Macaroni and Cheese Shells

Macaroni is my absolute fav comfort food. Anytime it’s rainy or I have a down day, macaroni and cheese brings me comfort. Shells are my favorite type of noodle to use for this. I also LOVE incorporating white cheddar into my macaroni and cheese. Additionally, I use unsweetened cashew milk in this recipe, because it cuts down on the amount of dairy (and tastes very similar to regular milk).

Ingredients:

• 1 package (16 oz) Pasta Shells

• 1/2 cup Butter

• 1/2 cup Flour

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• 1 tsp Paprika

• 1 tsp Pepper

• 1/2 tsp Salt

• 4 cups Milk (I prefer unsweetened cashew milk)

• 2 cups shredded Sharp White Cheddar Cheese

• 2 cups Regular Cheddar Cheese

Recipe:

1. Cook pasta shells in boiling water for the length of time it says on the box (it was 13 mins for mine). Drain and return them to pot when done.

2. In a large saucepan, melt butter on medium heat. Stir in flour and seasonings. Add in milk slowly while mixing. Bring to a slight boil while mixing constantly. Stir until thickened into a sauce (this may take a bit). Add in cheeses slowly while mixing. Cut the heat and add in pasta shells.

3. Put onto your plate and serve!