Description
This creamy White Cheddar Mac and Cheese recipe combines a rich blend of white cheddar cheese with a smooth béchamel sauce, elevated by a hint of white wine and Dijon mustard. Topped with a crispy golden breadcrumb and Parmesan crust, and garnished with fresh chives, this comforting dish serves 8 and makes a perfect indulgent meal or side dish.
Ingredients
Scale
Sauce
- 5 tablespoons salted butter (⅝ stick)
- ½ cup all-purpose flour
- 3 cups whole milk (room temperature)
- 2¾ cups heavy cream (room temperature)
- ¼ cup white wine
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
Macaroni and Cheese
- 12 ounces dry elbow macaroni
- 4 cups freshly shredded white cheddar cheese
Breadcrumb Topping
- 1 tablespoon unsalted butter (melted, ⅛ stick)
- 1 cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup freshly chopped chives
Instructions
- Heat butter: In a large nonstick skillet over medium-high heat, melt 5 tablespoons of salted butter, preparing the base for the sauce.
- Add flour: Whisk in ½ cup all-purpose flour and stir continuously for 1 minute to create a roux, ensuring it cooks without browning to thicken the sauce.
- Add liquids: Gradually whisk in 3 cups whole milk, 2¾ cups heavy cream, and ¼ cup white wine, adding one cup at a time while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer to thicken.
- Cook macaroni: Quickly add 12 ounces dry elbow macaroni, 2 teaspoons Dijon mustard, and season with salt and freshly ground black pepper to taste. Stir constantly and scrape the bottom of the pan to prevent sticking, cooking about 6 minutes until the pasta is al dente.
- Add cheese: Turn off the heat and stir in 4 cups shredded white cheddar cheese gradually, about half at a time, to ensure smooth melting and prevent overflow.
- Prepare topping: In a small bowl, combine 1 tablespoon melted unsalted butter, 1 cup Panko breadcrumbs, and ½ cup freshly grated Parmesan cheese until evenly mixed.
- Bread crumb topping & broil: Pour the breadcrumb mixture evenly over the mac and cheese. Place under a broiler and broil for 2 minutes or until the topping is golden and toasted.
- Garnish and serve: Sprinkle ¼ cup freshly chopped chives on top and serve the mac and cheese hot for the best flavor and texture.
Notes
- Use room temperature milk and cream to help the sauce come together smoothly without curdling.
- Be attentive while cooking the macaroni in the sauce to achieve perfectly al dente pasta with creamy texture.
- Watch carefully when broiling the breadcrumb topping to avoid burning; 2 minutes is usually sufficient.
- Adding white wine adds a subtle depth of flavor; if preferred, substitute with additional milk or cream.
- This mac and cheese can be made ahead and refrigerated; reheat gently over low heat to maintain creaminess.
