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White Cheddar Mac N Cheese

Adapted from Cajun Chef Ryan's Mac N' 4 Cheeses

1/2 lb. elbow macaroni
2 quarts water
3/4 c. half and half
3/4 c. skim milk
1 T. cornstarch
6 oz. white cheddar cheese, shredded
1/2 c. Parmesan cheese
1/8 t. nutmeg
1 t. salt
1/4 t. white pepper
2 slices of bread
1 T. melted butter

Set a large pot over high heat on the stove with 2 quarts of water and bring to a boil
Cook macaroni for 10 minutes or just under al dente.
While macaroni is cooking, take a 2 quart saucepan and combine half and half and milk. 
Add cornstarch and mix thoroughly.
Warm the milk over medium high heat and gradually add cheese while stirring.
Whisk in nutmeg, salt and white pepper.
Continue to stir until cheese is melted and the sauce thickens to desired consistency.

Drain macaroni and put into an oven safe casserole dish.
Pour sauce over the macaroni and fold gently until every noodle is coated.
Microwave bread until dry, about 2 minutes.
Put bread in food processor and blend until crumbs are fine.
Add melted butter while processing until crumbs are coated.
Sprinkle crumbs on top of coated macaroni.
Put into a 350 degree oven for 25-30 minutes until golden brown and bubbly.