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baked white cheddar macaroni and cheese

Easy Baked White Cheddar Mac N'Cheese

Amber Bondar
This easy baked white cheddar macaroni and cheese is served in mini cast iron pans for a homey feeling. The cheese sauce is super sumptuous and decadent so that every mouthful virtually melts in your mouth. Baked mac n' cheese is a great side dish for dinner!
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Prep Time 3 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Canadian
Servings 8

Equipment

  • 4 Mini Cast Iron Skillets *Oval or round
  • 1 Pasta Strainer
  • 1 Stock Pot
  • 1 Sauce Pan
  • 1 Grater
  • 1 Mixing Spoon
  • 1 measuring cup
  • 1 Tablespoon

Ingredients
  

Macaroni

  • 1 Pkg Macaroni 8 Cups cooked
  • Water to cover
  • 3 Tbsp Olive Oil

Cheese Sauce

  • ¼ Cup Cornstarch
  • 3 Tbsp Salted Butter
  • 3 Cups Milk *Or heavy cream
  • 7 Oz Shredded Old White Cheddar Castello Aged Old White Tickler (200grams)

Breadcrumb Topping

  • ½ Cup Breadcrumbs
  • 2 Tbsp Salted Butter
  • 1 tsp Paprika

Extra

  • ½ Cup Shredded Cheddar Cheese Mix

Instructions
 

Macaroni

  • Add enough water to a large stock pot to cook an entire package of macaroni and bring to boil on high heat.
  • Add all the macaroni and allow to cook until al dente. Approx 8 mins.
  • Drain the pasta.
  • Add a the olive oil to the pasta and stir.

Cheese Sauce

  • In a medium saucepan make the roux by melting the butter with the cornstarch.
  • Stir roux until the butter mixture is bubbling.
  • Slowly stir in milk to avoid lumps forming.
  • All the milk mixture to thicken and heat up to boiling.
  • Remove from heat and stir in the shredded white cheddar cheese.
  • Add cheese sauce to macaroni and stir well.

Breadcrumb Topping

  • Mix the breadcrumbs, butter, and paprika in a small bowl.

Assembly & Baking

  • Fill the mini cast iron skillets to halfway.
  • Sprinkle with the 'extra' cheese mentioned above.
  • Fill the mini skillets to full with more macaroni.
  • Add enough breadcrumb topping to each dish so as to cover the macaroni.
  • Put on a baking tray and bake in a preheated 350℉ oven for 15-20 minutes or until the tops are golden brown.
  • Remove from oven and serve in skillets.

Notes

Any leftover macaroni and cheese will reheat well the next day.
Store in the fridge for up to three days covered.
Freeze for up to one month in freezer.
Keyword cheesecake, Macaroni, pasta
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