Friday, September 18, 2009

White Cheddar Mac and Cheese

This recipe is from the September Issue of Family Circle. I was excited to try it out, and just as I expected, it yielded fantastic taste bud winning results. My husband and I both loved it, and the big batch allowed us to dig into it for more than a week!

  • 1 lb farfalle pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups Milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 lb white cheddar cheese, shredded (about 4 cups) [I used casserole shredded cheese]
  • 1 package (10 oz.) frozen peas
  • 1/2 pound finely diced smoked ham (such as Cumberland gap)
  1. Heat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.
  2. While pasta is cooking, melt butter in a medium sized saucepan over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously until smooth. Whisk in remaining 1 cup milk , and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat. Stir in salt, pepper and nutmeg. Whisk in 2 cups cheese until smooth.
  3. In large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.
  4. Bake for 30 minutes or until bubbly. Remove from oven, allow to cool. Serve warm or at room temperature.
12 servings
372 calories
17g fat/21 g protein/34 g carb/3 g fiber/625 mg sod/58 mg col.

COST: $7.74 or $0.64 per serving


Lisa @ akawest said...

I would eat the entire pan, so I will just stare at the picture, pretending it is in my mouth!

Rachel said...

Lisa, haha- it was definitely tempting to eat large portions. Guilty pleasure!

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