College Kitchen: Extreme Mac 'n Cheese

Image by Sarah Baker.

What You Need:

A box of small shell pasta



Mild Cheddar Cheese

Cream Cheese

Mozzarella Cheese




Measuring Cups and Spoons


  1. Pour four cups of milk into a large pot. Set the stove to a medium heat
  2. Empty the entire box of small shells pasta into the milk while it’s heating on the stove.
  3. Cook pasta until tender. Stir to avoid sticking. DO NOT drain the milk.
  4. Reduce heat and stir until milk reaches a consistency of heavy cream. Add two tablespoons of butter.
  5. Add 8 oz of mild cheddar cheese, 3 oz of cream cheese and 3 oz of mozzarella. Stir until melted.
  6. Refrigerate leftovers.


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