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Chef Michelle's

Mac and Cheese

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45 Minutes







  • 1lb Medium Shells

  • 3 Tablespoons Butter

  • 2 Tablespoons Flour

  • 2 ½ Cups Half and Half

  • 1 Cup of Evaporated Milk

  • 4 oz Cream Cheese (Softened)

  • 1 Cup Sharp Cheddar Cheese (Shredded)

  • 2 Cups Cheeses of Choice (Shredded)

  • Salt and Pepper to Taste


  1. Preheat oven to 350 degrees F.

  2. Bring a large stock pot of water to a boil.

  3. Add salt into water.

  4. Stir in pasta and cook until al dente.

  5. Drain pasta (Do NOT rinse with water!)

  6. Stir in 1 tablespoon of butter and cover.

  7. Melt remaining butter in a sauce pan.

  8. Whisk the flour into butter for 1 minute.

  9. Slowly pour in half and half while whisking.

  10. Add in cream cheese and stir until dissolved.

  11. Season to taste with salt and pepper.

  12. Add in ½ cup of each cheese.

  13. Once cheese begins to melt turn off burner.

  14. Pour cheese mixture over pasta, and stir.

  15. Stir in evaporated milk.

  16. Taste and add salt as needed.

  17. Pour ½ of mixture into buttered dish.

  18. Top evenly with ½ of remaining cheese.

  19. Add remaining mixture and top with cheese.

  20. Bake uncovered for 25 mins or until brown.

  21. Allow to rest for 10 minutes before serving.

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