White Cheddar Mac and Cheese
Indulge in my signature White Cheddar Mac and Cheese, a rich and creamy twist on classic steakhouse Mac and cheese. Made with velvety white cheddar, a hint of seasoning, and perfectly cooked pasta, this dish is the ultimate comfort food with a gourmet touch. Perfect as a side or a star on its own!
Equipment
- Large Pot
- Cheese Grater
- Baking Dish 9x13
- Large Nonstick Pan
Ingredients
- 16 Oz Cavatappi Noodles
- 2 Cups Evaporated Milk
- 1.5 Cup Heavy Cream
- 16 Oz Monterey Jack Cheese
- 16 Oz Sharp White Cheddar Cheese
- 8 Oz Applewood Smoked Gouda Cheese
- 1/2 Tbsp Ground Mustard
- 1/2 tbsp Nature Seasoning
- 4 Tbsp Salted Butter
- 4 tbsp Flour
- Parsley Garnish
Instructions
- Preheat oven to 375°F.
- In a large pot of boiling salted water, cook cavatappi noodles until al dente (10-12 minutes). Drain and set aside.
- Grate cheeses into a bowl and mix to create a three-cheese blend.
- In a large pot over medium-high heat, melt butter. Whisk in flour until smooth.
- Gradually pour in evaporated milk, whisking continuously until thickened. Add heavy cream, whisk to combine, then reduce heat to low.
- Sprinkle in half of the cheese blend, whisk until melted. Season with Nature’s Seasoning and ground mustard, mixing well.
- Stir in cooked noodles, ensuring they are fully coated in the cheese sauce.
- Transfer mixture to a baking dish and top with remaining cheese blend.
- Bake for 25 minutes, then broil for 3-5 minutes until golden brown.
- Remove from oven, let rest for 10 minutes, garnish with parsley, and enjoy!