Andy Montoya
White cheddar cheese is a versatile ingredient that can be used in a variety of dishes, from comfort foods to elegant meals. One of the most popular ways to use white cheddar cheese is in macaroni and cheese, where it adds a sharp, complex flavour and a creamy texture. White cheddar mac and cheese can be made in advance and frozen, then baked when needed, making it a convenient option for busy days. Beyond mac and cheese, white cheddar is excellent for making cheese sauces, which can be poured over steamed vegetables, baked potatoes, or used as a dip for soft pretzel bites or tortilla chips. For those who enjoy entertaining, hosting a fondue party with white cheddar fondue is a fun option. White cheddar can also be used in recipes such as Welsh rarebit, scalloped potatoes, quiche, and pasties. Its sharpness and creaminess enhance both simple and sophisticated dishes, making it a valuable ingredient to have on hand.
| Characteristics | Values |
|---|---|
| Type of cheese | Sharp cheddar, preferably white cheddar |
| Cheese texture | Smooth and creamy |
| Cheese alternatives | Gruyere, gouda, mozzarella, fontina, Taleggio, provolone |
| Add-ons | Bread crumbs, cured pork, bacon, ham, prosciutto, onion powder, garlic powder, chipotle powder, hot sauce, chilli crisp, cayenne, diced chiles, Manchego cheese |
| Storage | Can be refrigerated for up to 4 days, frozen for up to 3 months |
| Reheating | Simmer milk in a saucepan, stir in cold macaroni and cook until warmed through |
| Use cases | Mac and cheese, grilled cheese, cheese sauce, cheese straws, Welsh rarebit, soup, scalloped potatoes, nachos, poutine, dips |
Explore related products
White cheddar mac and cheese
Ingredients:
For the white cheddar mac and cheese, you will need the following ingredients:
- Cavatappi pasta or other short-cut pasta like rotini, elbows, penne, fusilli, or farfalle
- Unsalted butter
- All-purpose flour
- Whole milk
- Sharp white cheddar block (16 ounces or 4 cups shredded)
- Breadcrumbs (optional)
- Sandwich bread (if making herbed breadcrumbs)
- Garlic powder
- Italian herb seasoning
Method:
- Cook the pasta: Start by cooking the pasta according to the package instructions. Boil generously salted water in a large pot and cook the pasta until it is al dente. Drain the pasta and set it aside.
- Make the roux: In a separate saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and stir or whisk it until a paste (roux) forms. Cook the roux for a few minutes until the flour taste disappears.
- Prepare the bechamel sauce: Slowly whisk in the whole milk until you get a smooth mixture. Keep scraping the corners of the saucepan with a heat-proof spatula to ensure a consistent texture. Add a pinch of salt to enhance the flavour.
- Simmer and thicken: Increase the heat to medium-high and bring the mixture to a simmer. Continue stirring constantly for about 2 to 4 minutes until the sauce thickens.
- Add the cheese: Remove the saucepan from the heat and slowly add the shredded or grated sharp white cheddar cheese. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Assemble the dish: Combine the cooked pasta and the prepared cheese sauce, mixing well to ensure all the pasta is coated.
- Optional - Add breadcrumbs: If you prefer a crunchy topping, prepare herbed breadcrumbs by blending sandwich bread with unsalted butter, garlic powder, and Italian herb seasoning. Sprinkle the breadcrumbs on top of the mac and cheese.
- Bake: Preheat your oven to 375-400 degrees Fahrenheit. Transfer the mac and cheese to an oven-proof baking dish and bake for about 20 minutes, or until the top is golden brown and bubbly.
Tips:
- For the best results, grate the cheese yourself using a block of sharp white cheddar and a box grater or a food processor. Pre-shredded cheese often contains extra starches and preservatives that can make your sauce gritty.
- You can make this dish ahead of time and store it in the refrigerator for up to 3 days before baking.
- Get creative and experiment with different types of cheese, such as Gruyere or Gouda, or add a hint of hot sauce for a mild kick.
Cheese Rennet: Animal-Based or Not?
You may want to see also
Cheese sauce
White cheddar cheese is a versatile ingredient that can be used in a variety of dishes. One popular option is to use it to make a cheese sauce, which can be served as a dip or poured over vegetables, potatoes, pasta, or tortilla chips. Here is a step-by-step guide to making a delicious white cheddar cheese sauce:
Ingredients:
- Unsalted butter
- All-purpose flour
- Milk (whole milk or a combination of 1-2% milk and cream)
- White cheddar cheese (sharp or extra sharp)
- Salt
- Pepper
- Garlic powder
Optional Ingredients:
- Cayenne pepper
- Cornstarch
- Evaporated milk
Instructions:
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and stir to create a roux. Cook the roux, whisking constantly, until it thickens and turns a light brown color.
- Slowly whisk in the milk, stirring continuously, until the mixture is smooth and well-combined.
- Add salt, pepper, and garlic powder to taste. For an extra kick, you can also add cayenne pepper.
- Increase the heat to medium-high and bring the mixture to a simmer, stirring constantly, until it thickens. This should take about 2-4 minutes.
- Remove the saucepan from the heat and add the shredded or grated white cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Serve the cheese sauce hot as a dip or pour it over your favorite dishes. It pairs well with steamed broccoli, cauliflower, asparagus, baked potatoes, pasta, or tortilla chips.
Tips:
- For the best results, grate the cheese yourself using a block of sharp or extra sharp white cheddar. Pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce.
- If you have any leftover sauce, it can be stored in the refrigerator for up to a week. Simply reheat it before serving.
- Feel free to experiment with different types of cheese and add-ins to create your own unique cheese sauce.
The Big Cheese: Setting the Perfect Trap
You may want to see also
Welsh rarebit
To make Welsh rarebit, you will need the following ingredients:
- Sturdy, crusty bread (sourdough or seeded bread works well)
- Butter
- Flour
- Sharp white cheddar cheese
- Beer or ale (a dark beer like Guinness is recommended)
- Worcestershire sauce
- Mustard (dry, English, or Dijon)
- Salt and pepper (optional)
- Toast the bread lightly.
- Make a roux by melting butter in a saucepan and whisking in flour until combined.
- Add beer or ale to the roux, followed by Worcestershire sauce and mustard.
- Stir in the grated sharp white cheddar cheese until the mixture is smooth and melted.
- Spread a generous layer of the cheese mixture onto each slice of toast, ensuring it covers the crusts.
- Place the slices of toast under a grill for 5 minutes or so, until the cheese is golden brown and bubbling.
- Serve hot, either alone or with a crisp green salad and fruity chutney.
Bellavitano Cheese: A Versatile Ingredient for Your Kitchen
You may want to see also
Explore related products
Grilled cheese
Choosing the Right Cheese:
When making grilled cheese, it is important to choose a cheese that melts well and has a creamy texture. White cheddar cheese, especially the sharp variety, is an excellent choice as it melts smoothly and has a strong flavour. Other suitable options include Gruyere and Gouda.
Grating the Cheese:
For the best results, grate the cheese yourself using a block of cheese and a box grater or a food processor. Pre-shredded cheese often contains added starch and preservatives, which can make your grilled cheese gritty.
Bread Options:
The type of bread used can make a big difference in the overall taste and texture of your grilled cheese. Thick-cut artisan bread or a good quality Italian bread are great options. You can also experiment with different flavours, such as rosemary or garlic, to add an extra kick to your sandwich.
Recipe: The Ultimate Gourmet Grilled Cheese:
This recipe combines the sharpness of white cheddar with the nuttiness of Gruyere, balanced by the sweetness of caramelized onions.
Ingredients:
- 8 slices of good quality bread
- 1 1/2 tablespoons of butter
- Olive oil
- Diced onions
- Salt
- Pepper
- Fresh thyme
- Fresh rosemary
- Brown sugar
- Mayonnaise
Instructions:
- Heat butter and olive oil in a skillet over medium-low heat.
- Add diced onions, salt, pepper, thyme, and rosemary. Saute until the onions are soft and slightly browned, about 10 minutes.
- Stir in brown sugar and cook for another minute. Transfer the onions to a plate.
- Spread mayonnaise on one side of two pieces of bread.
- Add more butter and rosemary to the skillet and heat over medium heat.
- Place the bread, mayonnaise side down, in the skillet and cook until golden brown and crunchy, about 2-3 minutes.
- Assemble the sandwich with the desired amount of white cheddar, Gruyere, and caramelized onions.
- Cook the sandwich in the skillet until the cheese is melted and the bread is golden brown on both sides.
Recipe Variations:
You can experiment with different ingredients to create unique grilled cheese sandwiches. Here are some ideas:
- Add sliced apples and fruit preserves to your grilled cheese for a sweet and tangy flavour.
- Include caramelized onions, beef bacon, or garlic confit for a savoury twist.
- Try different cheese combinations, such as white cheddar with Gruyere, Muenster, Brie, Swiss, or Provolone.
Pampered Chef Cheese Grater: Easy Steps to Grate Like a Pro
You may want to see also
Fondue
White cheddar fondue is a delicious and versatile dish that can be served as an appetizer or main course. It is perfect for dipping bread, vegetables, meat, crackers, and even fruit. The key to a smooth and creamy fondue is to grate the cheese finely and add it slowly to a pot of heated liquid, typically wine, beer, or stock.
To make white cheddar fondue, start by grating the cheese. Aged cheddar works best due to its lower moisture content, which results in a smoother texture. You can also cube the cheese into small pieces, but grating it will ensure a smoother fondue. Next, toss the grated cheese with cornstarch or flour. This step helps to stabilize the cheese sauce and prevent separation.
In a separate pot, heat your liquid of choice. For a classic fondue, dry white wine is typically used. However, you can also use beer or chicken/vegetable stock. If using wine, it is important to choose a dry and high-acid variety such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to cut through the richness of the cheese and keeps the fondue smooth. Add the coated cheese to the heated liquid slowly, stirring constantly in a zigzag pattern to prevent clumping.
Once all the cheese has melted, you can season your fondue with salt and pepper to taste. You can also add fresh lemon juice or lime juice to add acidity and freshness that balances out the cheese. If you want to add some spice, include a small amount of smoked gouda or a dash of liquid smoke. Serve your fondue with a variety of dippers, such as bread, vegetables, meat, or crackers. Enjoy!
Chevre Cheese: A Versatile Ingredient for Your Kitchen
You may want to see also
Frequently asked questions
Melt butter in a saucepan over medium heat. Add flour and stir to make a roux. Whisk in milk, salt, pepper, and garlic powder. Increase heat and bring to a simmer, stirring constantly until the mixture thickens. Remove from heat and stir in cheese until smooth.
White cheddar cheese sauce is a very versatile sauce. It can be used as a dip for soft pretzel bites, tortilla chips, or vegetables. It can also be poured over baked potatoes, steamed broccoli, cauliflower, or asparagus.
It is recommended to use sharp white cheddar cheese for mac and cheese as it yields a creamy texture, melts well, and has a strong flavor. However, other cheeses that melt well, such as Gruyere, young Gouda, mozzarella, and fontina, can also be used.
Yes, white cheddar mac and cheese can be made up to 2 days in advance and baked later. It can also be frozen for up to 3 months and then baked when needed.
White cheddar cheese can be used in a variety of recipes, including grilled cheese sandwiches, cheese soup, scalloped potatoes, quiche, and Welsh rarebit. It can also be grated and frozen for later use.
