Highlights of this post:
- All cheese is not created equal.
- How to make the perfect mac and cheese sauce.
Happy Sunday y’all! Can I possibly interest you in the creamiest, dreamiest mac and cheese ever? I mean we have 4, yes count em, 4 different kinds of cheeses in this stuff including white American, Parmesan, cream cheese, and last but certainly not least, extra sharp white cheddar, cute little corkscrew pasta, and a tiny pinch of spice. All of which all adds up to mind-blowingly good mac and cheese that I could eat every day, and actually have been eating it every day for the last 2 weeks, sometimes twice a day. Ya, it’s the truth gang. I was eating it so fast I actually had to make a second batch just for Kevin so he had it to take to work for his lunch every day. Yes, he wanted his own batch. I am not even allowed to touch it!
It is funny though, I am a known mac and cheese addict, and have even had a few people call me the mac and cheese queen, but I didn’t really realize how important the kind of cheese that you put in your mac and cheese is until now. I just kind of thought a cheese, is a cheese, is a cheese. Nothing could be further from the truth.
All Cheese is Not Created Equal
A happy cow makes awesome cheese. Something that, up until now, I never really thought about. But it makes a lot of sense when you stop and think about it, and Wisconsin cheesemakers have known this for a long time. Which is why they have been making remarkable cheese for more than 160 years. Their cheesemakers have extolled the rich grasslands and glacial water supply of Wisconsin as the perfect ingredients for those happy cows. This recipe for success produces quality milk and, in turn, outstanding cheese.
Today’s cheesemakers are following in their predecessors footsteps setting new standards in cheesemaking craftsmanship. Today the Wisconsin’s 1,200 cheesemakers produce 600+ varieties, types, and styles of cheese, all made under the strict state standards for safety, grading and quality.
- Always, always, ALWAYS grate your own cheese if possible. Pre-grated cheese has a coating to keep it from clumping together in the bag. That coating prevents the cheese from melting smoothly.
- Never add cold milk into your bechamel sauce. Cold milk will cause it to get lumpy (think gravy) and lumpy bechamel es no bueno!
- Add your cheese by the handful and stir until it is completely melted before you add more. It takes more time but will give you a much creamy sauce.
White Mac and Cheese
Bobbi’s Kozy Kitchen
- 1 pound cavatappi
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warmed
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon mustard powder
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- Fresh ground nutmeg to taste
- 4 ounces cream cheese, at room temperature
- 8 ounces white American cheese, shredded or diced
- 8 ounces extra sharp white cheddar, shredded
- 1/2 cup Parmesan cheese, grated
- Kosher salt
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
- Meanwhile, in a medium saute pan, over medium heat, melt the butter. Whisk in the flour and cook until golden brown, about 2 minutes.
- Slowly whisk in the milk. Bring to a simmer, then reduce the heat and cook until it begins to thicken (it can coat the back of a spoon), about 5 minutes.
- Add the white pepper, ground mustard, onion powder, cayenne, and nutmeg, and stir to combine.
- Add the cream cheese and stir until fully incorporated.
- Stir in the Cheddar, American, and Parmesan cheese in small handfuls, waiting for each handful to completely melt before adding more.
- Stir in the thyme and taste and add salt as needed.
- Pour the cheese sauce over the pasta and stir to combine.
Yield: Serves 6 to 8
Prep Time: 0 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: pasta, American cheese, Wisconsin cheese, #SundaySupper, thyme, Parmesan cheese, cheddar cheese
Also make sure to follow the Sunday Supper Cheese board on Pinterest.
- Cheese Crispies by Shockingly Delicious
- Cheese Fondue by Recipes Food and Cooking
- Prosciutto Havarti Spinach Bundles by Daily Dish Recipes
Main Dishes with Cheese:
- Cheese Curd Stuffed Meatball Sliders by The Girl In The Little Red Kitchen
- Cheesy Crab Stuffed Peppers by FoodieTots
- Cheesy Skillet Lasagna by Life Tastes Good
- Cheesy Vegetable Enchiladas by Alida’s Kitchen
- Fontina Chorizo Spinach Quiche by Serena Bakes Simply From Scratch
- Ham, Blackberry Ricotta, and Fresh Mozzarella Grilled Cheese by Cupcakes & Kale Chips
- Korean-style Poutine 2.0 by kimchi MOM
- Mozzarella, Tomato, and Basil Couscous Salad with Arugula by Ruffles & Truffles
- Pimento Cheese Potato Soup by Cosmopolitan Cornbread
- Sausage and Burrata Pasta by Family Foodie
Cheese Side Dishes:
- Cheesy Jalapeno and Bacon Potato Au Gratin by Peanut Butter and Peppers
- Chipotle Beer Mac & Cheese by One Sweet Mess
- White Mac and Cheese by Bobbi’s Kozy Kitchen
- Coconut Lime Cheese Crepes with Brandied Cherry Topping by The Life and Loves of Grumpy’s Honeybunch
- Ricotta Cheesecake Brownies by That Skinny Chick Can Bake
10 Ideas for Cheese Dip Dippers by Sunday Supper Movement
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