One Pan White Cheddar Mac And Cheese Recipes

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WHITE CHEDDAR MAC & CHEESE



White Cheddar Mac & Cheese image

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups 2% milk
2 cups shredded sharp white cheddar cheese
2 cups shredded Manchego or additional white cheddar cheese

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.

ONE-PAN WHITE CHEDDAR MAC AND CHEESE



One-Pan White Cheddar Mac and Cheese image

If you can make boxed macaroni and cheese, you can make this one-pan, scratch-made mac and cheese! The bacon, chives, and crispy bread crumb topping add some great extra flavor and texture.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 6

Number Of Ingredients 12

16 ounces uncooked elbow macaroni
2 ½ cups milk
2 cups water
1 teaspoon garlic salt
½ teaspoon salt
¼ cup margarine
¼ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
½ cup shredded Parmesan cheese, divided
¼ cup panko bread crumbs
¼ cup real bacon bits
1 tablespoon snipped chives

Steps:

  • Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.
  • Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.
  • Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

Nutrition Facts : Calories 584.9 calories, Carbohydrate 63.9 g, Cholesterol 53.5 mg, Fat 25.7 g, Fiber 2.6 g, Protein 27.2 g, SaturatedFat 11.7 g, Sodium 1116 mg, Sugar 7.4 g

ONE-POT MAC 'N' CHEESE



One-Pot Mac 'n' Cheese image

This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt

Steps:

  • Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

WHITE CHEDDAR MACARONI AND CHEESE



White Cheddar Macaroni and Cheese image

This is the ultimate comfort food! I loved when my Mom made this for us when I was a kid. It's definitely decadent, I make it mostly for family get-togethers and it's always a hit. The sharp cheese and the breadcrumb crust make this macaroni dish unique. Enjoy!

Provided by Jennigator3

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 tablespoons white flour
2 cups 2% low-fat milk
10 ounces bar cracker barrel vermont sharp white cheddar cheese
1/2 cup grated parmesan cheese
1 lb elbow macaroni noodles
3/4 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Cook macaroni pasta per package instructions. Drain and set aside.
  • In a medium saucepan on medium heat, add butter and cook until melted.
  • Remove saucepan from heat and add flour. Whisk constantly for 1 minute.
  • Return saucepan to medium heat and add milk and stir to combine.
  • Heat mixture until Milk is hot but not boiling.
  • Chop white cheddar cheese into smaller squares (you can also grate cheese) and add to milk mixture.
  • Cook for 10 minutes or until cheese is completely melted.
  • Add Parmesan cheese and stir to combine. Cook until all cheese is melted, about 2 more minutes.
  • Add macaroni noodles to saucepan and stir to combine pasta with cheese sauce.
  • Pour into a casserole dish or a ceramic, oven-safe crock.
  • Sprinkle breadcrumbs on top of macaroni.
  • Cook uncovered for 30 minutes. Let sit for 3-5 minutes after cooking to cool.

Nutrition Facts : Calories 1019.3, Fat 43.9, SaturatedFat 26.5, Cholesterol 125.8, Sodium 945.8, Carbohydrate 109.8, Fiber 4.7, Sugar 11, Protein 44.6

WHITE CHEDDAR MACARONI AND CHEESE (PANERA COPYCAT)



White Cheddar Macaroni and Cheese (Panera Copycat) image

Make and share this White Cheddar Macaroni and Cheese (Panera Copycat) recipe from Food.com.

Provided by SashasMommy

Categories     Cheese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

12 ounces pasta shells
4 tablespoons butter
8 tablespoons flour
2 cups milk
6 -8 ounces grated vermont white cheddar cheese
1 ounce grated American cheese (optional)
1 egg (optional)

Steps:

  • Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside.
  • Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
  • Then slowly add 2 cups of milk, stirring with the whisk constantly.
  • Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).
  • Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.
  • For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.
  • Add cheese to taste. I used an entire 8oz block.
  • Add a dash of grated American cheese (optional).
  • Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan.
  • Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.

Nutrition Facts : Calories 483.6, Fat 21, SaturatedFat 12.9, Cholesterol 61.5, Sodium 273.5, Carbohydrate 54.7, Fiber 2.1, Sugar 1.2, Protein 18.3

ONE-PAN TACO MACARONI AND CHEESE RECIPE BY TASTY



One-Pan Taco Macaroni And Cheese Recipe by Tasty image

Here's what you need: olive oil, ground beef, small white onion, garlic, taco seasoning, small macaroni, water, beef stock, shredded white cheddar, tomato, green onion

Provided by Iris Tian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

olive oil
1 lb ground beef
1 small white onion, diced
1 tablespoon garlic, minced
2 tablespoons taco seasoning, divided
½ lb small macaroni, dry
1 cup water
2 cups beef stock
2 cups shredded white cheddar, yellow cheddar works as well
1 cup tomato, diced
green onion, diced, for garnish

Steps:

  • In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.
  • Add garlic and stir for 30 seconds.
  • Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
  • Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
  • Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.
  • Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
  • Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
  • Top with green onions.
  • Enjoy!

Nutrition Facts : Calories 1023 calories, Carbohydrate 81 grams, Fat 49 grams, Fiber 3 grams, Protein 52 grams, Sugar 13 grams

ONE-POT MAC AND CHEESE



One-Pot Mac and Cheese image

Who likes cleaning up after making mac and cheese? Not this girl. This one-pot mac and cheese is a family favorite, and my 3-year-old is thrilled to see it coming to the dinner table. We love to add sliced smoked sausage to this creamy mac recipe! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 7

3-1/2 cups whole milk
3 cups water
1 package (16 ounces) elbow macaroni
4 ounces Velveeta, cubed
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

Nutrition Facts : Calories 344 calories, Fat 14g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

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