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White Cheddar Mac & Cheese


Serves 2 as a main dish, 4 as a side


1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
3/4 tablespoon of white truffle oil
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

1 roll
2 garlic cloves, crushed
2 tbsp parmesan cheese
1 tbsp olive oil


  1. Cut the roll into small pieces.
  2. Crush garlic.
  3. Place bread, parmesan cheese and garlic in a food processor.
  4. Process until coarse crumbs form.
  5. Drizzle with olive oil; pulse until fine crumbs form.
  6. Keep aside unil macaroni part is completed.

Preheat the broiler.


  1. Fill a large pot with water and bring to a boil.
  2. Add elbow macaroni. Boil according to directions until al dente. Drain.
  3. Meanwhile, melt butter in a saucepan over medium heat.
  4. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste.
  5. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens.
  6. Remove from heat and whisk in shredded cheese. Add salt to taste.
  7. Add drained macaroni back to pot. Pour cheese sauce over macaroni and stir to combine.
  8. Transfer the macaroni and cheese to an oven-safe boat dish.
  9. Once the macaroni is in the dish, add the breadcrumbs. 
  10. Place dish on middle rack in oven. Broil 2 minutes or until golden brown.
  11. Devour.



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