The Cheeses & it’s Mac.
Who can resist the creamy, cheesy delight of Mac & Cheese? Whether you're a kid or just a kid at heart, this classic comfort food never fails to bring a smile to your face. Imagine diving into a bowl of perfectly cooked pasta, smothered in a rich, velvety cheese sauce – it's like a warm hug in every bite!
In this blog post, we're going to uncover the secrets to making the ultimate white cheddar Mac & Cheese. From choosing the best cheeses to achieving that perfect golden topping crust, we've got all the tips and tricks you need. So, grab your favorite apron, crank up some fun tunes, and get ready to embark on a cheesy adventure that will have everyone coming back for seconds.
Liber de Coquina.
Mac & Cheese, a beloved comfort food, has a history as rich as its creamy sauce. Its origins can be traced back to England but is generally considered emerging from Italy, where pasta and cheese dishes were enjoyed as early as the 13th century. The first recorded recipe for a dish resembling Mac & Cheese appeared in the Italian cookbook "Liber de Coquina" in the 14th century, featuring pasta mixed with grated cheese.
The dish made its way to America in the late 18th century, thanks to Thomas Jefferson. After tasting a similar dish in France, Jefferson brought back a pasta machine and served a version of Mac & Cheese at a state dinner in 1802. This introduction helped popularize the dish in the United States.
In the 1930s, during the Great Depression, Kraft Foods revolutionized Mac & Cheese by introducing the first boxed version. This affordable, easy-to-make meal quickly became a household staple. Over the years, Mac & Cheese has evolved, with countless variations and gourmet twists, from adding lobster to using artisanal cheeses.
Today, Mac & Cheese remains a favorite comfort food, enjoyed by people of all ages. Its journey from medieval Italy to modern kitchens is a testament to its enduring appeal and versatility.
The Montreal Texan Tips.
Choosing the right cheeses.
This recipe works best with the recommended cheeses! Alternatively, once you understand how to make the sauce, you can have a lot of fun trying different types of cheeses. I chose White American cheese for its creaminess and consistency, Aged Sharp White Cheddar for its bold and balancing flavors, and lastly, Gruyère for its nutty and slightly sweet flavor. All of these chesses melt beautifully, creating a smooth and velvety cheese sauce. If White American Cheese is not available to you, you can try Havarti, Monterey Jack or Provolone.
Timing is everything.
When making my Mac & Cheese recipe, you need to plan your battle station as you will be juggling between making the cheese sauce while boiling the pasta to your desired taste and baking a delicious Mac & Cheese topping that adds a texture layer to the dish. Grate your cheese first, mix and set aside, mix the topping second, and put aside, get your water to boil third, before you start cooking the sauce (15-min cook) and the topping (8-min cook) and the pasta (8-min cook). Time everything in this 15-minute window, undercooking or overcooking the sauce will undo all your work. Mastering the Roux (melted butter and flour) is the Key.
Less is more. Not.
The recipe makes a full pot size worth of Mac & Cheese as well as a lot of topping. It’s intended this way, don’t be shy about the topping, make sure you have enough guests to service especially since you can make this an appetizer or a side dish! You are guaranteed to have leftovers. The good news is your guests will rave about this Mac & Cheese recipe!
Shopping list & nutritional values.
For the topping.
1-½ cups of Panko crumbs
4 tbsp of salted butter (melted)
½ cup of parmesan
¼ tsp of smoked paprika
For the Sauce.
¼ cup of all-purpose flour
¼ cup of salted butter
1-½ cups of whole milk (whole is important)
1-½ cups of heavy cream
4 oz of aged sharp white cheddar
6 oz of White American cheese (or substitute)
2 oz of Gruyère cheese
1 tsp of table salt
½ tsp of black pepper
1 tsp of dried mustard
For the Pasta.
16 oz of pasta (I use Cavatappi)
Prep Time: 30 mins Cook Time: 20 mins Makes: 6-8 servings
What I used: Dutch Oven
How to Make It.
Prep your battle station: Weigh and grate the White Cheddar, American and Gruyère cheeses. In a large bowl, mix it all together. In a separate bowl, add the Panko, Smoked Paprika, Parmesan and melted butter, mix well and put aside.
Make the Roux: Before starting the Roux, start the oven at 350 degrees, fill a large pot with water and set to boil. Once the water is boiling start making the Roux. On medium heat in a large enough pot (you will be adding all the pasta to this pot later), throw in your salted butter, let melt, then add the flour and mix well. Stir every minute for about 3-5 minute or until the mixture turns to a light brown.
Sauce base, Boil pasta & Bake toppings: The multi-task management super power you have will serve you well here. Add the milk and heavy cream to your Roux and mix well, then leave it for about 8 minutes, stirring once or twice. Send your topping to the oven for about 8-10 minutes and make sure you remix it at the half mark. Throw your pasta in the water and cook to the desired readiness (I do approx. 8 mins).
Add the cheese: Remove your boiled pasta, drain the water thoroughly, send back to your pot and add some olive oil to keep the pasta from sticking. Make sure your sauce base has almost a foamy texture (see video). Start adding the cheese, one to two handfuls at a time to ensure the sauce’s silkiness. Keep stirring like your life depends on it, continuously stirring and adding the handfuls of cheese until you are done. You should now have a thicken and silky texture.
Add the spices: Take the sauce off the burner at this point. Add the mustard, salt and pepper to the sauce. Mix well. Start adding your pasta to the sauce pot and mix well.
Assemble and serve: Pour into bowls and top off generously with the Panko topping and serve. There you have it, the perfect Mac & Cheese that will leave your guests bestowing upon you the title of: Chief Mac & Cheese Officer!
I hope you enjoy this silky and flavorful White Cheddar Mac & Cheese. 🥂🧀
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Bon Appétit y’all!
—Montréal Texan
