White Cheddar Mac and Cheese with Breadcrumbs

about the recipe

For a bowl full of comfort and satisfaction, this creamy, homemade white cheddar mac and cheese is perfect.  With a smooth and velvety cheese sauce, and a crispy breadcrumb layer, this recipe is like a hug in a bowl.

INGREDIENTS

– 16 ounces elbow noodles – ¼ cup butter – ¼ cup all-purpose flour – 3 cups whole milk – 1 ½ pounds sharp white cheddar cheese – ½ pound smoked Gouda cheese – 4 ounces cream cheese cut into cubes – 1 teaspoon dried mustard – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – ¼ teaspoon cayenne pepper Topping – 2 tablespoons olive oil – ½ cup breadcrumbs

– Preheat your oven to 350° F. Spray a 13 x 9 casserole dish with cooking spray. – Bring a pot of salted water to a boil. Cook the pasta according to package directions. Drain.

– Add the milk, and cook for about 6 minutes, until the sauce starts to thicken. – Reduce the heat to low and add the cheddar cheese, gouda cheese, and cream cheese. Cook for 3 to 4 more minutes until the cheese melts.

– Stir in the dried mustard, salt, pepper, and cayenne pepper.

– Toss the drained noodles with the cheese sauce. Transfer the mixture to the prepared casserole dish.

– Stir the breadcrumbs and oil together in a small bowl and sprinkle over the mac and cheese.

– Bake for 30 minutes, until golden and bubbly.

– Cook for 20 to 25 minutes, until golden and bubbly.

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