Ingredients
1 lb. medium pasta shells, or elbow macaroni
1/4 cup butter
1/4 cup flour
3 cups Cracker Barrel Vermont White Cheddar, shredded (1 block = 2 cups)
1 cup heavy cream
2 cups milk, preferably whole
3/4 teaspoon salt
½ teaspoon pepper
1 teaspoon mustard powder (or Dijon mustard)
1/4 teaspoon hot sauce (optional)
Instructions
- Shred the white cheddar cheese and set it aside. Allow it to come to room temperature before adding it to the sauce.
- Boil a large pot of water and cook the pasta according to the package instructions. Drain the pasta and set aside.
- In a saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute until it begins to turn a light golden color.
- Gradually whisk in the heavy cream and milk, continuing to whisk for about 3 minutes until the sauce starts to thicken.
- Add the salt, pepper, mustard powder, and hot sauce. Stir to combine.
- Reduce the heat to low and slowly sprinkle in the shredded cheese, stirring constantly until the sauce is smooth and thickened. Remove from heat.
- Combine the pasta and cheese sauce, stirring until the pasta is fully coated. Serve immediately.
- Optional: For a baked version, use 3/4 lb. of pasta instead of the full pound and boil for 1 minute less than al dente. Transfer to a greased 9×13-inch casserole dish and top with 1 cup of crushed Ritz crackers. Bake at 325°F for 15 minutes, then let it rest for 5 minutes before serving.
Notes
- The hot sauce is optional and can be omitted if you prefer a milder flavor.
- For a gluten-free version, use gluten-free pasta and substitute the flour with a gluten-free alternative.
- For a spicier version, add more hot sauce or a pinch of cayenne pepper to the sauce.
- Allow the shredded cheese to come to room temperature for a smoother sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking, Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
