white cheddar

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

French Onion Macaroni and Cheese

Kosher salt

unsalted butter,

fresh thyme, plus more thyme leaves

bay leaf (optional)

Black pepper

cavatappi pasta

baguette,

garlic

sherry vinegar, red wine vinegar or white wine vinegar

all-purpose flour

milk

Gruyère, grated (about 5 cups)

white Cheddar, grated (about 4 cups)

Bring a large pot of salted water to a boil. (If you’re planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)

Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.

Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)

While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.

When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.

Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.

Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

If you need a delicious and hearty breakfast this recipe from Delish.com is perfect for you. 

Cheesy Egg Toast

bread

eggs

bacon

c. shredded white Cheddar

tbsp. finely chopped chives

https://streaming.hearstdigitalstudios.com/87ac6bea-0a7e-4506-8d2c-42bf849d2e7c/video_rover_16x9_1080p_hd_1574450485_69027.mp4

This Cheesy Egg Toast Is Beyond Delicious

This homemade white cheddar mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes.

White Cheddar Mac and Cheese

tomatoes tomatoes

olive oil

short pasta (shells, macaroni, fusili, or penne)

unsalted butter

all purpose flour

salt

onion powder

garlic powder

cheddar cheese

Roast the tomatoes: Slice the tomatoes in half. In a small bowl, stir them together with the olive oil and 1 generous pinch kosher salt. Place them on a parchment paper lined baking sheet face up and spread them evenly apart. (You can also place some of the tomatoes face down for a delicious sundried tomato effect; they loose their shape and blacken a bit more but are still delicious.) Roast the tomatoes for 40 minutes, then allow them to cool for at least 5 minutes.

Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente (cook until just tender but still a bit firm).

Make the cheese sauce: In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the salt, onion powder, and garlic powder, and continue cooking on low heat for 4 minutes until slightly thickened. Remove from the heat, then add the grated cheddar cheese and keep stirring until it is melted and a smooth, thick sauce forms (if necessary, return the heat to low to finish melting the cheese).

Finish the dish: Add the pasta to cheese sauce and stir to combine. Then pour the pasta into a serving dish. Top it with tomatoes and serve immediately.

Healthy mac & cheese that doesn’t sacrifice flavor.

Healthier White Cheddar Mac & Cheese

White Cheddar Powder, 30 g

Skim milk, 30 g

Low-fat sour cream, 30 g

pasta, 170 g

Salt,

Chicken, 150 g

Frozen peas, 100 g

Boil the pasta

In a saucepot or wide pan, barely submerge the dried pasta with water and add a sprinkle of salt. Boil until most of the water has been absorbed by the pasta, and the pasta is al dente, about 12-13 minutes. 

This will concentrate the starch from the paste and help create a sauce without needing extra butter and cheese.

Make the sauce

Turn off the heat. To create the sauce, add the cheddar powder, milk, and sour cream and stir until creamy.

Add ingredients & serve

Eat the mac as is, or add peas & chicken until warmed through. Enjoy.

https://www.youtube.com/watch?v=gB3b1hqK24g&t=316s

Thank you to Made In for sponsoring today's video! Head to: https://madein.cc/ETHAN10 Code: ETHAN10 to get 10% off your first order of quality kitchenware, including one of my new favorites the stainless steel saucier: https://madein.cc/ETHANC

This batch of healthy weeknight meals might be even better than the last. 3 heavy hitters with high volume and high protein.

Inspired from  @ProHomeCooks weeknight meals vid ➡️https://youtu.be/UIOW18kRDEA

These Healthy Weeknight Meals are changing my life | Part 2

This SUPER creamy White Cheddar Mac &amp; Cheese Recipe is just like the Panera version! Serve it right off the stove top, in the Crock Pot, or enjoy it baked. Delicious additions include bacon, crushed Ritz crackers, and more!

Panera Mac &amp; Cheese Recipe

lb. medium pasta shells (or elbow macaroni)

butter

flour

Cracker Barrel Vermont White Cheddar, shredded (1 block = 2 cups)

heavy cream

milk (preferably whole)

pepper

mustard powder (can sub Dijon mustard)

hot sauce (Optional, see notes)

Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.

Shred the Cheese

Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.

Boil the Pasta

PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn&#039;t be cold when added to the base.

Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.

Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.

Add the seasonings and hot sauce.

Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.

Whisk continuously until smooth and thickened. Remove from heat.

Add boiled pasta and stir to combine. Serve!

Prepare the Sauce

Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.

Boil for 1 minute less than Al Dente.

Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)

Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.

If Baking

Thank you for sharing this recipe! It was a big hit amongst my family!

I have made this mac and cheese three or four times and it is  so good. Rich and creamy.  Family loves it.  I always get more than two cups of shredded cheese with my fine grater.  I add fresh grated parmesan on the plate. Thanks so much for a great recipe.

ive been making this for a couple years now and it has easily become our favorite recipe. its super creamy and whips up quickly. I use gruyere, parmesan, and sharp cheddar. I add onion powder, garlic powder, and paprika and it comes out super flavorful. easily adapted to be gluten free with gluten free flour and noodles. best Mac and cheese ive ever had

My daughter (13yo) LOVES Panera Mac &amp; Cheese. Came home from school yesterday repeatedly saying she wanted Panera Mac &amp; Cheese!!! She came up with the idea of a copycat recipe and making it ourselves. So, quick Google search... I think this came up first or caught my eye the most. One or the other, or both! ;  ) I told her Mac &amp; Cheese is simple/easy to make, a quick trip to our local shop, and less than an hour later creamy, delicious Mac &amp; Cheese like Panera. She absolutely LOVED IT!!! The only thing she wanted to switch was no pepper next time, but I suggested just less. ;  ) Thank you for a quick, easy, great recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614971776/iBHPQfEVa.mp4

This SUPER creamy White Cheddar Mac & Cheese Recipe is just like the Panera version! Serve it right off the stove top, the Crock Pot, or enjoy it baked. Delicious additions include bacon, crushed Ritz crackers, and more!

Panera Mac & Cheese Recipe

If there&#39;s anything more comforting than a high-quality homemade grilled cheese sandwich, it might just be one bursting with a rainbow of colors.

Wild And Colorful Rainbow Grilled Cheese Recipe

gel pink food coloring

gel orange food coloring

gel yellow food coloring

gel green food coloring

blue food coloring

purple food coloring

salted butter, softened

Divide the grated cheese between 6 cups or bowls.

Add the food coloring to the bowls, designating a specific color for each. (Depending on your food coloring, you may need to make your own green and purple colors).

Gently stir or toss the cheese to thoroughly coat in the food coloring. Set aside to saturate for 10 minutes (this will help deepen the color).

Meanwhile, spread butter over one side of each of the bread slices.

Fill the un-buttered side of 4 slices of bread with stripes of the colored cheese, creating a rainbow look.

Cap the sandwiches with the remaining bread slices, buttered side-up.

Preheat a large skillet or griddle over medium heat.

Once hot (and working in batches if necessary), add the sandwiches to the skillet, and toast for 3 minutes per side or until golden and melty.

Remove from the skillet, slice in half on a diagonal, and serve.

https://www.youtube.com/watch?v=27IUOA9OyoI

Top 6 white cheddar recipes from across the web

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Top 6 white cheddar recipes from across the web

The most viewed white cheddar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Onion Macaroni and Cheese

Cheesy Egg Toast

White Cheddar Mac and Cheese

Healthier White Cheddar Mac & Chees...

Panera Mac &amp; Cheese Recipe

Wild And Colorful Rainbow Grilled C...

The most viewed white cheddar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Panera Mac & Cheese Recipe