White Cheddar Mac and Cheese
A brick of really sharp Vermont white Cheddar cheese is a thing of beauty, and nobody ever said macaroni and cheese had to be yellow. So here's a little secret: you can serve a white version of mac 'n cheese like this one at your nicest get-togethers, and guests will feel like they're eating something refined, not off the kiddie menu!
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 3 cups milk
- 1 teaspoon salt
- 8 ounces extra sharp white Cheddar cheese, shredded
- 4 ounces cream cheese, regular or low fat
- 12 ounces elbow macaroni, undercooked by 2 minutes and drained
- 1/3 cup Italian breadcrumbs
- Preheat oven to 375 degrees. Add butter and flour to a saucepan over medium-high heat, stirring until a simmering paste is formed. Simmer, stirring constantly for 4-5 minutes, until the paste turns slightly more golden in color.
- Add Dijon mustard, milk and salt, and whisk constantly, until combined and simmering. Once simmering, lower the heat to medium-low. Whisk in 2/3 of the white Cheddar cheese and all of the cream cheese, a little at a time until combined. Remove from heat.
- Add cooked pasta to a 2.5-quart temp-tations® baking dish and cover with the finished cheese sauce. Top the casserole with the remaining 1/3 of the white Cheddar cheese, and then sprinkle Italian breadcrumbs over all.
- Bake uncovered 15-20 minutes until cheese is bubbling and beginning to brown. Let cool 5 minutes before serving.