WHITE CHEDDAR MAC AND CHEESE
This White Cheddar Mac and Cheese is creamy, smooth, and delicious! It is topped with an herbed bread crumb topping and baked until perfection. It's the perfect comfort food!
Provided by Tania
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions. Drain and set aside.
- In a large pot or Dutch oven, melt the ½ cup of unsalted butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes, until slightly thickened. This is called a roux. Don't rush this process as the raw flour needs to cook. At this point, the roux should be a bit pale in color and should begin to smell a tiny bit toasty.
- Gradually, add the milk, stirring. Bring to a boil (turn up the heat to medium-high to get it going) and then reduce to a simmer for about 3-4 minutes, stirring often until thickened.
- Add the freshly grated cheeses and stir until evenly combined. Cook for another 1-2 minutes. Add the cooked pasta (drained) to the sauce and stir until well combined. Season with garlic powder, salt, and pepper to taste. Transfer to a large 9" x 13" baking dish. Set aside.
- Make the herb crumb topping: combine all the herbed bread crumb topping ingredients in a food processor and pulse a few times until you get crumbs. Note: if you don't have food processor, use panko bread crumbs instead of bread.
- Top the mac and cheese with the prepared herbed bread crumb topping.
- Bake for about 25-30 minutes until golden brown and bubbly. Let it cool for 10 minutes. Enjoy!
Nutrition Facts : Calories 781 kcal, Carbohydrate 65 g, Protein 33 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 126 mg, Sodium 510 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 14 g, ServingSize 1 serving
WHITE CHEDDAR MACARONI AND CHEESE
This is the ultimate comfort food! I loved when my Mom made this for us when I was a kid. It's definitely decadent, I make it mostly for family get-togethers and it's always a hit. The sharp cheese and the breadcrumb crust make this macaroni dish unique. Enjoy!
Provided by Jennigator3
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook macaroni pasta per package instructions. Drain and set aside.
- In a medium saucepan on medium heat, add butter and cook until melted.
- Remove saucepan from heat and add flour. Whisk constantly for 1 minute.
- Return saucepan to medium heat and add milk and stir to combine.
- Heat mixture until Milk is hot but not boiling.
- Chop white cheddar cheese into smaller squares (you can also grate cheese) and add to milk mixture.
- Cook for 10 minutes or until cheese is completely melted.
- Add Parmesan cheese and stir to combine. Cook until all cheese is melted, about 2 more minutes.
- Add macaroni noodles to saucepan and stir to combine pasta with cheese sauce.
- Pour into a casserole dish or a ceramic, oven-safe crock.
- Sprinkle breadcrumbs on top of macaroni.
- Cook uncovered for 30 minutes. Let sit for 3-5 minutes after cooking to cool.
Nutrition Facts : Calories 1019.3, Fat 43.9, SaturatedFat 26.5, Cholesterol 125.8, Sodium 945.8, Carbohydrate 109.8, Fiber 4.7, Sugar 11, Protein 44.6
VERMONT WHITE CHEDDAR MAC AND CHEESE
This recipe was on a now defunct website. It's the first mac and cheese recipe I ever made and is always requested at my family reunions.
Provided by Jennifer C.
Categories Macaroni And Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook elbow macaroni as directed.
- Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
- Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
- Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.
WHITE MAC 'N' CHEESE
Provided by Damaris Phillips
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
- Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
- Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.
WHITE CHEDDAR MAC AND CHEESE FROM PARENT MAGAZINE
I haven't tried this yet, but it seemed very kid friendly...I wanted to put it here for safe keeping - I'll update this after I've made it :)
Provided by Suzette Marie
Categories Macaroni And Cheese
Time 57m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.
- 2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.
- 3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.
- 4. Bake at 350° for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.
FONTINA-GRUYERE-WHITE CHEDDAR MAC AND CHEESE
Make and share this Fontina-Gruyere-White Cheddar Mac and Cheese recipe from Food.com.
Provided by hauckster
Categories Cheese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
- Bake for about 25 minutes, or until lightly golden and bubbling.
Nutrition Facts : Calories 654, Fat 36, SaturatedFat 21.4, Cholesterol 107.1, Sodium 940.8, Carbohydrate 50.8, Fiber 2.1, Sugar 2.5, Protein 31.4
WHITE CHEDDAR MAC & CHEESE
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
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