White Cheddar Macaroni and Cheese

 

Ingredients

For the Mac and Cheese

• 18 ounces white cheddar cheese Buy blocks and grate it yourself!
• 1 lb pasta of your choice
• 6 tbsp salted butter
• 1/3 cup + 1 tbsp all-purpose flour 
• 4 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg

Brown Butter Breadcrumbs

• 2 tbsp salted butter
• 1/2 cup panko breadcrumbs
• optional – fresh herbs like thyme and sage, or a pinch of dried herbs

Instructions

• Make the Brown Butter Breadcrumbs: Melt the butter in a medium saucepan, and add a handful of fresh herbs (optional) while it browns. It will brown in just a few minutes – be sure to stir the whole time. Once the butter is a deep golden brown color, add the breadcrumbs and stir to combine. Toast, stirring, for a few minutes until the panko is browned. Transfer to a small bowl and set aside. 
• Prep: Shred your cheese (this can be done up to a day or two ahead). Cook your pasta according to package directions, then drain and set aside. 
• Make the White Cheddar Sauce: Melt the butter in a large dutch oven over medium heat. Add the flour and whisk until it's combined and no lumps remain. Slowly pour in the milk, stirring constantly to avoid any lumps. Cook over medium heat for 3-4 minutes, stirring lazily, to thicken. See photos above for reference – it should coat the back of a spoon, and hold a trail when you drag your finger across the back of the spoon. Season with the salt, pepper, and nutmeg. Add the grated cheese, a few handfuls at a time, stirring until completely melted before adding more cheese. This will help ensure a smooth sauce. Once the cheese is all added, stir in the pasta. Taste the mac and cheese and add additional seasonings as desired. 
• Serve + Store: Serve immediately with plenty of brown butter breadcrumbs on top! Store leftovers in an airtight container in the fridge for 4-5 days. Add a splash of milk when you reheat to revive the creaminess.