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CARLA HALL White Cheddar Mac ‘n’ Cheese

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Creamy, cheesy & delicious! This Mac ‘n’ Cheese is perfect for the whole family!

1 pound elbow macaroni
3 cups whole milk
1 bunch thyme
5 tablespoons unsalted butter (divided)
1/4 cup all-purpose flour
1 large egg
8 ounces cream cheese (cut into cubes)
1 pound white cheddar cheese (divided, shredded, the sharper, the better)
8 ounces Emmentaler cheese (shredded, substitute with Swiss)
1 tablespoon horseradish (peeled and freshly grated)
1/2 teaspoon nutmeg (freshly grated)
1 teaspoon Kosher salt
1/2 teaspoon white pepper (ground)

Preheat oven to 350ºF. Bring a large pot of boiling water to a boil. Add the pasta and cook for 2-3 minutes. Drain and set aside.
Place a small pot over medium heat and add the milk and thyme. Once bubbles form around the edges, reduce heat to low.
In a large heavy-bottomed pot or Dutch oven, add 4 tablespoons butter and place over medium heat. Melt the butter and add the flour. Cook, whisking constantly, for 5 minutes. Slowly add the warm milk, whisking constantly to prevent lumps. Discard the thyme. Increase heat to medium-high and bring to a simmer. Cook, stirring frequently with a wooden spoon, until thickened, about 5 minutes. Remove from heat.
In a medium bowl, add the egg and beat with a whisk. Add about 1/4 cup of hot sauce to the egg, whisking vigorously to combine and temper. Add the tempered egg to the pot, whisking vigorously until smooth. Add the cream cheese, half the Cheddar cheese, Emmentaler cheese, horseradish, nutmeg, salt and pepper. Whisk to combine and melt the cheese. Add the drained pasta and stir to combine.
Butter a 9inch x 13inch casserole dish with remaining 1 tablespoon butter and Add the macaroni and cheese. Top with remaining Cheddar cheese. Bake for 20 to 25 minutes, until bubbling and golden on top.

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