Smoky White Cheddar Mac and Cheese
Elbow macaroni is baked in a creamy smoked cheddar and Fontina cheese sauce with fresh thyme, then baked until hot and bubbly in this gourmet-style macaroni and cheese.
Servings: 8 servings
Calories: 568kcal
Ingredients
- 16 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart 4 cups half and half
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese cubed and softened
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
- 6 ounces Fontina cheese grated and divided
- 6 ounces white American cheese grated or cubed
- 2 ounces smoked cheddar cheese grated
Instructions
- Preheat oven to 350 degrees. Cook macaroni according to package directions; rinse with cool water and drain.
- Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
- Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
- Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
- Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
- Stir the sauce into the pasta and cheese.
- Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
- Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition
Serving: 1g | Calories: 568kcal | Carbohydrates: 30g | Protein: 20g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 740mg | Fiber: 1g | Sugar: 8g