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To make the best white cheddar mac and cheese, you need a few key items: - 8 oz elbow macaroni - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups milk (whole or 2%) - 2 cups white cheddar cheese, shredded - 1 cup Gruyère cheese, shredded - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional) - Salt and pepper to taste - 1/2 cup breadcrumbs (Panko for extra crunch) - 1 tablespoon olive oil These ingredients work together to create a creamy and rich flavor. The combination of white cheddar and Gruyère gives a nice depth. You can easily customize your dish with these optional ingredients: - Cooked bacon or ham for a savory punch - Fresh herbs like thyme or parsley for added freshness - Sautéed vegetables like spinach or broccoli for more nutrition - Different spices like paprika or nutmeg for unique flavors These additions make your meal even more exciting and personal. If you have allergies or dietary needs, here are some substitutions: - Use gluten-free pasta instead of elbow macaroni for a gluten-free version. - Substitute oat milk or almond milk for a dairy-free option. - Replace white cheddar with a lactose-free cheese if needed. - For nut allergies, skip the Panko breadcrumbs or use a nut-free brand. These swaps allow everyone to enjoy this creamy delight without worry. For the full recipe, check the detailed instructions above. To start, bring a large pot of salted water to a boil. Add 8 oz of elbow macaroni. Cook it until it's just right, or al dente. This usually takes about 7-8 minutes. Drain the pasta and put it aside. Make sure you save some of that water for later if needed. Now, it’s time for the cheese sauce. Use the same pot and melt 2 tablespoons of unsalted butter over medium heat. Once it’s melted, whisk in 2 tablespoons of all-purpose flour. This makes a roux. Cook this for 1-2 minutes until it turns a light golden color. Next, slowly pour in 2 cups of milk while whisking. Keep stirring to prevent lumps. Let the mixture cook for 5-7 minutes. You want it to thicken and bubble a bit. After that, reduce the heat to low. Stir in 2 cups of shredded white cheddar cheese and 1 cup of shredded Gruyère cheese. Keep mixing until the cheese melts and the sauce is smooth. Now, add 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper if you like it spicy. Season with salt and pepper to taste. Next, add the cooked macaroni to the cheese sauce. Stir well to coat every piece of pasta. Preheat your oven to 350°F (175°C). In a small bowl, mix 1/2 cup of breadcrumbs with 1 tablespoon of olive oil. This makes a crunchy topping. Pour the mac and cheese into a greased 9x13 inch baking dish. Spread the breadcrumb mixture on top evenly. Now, bake in your preheated oven for about 25-30 minutes. Look for a golden, bubbly top. Once done, take it out and let it cool a bit. Enjoy your creamy white cheddar mac and cheese! To get that perfect creamy texture, use whole milk or 2% milk. Whole milk adds richness. When making the roux, cook it until it’s light golden. This step gives the sauce a nice flavor. As you add the milk, whisk it well to avoid lumps. Keep stirring until the sauce thickens. It should coat the back of a spoon. If it's too thick, add a splash more milk. For added flavor, use a bit of Dijon mustard. It gives a nice depth to the dish. Garlic powder adds a warm taste, while cayenne pepper adds a kick. Use salt and black pepper to taste. If you want more flavor, try adding a pinch of smoked paprika. This spice enhances the cheese's flavor and adds warmth. One mistake is overcooking the pasta. Cook it just until al dente. It will finish cooking in the oven. Another mistake is not stirring the cheese enough. Stir until all cheese melts into the sauce. Lastly, don’t forget to coat the pasta fully with the cheese sauce. This makes every bite creamy and delicious. For more details, check out the Full Recipe. {{image_2}} You can add protein to your mac and cheese for more flavor. Bacon adds a smoky crunch. Just cook the bacon until crispy, chop it, and mix it in. Chicken is another great choice. Cook chicken breast, shred it, and fold it into the dish. Both options make it heartier and more filling. For a vegetarian twist, consider adding veggies. Broccoli, spinach, or peas can bring color and nutrition. Just steam or sauté them before mixing them in. You can also add spices like paprika or crushed red pepper for a kick. This keeps the dish exciting and healthy. Cheese is key to great mac and cheese. While white cheddar is classic, try mixing in other cheeses. Gruyère adds a nutty taste. Fontina gives a creamy texture. Goat cheese can add tanginess. Experiment with different blends to find your favorite flavor. Each cheese brings its own twist to this comfort food. For the full recipe, check out the provided details and create your own creamy delight! To store leftover white cheddar mac and cheese, let it cool first. Then, place it in an airtight container. Make sure to use a container that seals well. Store it in the fridge for up to three days. Label the container with the date, so you know when to use it. This helps keep it fresh and safe to eat. You can freeze white cheddar mac and cheese for later use. First, let it cool completely. Then, portion it into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To use, just thaw it in the fridge overnight before reheating. When reheating, add a splash of milk to keep it creamy. This helps restore moisture that might have been lost. Heat it in the microwave or on the stovetop over low heat. Stir often to ensure even heating. If it seems too dry, add more milk as needed. Enjoy your creamy delight just as if it were freshly made! To make White Cheddar Mac and Cheese from scratch, follow these steps: 1. Cook 8 oz of elbow macaroni in salted boiling water until al dente. 2. In a pot, melt 2 tablespoons of unsalted butter. 3. Whisk in 2 tablespoons of all-purpose flour until golden. 4. Gradually add 2 cups of milk while whisking to avoid lumps. 5. Cook until it thickens, then add 2 cups of shredded white cheddar and 1 cup of Gruyère cheese. 6. Stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, and season to taste. 7. Combine the cooked pasta with the cheese sauce, then transfer to a baking dish. 8. Top with 1/2 cup of breadcrumbs mixed with 1 tablespoon of olive oil. 9. Bake at 350°F for 25-30 minutes until bubbly. This recipe makes a creamy delight that everyone loves. Yes, you can use other types of cheese for your mac and cheese. Some good options include: - Cheddar for a sharper taste - Monterey Jack for creaminess - Fontina for a smooth melt Mixing cheeses can add depth and flavor. Just remember to balance flavors. Yes, this recipe is perfect for meal prep. You can make a big batch and store it for later. Here’s how: - Cool the mac and cheese before storing. - Place it in an airtight container in the fridge for up to 3 days. - You can also freeze it for up to 3 months. Reheat in the oven or microwave, adding a little milk if needed. This way, you can enjoy creamy mac and cheese anytime! White cheddar mac and cheese is simple and delicious. We covered key ingredients, tips for cooking, and fun variations to try. You can customize it to fit your taste. Follow the steps for perfect creamy sauce. Remember to store leftovers correctly for later enjoyment. With a few tweaks, you can enjoy this dish any way you like. Now, it’s time for you to make your own white cheddar mac and cheese masterpiece!

White Cheddar Mac and Cheese

Indulge in the ultimate comfort food with this creamy white cheddar mac & cheese recipe! Made with rich white cheddar and Gruyère cheese, this dish is perfect for cozy nights in. Follow our simple step-by-step guide to create a cheesy masterpiece topped with crunchy breadcrumbs. Ready in just 50 minutes, it’s ideal for family dinners or potlucks. Click through now to explore the full recipe and elevate your mac & cheese game!
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Ingredients
  

8 oz elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

2 cups white cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

Salt and pepper to taste

1/2 cup breadcrumbs (Panko for extra crunch)

1 tablespoon olive oil

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Make the Roux: In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until it turns slightly golden.

      Add Milk: Gradually pour in the milk, whisking continuously to avoid lumps. Cook for about 5-7 minutes until the mixture thickens and starts to bubble.

        Add Cheese: Reduce heat to low and stir in the white cheddar and Gruyère cheese. Keep stirring until the cheese is completely melted and smooth.

          Season: Mix in the Dijon mustard, garlic powder, cayenne pepper, salt, and pepper. Adjust seasoning to taste.

            Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to combine until evenly coated.

              Prepare for Baking: Preheat the oven to 350°F (175°C). In a small bowl, mix breadcrumbs with olive oil and set aside.

                Transfer to Baking Dish: Pour the mac and cheese mixture into a greased 9x13 inch baking dish. Sprinkle the breadcrumb mixture evenly over the top.

                  Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.

                    Serve: Remove from the oven and let it cool slightly before serving. Enjoy your creamy masterpiece!

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6