Rosemary White Cheddar Mac N Cheese Recipes

WHITE CHEDDAR MAC & 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.

EASY ROSEMARY MACARONI AND CHEESE

Steps:

• Cook noodles to slightly soft, then drain and pour into a large mixing bowl.
• If using, chop or dice you bacon and cook it until crisp. Allow to drain on paper towels and set aside.
• Add shredded cheddar, jack, parmesan cheese, evaporated milk, garlic, butter, rosemary, parsley and pepper, mixing thoroughly.
• Spray a casserole dish with cooking spray, then pour in macaroni mixture.
• Top with extra cheeses and rosemary.
• Bake at 350 degrees for 35-45 minutes, or until golden and bubbly on top and cooked through. (Timing will depend on how thick your macaroni is or the size of your casserole dish)
• Serve as desired.

ROSEMARY WHITE CHEDDAR MAC 'N CHEESE

Steps:

• Preheat oven to 375.
• Bring a large pot of salted water to a boil and cook noodles until they are al dente.
• Shred the block of white cheddar cheese.
• In a medium pot, combine milk and half and half and gently warm but do not let boil. In a separate large pot, melt butter over med-low heat. Whisk in flour until smooth and thick. Slowly add warm milk into flour mixture, whisking to smooth out any chunks. Add mustard, nutmeg, salt and pepper. Slowly add cheddar, whisking in until the cheese begins to melt. Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some globs of cheese).
• Pour noodles into a 13×9 baking pan. Pour cheese mixture over noodles, sprinkle with more salt and pepper and mix well. Using a kitchen shears, snip rosemary sprigs into small pieces over the macaroni. Use your fingers to strip any remaining leaves off the rosemary. Stir again and sprinkle panko crumbs over the entire dish. Bake for 40-45 minutes.

MACARONI AND CHEDDAR CHEESE

Steps:

• Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

WHITE MAC 'N' CHEESE

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
• Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
• Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.

OMG MAC 'N CHEESE!

Steps:

• Preheat the oven to 400 degrees F.
• Grease a 9x13-inch casserole dish.
• In a large pot of boiling, salted water, cook the pasta halfway through according to package directions.
• Drain the pasta.
• In a large skillet, melt 2 tablespoons of butter.
• Add the breadcrumbs and sauté, stirring frequently, until toasty brown.
• Pour the breadcrumbs into a bowl and set it aside.
• In the same skillet, melt the remaining 3 tablespoons of butter.
• Pour in the milk and cayenne.
• Add the cheddar, Monterey Jack, and Colby Jack and melt until a smooth sauce forms.
• Fold the pasta into the cheese sauce in the skillet.
• Season the mixture with salt and pepper, but I like to let the person spice their serving with salt and pepper to their liking.
• Pour the pasta and cheese mixture into the prepared casserole dish.
• Top the mac and cheese with the panko breadcrumbs.
• Cover and bake for 25 minutes, removing the lid for the last 5-10 minutes.
• Let sit for 10 minutes before serving.

ONE-PAN WHITE CHEDDAR MAC AND CHEESE

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.