If you are not working in an ovenproof braiser or Dutch oven, transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray. Add salt, pepper, garlic powder, mustard powder to the sauce, stir until the cheese is melted and the sauce is thickened. Stir in all but 1 ½ cups of the cheese (reserve that for the topping). The slower you add the milk the quicker the sauce will thicken. If your milk is very cold straight out of the fridge take this step very slowly. Stir until a thick paste is formed, about 1-2 minutes. In a large braiser, or any large ovenproof pot set over medium heat, melt 1/2 cup of the butter until it is beginning to bubble. Heat oven to 400° F with a rack placed in the middle of the oven.Ĭook the pasta according to the package directions until it is 1 minute shy of “al dente”.
#SHARP WHITE CHEDDAR MAC AND CHEESE RECIPE MAC#
#SHARP WHITE CHEDDAR MAC AND CHEESE RECIPE FULL#
While there is a faint hint of cauliflower in the sauce, this recipe takes full advantage of cauliflower’s bland flavor. If you’ve had cauliflower rice or cauliflower mashed potatoes, you know how versatile the vegetable can be. Pureed, heated, then mixed with a generous handful of grated sharp cheddar, it’s the perfect compromise to a heavy cream sauce. The base is a silky cauliflower cream sauce that provides body and texture - without a drop of flour or cream. While this recipe isn’t completely virtuous, it’s much better than any traditional version, as it contains two servings of vegetables in every bowl. While I love the familiar taste of homemade mac and cheese, I wanted to create a version I could serve frequently to my family, without any guilt.