White Cheddar Mac and Cheese
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
644 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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An elegant version of everyone's comfort food favorite!
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Ingredients
- 8 ounces (226g) elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup (34g) all-purpose flour
- 2 cups (490g) milk
- 8 ounces (226g) white cheddar cheese shredded
- salt and pepper to taste
- Pinch of nutmeg
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Instructions
- Bring water to a boil and cook the macaroni according to package instructions until al dente. Drain the macaroni and set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour to create a rouxe and continue to cook for about 2 minutes until the flour starts to brown.
- Slowly add the milk while constantly whisking to make a creamy sauce.
- Bring the mixture to a simmer and cook for about 3 minutes or until thickened.
- Remove the pot from heat and stir in the shredded cheese until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Serve immediately and enjoy!
Equipments used:
Notes
- Cook the macaroni to al dente as it will continue to cook when you add it to the cheese mixture.
- Let the flour and butter mixture cook until it just starts to brown. This takes away the raw flavor.
- Slowly add the milk and constantly stir so you don’t have any lumps.
- Grate the cheese yourself. It will melt much better than pre-shredded cheese.
- Use a box grater or the grater attachment on a food processor to quickly grate the cheese.
- Whole milk will have the best flavor and creaminess.
- Mix in your favorite protein, vegetables or seasonings to customize this recipe.
- Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
- Cook the macaroni to al dente as it will continue to cook when you add it to the cheese mixture.
- Let the flour and butter mixture cook until it just starts to brown. This takes away the raw flavor.
- Slowly add the milk and constantly stir so you don’t have any lumps.
- Grate the cheese yourself. It will melt much better than pre-shredded cheese.
- Use a box grater or the grater attachment on a food processor to quickly grate the cheese.
- Whole milk will have the best flavor and creaminess.
- Mix in your favorite protein, vegetables or seasonings to customize this recipe.
- Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
- Storage - keep in an airtight container inside the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
644kcal
(32%)
Carbohydrates
55g
(18%)
Protein
26g
(52%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
101mg
(34%)
Sodium
422mg
(18%)
Potassium
365mg
(10%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1116IU
(22%)
Calcium
567mg
(57%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 422mg | 18% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1116IU | 22% |
| Calcium | 567mg | 57% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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