College Kitchen: Extreme Mac ‘n Cheese


Sarah Baker

Story by Abigaile Roorda, Writer

What You Need:

  • A box of small shell pasta
  • Sugar
  • Salt
  • Mild Cheddar Cheese
  • Cream Cheese
  • Mozzarella Cheese
  • Milk
  • Butter
  • Pot
  • 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.