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- 2 cups elbow macaroni - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour - 2 cups whole milk - 1 cup heavy cream - 2 cups white cheddar cheese, shredded - 1 cup Gruyère cheese, shredded - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon mustard powder - Salt and pepper to taste - 1/2 cup panko breadcrumbs - 2 tablespoons olive oil Gather these simple yet key ingredients. Start with elbow macaroni, the classic choice. The unsalted butter and all-purpose flour will help create a smooth roux. Whole milk and heavy cream add richness to the dish. For the cheese, white cheddar gives a sharp taste, while Gruyère adds a nutty flavor. Seasonings like garlic powder and onion powder bring depth. Mustard powder adds a slight tang. You’ll need salt and pepper to enhance the flavors. Finally, panko breadcrumbs mixed with olive oil will give a crunchy topping. These ingredients work together to create a creamy, cheesy delight. Enjoy the process of gathering them and preparing for a cozy meal! To start, bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and set it aside. In the same pot, melt 3 tablespoons of unsalted butter over medium heat. Once the butter melts, whisk in 3 tablespoons of all-purpose flour. Cook this mixture for 1 to 2 minutes until it forms a smooth paste. This step is key to avoid the raw flour taste. Gradually pour in 2 cups of whole milk and 1 cup of heavy cream. Keep whisking until the mixture thickens, which takes about 5 to 7 minutes. Now, lower the heat and stir in 2 cups of shredded white cheddar cheese and 1 cup of shredded Gruyère cheese. Mix until the cheese fully melts. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of mustard powder. Don’t forget to season with salt and pepper to taste. This mix creates a rich and creamy sauce that coats every noodle. Preheat your oven to 350°F (175°C). Gently fold the cooked macaroni into the cheese sauce. Ensure every piece is well-coated. Transfer this mixture to a greased 9x13 inch baking dish. In a small bowl, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of olive oil. Sprinkle this topping evenly over the mac and cheese. Bake for 25 to 30 minutes, until the top is golden brown and bubbly. Let it cool for a few minutes before serving. To get that smooth cheese sauce, start with a good roux. Melt the butter in a pot over medium heat. Once melted, whisk in flour until it forms a paste. This keeps the sauce from clumping. Slowly add whole milk and heavy cream. Keep whisking until you see bubbles. This process thickens your sauce. - Use whole milk for richness. - Avoid adding cold ingredients to the hot mixture. - Stir constantly to prevent sticking. White cheddar gives a sharp taste. Gruyère adds a nutty flavor. You can mix in other cheeses too. Try mozzarella for stretch or fontina for creaminess. Each cheese brings its own unique taste. - Use a mix for depth. - Shred your cheese for easy melting. - Experiment with smoked cheeses for a twist. A common mistake is overcooking the pasta. Cook it just until al dente. This helps it stay firm in the oven. When baking, keep an eye on the top. If it browns too fast, cover it with foil. - Preheat your oven before baking. - Let the mac and cheese cool slightly before serving. - Use a greased dish to prevent sticking. {{image_2}} You can easily add vegetables to your creamy white cheddar mac and cheese. Broccoli is a great choice. Just steam it lightly before adding it to the dish. Spinach works well too, adding color and nutrients. You can also use peas or roasted red peppers for extra flavor. Adding veggies not only makes the dish healthier, but it also enhances the taste. If you want to boost protein, consider adding cooked chicken or crispy bacon. Grilled chicken adds a nice smoky flavor. Bacon gives a crunchy texture that contrasts with the creamy cheese. You can also use ham or even cooked shrimp for a seafood twist. Just mix in your choice of protein after you combine the pasta and cheese sauce for a hearty meal. For gluten-free options, swap the elbow macaroni with gluten-free pasta. Many brands offer great alternatives that cook just like regular pasta. If you're vegan, use plant-based cheese and substitute the milk and cream with almond or coconut milk. You can also use a vegan butter alternative. These swaps let everyone enjoy this dish without compromising on flavor! To keep your creamy white cheddar mac & cheese fresh, store it properly. - Let it cool before putting it in the fridge. - Use an airtight container to prevent drying out. - If you want to freeze it, portion it into smaller containers. - Label them with the date to track freshness. When reheating, you want to keep that creamy texture. - Use the oven or stovetop for the best results. - For the oven, preheat to 350°F (175°C). Add a splash of milk to the mac & cheese. - Cover it with foil and heat for about 20 minutes. - On the stovetop, heat over low heat. Stir in a bit of milk to help it blend. Knowing how long your mac & cheese lasts is key. - In the fridge, it stays good for about 3-5 days. - If you freeze it, it can last up to 2-3 months. - Always check for any signs of spoilage before eating. To add heat to your mac and cheese, try these ideas: - Add jalapeños: Dice fresh or pickled jalapeños for a kick. - Use spicy cheese: Swap some white cheddar for pepper jack cheese. - Add hot sauce: Mix in your favorite hot sauce to the cheese sauce. - Include red pepper flakes: Sprinkle red pepper flakes into the mix for a mild heat. Each option changes the flavor and spice level, so choose what you like best! Yes! You can use many pasta types for mac and cheese. Here are some great options: - Shells: They hold more cheese sauce. - Cavatappi: Its spiral shape adds fun texture. - Penne: A classic choice that works well. Changing the pasta can change the dish's feel, but it's still delicious. Just make sure the pasta cooks to al dente for the best results. White cheddar has a sharper taste and is creamier than regular cheddar. Here’s a quick breakdown: - Flavor: White cheddar has a more intense flavor with nutty notes. - Color: White cheddar is pale, while regular cheddar is often orange due to annatto. - Usage: White cheddar works well in creamy dishes like mac and cheese for depth. Using white cheddar can give your dish a unique twist, making it stand out! Mac and cheese is a delightful dish. We covered the key ingredients, like pasta, cheese, and spices. I shared clear steps to cook it perfectly, plus tips for a creamy sauce. You can even try fun variations with veggies or proteins. Storing and reheating leftovers is easy with the right methods. Now, you can make a yummy mac and cheese at home. Enjoy experimenting with flavors and textures. Trust your skills and enjoy this comforting meal truly!

Creamy White Cheddar Mac & Cheese

Indulge in the ultimate comfort food with this creamy white cheddar mac & cheese recipe! Perfectly cooked pasta meets a rich mix of white cheddar and Gruyère, topped with a crispy panko finish. It's an easy and delicious meal that will impress your family and friends. Ready to make your taste buds dance? Click through for the full recipe and start your cheesy adventure today! #MacAndCheese #ComfortFood #CheeseLovers #RecipeOfTheDay
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Ingredients
  

2 cups elbow macaroni

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

2 cups white cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon mustard powder

Salt and pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons olive oil

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

    Make the Roux: In the same pot, melt the butter over medium heat. Once melted, whisk in the flour until a smooth paste forms, cooking for about 1-2 minutes to eliminate the raw flour taste.

      Add Milk and Cream: Gradually pour in the whole milk and heavy cream, whisking continuously until the mixture is smooth and thick, about 5-7 minutes.

        Incorporate Cheeses and Spices: Lower the heat and stir in the shredded white cheddar and Gruyère cheese until melted. Then add the garlic powder, onion powder, mustard powder, salt, and pepper. Mix until the cheese sauce is rich and creamy.

          Combine Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce, ensuring every piece is well-coated.

            Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased 9x13 inch baking dish.

              Make the Topping: In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle evenly over the mac and cheese.

                Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

                  Serve: Let it cool for a few minutes before serving to allow the cheese to set slightly.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6