White Cheddar Macaroni and Cheese
Ready In: 50 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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