White Cheddar Mac and Cheese (Stovetop Recipe)
Description
A rich, creamy stovetop mac and cheese made with white cheddar, Monterey Jack, Parmesan, and Mascarpone. Ready in about 35 minutes!
Ingredients
Units
Scale
- 1 pound shell pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 (12-ounce) cans evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 cup Mascarpone cheese
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces white cheddar cheese, shredded
- 4 ounces Parmesan cheese, grated, plus more for garnish
- Fresh parsley leaves, for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
- Gradually whisk in the evaporated milk so no lumps form. Continue whisking until the sauce thickens slightly, about 5-7 minutes. It will thicken more as it cools and with the cheese.
- Reduce heat to low.
- Stir in salt, white pepper, garlic powder, and dried mustard.
- Add Mascarpone cheese and stir until melted. Remove from heat.
- Stir in shredded Monterey Jack, white cheddar, and Parmesan cheeses until melted and smooth.
- Add the cooked pasta to the cheese sauce and stir to coat evenly.
- Garnish with freshly grated Parmesan cheese and parsley leaves.
Notes
- Cook the pasta al dente. Slightly firm pasta holds its shape better in the sauce and prevents a mushy final dish.
- Add the evaporated milk gradually and whisk constantly for a smooth, lump-free sauce.
- Remove the pot from the heat before adding the shredded cheeses. The residual heat will melt them.
- Taste and adjust seasonings as needed. Add more garlic powder, mustard, or a pinch of cayenne pepper for a little kick.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of milk or cream to restore moisture, or reheat individual portions in the microwave.
Nutrition
- Serving Size: ¾ cup
- Calories: 400
- Sugar: 4.6 g
- Sodium: 573.8 mg
- Fat: 20.5 g
- Carbohydrates: 34.9 g
- Fiber: 1.1 g
- Protein: 18.7 g
- Cholesterol: 54.3 mg
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