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Ingredients:
2 cups whole milk
3 cups shredded white cheddar cheese
2 cups medium pasta shells (measured uncooked)
4 Tablespoons (½ stick) salted butter
¼ cup all-purpose flour
1 teaspoon garlic powder (optional)
½ teaspoon salt
¼ teaspoon pepper
fresh black pepper (for garnish, optional)
Instructions:
In a medium/large pot, cook pasta shells according to package instructions. Drain and set aside.
Place the empty pot back on the stove and melt the butter on low heat.
Whisk in the flour, garlic powder, salt, and pepper. Cook on low heat until smooth and bubbly, about 1-2 minutes (continuing to whisk so you don’t get lumps).
Turn the heat to medium and whisk in the milk
Whisk continuously for 3-5 minutes on medium-high heat until the mixture bubbles and the sauce thickens.
Turn off the heat and add in the shredded white cheddar cheese and stir until melted through.
Place the drained pasta shells back into the pot and mix thoroughly with the cheese sauce.
Serve warm topped with freshly cracked pepper (optional)
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