White Mac & Cheese
It’s 48° in New Jersey as I write this and I just put on fuzzy socks for the first time since last Winter! Which means it’s time for warming, filling, delicious Fall food! And this white mac and cheese recipe is PERFECT for just that! Granted, I usually encourage healthier meals than this, but once in a while, you have to indulge! Balance, amiright?
This white cheddar mac and cheese calls for fontina as a second cheese, but gruyere would work really well also. Then there’s those warming spices like clove and nutmeg. It also uses a whole stick of butter, half & half, AND a bit of Greek yogurt in the sauce, which is totally optional. All of those things create a ridiculously rich, creamy sauce that has an amazing flavor and is perfect for curling up on a chilly night!
I usually refer to this as “not your kids’ mac and cheese” mostly because it’s not the neon orange color that kids come to expect. And the flavor is something they may not expect either. My own mother wasn’t entirely convinced until I pulled it out of the oven and she tasted it! Then she couldn’t stop eating it! Yea, it’s addictive like that.
Of course, it’s a dish that CAN be lightened up. You could easily omit the yogurt, use a non-dairy milk (which I usually do anyway), and even drop the half & half (just add more milk in it’s place). You could also decide to skip the breadcrumbs (but really, why?). But don’t skimp on the spices, or the cheese! However you want to play it, definitely check out the video below and grab the recipe just beyond that! Buon appetito!
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White Macaroni & Cheese
Serves 10
1 stick (1/4 lb.) butter
6 Tbs. flour
1 1/2 cups milk
1 C. half & half
1/2 tsp ground nutmeg
1/2 tsp. ground clove
1 bay leaf
2 C. sharp white cheddar cheese, shredded
2 C. fontina cheese, shredded
1/2 C. plain Greek yogurt (optional)
plain panic bread crumbs
salt & pepper
1 lb. pasta such as cavatappi, gemelli, or elbows
Preheat oven to 350°. Grease an 11x17 baking dish with butter, and set it aside.
In a large sauté pan, melt butter. Whisk in flour until it thickens, about 3 minutes.
Add milk, half & half, yogurt (if using), nutmeg, clove and bay leaf. Season with salt and pepper. Stir until well combined and thick, about 5 minutes.
Add in cheeses, stir until cheese is melted. Leave sauce on low heat while you cook you pasta.
Bring a large pot of salted water to a rolling boil. Cook pasta, but only for about 5 minutes. Drain pasta. Mix with cheese sauce and spread into baking dish. Top generously with breadcrumbs. Bake, uncovered for 30-45 minutes until sauce is bubbling and breadcrumbs have browned in places. Serve hot.