White Cheddar Macaroni and Cheese

The Mac Daddy of all Mac and Cheeses!  I finally figured out a few tricks to get the creamy texture and sharp taste of white cheddar mac!  

These three things are what will make it great!

1. Grate the cheese finely and use a few different types of cheddar.

2. Add in a tiny bit of blue cheese.

3. Stir the cheese sauce a lot on low heat.

Grate up your cheese while the cheese is still cold.  It will make it easier to grate the cheese!  I used a cup of “sweet” cheddar, the Kerry Gold brand makes an amazing one.  I also used a cup of extra sharp cheddar from Cabot.  Then  I used about a cup of Gruyere.  The Gruyere adds a nice nuttiness.  Also chunk off a few crumbles of blue cheese, we’re talking a Tablespoon worth at most.  Too much and the mac will taste only like blue cheese, just a little and the blue cheese will give it a nice tang and zip!

Here’s how to make the roux (fat and flour mixture). Melt 5 Tablespoons of butter on low and add in 2 heaping Tablespoons of flour.  Use a whisk to combine the fat with the flour, and cook for about three minutes, stirring frequently.  Add in the salt and pepper and one minced garlic clove! 

After you have cooked the roux a little bit add in 2 1/2 cups of whole milk.  Keep stirring until the roux totally combines with the milk and there are no lumps left.  Switch over to a wooden spoon and keep stirring until the sauce thickens.  You can keep stirring for as long as you want if it’s on low heat, but about 5-8 minutes should do.  

Slowly add in the cheese, stirring continuously until it is combined.  Keep stirring for another five minutes or so.  If the sauce looks too thick, add in more milk!  Stir in a Tablespoon of dijon mustard.  Add in a lb. of cooked pasta and serve immediately!  You can also place in a buttered casserole dish and top with more cheese and bake!  

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