Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package instructions. Drain and set aside.
- Make the roux: Return the empty pot to low heat. Add butter and let it melt completely. Whisk in flour, garlic powder (if using), salt, and pepper. Cook for 1–2 minutes until smooth and lightly bubbling.
- Add the milk: Slowly whisk in the milk to avoid lumps. Increase heat to medium and cook for 3–5 minutes, stirring constantly, until the sauce thickens and gently bubbles.
- Melt the cheese: Turn off the heat and gradually add shredded white cheddar. Stir until fully melted and smooth.
- Combine: Add the cooked pasta to the cheese sauce and stir until every shell is evenly coated.
- Serve: Spoon into bowls and garnish with freshly cracked black pepper if desired. Serve immediately while hot and creamy.
Recipe Details
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Servings: 4
- Difficulty level: Easy
Variations & Add-Ins
- Mix in cooked bacon bits for a smoky twist.
- Add steamed broccoli or sautéed mushrooms for extra texture.
- Blend white cheddar with Gruyère or mozzarella for deeper flavor.
- Top with breadcrumbs and broil for 2–3 minutes for a crispy finish.
Serving Suggestions
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