Smooth and Creamy White Mac and Cheese
Table of Contents
Smooth And Creamy White Mac & Cheese
This decadent Mac & Cheese isn’t for the faint of heart! It is absolutely dreamy! The blend of these white cheeses sets it apart from all the rest! You can choose the balance of how much of each cheese you want in your version as well.
Servings: 6 servings
Calories: 479kcal
Ingredients
- 1/2 lb pasta
- 2 tbsp butter
- 1 tbsp flour
- 2 cups half and half
- 1/2 tsp garlic powder
- Salt/White Pepper to taste
- 12 oz white cheeses (white cheddar, gruyere, asiago, Monterey Jack) divided
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F. Butter a square baking dish or individual serving dishes.
- Cook pasta in boiling salted water per package directions and drain.
- In a medium skillet on low heat, melt the butter, sprinkle in the flour, and stir constantly 1 minute. Stir in half & half and whisk until smooth. Add garlic powder, white pepper, and salt. When bubbles appear at the edge of the pan, add all but 1 cup of the cheese blend. Stir the mixture until smooth, then fold in the pasta.
- Pour the pasta into the prepared dish(es), top with the remaining cheese and panko bread crumbs.
- Bake for 25-30 minutes. Let sit 5 minutes before serving.
Video
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 35g | Protein: 21g | Fat: 28g
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Do you use 12oz of each of the four cheeses
No, it’s 12oz total of however much of each you’d like.😁
I love Laura’s joyful attitude and it definitely translates to her delicious recipes. I made the smooth and creamy white Mac n Cheese for Easter. I’ve been trying to make a great homemade Mac n Cheese for years and this is it! I used her recommended cheeses, but our deli only had smoked Gruyère. Not sure if that’s what Laura used, but I could taste the smokiness. I even used a scale to make sure I had 12 ounces of cheese. I had small shells available otherwise I would have bought what she used. Another item I had to replace was the half & half. I used one cup 1% milk & one cup heavy cream. Picky eaters in my family, as some like theirs creamy, others like it a little drier, were pleasantly surprised with this recipe. I thought it was better heated up in the oven the following day, not to take away from the initial cooking though. I will definitely make this again!
Oh, Rebecca! That makes my heart so happy to hear! THANK YOU so much!! Your kind note means a lot to me! Those adjustments sound super yummy too! THANK YOU!!🥹💕