White Cheddar Mac and Cheese
White Cheddar Mac and Cheese is a beloved dish that transcends age and occasion, offering a delectable combination of creamy cheese and tender pasta. Whether you’re cooking for a family dinner, a holiday gathering, or simply indulging in a cozy meal, this recipe brings together the rich flavors of white cheddar and perfectly cooked pasta for a dish that’s as comforting as it is satisfying. This article will guide you through every step of creating the ultimate White Cheddar Mac and Cheese, from selecting the right ingredients to mastering the technique for a flawless cheese sauce.
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Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Whole milk | 2 cups |
| Shredded white cheddar cheese | 3 cups |
| Medium pasta shells (uncooked) | 2 cups |
| Salted butter | 4 tablespoons (½ stick) |
| All-purpose flour | ¼ cup |
| Garlic powder (optional) | 1 teaspoon |
| Salt | ½ teaspoon |
| Pepper | ¼ teaspoon |
| Fresh black pepper (for garnish, optional) | To taste |
Step-by-Step Instructions
1. Cooking the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the medium pasta shells, stirring occasionally to prevent them from sticking together. Cook the pasta until it’s just al dente, typically around 8-10 minutes. The pasta should be tender but still firm to the bite. Once cooked, drain the pasta in a colander and set it aside. It’s important not to overcook the pasta, as it will continue to cook slightly when combined with the hot cheese sauce.
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2. Preparing the Cheese Sauce
The cheese sauce is the heart of this dish, and getting it right is essential. Begin by making a roux, a classic technique used to thicken sauces. In a large saucepan, melt the salted butter over medium heat. Once the butter has fully melted and begins to bubble, add the all-purpose flour. Whisk the butter and flour together continuously for about 2-3 minutes. The mixture should turn a light golden color, indicating that the flour has cooked and lost its raw taste.
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Next, gradually pour in the whole milk while continuing to whisk. This step is crucial to prevent lumps from forming in the sauce. Bring the mixture to a simmer, whisking constantly until the sauce begins to thicken. This should take about 4-5 minutes. The sauce should coat the back of a spoon, indicating that it’s thick enough to hold the cheese.
3. Seasoning and Melting the Cheese
Once the sauce has reached the desired consistency, it’s time to add the seasonings. Stir in the garlic powder (if using), salt, and pepper. These seasonings enhance the flavor of the cheese and add a subtle depth to the sauce. Taste the sauce and adjust the seasoning as needed—remember that the cheese will add additional saltiness.
Reduce the heat to low and begin adding the shredded white cheddar cheese, one handful at a time. Stir continuously, allowing each addition of cheese to melt completely before adding more. This slow addition of cheese ensures a smooth, creamy sauce without any graininess. Be patient during this step; overheating or rushing can cause the sauce to separate or become oily.
4. Combining the Pasta and Sauce
With the cheese sauce ready, it’s time to bring the dish together. Add the cooked pasta shells to the saucepan with the cheese sauce. Gently stir to coat the pasta evenly with the sauce, ensuring that every shell is filled with the creamy mixture. Allow the pasta to heat through in the sauce for a couple of minutes over low heat. This helps the pasta absorb some of the flavors and ensures that the dish is served hot and bubbly.
5. Serving and Garnishing
Serve the White Cheddar Mac and Cheese immediately for the best texture and flavor. For an extra touch of indulgence, garnish the dish with a sprinkle of fresh black pepper or a light dusting of additional shredded white cheddar cheese. The contrast of the fresh black pepper against the creamy cheese sauce adds a subtle kick that enhances the overall dish.
