White Cheddar Macaroni and Cheese

mac and cheese4

“Eating and reading are two pleasures that combine admirably.” –C.S. Lewis

This recipe is from Emilie.  I have made it with whatever cheese I have available and it still tastes great.  Original recipe source.

Serves approx. 6-8 as a main dish or 10-12 as a side.


  • 1 lb. pasta
  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. milk
  • 6 c. sharp or white Cheddar cheese
  • 1 T. salt
  • 1 T. pepper
  • 2. T. butter
  • 1/2 c. Panko bread crumbs

Boil your choice of pasta (she used half a pound of generic macaroni) in water salted with a teaspoon or so of salt until al dente.

While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat.  Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.

Add in 1 T. salt and up to 1 T. pepper.  Slowly pour in 4 cups of whole milk whisking as you go until smooth.

Grease a 9×13″ dish with butter and add the cooked pasta to the dish.

Over the top of the pasta sprinkle 6 cups freshly shredded White Cheddar.

Pour the cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.

Then, stir everything together and make the topping.


In a small skillet, melt 2 T. butter over medium heat.  Add in 1/2 c. panko bread crumbs.  Stir constantly until golden brown.  Sprinkle over the pasta and cheese.

Bake in a 325 degree preheated oven for 12-15 minutes.




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