White cheddar Mac n' Cheese. My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. Our signature Shells & White Cheddar Mac was created because our co-founder, Annie Withey, couldn't find a natural mac & cheese on the market that lived up to her high ingredient standards. So, she whipped up a box of mac made the wholesome and delicious way - with real cheese.
And luckily, there is no shortage of variations on this classic, so it just never gets old.
Simple, delicious, and totally comforting, this White Cheddar Mac and Cheese is the perfect quick fix for weeknight dinners.
Because you're using a pound of it, make sure it's a cheese that's high quality and that you like.
You can cook White cheddar Mac n' Cheese using 11 ingredients and 1 steps. Here is how you achieve that.
Ingredients of White cheddar Mac n' Cheese
- You need 2 cup of Heavy whipping cream.
- You need 3 cup of 5 year aged white cheddar.
- It's 1 cup of Sharp cheddar cheese.
- It's 1 cup of Cubed velveeta cheese.
- Prepare 2 tbsp of Real butter.
- You need 1 tsp of Chicken base.
- It's 1 of Egg.
- It's 1 cup of Italian breadcrumbs.
- You need 1 tsp of Black pepper.
- You need 1 box of Elbow macaroni.
- You need 1 cup of Chicken broth.
Jalapeño Bacon Mac n Cheese is loaded with poblano peppers, jalapeños, pepper jack cheese, and of course lots of bacon! In this recipe for Baked Gruyere Let me know if you try this recipe and what you think of it by leaving a comment below. Save this recipe for Baked White Cheddar Mac n Cheese. Freshly made cavatappi pasta in a rich, Vermont white cheddar cheese sauce.
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..
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. Pour in cream and reduce by half.