White Cheddar Mac and Cheese with Sweet Peas
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Servings
4
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Calories
881 kcal
White Cheddar Mac and Cheese with Sweet Peas
Description
This White Cheddar Mac and Cheese recipe starts by boiling elbow macaroni until al dente, then rinsing it to halt cooking. The sauce base is prepared by sautéing minced shallot and garlic in melted butter, then stirring in flour to form a roux. Whole milk is gradually added and cooked until thickened to coat the back of a spoon. White cheddar and Swiss cheeses are slowly incorporated off heat, melting into a smooth, creamy sauce.
The cooked pasta is folded into the cheese sauce along with sweet peas, which can be fresh, steamed, or thawed frozen. The peas contribute a gentle sweetness and textural contrast to the creamy, sharp cheddar and nutty Swiss flavors. Seasoning with cracked salt and pepper adjusts the sauce balance without overpowering the cheese's character.
This dish works well as a comforting side or a modest main, especially when paired with a fresh salad or steamed vegetables. The inclusion of shallots and garlic adds depth beyond basic cheese mac.
Notes specify the recipe yields 1 quart. Following the instructions carefully ensures a creamy, smooth sauce without lumps or graininess.
Ingredients
- 1 pound dry elbow macaroni or shaped pasta of choice
- 4 ½ tablespoons butter unsalted
- 1 shallot minced
- 1 garlic clove, minced
- 3 ½ tablespoons all-purpose flour
- 1 ⅔ cups milk whole
- 5 ounces cheddar cheese shredded, white
- 2 ounces swiss cheese shredded
- 2 cups sweet peas or frozen and thawed, fresh, steamed
- salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Add a small handful of salt and pasta and stir together.
- Boil pasta until al dente, 8 to 10 minutes, stirring occasionally.
- Remove pasta from heat and reserve 1 cup of the pasta water.
- Drain pasta and rinse with cold water to stop cooking.
- Place pot back over medium heat and melt butter. Add shallot and garlic and sauté for 3 to 4 minutes. Season with salt and pepper.
- Sprinkle flour over shallot mixture and stir together until there are no raw lumps of flour left, 3 to 4 minutes.
- Slowly stir milk into the flour mixture and continue to stir together until mixture is smooth and begins to simmer and thicken enough to coat the back of a spoon.
- Remove pot from heat and slowly stir in the shredded white cheddar followed by the swiss, slowly and in small handfuls, until all the cheese has been added and melted into a smooth sauce. Season with salt and pepper.
- Fold in the cooked pasta until fully incorporated and any of the reserved pasta water as needed if the mixture is too thick, 2 tablespoons at a time, until the macaroni and cheese is creamy and smooth. Fold in most the sweet peas until fully incorporated.
- Adjust seasonings, stir and top with reserve sweet peas. Serve.
Notes
- This recipe makes approximately one quart of finished mac and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 108g | 36% |
| Protein | 36g | 72% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 94mg | 31% |
| Sodium | 304mg | 13% |
| Potassium | 630mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 30mg | 33% |
| Calcium | 528mg | 53% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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