Saturday, June 6, 2015

White Mac and Cheese #SundaySupper




Highlights of this post:

  • All cheese is not created equal. 
  • How to make the perfect mac and cheese sauce.


Happy Sunday y'all! Can I possibly interest you in the creamiest, dreamiest mac and cheese ever? I mean we have 4, yes count em, 4 different kinds of cheeses in this stuff including white American, Parmesan, cream cheese, and last but certainly not least, extra sharp white cheddar , cute little corkscrew pasta, and a tiny pinch of spice. All of which all adds up to mind blowingly good mac and cheese that I could eat every day, and actually have been eating it every day for the last 2 weeks, sometimes twice a day. Ya, it's the truth gang. I was eating it so fast I actually had to make a second batch just for Kevin so he had it to take to work for his lunch every day. Yes, he wanted his own batch. I am not even allowed to touch it!


It is funny though, I am a known mac and cheese addict, and have even had a few people call me the mac and cheese queen, but I didn't really realize how important the kind of cheese that you put in your mac and cheese is until now. I just kind of thought a cheese, is a cheese, is a cheese. Nothing could be further from the truth.




All Cheese is Not Created Equal

A happy cow makes awesome cheese. Something that, up until now, I never really thought about. But it makes a lot of sense when you stop and think about it, and Wisconsin cheesemakers have known this for a long time. Which is why they have been making remarkable cheese for more than 160 years. Their cheesemakers have extolled the rich grasslands and glacial water supply of Wisconsin as the perfect ingredients for those happy cows. This recipe for success produces quality milk and, in turn, outstanding cheese.

Today’s cheesemakers are following in their predecessors footsteps setting new standards in cheesemaking craftsmanship. Today the Wisconsin's 1,200 cheesemakers produce 600+ varieties, types, and styles of cheese, all made under the strict state standards for safety, grading and quality. 

Wisconsin was the first state to grade cheese for quality and the only state with an advanced training program to help cheesemakers become true masters of their craft. 

So it doesn't come as a shock that Wisconsin Cheese wins more awards than any U.S. state or nation in the world. I would call that quality, wouldn't you? 

Heck ya!




So, armed with my new found knowledge de fromage, I hit the store on a mission to grab some amazing cheese to make an epic mac and cheese. I had never made a white mac and cheese before, so that is what I decided needed to happen. It seems so fancy. I have no idea why, possibly that is just one of those strange things that only make sense in my head, but that is what I am going to run with OK?

We have amazing cheese. We need to make the sauce A #1 top notch right? You got it!




Making the Perfect Cheese Sauce

Through the years of my mac and cheese reign I have learned little tricks and techniques that have allowed to take my mac and cheese from okie dokie to Holy Cow! So I will share those little nuggets of info with you so you can make bombtastic mac and cheese too.

  1. Always, always, ALWAYS grate your own cheese if possible. Pre-grated cheese has a coating to keep it from clumping together in the bag. That coating prevents the cheese from melting smoothly.
  2. Never add cold milk into your bechamel sauce. Cold milk will cause it to get lumpy (think gravy) and lumpy bechamel es no bueno!
  3. Add your cheese by the handful and stir until it is completely melted before you add more. It takes more time, but will give you a much creamy sauce.
Now that I have armed you with knowledge, and no how, go forth my darling foodies and make mouthwatering mac and cheese for your hungry loved ones. Oh, and you might want to make extra so everyone can have leftovers.




1 year ago - Beef Enchilada Mac and Cheese
2 years ago - St Louis Style Ribs
3 years ago - Bacon Mac and Cheese

White Mac and Cheese

Bobbi's Kozy Kitchen
Published 06/07/2015
White Mac and Cheese

Ingredients

  • 1 pound cavatappi
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk, warmed
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • Fresh ground nutmeg to taste
  • 4 ounces cream cheese, at room temperature
  • 8 ounces white American cheese, shredded or diced
  • 8 ounces extra sharp white cheddar, shredded
  • 1/2 cup Parmesan cheese, grated
  • Kosher salt

Instructions

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
  2. Meanwhile, in a medium saute pan, over medium heat, melt the butter. Whisk in the flour and cook until golden brown, about 2 minutes.
  3. Slowly whisk in the milk. Bring to a simmer, then reduce the heat and cook until it begins to thicken (it can coat the back of a spoon), about 5 minutes.
  4. Add the white pepper, ground mustard, onion powder, cayenne, and nutmeg, and stir to combine.
  5. Add the cream cheese and stir until fully incorporated.
  6. Stir in the Cheddar, American, and Parmesan cheese in small handfuls, waiting for each handful to completely melt before adding more.
  7. Stir in the thyme and taste and add salt as needed.
  8. Pour the cheese sauce over the pasta and stir to combine.
Yield: Serves 6 to 8
Prep Time: 0 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: pasta, American cheese, Wisconsin cheese, #SundaySupper, thyme, Parmesan cheese, cheddar cheese






For more information on Wisconsin Cheese you can visit their website. Get connected with Wisconsin Cheese on Facebook, follow them on Twitter, see their snaps on Instagram, and delicious recipe ideas on Pinterest. Finally, you can enter your own cheescentric recipe and win fabulous prizes, which include a ticket, hotel accommodations, and airfare to the to the Food and Wine Conference.  

Also make sure to follow the Sunday Supper Cheese board on Pinterest.

This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.



Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Ready for some more cheesy goodness? Check other the other fabulous recipes from the Sunday Supper tastemakers!

Cheese Appetizers:
Cheese Bread:
Main Dishes with Cheese:
Cheese Side Dishes:
Desserts:
10 Ideas for Cheese Dip Dippers by Sunday Supper Movement


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24 comments:

  1. Awesome trip of cheese in your recipe. I'm a major fan of extra sharp white cheddar. It keep it in my fridge just to have on hand for snacking.

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    1. *trio of cheese. #needcoffee

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    2. Haha no worries Renee I totally understood what you meant!!

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  2. Oh yeah - nothing better than a homemade mac and cheese!

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    1. I know, right? I could eat it every day!! Of course I would have to strap myself to the treadmill if I did, but it might be worth it!!

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  3. Why YES, you may interest me in the creamiest, dreamiest, mac 'n' cheese EVER!

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    1. Hehehe Awesome! You will luuuvvvvvvv it, I promise!!

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  4. Thanks for the tips and I love cavatappi pasta!

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    1. You are so welcome Amy :) I love it too, especially for mac and cheese because it catches of the cheese sauciness!!

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  5. Your mac & cheese looks amazing and so darn creamy! I love it!

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    1. The sauce is so creamy I almost just ate it with a spoon!!

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  6. Your mac and cheese looks amazing, Bobbi!! And thanks for all the tips!

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    1. Thanks Liz! I hope that my past failures can help people in the future LOL

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  7. Your mac 'n cheese looks soooo creamy! And I love all the tips! I'm a huge believer in grating your own cheese when it really counts. The flavor is better and the melting is even. I didn't know about that coating on the pre-grated stuff! REALLY good to know.

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    Replies
    1. Yup, I read about the coating and was like ummmm YUCK!! Fresh grated does always taste better!!

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  8. With 4 kinds of cheese...I am so in!!!

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  9. I do so love a creamy mac & cheese like this one!

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  10. I think my kid would dive head first into this!

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  11. I'm so drooling over these little crocks of heaven!!

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  12. On of my favorites! I love that you added 4 cheeses, so creamy looking!

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    Replies
    1. Oh yesssss I will never go back to one or two cheeses again LOL

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  13. Love your tips for accomplishing the perfect mac and cheese! I definitely need to put them into practice!

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    Replies
    1. Yes, after several failures I have finally got it down LOL

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