Ingredients (~6-8 servings)
- 3 Tbsp unsalted butter
- 1 small shallot, minced
- 2 tsp fresh thyme leaves
- 3 Tbsp all-purpose flour
- 3 cups half and half, warmed
- 3/4 tsp dijon mustard
- Small pinch freshly grated nutmeg
- 6 oz white cheddar, shredded
- 3 oz gruyere cheese, shredded
- 1/3 cup freshly grated parmesan cheese
- 12 oz medium shells pasta
- Kosher salt and freshly cracked black pepper
Breadcrumb Topping
- 3/4 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 2 tsp fresh thyme leaves
- 2 Tbsp melted butter
- Salt and pepper to taste
Cook the Pasta Just Shy of Done
Preheat your oven to 350F and grease a 9×13 baking dish.
Bring a pot of salted water to a boil and cook the pasta ~2-3 minutes less than the package says. You want it al dente with some bite – it’ll finish cooking in the oven.
Drain and rinse with cold water to stop the cooking. If you’re doing this ahead, toss with a little oil so it doesn’t clump.
Make the Roux Base
Melt the butter in a large nonstick skillet over medium heat. Once it’s foamy, add the minced shallot and cook ~2-3 minutes until soft, stirring often.
Add the thyme and flour, stirring well to form a paste. Cook this for 2 minutes – you’re cooking out the raw flour taste.
Build the Cheese Sauce
Slowly whisk in the warmed half and half, adding it in small amounts to avoid lumps. The sauce will clump at first but keep whisking.
Once all the half and half is incorporated, add the dijon and nutmeg. Let it simmer ~5-7 minutes, stirring constantly, until it coats the back of a spoon.
Pull the pan off the heat and stir in all the cheeses until melted. Season with salt and pepper – taste it, the cheese needs seasoning.
Add the cooked pasta and stir until everything’s coated. Transfer to your buttered baking dish.
Add the Breadcrumb Topping and Bake
In a small bowl, toss the panko with the melted butter, parmesan, thyme, salt, and pepper until evenly coated.
Spread this over the mac and cheese in an even layer.
Bake ~30 minutes until the top is golden brown and the cheese is bubbling around the edges.
Let it rest ~5 minutes before serving – it’s molten hot straight from the oven.
White Cheddar Mac and Cheese
Ingredients
Ingredients (~6-8 servings)
- 3 Tbsp unsalted butter
- 1 small shallot, minced
- 2 tsp fresh thyme leaves
- 3 Tbsp all-purpose flour
- 3 cups half and half, warmed
- 3/4 tsp dijon mustard
- Small pinch freshly grated nutmeg
- 6 oz white cheddar, shredded
- 3 oz gruyere cheese, shredded
- 1/3 cup freshly grated parmesan cheese
- 12 oz medium shells pasta
- Kosher salt and freshly cracked black pepper
Breadcrumb Topping
- 3/4 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 2 tsp fresh thyme leaves
- 2 Tbsp melted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 350F and grease a 9×13 baking dish.
- Boil pasta 2-3 minutes less than package instructions. Drain and rinse with cold water.
- Melt butter in skillet, sauté shallots 2-3 minutes. Add thyme and flour, cook 2 minutes.
- Slowly whisk in warm half and half. Add dijon and nutmeg, simmer 5-7 minutes until thickened.
- Remove from heat, stir in cheeses. Season with salt and pepper.
- Mix pasta into cheese sauce, transfer to baking dish.
- Combine panko, parmesan, thyme, melted butter, salt and pepper.
- Sprinkle breadcrumb mixture over mac and cheese.
- Bake 30 minutes until golden and bubbling.
- Rest 5 minutes before serving.