White Cheddar Mac and Cheese
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.
Servings: 12
Ingredients
- 1 lb elbow macaroni, dry
- 6 tablespoons butter, regular
- 5 ½ cups whole milk
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper, fresh ground
- ¼ teaspoon 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
- 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 (per serving)
Calories: 450kcal | Carbohydrates: 39.6g | Protein: 20.7g | Fat: 23g | Saturated Fat: 13.1g | Trans Fat: 0.5g | Cholesterol: 66.5mg | Sodium: 373.7mg | Fiber: 1.4g | Sugar: 7g