White Cheddar Mac and Cheese
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
12
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Calories
450 kcal
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Course
Side Dish, Main Course
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Cuisine
American
White Cheddar Mac and Cheese
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This creamy white cheddar mac and cheese is cozy, warm, and comforting. Your family, both kids and grownups alike, will adore this baked and cheese recipe.
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Ingredients
- 1 lb elbow macaroni dry
- 6 TB butter regular
- 5 ½ cups whole milk
- ½ cup all purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground nutmeg
- ¼ tsp black pepper fresh ground
- ¼ tsp dry mustard
- 4 ½ cups white cheddar sharp, freshly grated, from a good quality block
- 1 ¼ cups pecorino romano freshly grated, from a good quality block
Instructions
- Heat oven to 375F with rack in middle position. Grease a 9x13 casserole dish and set aside.
- Fill large pot with salted water. Bring to boil, add macaroni and cook 2 minutes less than the package states for al dente. You want the pasta a bit undercooked, as it will continue to cook in oven. Transfer macaroni to colander, rinse well with cool water, and set aside to drain.
- In saucepan, heat milk until hot and set aside - watch that it doesn't spill over. In a large pot, melt butter over medium heat. When butter starts bubbling, add flour and cook 1-2 minutes, constantly stirring.
- Add hot milk into flour-butter mixture, whisking constantly. Continue cooking/whisking on medium heat until mixture bubbles and becomes thick, about 10 min.
- Turn heat off. Stir in garlic and onion powder, nutmeg, black pepper, and dry mustard. Add 3 cups of the white cheddar and 1 cup of the Pecorino Romano. Mix thoroughly until cheeses are melted and sauce is smooth and creamy.
- Add cooked macaroni into cheese sauce and stir to combine well. Pour mixture into greased casserole dish, distributing evenly.
- Sprinkle top with remaining 1 1/2 cups white cheddar and 1/4 cup Pecorino Romano. Bake until top is golden brown, about 30 min. If needed, set under broiler for 1-2 minutes for more browning. Let rest 5 minutes and serve.
Notes
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- Optional bread crumbs: Cube 6 slices of good quality (crust removed) bread into small pieces. Place in bowl and mix with 2 TB melted butter. Scatter breadcrumbs over top of casserole right before baking.
- Be sure to cook the macaroni 2 minutes less than the package instruction for al dente. Macaroni will finish cooking in the oven.
- To get the creamiest and smoothest cheese sauce, make sure to whisk constantly when adding the hot milk into the flour-butter (roux) mixture. This will help your sauce stay velvety and prevent a slightly gritty texture.
- Always use freshly grated cheese from a good quality block of cheese. This will melt more smoothly and give your mac and cheese a rich, creamy texture.
- Packaged shredded cheeses from the store usually contain additives that prevent it from melting as smoothly as a block of cheese does.
- If you're a fan of extra crispy cheese topping, set your casserole dish with breadcrumbs under the broiler for 1-2 minutes after baking. Keep a close eye on it to prevent burning.
- For prep-ahead tips and variations, see original article.
- This recipe yields about 12 servings as a side dish and pairs well with with classic barbecue dishes like Honey Mustard Grilled Pork Chops and BBQ Ribs.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
39.6g
(13%)
Protein
20.7g
(41%)
Fat
23g
(35%)
Saturated Fat
13.1g
(66%)
Trans Fat
0.5g
Cholesterol
66.5mg
(22%)
Sodium
373.7mg
(16%)
Fiber
1.4g
(6%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 39.6g | 13% |
| Protein | 20.7g | 41% |
| Fat | 23g | 35% |
| Saturated Fat | 13.1g | 66% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66.5mg | 22% |
| Sodium | 373.7mg | 16% |
| Fiber | 1.4g | 6% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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