Kids have such food idiosyncrasies, it cracks me up. R, our 6 year old, used to love macaroni and cheese. I can recall making it one day for lunch and thinking, “he is going to eat this entire batch!” He loved it. LOVED it.
Then one day, out of the blue, he declared he no longer like macaroni and cheese, unless it was white cheese on shells, not macaroni noodles.
What’s a mom to do? Come up with a version of white macaroni and cheese! I use White Cheddar and Cream Cheese to replace the traditional yellow cheeses. If you have never made homemade macaroni—rather, shells and cheese, I encourage you to try! It is quick, easy, more healthful and tastes way, way better than the version out of the box.
This recipe for shells and cheese can be served from the cook top, or baked to create a crunchy top. Either way it’s a winner!
White Shells and Cheese
1 pound whole wheat noodle shells
2 cup milk
2 tablespoon flour
8 oz low-fat or fat-free cream cheese
2 cups grated sharp Vermont White Cheddar Cheese
1/2 cup light sour cream
1 teaspoon dry mustard
1/4 teaspoon white pepper
3/4 teaspoon salt
1/4 c panko or breadcrumbs
Cook the noodles according to the package instructions.
Meanwhile, In a saucepan over medium heat, mix one cup of the milk, with the flour, stirring with a whisk. Once the mixture is well incorporated, add the remaining milk and bring to a simmer. Immediately remove from the heat and add the cream cheese, cheddar cheese, sour cream, dry mustard, salt and pepper.
Drain the pasta and return to the bowl. Pour cheese mixture over the pasta and stir well.
*You can either serve immediately or bake in a 9x13 pan with panko on top for 20 minutes.*