White Cheddar Mac and Cheese

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White cheddar mac and cheese is the ultimate comfort food. This recipe takes the classic dish to new heights with two types of sharp white cheddar and a touch of Parmesan. The creamy cheese sauce coats every bite of pasta, creating a rich and indulgent meal that’s ready in under an hour.

The crunchy panko topping adds a delightful texture contrast to the gooey cheese. With simple ingredients and easy steps, you can whip up this crowd-pleasing dish for family dinners or potlucks. Get ready to dig into the creamiest, cheesiest mac and cheese you’ve ever tasted!

Exact Ingredients List

Here’s what you’ll need to make this amazing white cheddar mac and cheese:

For the pasta and cheese sauce:

• 1 lb elbow macaroni or cavatappi pasta
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 8 oz sharp white cheddar cheese, freshly grated
• 4 oz extra sharp white cheddar cheese, freshly grated
• 1/2 cup grated parmesan cheese

For the crispy panko topping:

• 1/2 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Make sure to grate your own cheese for the best melting results. Pre-shredded cheese often has additives that can make your sauce grainy.

Don’t forget to preheat your oven to 375°F and grease a 9×13 baking dish before you start cooking. This recipe serves 8 and takes about 55 minutes total to make.

Instructions

Preheat your oven to 375°F and grease a 9×13 baking dish. Cook the pasta in salted water until it’s al dente, about 1 minute less than the package says. Drain and set it aside.

Melt the butter in a large saucepan over medium heat. Add the flour and whisk for 1-2 minutes until it’s slightly brown. Slowly pour in the milk, whisking constantly to avoid lumps.

Stir in the salt, pepper, garlic powder, onion powder, and ground mustard. Let the mixture simmer for 3-5 minutes, stirring often, until it thickens up nicely.

Take the pan off the heat and mix in the grated cheeses. Keep stirring until they’re fully melted and smooth. Now, add your cooked pasta to this cheesy goodness and mix well.

Pour this cheesy pasta mix into your greased baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, garlic powder, and paprika. Sprinkle this topping evenly over your mac and cheese.

Bake for 25-30 minutes until it’s bubbling and the top is golden brown. Let it cool for 5 minutes before you dig in. Enjoy your creamy, cheesy masterpiece!

Possible Substitutes List

Can’t find white cheddar? No worries! You have options to keep your mac and cheese just as tasty. Here’s a list of cheeses you can use instead:

• Yellow cheddar: The most obvious swap. It has the same sharp flavor but a different color.
• Colby: Milder than cheddar, but melts well and adds a nice creamy texture.
• Gruyère: Adds a nutty flavor and melts smoothly.
• Gouda: Gives a slightly sweet taste and melts great.

For a non-dairy version, try these:

• Nutritional yeast: Adds a cheesy flavor to vegan dishes.
• Cashew cheese: Creamy and can be flavored to taste like cheddar.

Don’t have panko? Use these for your topping:

• Regular breadcrumbs
• Crushed crackers
• Crushed cornflakes

Remember, you can mix and match these substitutes. Try half yellow cheddar and half Gruyère for a fun twist!

How To Make It Diabetes-Friendly

To make this mac and cheese more suitable for people with diabetes, you can try a few simple swaps. Use whole grain pasta instead of regular to add fiber and slow down carb absorption. Pick low-fat milk and cheese to cut down on saturated fat.

Try these ingredient substitutions:

• Whole wheat elbow macaroni
• 1% or skim milk
• Reduced-fat cheddar cheese
• Greek yogurt in place of some cheese

You can also boost the nutrition by adding veggies. Mix in steamed broccoli, cauliflower, or spinach. This adds vitamins and fiber while reducing the carb content per serving.

For the topping, use crushed nuts like almonds or walnuts instead of breadcrumbs. Nuts provide healthy fats and protein. You could also skip the topping to lower the carbs even more.

Watch your portion sizes too. Stick to about 1/2 to 3/4 cup per serving. Pair it with a big salad or some grilled chicken to balance out the meal.

These tweaks can help make this comfort food fit better into a diabetes-friendly eating plan. You’ll still get that cheesy flavor you crave!

Tips, Tricks & Storing

For the creamiest mac and cheese, grate your own cheese. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.

Don’t overcook your pasta. Aim for al dente, as it will continue to cook in the oven.

To prevent a grainy sauce, make sure to remove the pan from heat before adding the cheese. Stir until just melted.

For extra flavor, try adding a pinch of nutmeg or cayenne pepper to your cheese sauce.

Leftover mac and cheese can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and microwave in 30-second intervals, stirring between each.

You can also freeze mac and cheese for up to 2 months. Thaw in the fridge overnight before reheating.

For a crispy top, broil for 1-2 minutes after baking. Keep a close eye to avoid burning.

To make ahead, prep the dish up to the point of baking. Cover and refrigerate for up to 24 hours, then bake as directed, adding 5-10 minutes to the cook time.