White Cheddar Mac and Cheese
Ingredients
The pasta and sauce
-
12
ounces
elbow pasta
-
8
ounces
sharp white cheddar cheese
-
6
ounces
white oak cheddar cheese or extra sharp cheddar
-
2½
cups
whole milk
-
¼
cup
unsalted butter
-
¼
cup
all-purpose flour
-
1
teaspoon
Old Bay seasoning
-
¼
teaspoon
table salt
-
⅛
teaspoon
black pepper
The topping
-
2
tablespoons
unsalted butter
-
½
cup
panko breadcrumbs
-
⅛
teaspoon
salt
-
⅛
teaspoon
paprika
Instructions
- Grate the cheese blocks into thick shreds.
- Boil the elbow pasta in salted water until al dente.
- Melt butter in a large skillet over medium heat.
- Sprinkle in the flour and cook until golden, about 2 minutes.
- Slowly whisk in the milk while stirring to avoid lumps.
- Add the shredded cheese, Old Bay seasoning, salt, and pepper to the sauce and whisk until combined.
- Continue cooking until the sauce thickens and coats the back of a spoon.
- Stir in the cooked pasta until well combined.
- In a separate skillet, melt butter and toast the panko until golden.
- Transfer the mac and cheese to a serving dish and top with the toasted panko.
Nutrition Facts (estimated)
Servings
8 servings
Calories
428
Total fat
22g
Total carbohydrates
42g
Total protein
16g
Sodium
360mg
Cholesterol
61mg
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