White Macaroni And Cheese 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.

WHITE MAC 'N' CHEESE

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
• Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
• Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.

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.

WHITE CHEDDAR MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F.
• Cook macaroni pasta per package instructions. Drain and set aside.
• In a medium saucepan on medium heat, add butter and cook until melted.
• Remove saucepan from heat and add flour. Whisk constantly for 1 minute.
• Return saucepan to medium heat and add milk and stir to combine.
• Heat mixture until Milk is hot but not boiling.
• Chop white cheddar cheese into smaller squares (you can also grate cheese) and add to milk mixture.
• Cook for 10 minutes or until cheese is completely melted.
• Add Parmesan cheese and stir to combine. Cook until all cheese is melted, about 2 more minutes.
• Add macaroni noodles to saucepan and stir to combine pasta with cheese sauce.
• Pour into a casserole dish or a ceramic, oven-safe crock.
• Sprinkle breadcrumbs on top of macaroni.
• Cook uncovered for 30 minutes. Let sit for 3-5 minutes after cooking to cool.

WHITE MACARONI AND CHEESE ATTACK !

Steps:

• Bring water to a rapid boil.
• Add salt to the water for taste.
• Add the macaroni and cook until it is very tender - 10 - 15 minutes.
• While the macaroni is cooking, heat a sauce pan on medium.
• Add the margarine/butter to melt.
• When melted add the flour and whisk until it is blended.
• Add the milk (1-2 cups as needed), white wine, vegetable flavouring and dry mustard.
• Whisk until it has thickened.
• Add the shredded cheese.
• Whisk them all together and turn off heat.
• Drain the macaroni when tender, add it to the sauce, add salt and pepper to taste -- and enjoy your comfort food !

WHITE MACARONI AND CHEESE

Steps:

• Preheat oven 350 degrees F.
• Lightly coat a shallow 2 1/2 quart baking dish with nonstick spray.
• Cut bread into cubes and spread evenly on a jelly roll pan.
• Bake for 10 minutes until golden brown.
• Fill a large pot with water and bring to boil.
• Add onion and pasta to pot and cook for 8 to 10 minutes until pasta is al dente.
• In a large bowl, whisk together the marscarpone, herb cheese, milk, salt, pepper, nutmeg, and cayenne until well blended.
• Stir in shredded cheese.
• Drain the pasta and onion in a colander.
• Add pasta to cheese mixture and toss to coat.
• Spread pasta and cheese in baking dish and sprinkle with bread crumbs and Parmesan cheese.
• Bake for 30 minutes until filling is bubbly.
• Remove to wire rack and allow to cool for 10 minutes.

WHITE TRUFFLE MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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, about 8 minutes. Drain and set aside.
• Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil; mix well.
• Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.
• Bake in the preheated oven until top is golden brown, 30 to 35 minutes.