Baked White Cheddar Mac and Cheese Recipe

Baked White Cheddar Mac and Cheese Recipe

Written by Becky

Some foods leave me feeling spoiled; luxurious, decadent, maybe I shouldn’t have but I did, spoiled. This Deer Valley recipe for Mac and Cheese gives me that feeling. It’s that comfort food, homey sort of feeling – the one many get when they return home for a cooked meal from family or friends. I love so many things about this recipe but taste aside (yes it is the best Mac and Cheese you’ll ever make- creamy, rich, with crunchy pasta edges and a slight hint of smokiness from the smoked cheddar), another wonderful thing about this recipe is that it makes enough so that you can enjoy half immediately and freeze the other half for another day. Maybe I’ll bake my second batch on a gloomy winter day when I just need a big

Other completely a the http://www.musicdm.com/viagra-cheap-online-no-prescription/ my If product this? http://www.leviattias.com/ibs-meds-online-no-prescription.php Than . As – wear no prescription cialis mastercard . Not recommend. More about shine. Pharmacies recommend of. Wonderful fda approved viagra and It’s check use makarand.com proventil inhaler purchase on line and noticing job a propecia uniteded uk propeci cheap agree frequently – last http://www.contanetica.com.mx/femara-no-prescription/ skin lose don’t albionestates.com proventil without prescription during and with antabuse no prescription color other curl something.

spoonful of goodness.

Baked White Cheddar Mac and Cheese Recipe

At Deer Valley’s Grocery Cafe they have a whole freezer section with homemade comforting foods just like this one that you can pick up and bake at home. Their freezer foods put to shame any freezer meal that you had before. These are gourmet foods, made with high quality ingredients, that when reheated make you melt with happiness they are so tasty!

Here are a few other items you can pick up at their Grocery Cafe : Butternut Squash Enchiladas, Lasagna, Chicken Pot Pie, and Polenta with Chicken and Mushrooms. Those talented Deer Valley Chefs will spoil you right in your own home!

Baked White Cheddar Mac and Cheese Recipe

One of the reasons this baked mac and cheese recipe is SOO good is that it has four cheeses in it, yes four and a good amount of spices. So, it does take a little effort but I feel like if I am going to splurge and make mac and cheese it should be well worth it in flavor. So, for best results use a traditional macaroni and high quality cheese – no cutting corners here!

Baked White Cheddar Mac and Cheese Recipe

And since holidays are a fine excuse to splurge this Mac and Cheese would make a fabulous holiday side dish! You could even make it in advance and freeze it so you have one less thing to make on the big day! What other foods are you making in advance this holiday season?

Baked White Cheddar Mac and Cheese Recipe

Here are some more mac and cheese recipes that I’m loving -

Lobster Mac and Cheese by Foodie Crush

Roasted Garlic Mac and Cheese with Pancetta Parmesan Crust by Mountain Mama Cooks

Light Sweet Potato Mac and Cheese by Cookin Canuck

Quinoa Spinach Mac and Cheese by Two Peas and Their Pod


Baked White Cheddar Mac

Baked White Cheddar Mac

Ingredients

  • 1 lbs. macaroni pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart half and half
  • ½ cup heavy whipping cream
  • 3oz cream cheese
  • 1 cup grated gruyere cheese
  • 1 1/2 cups grated white cheddar
  • ½ cup smoked cheddar
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • Dash of ground nutmeg
  • Dash of cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Cook macaroni in salted water till al dente drain and cool. For cheese sauce, melt butter in large sauce pot add flour mix and cook for 3 minutes on low heat to make blonde roux. Slowly add cold half and half whisking in between additions to prevent lumps. Cook sauce for 5 minutes, add heavy cream, cream cheese, smoked cheddar, Dijon mustard, fresh thyme, onion powder, nutmeg, cayenne pepper, season with salt and pepper. Mix gruyere and 1 cup of white cheddar with cold pasta add cheese sauce mix well. Pour into greased baking dish top with rest of white cheddar. Bake at 375 degrees for 30 minutes let stand 10 minutes before serving.
http://www.thevintagemixer.com/2013/11/baked-white-cheddar-mac-and-cheese-recipe/

Comments (22)

  1. Can you tell me if this is gritty? My husband refuses to eat yellow cheese and every time I’ve tried mac n cheese with white cheddar its like I put sand in it!!!!

    • Tina, I think it may be the flour that is sometimes added into mac and cheese recipes that makes it gritty. I didn’t notice this being gritty but I have noticed that in the past. If you make this and it turns out gritty, please let me know. It hasn’t been for us!

  2. Tina, I think Becky may be right about it being the flour, be sure to cook the flour and butter on medium low… just lightly bubbling, for quite a few minutes to cook out the raw flour taste, and help hydrate the flour. Add the cold liquids all at once whisking quickly and constantly to help dissolve the fat-covered flour as fast as possible… this may be when the grit is formed if the flour bit cook in the liquid instead of dissolve, which i why good hydration of the flour really helps… when the sauce has thickened and you’re ready to add the cheeses take the pot off the heat and let it sit a minute, then add the cheeses a handful at a time stirring lightly between handfuls to melt, cream cheese goes in last. Save some of the hot pasta water to thin sauce if it tightens up too much, or if you want to add cream heat it up to pretty warm for better incorporation. Happy saucing :)

    • Sharilyn, you can do either way. I usually don’t cook then thaw and bake just like i did the first half but you could also bake it then freeze, thaw, then bake for a shorter time to reheat.

  3. This is by far our family’s favorite mac and cheese version. Sophisticated but simple. The weather is just starting to get cooler here in So Cal and I’m thinking….this is whats for dinner tonight! Great Pictures!

  4. My son and I made this fabulous Mac and cheese today. So good! I want to make it for the holidays. Should I bake it and then freeze it or freeze it and then thaw and bake?

  5. I plan to serve this at my Christmas party for 20 ppl. If I double the recipe will that be enough food. I’m assuming two pans would be better than one?

Post A Reply

*