Time 55m Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F. Cook pasta according to package directions. Drain and set aside. In a large pot or Dutch oven, melt the ½ cup of unsalted butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes, until slightly thickened. This is called a roux. Don’t rush this process as the raw flour needs to cook. At this point, the roux should be a bit pale in color and should begin to smell a tiny bit toasty. Gradually, add the milk, stirring. Bring to a boil (turn up the heat to medium-high to get it going) and then reduce to a simmer for about 3-4 minutes, stirring often until thickened. Add the freshly grated cheeses and stir until evenly combined. Cook for another 1-2 minutes. Add the cooked pasta (drained) to the sauce and stir until well combined. Season with garlic powder, salt, and pepper to taste. Transfer to a large 9" x 13" baking dish. Set aside. Make the herb crumb topping: combine all the herbed bread crumb topping ingredients in a food processor and pulse a few times until you get crumbs. Note: if you don’t have food processor, use panko bread crumbs instead of bread. Top the mac and cheese with the prepared herbed bread crumb topping. Bake for about 25-30 minutes until golden brown and bubbly. Let it cool for 10 minutes. Enjoy!
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.
Time 25m Yield 6 Number Of Ingredients 12 Steps:
Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don’t stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes. Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits. Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.
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.
Time 30m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside. Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed. Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.
Time 30m Yield 4 entree servings, 8 side servings Number Of Ingredients 9 Steps:
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
More about “white cheddar mac cheese recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Cook elbow macaroni as directed. Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk. Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese. Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.
