White Cheddar Mac And Cheese From Parent Magazine Recipes

WHITE CHEDDAR MAC & CHEESE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

CRUNCHY WHITE BAKED MACARONI & CHEESE

Steps:

• In a large saucepan, cook macaroni according to package directions. Drain and set aside. , In same saucepan, combine the evaporated milk, whole milk, deli cheese and cheddar cheese. Cook and stir until cheeses are melted and mixture is smooth. Stir in macaroni; heat through. Transfer to a greased 13x9-in. baking dish. Combine bread crumbs, Parmesan cheese and parsley flakes; sprinkle over macaroni mixture. Cover and bake at 350° for 20 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand 10 minutes before serving.

BACON WHITE CHEDDAR PESTO MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
• Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
• Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
• Bake in preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
• Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.

WHITE CHEDDAR MACARONI WITH BACON AND THYME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle 1 tablespoon Parmesan cheese around the inside of the dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the penne, and return to a boil. Cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Retain 1/4 cup of bacon drippings. Set the bacon pieces aside.
• Melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Whisk in the flour, stirring frequently until the mixture forms a smooth paste. Whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. Stir in the thyme, salt, and pepper, and then whisk in 1/4 cup Parmesan and 3 cups Cheddar cheese, stirring constantly until the Cheddar cheese has melted and the sauce is smooth and thick.
• Stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. Spread the mixture into the prepared baking dish and sprinkle 1/2 cup Cheddar cheese over the top. Cover the dish with foil.
• Bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. Remove the dish from the oven, and turn on the broiler. Remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.

WHITE CHEDDAR MAC AND CHEESE FROM PARENT MAGAZINE

Steps:

• 1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.
• 2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.
• 3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.
• 4. Bake at 350° for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.

THIS COPYCAT RECIPE FOR PANERA'S MACARONI AND CHEESE TASTES JUST LIKE THE COMFORT FOOD CLASSIC

Steps:

• Cook pasta according to package directions. Drain and set aside until ready to use. In a large pot on medium high heat add butter and allow to slowly melt. Whisk in the flour and cook for about one minute. Reduce heat to medium and slowly pour in milk and heavy cream. Continue whisking until mixture begins to thicken and bubble. Reduce to low and add shredded white cheddar. Stir until melted. Add cooked pasta. Stir until combined and season with salt. Remove from heat and allow to set up about 5 minutes.