White Cheddar Mac and Cheese

• 분량: 5 servings
• 활동 시간: 5 minutes
• 총 시간: 25 minutes

재료

12 ounce dry package of orecchiette or small pasta shells

5 tablespoons salted butter

1/4 cup all purpose flour

1 cup whole milk

1/2 cup heavy cream

8 ounce white Vermont Cheddar Cheese, shredded from a block (don't use pre-shredded)

1/2 teaspoon salt

1/4 teaspoon black pepper (or you can use white pepper if you prefer it)

방향

Begin by boiling a large pot of water and cook the pasta until just a minute past al dente, firm when bitten. Reserve 1/2 cup of pasta water, just in case you need it for thinning out the sauce later. Strain the pasta once it's finished cooking.

While the pasta is cooking.. Into a dutch oven on medium low heat, melt the butter. Slowly pour in the flour and use a wooden spoon to mix the two together to create a roux. Make sure there are no lumps and cook for a few minutes, stirring the entire time. Do NOT allow it to brown.

Slowly pour in the whole milk and heavy cream. Stir this every minute for about 5 minutes. If it starts to boil, lower the heat. You want the sauce really hot, but not boiling.

Toss in the white cheddar cheese. Stir until it gets nice and creamy, about 2 to 3 minutes. Turn heat to low. Add in salt and pepper.

Once the cheese has entirely melted and it has a thickened texture, add in the pasta shells and stir well.

ENJOY! This dish needs to be served immediately for the best, creamy texture.

영양 정보

• 1회 제공량: 1 bowl
• 칼로리: 450
• 지방 전체: 32.9 g
• 포화 지방: 19.6 g
• 트랜스 지방: 1 g
• 콜레스테롤: 93.9 mg
• 나트륨: 645.6 mg
• 탄수화물 전체: 23.3 g
• 식이섬유: 0.8 g
• 총 당류: 3.6 g
• 단백질: 15.5 g