Sharp White Cheddar Mac and Cheese

4-8
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"I have several different versions of mac and cheese, but this is a favorite. Make sure to use a good sharp white cheddar like a Vermont cheddar. That is really what makes the dish. I like to use a small penne or shells, but use your favorite pasta. And, don't forget the bread crumb topping."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (320.1 g)
  • Calories 869.1
  • Total Fat - 45.7 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 16.2 mg
  • Sodium - 1109.7 mg
  • Total Carbohydrate - 101.4 g
  • Dietary Fiber - 11.9 g
  • Sugars - 4.5 g
  • Protein - 13.9 g
  • Calcium - 220.3 mg
  • Iron - 3.1 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.4 mg

Step 1

Pasta ... Cook the pasta according to package directions. I under cook the pasta a bit as it will finish in the oven.

Step 2

Topping ... Add the bread slices to a small food process and pulse until you can crumbs; I don't make them too fine. Bake in a 350 degree oven for 5 minutes until lightly golden brown. Toss with the parsley and butter.

Step 3

Sauce ... Make the sauce as the pasta cooks. Add the butter to a medium pot and melt on medium heat. Add the flour and cook another minute to get rid of the raw flour taste. Slowly add in the milk and bring to a light boil to thicken the sauce. Remove from the heat and slowly add in 2 cups of cheese, continuing to stir. Return to the heat on low and add in the nutmeg, cayenne, salt, pepper and chives.

Step 4

Finish and Broil ... Add the sauce to the pasta and mix well, check again if any additional salt or pepper is needed. Transfer to a baking dish sprayed with Pam or a non-stick spray and finish with the remaining cheese and the topping. Broil on the second shelf so the topping doesn't burn.

Step 5

Serve ... If you want to make this a main dish, add some diced ham or bacon. But it is good as is. ENJOY!

Tips & Variations


No special items needed.

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