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Cheddar cheese

Explore 225 recipes, 52 videos, and more

Stovetop Mac and Cheese

Time:55 mins
Ingredients
  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/3 cup all-purpose flour
  • Coarse salt
  • 4 cups whole milk
  • 1/8 teaspoon cayenne pepper
  • 3/4 pound small shell pasta or elbow macaroni
  • 4 cups coarsely grated sharp yellow cheddar (3/4 pound)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
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Pierre's Mac and Cheese

Ingredients
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, heated
  • 1/4 cup heavy cream
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated Comte cheese
  • 1/2 cup grated sharp white cheddar cheese plus 1/2 cup cut into 1/4-inch cubes
  • Coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound elbow macaroni
  • Parmesan Crisp, crumbled
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Mrs. Kostyra's Mac and Cheese

Ingredients
  • 1 1/2 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
  • 3 cups milk
  • 4 tablespoons tomato paste
  • 1 teaspoon coarse salt, plus more for water
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 cups grated white cheddar cheese
  • 1 cup grated Swiss cheese
  • 1 pound elbow macaroni
  • Sour cream, for serving
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Three-Cheese Macaroni

Time:1 hour
Ingredients
  • Coarse salt
  • 1 pound elbow macaroni
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, room temperature
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon Old Bay seasoning
  • 8 ounces white cheddar, shredded (3 cups)
  • 4 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1/2 ounce Parmesan, grated (1/4 cup)
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Lighter Macaroni and Cheese

Ingredients
  • 6 small vine-ripened tomatoes (3-inch) cut into 24 1/4-inch-thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
  • Coarse salt and freshly ground pepper
  • 5 slices white sandwich bread, with crust
  • 2 tablespoons unsalted butter
  • 1 pound elbow macaroni
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 5 tablespoons all-purpose flour
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 2 cups low-fat (1 percent) milk
  • 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
  • 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated
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Laura's Crumb-Topped Macaroni and Cheese

Ingredients
  • Coarse salt
  • 1 pound cavatappi pasta
  • 4 slices day-old oat or whole-wheat bread
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound pancetta, cut into 1/4-inch dice
  • 5 ounces (10 tablespoons) unsalted butter
  • 3 1/2 cups whole milk
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 pound mozzarella cheese, grated (2 cups)
  • 1/2 pound mild white cheddar cheese, grated (3 cups)
  • 1/2 pound Gruyere cheese, grated (3 cups)
  • 1/2 pound fontina cheese, grated (2 cups)
  • 3/4 teaspoon freshly grated nutmeg (do not use preground)
  • Freshly ground pepper
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Macaroni and Cheese with Butternut Squash

Ingredients
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil, cooking spray
  • 1/2 cup part-skim ricotta cheese
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Macaroni and Cheese

Ingredients
  • 6 slices white sandwich bread, crusts removed
  • Slow-Roasted Tomato Slices
  • 3 tablespoons unsalted butter, plus more for baking dishes
  • Coarse salt
  • Thyme sprigs
  • 8 ounces dried elbow macaroni
  • 1/4 cup finely diced yellow onion
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 ounces Italian fontina cheese, grated (1/2 cup)
  • 3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
  • 6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
  • 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
  • Coarse salt and freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly grated nutmeg
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Macaroni and Cheese

Time:1 hour
Ingredients
  • Coarse salt and ground pepper
  • 1 pound elbow pasta
  • 4 tablespoons butter
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups milk
  • 1/8 teaspoon cayenne pepper, (optional)
  • 1 1/4 cups shredded yellow cheddar cheese (5 ounces)
  • 1 1/4 cups shredded white cheddar cheese (5 ounces)
  • 8 ounces ham, diced into 1/2-inch pieces
  • 2 slices white sandwich bread
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Macaroni and Cheese

Time:30 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pint cherry or grape tomatoes
  • 1 teaspoon olive oil
  • 12 ounces plain or whole-wheat corkscrew pasta (fusilli)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups low-fat milk
  • Pinch of ground nutmeg
  • 8 ounces sharp cheddar cheese, shredded (2 cups), plus more for serving (optional)
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