WHITE MAC N CHEESE
When my daughter was about 2 we were trying to beef up our social life, which can be tricky when you have little kids. It’s harder than I would’ve thought to find couples who we like both the husband and wife and who’s kids get along with ours. We like to eat good food, start happy hour early, rent bounce houses, and go to the beach… why is this so hard to find in other families?! My husband is one of the most laid back guys on the planet and I just want friends who drink wine out of yeti cups, closet eat sweets after their kids go to bed, and should own stock in dry shampoo and yoga pants (even though I haven’t done yoga in like 5 years). We were invited to a family friendly potluck at a family’s house that we LOVE and I RSVPed with excitement at the prospect of MAYBE JUST MAYBE meeting another Chardonnay drinking, leggings wearing, beach going mama. I tried to think of a dish that every single person, adult and kid alike, would eat and the first thing that popped into my head was mac n cheese. If you haven’t been to Panera and had their mac n cheese, my heart goes out to you. It’s a gooey, cheesy, comforting bowl of Heaven. If you’ve eaten it you know they take mac n cheese to the next level. My goal for the pot luck was to make a somewhat similar copycat-esque version of their hit dish. I won’t run around claiming to have mastered their signature pasta dish. This is not an exact replica but it’s pretty darn close and many folks in my circle think it’s better. Alright now that we are all hungry, let’s get down to business.
First you start your large stockpot of boiling water and cook your pasta as directed on the pasta box. I love medium shells in this dish because there’s plenty of surface area to soak up sauce, but you can use pipettes, elbows, small rigatoni, bowties, or any small pasta that tickles your fancy.
While the pasta cooks, you start your cheese sauce. First melt 1/4 cup (half stick) of butter in a 4-6 quart Dutch oven over medium heat until it begins to bubble. You can absolutely use a sauce pan, but I prefer an iron/ceramic Dutch oven because this is the dish the final product will end up in so I like something pretty with a lid that’s easy to transport. To the butter you add 1/4 cup of flour and whisk constantly for 1-2 minutes. This is called a “roux”, it’s the base for most thick creamy sauces (I’ll have to post a knock your socks off alfredo soon!). When the roux has turned slightly blonde/light golden add the heavy cream. Whisk until no lumps remain. Then add the milk. Reduce heat to medium-low and cook this mixture, whisking frequently, until it thickens and begins to bubble which will take 8-10 minutes.
Remove from heat and add the grated extra sharp Vermont white cheddar cheese, you can use regular sharp white cheddar but I swear it doesn’t taste as good. Cabot has a reasonably priced product that I use often in this recipe. For the love of all things holy, PLEASE GRATE YOUR OWN CHEESE! Pre-grated and pre-shredded cheeses have a waxy coating that keeps it from getting sticky in the package that will affect the taste of this dish and may result in a greasy layer that settles out on top. So take the extra time and grate it yourself. 
Now that you grated the white cheddar, you get to be lazy with the white American. I use 10 slices (deli slices or heck even kraft white American slices are fine). You break the slices of white American into chunks (I quarter them) and toss them in the milk mixture. Then add the grated white cheddar. Stir until completely mixed and no lumps remain. Stir in hot sauce, garlic powder, Dijon mustard, salt, and pepper. Next stir in the cooked, drained pasta. Make sure you stir all the sauce up from the bottom and coat all of the pasta. Serve warm.
INGREDIENTS
1 pound medium shells pasta (or similar pasta of choice), cooked according to package directions
1/4 cup butter
1/4 cup flour
1 1/2 cups heavy cream
1 cup milk
8 oz extra sharp Vermont white cheddar cheese, shredded by YOU
10 slices white American cheese, torn into pieces (quartered is perfect)
2 tsp Dijon mustard
1/4 tsp hot sauce (Tabasco, Franks, etc)
1/4 tsp black pepper
1/4 tsp garlic powder
1 tsp salt
DIRECTIONS
- Cook pasta according to package directions in a large stockpot. While pasta cooks shred the block of white cheddar with a cheese grater. Tear the slices of white American into chunks. Set cheeses aside.
- In a 4-6 quart Dutch oven melt the butter. When it begins to bubble add the flour and whisk constantly for 1-2 minutes until it begins to turn slightly blonde/golden brown.
- Add the heavy cream and whisk until no lumps remain. Add the milk.
- Reduce heat to medium low. Whisking frequently, cook the milk mixture until its thickened and begins to bubble.
- Remove from heat. Add white American and white cheddar cheeses. Stir until well mixed and not lumpy.
- Add hot sauce, garlic powder, Dijon mustard, salt, and pepper. Stir to mix into cheese sauce.
- Add pasta and stir to coat. Remember to stir up all the sauce from the bottom so that the pasta is well coated and the sauce is mixed through.
- Serve warm. If you make this and love it, post a pic to instagram and tag @thehungriesthousewife #thehungriesthousewife
This pairs really nicely with my three ingredient baked chicken and can be put together while the chicken cooks! 
