Creamy macaroni and cheese made on the stovetop is so much better than anything from a box! This homemade shells and cheese recipe will become your family's favorite mac and cheese!
In a large pot, bring salted water to boil and cook your noodles.
½ lb uncooked shells
Drain noodles and set aside.
Using the same pot (or a new one if you like to do dishes), melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
3 tablespoons unsalted butter, 3 tablespoons all purpose flour
Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
1 ½ cup milk
Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
salt & pepper, pinch red pepper flakes, 1 ½ cup sharp cheddar, ½ cup three cheese blend
Season with salt, pepper and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
Add your drained pasta to the cheese mixture and stir to fully coat.