White Cheddar Mac and Cheese
A rich and creamy mac and cheese that transforms your meal into a comforting experience with a velvety texture and bold flavors.
Ingredients
Pasta
- 1 lb Elbow Macaroni or other short pasta Tender and slightly chewy, ideal for cheese sauce.
Cheese Sauce Base
- 4 tbsp Unsalted Butter Forms the base of our silky sauce.
- 1/4 cup All-Purpose Flour Helps create the roux for thickness.
- 3 cups Whole Milk (warmed) Essential for ultimate texture.
- 12 oz Sharp White Cheddar Cheese (freshly grated) Brings a delightful tang.
- 4 oz Gruyère Cheese (freshly grated) Adds nutty flavor and richness.
Seasoning
- 1 tsp Dijon Mustard Adds a pinch of zing.
- 1/2 tsp Salt (or to taste) Enhances flavors.
- 1/4 tsp Black Pepper (freshly ground) Adds warmth.
- 1/8 tsp Cayenne Pepper (optional) For a slight kick of heat.
- 1/8 tsp Grated Nutmeg (optional) Adds warmth and complexity.
Instructions
Cooking the Pasta
- Bring a large pot of heavily salted water to a boil. Add the elbow macaroni and boil until al dente, about 7-8 minutes. Drain well and set aside.
Preparing the Cheese Sauce
- In a medium saucepan or Dutch oven, melt the butter over medium heat until it sizzles.
- Whisk in the flour to create a smooth paste (a roux). Cook for 1-2 minutes while whisking constantly to avoid browning.
- Gradually pour in the warmed milk while whisking continuously to avoid lumps. Cook, stirring frequently, for 5-7 minutes until thickened.
- Remove from heat and add grated white cheddar and Gruyère cheese gradually, stirring each addition until melted.
- Stir in Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg until well combined. Adjust seasoning if necessary.
Combining Pasta and Sauce
- Pour the cheese sauce over the cooked pasta, stirring gently until well coated. Serve immediately.
Notes
Serve as a side dish or main meal. Can be topped with breadcrumbs and baked for a crust. Experiment with adding vegetables or other cheeses.