| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound medium pasta shells
- 2 tablespoons unrefined coconut oil
- 2 tablespoons all-purpose flour
- 2 cups unsweetened almond milk or whole milk
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon ground mustard
- One 8-ounce block cream cheese, at room temperature
- 8 ounces sharp white Cheddar, shredded
- 8 ounces white American cheese, shredded if from a block, otherwise diced
- 2 tablespoons white wine, optional
- Kosher salt
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
- Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
- Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 565 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 78 mg |
| Sodium | 606 mg |
| Serving Size | 1 of 8 servings |
| Calories | 565 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 78 mg |
| Sodium | 606 mg |
Reviews
Everything was great, except for the coconut oil taste that ruined everything for me. I don’t know if I used the wrong kind or what…but I could not eat it. I am attempting it again with butter instead of coconut oil and I have a feeling it will be perfect!
Easy to use, great classes and recipes. The integration with Whisk is time saving and a huge bonus
I just made this recipe for the first time, and all I can say it was nothing short of amazing. I substituted the cheddar and American cheese with gouda, havarti, and gruyere cheeses and used saffron in the water. Best mac and cheese I ever had.
Was so creamy and delicious!!
I have been making this recipe for years. It is always a hit. I switch up the cheeses as I don’t eat american cheese; our favorite combination is replacing the American with half fontina and half smoked gouda. I also make gluten free with rice flour and chickpea pasta and it is still amazing.
This is one of my favorite mac & cheese recipes. I make it every year for Thanksgiving!
So delicious! I even froze the leftovers and was surprised to find that it tasted the same after it had been frozen! I just put on the stove with a little milk and it tasted as good as the day I made it!
I thought this recipe was very delicious!!
Great recipe…made a sub on the noodles. My Giant app had free thick and hearty penne pasta. And used a Jack blend instead of American. The wife and kid loved it.
This turned out fantastic!! I subbed Monterey jack for the white American, due to grabbing the wrong cheese at the store. Also used 3 Tbs of butter and 3 Tbs of flour. Very yummy and tons of sauce!