Description
Experience the ultimate comfort food with this decadent, stovetop White Cheddar Mac and Cheese. By utilizing a traditional roux-based Mornay sauce and freshly shredded sharp white cheddar, this recipe achieves a restaurant-quality, velvety texture. Perfect for a cozy meal, this method ensures your pasta is perfectly coated in a smooth, stable, and rich cheese sauce every single time without the graininess of common homemade recipes.
Ingredients
1 lb Cavatappi pasta
4 tbsp Unsalted butter (high-fat European style)
1/4 cup All-purpose flour
2 cups Whole milk (warmed)
1 cup Heavy cream
4 cups Sharp white cheddar (freshly grated)
1 tsp Dijon mustard
1/2 tsp Garlic powder
Sea salt to taste
Instructions
Boil a large pot of salted water.
Cook pasta until al dente, about two minutes less than package instructions.
Drain the pasta and keep it warm.
Melt the butter in a large saucepan over medium-low heat.
Whisk in the flour and cook for two minutes to form a roux.
Slowly pour in the warm milk and heavy cream while whisking constantly.
Simmer the sauce until it thickens enough to coat the back of a spoon.
Stir in the mustard and garlic powder.
Remove from heat and stir in the shredded cheese until smooth and fully melted.
Combine the cheese sauce with the cooked pasta and serve immediately.
Notes
Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Ensure milk is warmed before adding to the roux to prevent lumps. If the sauce becomes too thick, add a splash of warm milk to reach your desired consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 115mg