WHITE CHEDDAR MAC AND CHEESE
This White Cheddar Mac and Cheese is creamy, smooth, and delicious! It is topped with an herbed bread crumb topping and baked until perfection. It's the perfect comfort food!
Provided by Tania
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions. Drain and set aside.
- In a large pot or Dutch oven, melt the ½ cup of unsalted butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes, until slightly thickened. This is called a roux. Don't rush this process as the raw flour needs to cook. At this point, the roux should be a bit pale in color and should begin to smell a tiny bit toasty.
- Gradually, add the milk, stirring. Bring to a boil (turn up the heat to medium-high to get it going) and then reduce to a simmer for about 3-4 minutes, stirring often until thickened.
- Add the freshly grated cheeses and stir until evenly combined. Cook for another 1-2 minutes. Add the cooked pasta (drained) to the sauce and stir until well combined. Season with garlic powder, salt, and pepper to taste. Transfer to a large 9" x 13" baking dish. Set aside.
- Make the herb crumb topping: combine all the herbed bread crumb topping ingredients in a food processor and pulse a few times until you get crumbs. Note: if you don't have food processor, use panko bread crumbs instead of bread.
- Top the mac and cheese with the prepared herbed bread crumb topping.
- Bake for about 25-30 minutes until golden brown and bubbly. Let it cool for 10 minutes. Enjoy!
Nutrition Facts : Calories 781 kcal, Carbohydrate 65 g, Protein 33 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 126 mg, Sodium 510 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 14 g, ServingSize 1 serving
MACARONI AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 entree servings, 8 side servings
Number Of Ingredients 9
Steps:
- Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
VERMONT WHITE CHEDDAR MAC AND CHEESE
This recipe was on a now defunct website. It's the first mac and cheese recipe I ever made and is always requested at my family reunions.
Provided by Jennifer C.
Categories Macaroni And Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook elbow macaroni as directed.
- Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
- Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
- Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.
CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL
Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It's garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
- For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
- For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
- For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
- Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
- Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.
STOVETOP WHITE CHEDDAR MAC
I love homemade mac and cheese, but I wanted to create a version I could serve frequently to my family, without any guilt. While this recipe isn't completely virtuous, it's much better than any traditional version, as it contains two servings of vegetables in every bowl. The base is a silky cauliflower cream sauce that provides body and texture, without a drop of flour or cream. To up the vegetable content, I add in fresh spinach leaves just before the pasta is done cooking. You can use any vegetable your family enjoys; try kale, peas or chopped broccoli!
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring the cauliflower and 3 cups water to a boil. Reduce the heat to medium-low, cover and cook until the cauliflower is very soft, 10 to 15 minutes. Remove from the heat, drain and set aside.
- Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to the package directions. Just before pasta is set to be done, add the spinach and cook until just wilted, about 30 seconds to 1 minute. Drain in a colander and set aside.
- In the empty pasta pot, melt the butter over medium heat and add the garlic. Cook until the garlic is soft but not burnt, about 2 minutes.
- Add the cooked garlic, steamed cauliflower, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water to a blender and puree until creamy and smooth. Depending on the power of your blender, you may need to add more water.
- Return the cauliflower sauce back to the saucepan over medium heat. Whisk in the shredded Cheddar and stir until melted. Season to taste with salt and pepper, then stir in the cooked noodles, spinach and Parmesan. Serve immediately.
Nutrition Facts : Calories 287 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 14 milligrams, Sodium 410 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 12 grams
WHITE MAC 'N' CHEESE
Provided by Damaris Phillips
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
- Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
- Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.
WHITE CHEDDAR MACARONI AND CHEESE (PANERA COPYCAT)
Make and share this White Cheddar Macaroni and Cheese (Panera Copycat) recipe from Food.com.
Provided by SashasMommy
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside.
- Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
- Then slowly add 2 cups of milk, stirring with the whisk constantly.
- Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).
- Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.
- For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.
- Add cheese to taste. I used an entire 8oz block.
- Add a dash of grated American cheese (optional).
- Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan.
- Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.
Nutrition Facts : Calories 483.6, Fat 21, SaturatedFat 12.9, Cholesterol 61.5, Sodium 273.5, Carbohydrate 54.7, Fiber 2.1, Sugar 1.2, Protein 18.3
CHEDDAR MAC AND CHEESE
Enjoy this classic macaroni and cheese recipe that is ready in 40 minutes - perfect for an Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Grease 2-quart casserole. Cook and drain macaroni as directed on package.
- Melt margarine in 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in cheese until melted. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.
Nutrition Facts : Calories 605, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 860 mg
WHITE CHEDDAR MAC & CHEESE
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
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