Other tips and tricks on this white cheddar mac and cheese recipe It will firm up nicely in the oven since it is a thinner sauce than this mac and cheese.
Place it in the oven and bake until the cheese has melted and a lovely golden crust forms on the top. Now add the remaining Mac and Cheese and finally top with the remaining cheddar and gruyère cheese. Pour half of the Mac and Cheese into an oven safe dish and layer it with the shredded mozzarella cheese. Add the cooked macaroni to the sauce and give it a stir so that the macaroni gets well coated. Now add the grated cheddar and gruyere cheese to the sauce and keep stirring till the cheese melts and thickens the sauce. Lower the heat and season the sauce with Nutmeg, Paprika, Dijon Mustard, Pepper and Salt to taste. Keep adding the milk in additions of one cup at a time, whisking continuously till you get a nice smooth sauce.
Now add one cup of milk and whisk continuously till it blends well with the roux. Cook it for a little bit till the raw flavour of the flour disappears. To that, add the all purpose flour and whisk it together to form a roux. In a heavy bottom pot, add the butter and allow it to melt completely. In a large pot, bring some water to a boil and cook the macaroni till just done (make sure not to over cook the macaroni). Grate the cheddar cheese, gruyère cheese and mozzarella cheese and keep it aside. This Macaroni and Cheese is the ultimate comfort food! Ingredients Let’s make this ultra-creamy Macaroni and Cheese Recipe! This classic Baked Mac & Cheese begins with a creamy béchamel sauce, which is transformed into a delicious cheesy sauce flavoured with sharp cheddar cheese, gruyère cheese and a hint of spices.