White Cheddar Mac And Cheese Recipe

Ever have one of those cozy nights where you just crave comfort in a bowl? That’s where my ultimate white cheddar mac and cheese comes in—creamy, cheesy, and just the right amount of decadent. Let’s dive right in and treat your taste buds!

Creating comforting dishes is what I love, and this White Cheddar Macaroni and Cheese is a creamy delight. I think this dish’s combination of white cheddar and Parmesan takes it to another level.

The 8 oz of elbow macaroni pairs perfectly with a sauce made from butter, flour, and whole milk. Indulgent.

White Cheddar Mac And Cheese Recipe Ingredients

• Elbow Macaroni: A staple pasta providing carbohydrates for energy.
• White Cheddar Cheese: Rich in calcium and protein, adding creamy flavor.
• Whole Milk: Adds creaminess, providing protein and essential vitamins.
• Unsalted Butter: Offers richness and flavor; a source of fat.
• Parmesan Cheese: Enhances flavor with umami; good source of calcium.
• Garlic Powder: Adds depth with subtle spice; low in calories.
• Mustard Powder: Provides tangy warmth, boosting flavor complexity.

White Cheddar Mac And Cheese Recipe Ingredient Quantities

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp mustard powder
• 8 oz white cheddar cheese, shredded
• 1/4 cup grated Parmesan cheese
• Optional: parsley or chives for garnish

How to Make this White Cheddar Mac And Cheese Recipe

1. Prepare the elbow macaroni per the package directions until it is al dente. Drain the pasta and place it to the side.

2. In a large saucepan, over medium heat, melt the butter.

3. Add the butter to the melted flour and whisk continuously for about 1-2 minutes until it forms a smooth paste, or roux.

4. Whisk the milk in slowly, making sure the resulting mixture stays smooth and cohesive, and then bring it to a slow bubble.

5. Add salt and pepper, mustard powder, and garlic powder to taste and mix well.

6. Gradually incorporate the shredded white cheddar cheese, stirring all the while until the cheese has entirely melted and the sauce is a smooth and creamy consistency.

7. Stir in the grated Parmesan cheese until it is melted and well incorporated.

8. Take the sauce off the heat and add the macaroni to the saucepan. Stir the pasta around until it is completely coated with the cheese sauce.

9. You can garnish with freshly chopped parsley or chives, if you like.

10. White cheddar mac and cheese is best served right away, as it is still warm and deliciously cheesy. Listed below are several ways to serve it up good.

White Cheddar Mac And Cheese Recipe Equipment Needed

1. Large saucepan
2. Medium saucepan or pot (for boiling pasta)
3. Whisk
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Cheese grater
8. Colander or strainer
9. Cutting board and knife (if using fresh herbs for garnish)

FAQ

• Can I use a different type of pasta?Certainly, short pasta can be used in place of elbow macaroni. You might try shells, rotini, or other pasta shapes with a bit of bite.
• Is it possible to make this recipe gluten-free?Certainly, just utilize gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend.
• Can I use pre-shredded cheese?Although it is possible to use pre-shredded cheese, it might have anti-caking agents in it. If you want the creamiest texture possible, the best bet is to shred a block of cheese.

• Can I use reduced-fat milk?Using 2% milk is acceptable; however, if you want to achieve a really flavorful, creamy dish, use whole milk.
• What can I add for extra flavor?For extra depth and flavor, add a pinch of nutmeg or a splash of hot sauce.
• How can I make it spicy?For a bit of kick, add cayenne pepper or sliced jalapeños at serving time.
• What can I do with leftovers?Keep uneaten portions in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.

White Cheddar Mac And Cheese Recipe Substitutions and Variations

Milk, whole: You can substitute with 2% milk or a mixture of half and half and water for a creamier version.
Butter that has not been had the salt allowed to cure it removed: Use butter that is salted (omit added salt in the recipe) or a vegetable oil margarine.
Macaroni elbow: Experiment with different forms of pasta such as shells, cavatappi, or penne.
Cheddar cheese, white: For a different flavor, use yellow cheddar, Monterey Jack, or a combination of Gruyère.
Pecorino Romano or Asiago: Substitute these for Parmesan cheese, with which they have a lot in common. If you want something slightly nutty, go with Asiago. If you want something salty (and you do), go with Pecorino Romano.

Pro Tips

1. Cheese Variations For added depth of flavor, consider using a mix of cheeses. Try combining white cheddar with sharp cheddar or Gruyère for a richer taste.

2. Smooth Sauce When adding milk to the roux, ensure that it’s at room temperature or slightly warm. This helps prevent the sauce from becoming lumpy.

3. Bake for Texture If you prefer a baked version with a crispy top, transfer the mac and cheese to a baking dish, sprinkle extra cheese or breadcrumbs on top, and broil for a few minutes until golden brown.

4. Herb Infusion Infuse the milk with aromatics like a bay leaf or sprig of thyme before adding it to the roux. Remove the aromatics before adding the cheese for an extra layer of flavor.

5. Controlled Salting Taste the cheese sauce before adding salt. Cheeses can vary in saltiness, so adjust accordingly to avoid over-salting the dish.