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
WHITE MACARONI AND CHEESE
This is a wonderful recipe that will fill your house with it's smell as it bakes. One of the best kid pleasing recipes in the world too. Thank you for trying it. ENJOY!
Provided by MizEmerilLagasse
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a medium sauce pan, melt the butter in the olive oil over medium heat.
- Add the flour and cook for 3 minutes, stirring constantly, until it smells slightly nutty.
- Whisk in the milk and bring to a boil, stirring occasionally.
- Remove from the heat and stir in the mozzarella, monterey jack, 1/2 cup parmesan, pepper, salt, paprika, basil, oregano, and parsley.
- Pour over the elbow noodles and mix until combined.
- Pour into a greased square baking dish and bake for 20-30 minutes in the oven or until bubbling.
- Remove from the oven, and sprinkle with 1/4 cup parmesan cheese.
- Let stand for 10 minutes before serving.
- Serving Suggestions: Grilled steak, broccoli, boiled potatoes, fried chicken, and honey glazed ham.
Nutrition Facts : Calories 661.5, Fat 30.3, SaturatedFat 17, Cholesterol 85.3, Sodium 814.3, Carbohydrate 65.1, Fiber 2.6, Sugar 2, Protein 31.2
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.
WHITE TRUFFLE MAC AND CHEESE
Steps:
- Preheat the broiler.
- Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.
ROSEMARY WHITE CHEDDAR MAC 'N CHEESE
This is a life changing mac and cheese. Once you have this recipe, you'll never make another mac and cheese
Provided by Gizmobear
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Bring a large pot of salted water to a boil and cook noodles until they are al dente.
- Shred the block of white cheddar cheese.
- In a medium pot, combine milk and half and half and gently warm but do not let boil. In a separate large pot, melt butter over med-low heat. Whisk in flour until smooth and thick. Slowly add warm milk into flour mixture, whisking to smooth out any chunks. Add mustard, nutmeg, salt and pepper. Slowly add cheddar, whisking in until the cheese begins to melt. Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some globs of cheese).
- Pour noodles into a 13×9 baking pan. Pour cheese mixture over noodles, sprinkle with more salt and pepper and mix well. Using a kitchen shears, snip rosemary sprigs into small pieces over the macaroni. Use your fingers to strip any remaining leaves off the rosemary. Stir again and sprinkle panko crumbs over the entire dish. Bake for 40-45 minutes.
WHITE MACARONI AND CHEESE ATTACK !
Tonight I just couldn't get my act together for dinner! Came home and thought that I would have a quickie dinner - Mac and Cheese. No problem. OK...soon discovered there was a problem when I had no Mac...so off to the store I went to buy macaroni. Came home, boiled the water and macaroni and started the sauce. No milk ...or at least not enough....and no chicken bouillon. What to do? Triumph! A new Mac and Cheese recipe was born....so come share it.....it turned out surprisingly great! You can substitute chicken flavouring for the vegetable. I used what I had in the fridge....in fact I'll put this one up against my regular mac and cheese any day !
Provided by cfletcher
Categories Lunch/Snacks
Time 20m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a rapid boil.
- Add salt to the water for taste.
- Add the macaroni and cook until it is very tender - 10 - 15 minutes.
- While the macaroni is cooking, heat a sauce pan on medium.
- Add the margarine/butter to melt.
- When melted add the flour and whisk until it is blended.
- Add the milk (1-2 cups as needed), white wine, vegetable flavouring and dry mustard.
- Whisk until it has thickened.
- Add the shredded cheese.
- Whisk them all together and turn off heat.
- Drain the macaroni when tender, add it to the sauce, add salt and pepper to taste -- and enjoy your comfort food !
Nutrition Facts : Calories 560.8, Fat 12.6, SaturatedFat 3.2, Cholesterol 8.5, Sodium 140.8, Carbohydrate 90.4, Fiber 3.8, Sugar 2.2, Protein 17.3
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