Mar 17, 2012

White Cheddar Macaroni and Cheese

Sun-dried tomatoes and ham flavor this dish, just one of many versions served at Las Vegas buffet the Wicked Spoon's mac and cheese bar. This recipe first appeared in our April 2012 issue along with Dana Bowen's story All YOu Can Eat.

Credit: James Oseland

SERVES 8

INGREDIENTS

6 tbsp. unsalted butter
⅓ cup flour
2½ cups milk
2½ cups heavy cream
12 oz. white cheddar, grated
8 oz. cooked ham, chopped
3 oz. crumbled blue cheese
½ cup chopped sun-dried tomatoes
½ cup caramelized onions
⅓ cup thinly sliced scallions
4 slices cooked bacon, chopped
Kosher salt and freshly ground black pepper, to taste
Tabasco sauce, to taste
Freshly grated nutmeg, to taste
1 lb. cavattapi or macaroni, cooked al dente
½ cup panko bread crumbs

INSTRUCTIONS

Heat oven to 350°. Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in ¾ of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes.

This article was first published in Saveur in Issue #146

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Ratings & Reviews (2)

by BIANKAT on 2012-04-11

Absolutely delicious! Due to supply on hand I used 3C non-fat milk and 2C half & half. Was STILL rich and delicious. The sun dried tomatoes gave it a really nice flavor not found in normal mac & cheeses. LOVE!

by RBSTAKER on 2012-04-24

I thought this was great! I do have one suggestion that you boil the noodles before baking them! It is very good! You also do not have to use bacon and it will be great still!

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