White Cheddar Mac and Cheese for the Supper Table

Set out shells or macaroni measured dry, unsalted butter, and all-purpose flour before you start White Cheddar Mac and Cheese for the Supper Table. The batch is written for 6 people.

Count on 10 minutes of prep, 30 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups shells or macaroni measured dry
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1 ¼ cups milk
• 3 cups mixed white cheese I used 1 cup Gruyère and 2 cups very sharp white cheddar
• 2 tablespoons crème fraiche

How the cooking goes

1. Heat the oven to 350°F. Meanwhile, bring a large pot of salted water to a boil.
2. Cook pasta to al dente where they still have a little bite.
3. In a medium sauce pot, melt butter then add flour and salt. Cook, stirring constantly until it boils one minute, trying not to let it brown. If it does, no big deal. Just keep going!
4. Slowly whisk in the milk several tablespoons at a time. Be sure to allow each addition of milk to completely absorb and thicken before adding the next addition. This will keep your roux thick and smooth.
5. Put the shredded white cheddar cheese and gruyère, reserving ½ cup for the topping, followed by the noodles.
6. Finish with the crème fraiche.
7. Tip into a casserole dish. Top with the reserved cheese and bake in a preheated oven until the center is boiling and the top has browned. Be careful not to over-bake the macaroni & cheese. Too much moisture will evaporate and then you will not get that cheese pull or the gooey cheese filling.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Dinners, open Baked Halibut with a Clear Method and Breadcrumb Crusted Halibut with Beurre Blanc with a Steady Rise.