Wednesday, August 11, 2010
White Cheddar Mac and Cheese
This recipe is from Telly's Tasty Tidbits. Gray and I both enjoyed it. It's rich for sure but really good.
1 lb. shell or elbow pasta
1-1/2 c. cream
1-1/2 c. 1% milk (i used 2% because that's what we had)
4 T. butter
4 T. flour
8 oz. Vermont White Cheddar, grated
2 oz. American Cheese, grated
S&P to taste
Pinch of Cayenne Pepper if desired (in my opinion it's a must)
Cook pasta. Melt butter in sauce pan, whisk in flour and cook for 1 to 2 minutes to get rid of the flour taste. Slowly add cream and milk while whisking constantly. Bring mixture to a low boil then allow to simmer for a few minutes to thicken up. Stir in cheese. Add pasta and enjoy!