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Dish of white cheddar mac and cheese in a cast iron pan next to a side salad in a wooden bowl with a grater on the side on a wooden table.

White Cheddar Mac & Cheese

parmesan, breadcrumbs, mixed greens

STARS

This creamy mac & cheese features sweet cream, béchamel sauce, aged white cheddar, and a touch of parmesan. Its decadence is topped with more cheddar and crisped, herbed breadcrumbs. On the side: mixed green salad with cherry tomatoes and sherry vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Mac and Cheese

  • 8 ounces cavatappi pasta
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • ½ cup whole milk
  • ¾ cup vegetable stock
  • ¼ cup shredded parmesan cheese
  • ½ cup shredded white cheddar cheese, plus more for topping
  • Salt and pepper to taste
  • 1 cup seasoned Italian breadcrumbs

Sherry Vinaigrette

  • 2 tablespoons sherry vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Salad

  • 4 cups spring mix
  • 1 cup cherry tomatoes
Directions
1
Preheat the oven to 350°F. Coat a baking dish with cooking spray. 
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
3
Melt the butter in a skillet over medium heat. Whisk in the flour and cook on low heat for 10 minutes. 
4
In a separate saucepan over low heat, warm the milk. Turn off the heat and whisk the milk into the flour and butter mixture until fully incorporated. Return the heat to medium and bring to a simmer, whisking constantly. Continue to simmer (not boil) for 15 minutes, whisking occasionally. Season with salt.  
5
Whisk in the stock, both cheeses and salt and pepper. 
6
Stir the cheese sauce into the pasta to coat. 
7
Transfer the pasta to the prepared baking dish, top with breadcrumbs and more cheddar cheese, and bake for 15-20 minutes, until melted and golden on top. 
8
For the vinaigrette, combine all ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
9
Toss the spring mix and tomatoes with the dressing in a large bowl. 
10
Serve the mac and cheese with salad on the side. 

White Cheddar Mac & Cheese

parmesan, breadcrumbs, mixed greens

STARS

This creamy mac & cheese features sweet cream, béchamel sauce, aged white cheddar, and a touch of parmesan. Its decadence is topped with more cheddar and crisped, herbed breadcrumbs. On the side: mixed green salad with cherry tomatoes and sherry vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Mac and Cheese

  • 8 ounces cavatappi pasta
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • ½ cup whole milk
  • ¾ cup vegetable stock
  • ¼ cup shredded parmesan cheese
  • ½ cup shredded white cheddar cheese, plus more for topping
  • Salt and pepper to taste
  • 1 cup seasoned Italian breadcrumbs

Sherry Vinaigrette

  • 2 tablespoons sherry vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Salad

  • 4 cups spring mix
  • 1 cup cherry tomatoes

Directions

1
Preheat the oven to 350°F. Coat a baking dish with cooking spray. 
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
3
Melt the butter in a skillet over medium heat. Whisk in the flour and cook on low heat for 10 minutes. 
4
In a separate saucepan over low heat, warm the milk. Turn off the heat and whisk the milk into the flour and butter mixture until fully incorporated. Return the heat to medium and bring to a simmer, whisking constantly. Continue to simmer (not boil) for 15 minutes, whisking occasionally. Season with salt.  
5
Whisk in the stock, both cheeses and salt and pepper. 
6
Stir the cheese sauce into the pasta to coat. 
7
Transfer the pasta to the prepared baking dish, top with breadcrumbs and more cheddar cheese, and bake for 15-20 minutes, until melted and golden on top. 
8
For the vinaigrette, combine all ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
9
Toss the spring mix and tomatoes with the dressing in a large bowl. 
10
Serve the mac and cheese with salad on the side.