Baked White Cheddar Mac
Indulge in the ultimate comfort food with this rich and creamy mac and cheese recipe. Velvety cheese sauce envelops tender macaroni, creating a dish that's both decadent and satisfying. The blend of gruyere, white cheddar, and smoked cheddar infuses every bite with a depth of flavor, enhanced by hints of thyme, mustard, and spices. Baked to golden perfection, this mac and cheese is a crowd-pleaser that is bound to become a go-to favorite.
— Constant Cookbook
Ingredients
- 1 lbs. macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart half and half
- ½ cup heavy whipping cream
- 3oz cream cheese
- 1 cup grated gruyere cheese
- 1 1/2 cups grated white cheddar
- ½ cup smoked cheddar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- Dash of ground nutmeg
- Dash of cayenne pepper
- Salt and pepper to taste
Instructions
- Preheat oven to 375 and grease a large rectangular baking dish.
- Cook macaroni in salted water till al dente drain and cool.
- For cheese sauce, melt butter in large sauce pot, add flour and mix and cook for 1-2 minutes on low heat to make blonde roux. Slowly add cold half and half whisking in between additions to prevent lumps. Cook sauce for 5 minutes, then add heavy cream, cream cheese, smoked cheddar, Dijon mustard, fresh thyme, onion powder, nutmeg, cayenne pepper, season with salt and pepper.
- Mix gruyere and 1 cup of white cheddar with cold pasta. Add cheese sauce and mix well. Pour into greased baking dish top with rest of white cheddar. Bake at 375 degrees for 30 minutes let stand 10 minutes before serving.
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