The best mac & cheese doesn’t come in a box.

My husband Reed has always loved cooking and eating macaroni and cheese, but not with macaroni noodles. He insists that the small shell noodles are the best. Either way, he does make excellent mac & cheese! If I don't make dinner, I can almost guarantee that he will make mac & cheese. He eats it probably once a week!
The keys, according to him, are the Lawry’s seasoned salt and using lots of cheddar cheese. This time we happened to have cream cheese in the fridge as well, so he added it. I don’t think it’s necessary, but he thinks it tastes much better and richer. After making your own mac & cheese, you’ll never go back to the box again!

Reed’s Shells and Cheese

Serves 6

1 pound small shell pasta (but really, any small pasta will work)
6 cups shredded cheddar cheese
5 ounces cream cheese (optional)
3 tablespoons heavy cream or milk
3 tablespoons butter
Lawry’s Seasoned Salt

Boil a large pot of water with about 1 tablespoon of salt. Add pasta and cook until very soft. Drain pasta.

Return pot to the stove over medium-low heat and add butter, cream cheese and cream or milk. Stir and cook until cream cheese is softened.

Add pasta back to the pot, stir to coat the noodles, then add grated cheddar cheese. Cook, stirring frequently, until the cheese is melted. Stir in about 1/8 teaspoon seasoned salt.

Once plated, dust the top of each serving with seasoned salt as well.