White Cheddar Mac and Cheese
The next time you're tempted to make boxed macaroni and cheese, make this instead. Nobody will be eating that powdered cheese when White Cheddar Mac and Cheese can be thrown together so easily.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 ounces sharp white cheddar cheese cubed
- 8 ounces white American cheese preferably Boar's Head brand from deli, sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried mustard
- 1 pound pasta such as orecchiette or elbow macaroni
Instructions
- Start boiling water: In a large pot, bring water to a rolling boil over high heat. Add a pinch of salt to enhance the pasta's flavor.
- Cook pasta: Add the pasta to the boiling water and cook as per the package's instructions until al dente. Drain well.
- Make roux for sauce: In a separate pot over medium heat, melt the butter. Whisk in the flour to form a smooth paste, cooking for about 1 minute to remove the raw flour taste.
- Create cheese sauce: Gradually whisk in the milk and heavy cream to the roux, stirring constantly to prevent lumps. Simmer for 8-10 minutes until the mixture thickens slightly.
- Add cheeses: Slowly incorporate the cubed white cheddar and sliced American cheese into the sauce, stirring after each addition until fully melted and smooth.
- Season sauce: Stir in the salt, pepper, and dried mustard. Adjust seasoning to taste.
- Combine pasta and sauce: Add the drained pasta to the cheese sauce, stirring gently to coat the pasta evenly.
- Serve: Dish out the macaroni and cheese while it's warm and enjoy the creamy goodness!
Nutrition
Calories: 684kcalCarbohydrates: 66gProtein: 19gFat: 39gSaturated Fat: 24gSodium: 563mgFiber: 3g
Tried this recipe?Let us know how it was!