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White Cheddar Mac & Cheese

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 package (16 ounces) small pasta shells
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 cups 2% milk
  • 2 cups shredded sharp white cheddar cheese
  • 2 cups shredded Manchego or additional white cheddar cheese

Directions

  • In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
  • Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts
1 cup: 650 calories, 35g fat (22g saturated fat), 101mg cholesterol, 607mg sodium, 55g carbohydrate (8g sugars, 2g fiber), 27g protein.