Creamy Garlic White Cheddar Shells
Garlic white cheddar shells tossed in a creamy stovetop sauce made with butter, flour, milk, and freshly grated white cheddar.
Ingredients
Main Ingredients
- ½ lb pasta shells medium size
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 ¾ cup whole milk
- 1 ½ cup white cheddar cheese freshly grated
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook the shells in salted water until al dente, then drain and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until smooth.
- Slowly whisk in the milk, then add the salt, pepper, and garlic powder. Simmer for 3 to 5 minutes until the sauce coats a spoon.
- Reduce the heat to low and stir in the cheddar a handful at a time until melted and smooth.
- Add the shells to the sauce, stir to coat, and serve right away.
Notes
Grate the cheese from a block and add it off the heat for the smoothest sauce. Refrigerate leftovers within 2 hours and use within 3 to 4 days, adding a splash of milk when reheating. Nutrition is an estimate.