I’m not a huge fan of boxed mac and cheese but I have 3 kids and a husband who get really excited about it. They especially love Annie’s brand white shells and I’ve been determined to make my own without all that cheese powder. This is Smitten Kitchen‘s version and it’s just perfect! I used a fun twisty pasta I found at Trader Joes but shells or macaroni are totally great here. And I went with a combination of Parmesan and Pecorino but white cheddar would also be delicious and classic. I’ve included ingredient amounts for a single serving (which can be easily doubled, tripled, etc.) and also the quadrupled version to feed a family (as pictured above).

Stovetop Shells and Parmesan

INGREDIENTS

to serve 1-2:
kosher salt
4 oz. dried pasta, such as shells or macaroni or another small twisty shape
2 tsp. salted or unsalted butter
2 tsp. all-purpose flour
1/2 cup low-fat or whole milk
freshly ground black pepper
1/2 cup (1-oz.) finely grated parmesan or pecorino cheese (I used half of each, white cheddar would also be delicious)

to serve 4-6:
kosher salt
1 lb. (16-oz.) dried pasta, such as shells or macaroni or another small twisty shape
2 Tbsp. + 2 tsp. salted or unsalted butter
2 Tbsp. + 2 tsp. all-purpose flour (you’ll be fine with 2 Tbsp. if you don’t feel like measuring exactly)
2 cups low-fat or whole milk
freshly ground black pepper
2 cups (1-oz.) finely grated parmesan or pecorino cheese (I used half of each, white cheddar would also be delicious)

DIRECTIONS

1. Bring a small-to-medium (or large, if you making the quadrupled recipe) pot of very well-salted water to a boil and add your dried pasta. Cook it until firm tender, then drain.
2. Return pot to stove and melt butter in the bottom. Using a spoon or whisk, add flour and mix until it disappears. Add milk, a tiny splash at a time, stirring constantly so no lumps form. Season with 1/4 teaspoon kosher salt and many grinds of black pepper. Bring sauce to a simmer. Cook, stirring, for 1 to 2 minutes.
3. Remove from heat and stir in grated cheese until combined. Add drained pasta, stir to evenly coat. Scoop into a bowl (okay, I won’t tell anyone if you don’t) and finish it with more black pepper and salt, to taste.

(Adapted from Smitten Kitchen)