White Cheddar Macaroni & Cheese
This macaroni is so easy and is the perfect comfort food. You can curl up with a big bowl of it and eat it by itself, or you can serve it as a yummy side dish. It is seasoned so perfectly with the best blend of cheeses. It's surely a crowd pleaser.
Alexis Wilmouth
Apr 02, 2024
1 min read
Ingredients:
- 16 ounces cellentani noodles
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 4 cups heavy cream
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon salt
- 2 cups shredded sharp white cheddar cheese
- 1/4 cup shredded parmesan cheese
- 3 1/2 slices pepperjack cheese, torn into pieces
Directions:
- In a large pot, cook the pasta in boiling water until tender.
- While the noodles are cooking, begin preparing your cheese sauce. Heat a large saucepan over medium heat. Add the butter and move it around with your spoon until fully melted. Make sure not to brown. Add the flour and mix completely into the butter. Cook until this mixture turns a light golden color, 1-2 minutes.
- Pour in the heavy cream and whisk until smooth and all lumps are gone. Whisk in your seasonings.
- Reduce heat to medium-low and add in the cheeses. Whisk until all of the cheese has melted and the sauce is smooth again.
- Once the noodles are done, drain all of the water out of them and rinse them under cold water. Mix them well into the cheese mixture.
- Serve warm and enjoy!
*Store in an airtight container in the fridge for up to two days. Heat before serving or serve cold.
*If the sauce is a little more dry than you would like after adding the cheese in, you can add more heavy cream 1/4 cup at a time until you get your desired consistency. Do this before adding the noodles.