Our Blissfully Delicious Life: Creamy Stove Top Shells & Cheese

I grew up on boxed macaroni & cheese. Specifically, the blue boxed one with powdered cheese. I just loved the stuff! Now that I'm an adult, I still love macaroni & cheese but not the powdered cheese so much. I make lots of different versions of macaroni & cheese some are baked, some aren't. But this is my classic, cheesy stove top version- a throw back to my childhood favorite. It's super creamy and a cinch to make!

Ingredients:

1 lb box Medium Shell Pasta

2 tbsp Butter

2 tbsp All Purpose Flour

1 tsp Dijon Mustard

1 1/2 cups Milk

1 cup Heavy Cream

1 cup White American Cheese
2 cups Sharp Cheddar Cheese

Salt & Pepper

Directions:

In a large chefs pan or sauce pan, melt the butter over low-medium heat.

When the butter is melted, sprinkle in the flour. Whisk or stir to incorporate the flour & butter.

When the flour is completely incorporated, add the dijon mustard. I know, I know...it sounds odd. And to be completely honest, this is something new that I do. But trust me, it adds a sharpness to the cheese flavor that no one would ever guess was mustard!!

Stir to incorporate the mustard.

Then whisk or stir in the milk & cream. You could also use half & half here!!

Slowly start adding in the cheese, a little at a time, stirring to melt & incorporate fully before each addition.

While you are making the cheese sauce, bring a large pot of water to a boil & cook the shells. Slightly under cook the pasta, you will be adding them to the cheese later. And make sure that you season the water well with salt!