Dreamy White Cheddar Mac (Print Version)
# Ingredients:
→ Pasta
01 -
400 g elbow macaroni
→ Cheese Sauce
02 -
4 tablespoons unsalted butter
03 -
4 tablespoons all-purpose flour
04 -
480 ml whole milk
05 -
240 ml heavy cream
06 -
200 g sharp white cheddar cheese, grated
07 -
60 g mozzarella cheese, grated (optional)
08 -
0.25 teaspoon garlic powder
09 -
0.25 teaspoon onion powder
10 -
0.5 teaspoon Dijon mustard (optional)
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Topping (optional)
13 -
60 g panko breadcrumbs
14 -
2 tablespoons melted butter
15 -
25 g Parmesan cheese, grated
# Instructions:
01 -
In a large pot, bring salted water to a boil. Add elbow macaroni and cook until just al dente according to package instructions. Drain thoroughly and set aside.
02 -
Melt unsalted butter in a large saucepan or deep skillet over medium heat. Sprinkle in flour and whisk constantly for 1–2 minutes until pale and bubbling but not browned.
03 -
Gradually whisk in the whole milk and heavy cream, pouring slowly to avoid lumps. Continue whisking and simmer gently for 2–3 minutes until the mixture thickens.
04 -
Reduce heat to low. Stir in garlic powder, onion powder, Dijon mustard if using, salt, and black pepper. Gradually add grated white cheddar and mozzarella cheese, stirring until completely melted and the sauce is smooth.
05 -
Add the drained macaroni to the sauce. Fold gently to coat all the pasta evenly. Taste and adjust seasoning as necessary.
06 -
Preheat the oven to 190°C. Transfer the macaroni and cheese to a buttered baking dish. Mix panko breadcrumbs with melted butter and grated Parmesan. Sprinkle the mixture evenly over the pasta. Bake for 15–20 minutes or until the top is golden and bubbling.
# Notes:
01 -
For the smoothest sauce, use block cheese and grate it yourself, avoiding pre-shredded varieties.
02 -
A well-cooked roux prevents graininess in the finished dish.
03 -
Enhance the dish with sautéed mushrooms, steamed broccoli, or cooked bacon for added flavor and texture.
04 -
For a gluten-free version, substitute with gluten-free pasta and flour.
05 -
Spice it up with a pinch of cayenne or fresh jalapeño for a lively variation.
06 -
Truffle oil or chunks of cooked lobster add gourmet richness to the classic preparation.