bad day? Mac n cheese. Need a quick meal that everyone will love? Mac n cheese. Have a good day? Mac n cheese. See? There’s just no way around it! 🙂 

If you are making it as a side dish, a quick weeknight meal, or for something comforting, this Stovetop White Cheddar Mac n Cheese will not disappoint. It’s hassle-free, doesn’t require a roux and has all the cheese in it to make your heart happy. 

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Stovetop White Cheddar Mac n Cheese


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Stovetop White Cheddar Mac n Cheese is so creamy and deliciously good that you won’t believe it comes together in under 30 minutes. Four different kinds of cheeses, like white cheddar, mozzarella, asiago and parm, are whisked together with heavy cream and milk until decadently creamy. Pour it over al dente cooked pasta shells and stir until the creamy cheese sauce coats every nook and cranny. A simple side dish that is irresistibly good.


Scale

Ingredients

  • 4 oz white cheddar cheese, shredded
  • 4 oz mozzarella cheese, shredded
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Asiago cheese
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 16 oz medium pasta shells

Instructions

  1. In a large sauce pan over low heat, pour in the heavy cream and milk. Slowly bring to a low simmer, about 5-10 minutes. Whisk in the shredded white cheddar, mozzarella, Parmesan and Asiago cheese and slowly bring back up to a low simmer and allow to thicken slightly, about 10 minutes, being careful to never let the cream boil as it will separate. Season with the salt and pepper.
  2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and add the cooked shells into the cheese mixture and toss to coat completely. Enjoy!

Notes

  • Any medium pasta shape will work, but shells are my favorite because they hold the cheesy sauce perfectly!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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