White Cheddar Mac and Cheese
This makes way more than most families need but it's wicked good for meal prep. The roux base keeps it from getting grainy like most baked mac recipes, and the breadcrumb topping actually stays crispy.
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 9x13 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.
Notes
Use freshly grated cheese for best melting and flavor.