White Cheddar Mac and Cheese

Maybe it's because I was raised up North, but I thought that all cheddar was white for a very long time. I love cheese and to me there is nothing better than a hunk of extra sharp white cheddar.

And while I also love macaroni and cheese, it wasn't until I fiddled around with several recipes and came up with this that I was really in love with macaroni and cheese.

Lick the plate in love.

Many of our local grocery stores carry a pitiful showing of white cheddar (if any at all) but we are blessed that Costco carries a few different varieties of Cabot white cheddar. And if you're going to try and say it more 'northern like' you best be saying it 'chedda'. *grins*

Sauce and Macaroni

• 2 C uncooked macaroni
• ½ C flour
• ½ C butter (1 stick)
• 1 lb. white cheddar, shredded
  
• 4 C milk
• salt and pepper

Bread Crumb Topping

• 3 tbsp butter
• 2 tbsp olive oil
• 1 large garlic cloves, finely chopped
• 3-4 C coarse fresh bread crumbs

To make bread crumbs:

HEAT butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.

Make macaroni:

COOK macaroni according to directions. Melt butter in large saucepan, whisk in flour and slowly add milk. Stir over medium-high heat until thickened. Add cheddar and stir until melted. Season with salt and pepper to taste.

PLACE macaroni in 9x13 dish and pour cheese sauce over top. Stir to mix. Sprinkle with bread crumb topping.

Optional: If you prefer not to make the bread crumb topping, you can also crush a sleeve of Ritz crackers and mix them with 1/2 stick of melted butter and sprinkle that on top.

BAKE at 350° for 30-35 minutes, or til bubbly and golden.