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Creamy Mac & Cheese with Cabot Cheddar

Servings 8


  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups heavy cream
  • 3 cups Cabot Seriously Sharp Cheddar shredded
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground paprika
  • 1 teaspoon ground white pepper
  • 1 pound cooked elbow noodles


  • Cook pasta according to package instructions. 
  • In a heavy bottom pot, on medium-low heat, melt butter and stir in the flour. Cook for 5 minutes until the mixture begins to bubble and the flour dissolves.  Stir in the heavy cream. 
  • Add in the salt, ground mustard, paprika and white pepper.
  • Continue whisking and add in the cheese 1/2 cup at a time, whisking well in between each addition. 
  • Stir in the cooked and drained noodles. Serve immediately. Enjoy!