Ultramodern White Cheddar Mac and Cheese
An elevated take on the ultimate American comfort food featuring a silky three-cheese sauce and a buttery Panko topping.
How to Make Ultramodern White Cheddar Mac and Cheese
Total time: 50 min · Yields 6 servings
- 1
Prepare the Pasta
Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions for 'al dente'. Drain and set aside; do not rinse.
- 2
Create the Roux
In a large heavy-bottomed saucepan or Dutch oven, melt the 115g of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture is bubbling and smells slightly nutty but has not browned.
- 3
Build the Mornay Sauce
Gradually whisk in the milk, a splash at a time, ensuring each addition is fully incorporated before adding more. Once all milk is added, simmer for 5-8 minutes until thickened. Remove from heat and stir in the mustard, garlic powder, nutmeg, pepper, and 80% of the grated cheeses until smooth.
- 4
Assemble and Bake
Fold the cooked pasta into the cheese sauce until every noodle is coated. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining cheese.
- 5
Add the Crunch and Finish
In a small bowl, mix Panko, melted butter, parsley, and paprika. Sprinkle evenly over the pasta. Bake for 20-25 minutes until the sauce is bubbling and the top is golden brown. Let rest for 5 minutes before serving.
Chef's Tips
- Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
- If the sauce is too thick before adding the pasta, whisk in a tablespoon of milk at a time to loosen it.
- For an extra kick, add a pinch of cayenne pepper to the dry seasonings.
What to Serve with Ultramodern White Cheddar Mac and Cheese
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside a crisp green salad with vinaigrette to cut through the richness.
- Pairs perfectly with roasted broccoli or garlicky green beans.
- Enjoy with a glass of chilled Chardonnay or a dry hard cider.
Frequently asked questions
Can I make this ahead of time?
Yes, assemble the dish but don't add the breadcrumbs. Cover and refrigerate for up to 24 hours. Add 10 minutes to the bake time when cooking from cold.
What is the best pasta shape to use?
Cavatappi or large elbows are best because their ridges and hollow centers 'trap' the cheese sauce effectively.
Explore more from TastyFood
Looking for something different? Browse by category.