Neeleys Mac & Cheese

Neeleys Mac & Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound pasta shells

  • 4

    tablespoons butter

  • ½

    onion, finely chopped

  • Kosher salt and freshly ground black pepper

  • ¼

    cup all-purpose flour

  • 3

    cups whole milk, warmed

  • 2

    teaspoons Dijon mustard

  • 2

    cups shredded 5-cheese Italian blend


Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander. Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes. Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon. Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.


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