White cheddar Mac n' Cheese. Does this mac n cheese save well? I want to make some for dinner tonight and was wondering if I could leave some for lunch tomorrow. The Spice King Keith Lorren shares his recipe for White Cheddar Pepper Jack Mac n Cheese Recipes from Keith Lorren's NEW Fall Favorite's Soul-Food Cookbook.
Add the nutmeg, cayenne, black pepper, and salt (if desired).
Creamy and tangy white cheddar cheese and fresh broccoli florets make this mac and cheese a knock-out.
Add pasta mixture and toss to combine.
You can Have White cheddar Mac n' Cheese using 11 ingredients and 1 steps. Here is how you cook it.
Ingredients of White cheddar Mac n' Cheese
- Lets Go Prepare 2 cup of Heavy whipping cream.
- Lets Go Prepare 3 cup of 5 year aged white cheddar.
- It's 1 cup of Sharp cheddar cheese.
- Lets Go Prepare 1 cup of Cubed velveeta cheese.
- Lets Go Prepare 2 tbsp of Real butter.
- It's 1 tsp of Chicken base.
- What You needis 1 of Egg.
- Lets Go Prepare 1 cup of Italian breadcrumbs.
- What You needis 1 tsp of Black pepper.
- What You needis 1 box of Elbow macaroni.
- It's 1 cup of Chicken broth.
I'm a huge fan of mac n' cheese and have made many different variations using different types of cheese, but the classic cheddar is still my favorite. I've used extra-sharp white cheddar here, which goes so well with the acorn squash. You can use any type of squash you'd like. This White Cheddar Mac and Cheese is our favorite!
White cheddar Mac n' Cheese step by step
- Melt butter in stainless steel pot. Add 2cups of whipping cream and mix while over low heat. Add 1 cup of chicken broth. Add one egg and whisk immediately, so egg does not curdle. Once egg is incorporated, add 2 cups of white cheese, 1 cup of sharp cheddar, and 1 cup of velveeta cheese and stir until melted. Add 1 tsp of chicken base and stir. Fill new pot up with 4 quarts of water, add a pinch of salt and let come to rapid boil. Once boiling, add elbow pasta and cook until tender. Drain and rinse with cold water. Add to baking pan. Season with pepper and drizzle with olive oil to prevent sticking. Pour cheese mixture over pasta and mix. Bake at 400°F for 25 min. Sprinkle remaining cup of white cheddar over the top and let cook for another 10 min. Sprinkle with breadcrumbs evenly on top and cook for another 10 min until brown and bubbling..
This is comfort food at it's best! Shred the block of white cheddar cheese. In a medium pot, combine milk and half and half and gently warm but do not let boil. In a separate large pot Slowly add cheddar, whisking in until the cheese begins to melt. Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some.