White Cheddar and Havarti Mac’n’Cheese
Everyone has a favorite recipe for good old-fashioned Mac’n’Cheese and this is mine. It’s rich and creamy with just a hint of tang, thanks to the addition of a little cream cheese. Give it a try you’ll never eat the boxed version ever again! Now you'll notice in the directions that I don't make a roux. That's simply because I hate fiddling around with them and truthfully I don't notice any difference in the taste when I do it this way which is far less finicky.
1/2c butter (melted)
1/4c cream cheese
1/4tsp pepper (white if you prefer)
1c havarti cheese (shredded)
1c sharp white cheddar (shredded)
6c macaroni noodles (cooked)
Toasted Bread Crumbs:
1/4c butter melted
1c panko breadcrumbs
1 green onion
pinch of salt
small handful of finely chopped parsley
Simply stir everything together and toast slightly in a non-stick pan for a minute or two. Set aside for later use.
Now that the bread crumbs are finished you can go ahead and start making your sauce.
Pop the first 6 ingredients into your blender and give it a whiz. Now pour it into a large pot and set to medium low heat.
Once the milk mixture is warm stir in your shredded cheese and test to see if you need more salt. Continue to cook for about 10 minutes stirring occasionally until the sauce has thickened.
Pour the sauce over the macaroni noodles and give it a stir. I like to serve this in individual bowls and garnished with the toasted bread crumbs. You can at this point bake it in the oven but I prefer my Mac'n'Cheese really saucy so I don't bake mine.