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White Cheddar Mac and Cheese

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Indulge in this ultimate creamy White Cheddar Mac and Cheese, packed with rich flavors and a velvety texture—perfect for any occasion.

Ingredients

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  • 1 lb Elbow Macaroni (or other short pasta)
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk (warmed)
  • 12 oz Sharp White Cheddar Cheese (freshly grated)
  • 4 oz Gruyère Cheese (freshly grated)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Black Pepper (freshly ground)
  • 1/8 tsp Cayenne Pepper (optional)
  • 1/8 tsp Grated Nutmeg (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add your elbow macaroni and cook until al dente, typically 7-8 minutes. Once cooked, drain the pasta well and set aside.
  2. Melt the Butter: Melt 4 tablespoons of unsalted butter over medium heat until bubbly and fragrant.
  3. Create the Roux: Whisk in 1/4 cup of all-purpose flour to the melted butter to create a roux. Cook for 1-2 minutes, whisking constantly to eliminate any raw flour taste.
  4. Add the Milk: Gradually pour in the warmed 3 cups of whole milk, whisking continuously. Cook and stir for about 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the Cheeses: Remove from heat and add the freshly grated sharp white cheddar and Gruyère cheeses in handfuls, stirring until melted and smooth.
  6. Season the Sauce: Stir in 1 tsp of Dijon mustard, 1/2 tsp of salt, 1/4 tsp of black pepper, and optional cayenne and nutmeg until well combined.
  7. Combine with Pasta: Pour the creamy cheese sauce over the cooked pasta and stir gently until all macaroni is coated.
  8. Serve Immediately: Dish out and serve hot, optionally adding more black pepper or cheese if desired.

Notes

For a twist, add steamed broccoli, cooked bacon, or jalapeños for variations.

Nutrition

Find it online: https://pinrecipezbylinaa.com/white-cheddar-mac-and-cheese-ultimate-creamy-recipe/

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