Rosemary White Cheddar Mac ‘N Cheese Recipe

Name: Rosemary White Cheddar Mac ‘N Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne or 1 lb cavatappi pasta; 3 cups milk (I use skim to lower the calories); 1/2 cup half-and-half; 6 tablespoons butter; 1/2 cup flour; 4 cups white cheddar cheese; 2 cups swiss cheese or 2 cups gruyere cheese; 1 tablespoon Dijon mustard; 1 pinch nutmeg; 2 sprigs fresh rosemary; 1 1/2 cups panko breadcrumbs; salt and pepper

Servings: persons

1 lb penne or 1 lb cavatappi pasta
3 cups milk (I use skim to lower the calories)
1/2 cup half-and-half
6 tablespoons butter
1/2 cup flour
4 cups white cheddar cheese
2 cups swiss cheese or 2 cups gruyere cheese
1 tablespoon Dijon mustard
1 pinch nutmeg
2 sprigs fresh rosemary
1 1/2 cups panko breadcrumbs
salt and pepper

1
Preheat oven to 375.
2
Bring a large pot of salted water to a boil and cook noodles until they are al dente.
3
Shred the block of white cheddar cheese.
4
In a medium pot, combine milk and half and half and gently warm but do not let boil. In a separate large pot, melt butter over med-low heat. Whisk in flour until smooth and thick. Slowly add warm milk into flour mixture, whisking to smooth out any chunks. Add mustard, nutmeg, salt and pepper. Slowly add cheddar, whisking in until the cheese begins to melt. Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some globs of cheese).
5
Pour noodles into a 13x9 baking pan. Pour cheese mixture over noodles, sprinkle with more salt and pepper and mix well. Using a kitchen shears, snip rosemary sprigs into small pieces over the macaroni. Use your fingers to strip any remaining leaves off the rosemary. Stir again and sprinkle panko crumbs over the entire dish. Bake for 40-45 minutes.

1558

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb penne or 1 lb cavatappi pasta, 3 cups milk (I use skim to lower the calories), 1/2 cup half-and-half, 6 tablespoons butter, and more.

Yes, Rosemary White Cheddar Mac ‘N Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary White Cheddar Mac ‘N Cheese

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