White Cheddar Mac and Cheese

White Cheddar Mac and Cheese

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 363.2
  • Total Fat: 17.3 g
  • Cholesterol: 56.8 mg
  • Sodium: 410.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 16.0 g

View full nutritional breakdown of White Cheddar Mac and Cheese calories by ingredient

Number of Servings: 12


    1 pound farfalle pasta
    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    2 cups milk
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon ground nutmeg
    1 pound white cheddar cheese, shredded (about 4 cups)
    1 package (10 ounces) frozen peas, thawed
    1/2 pound finely diced smoked ham (such as Cumberland Gap)


1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.

2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.

3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.

4. Bake at 350° for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user FAMILY_RECIPES.

TAGS:  Side Items |

Member Ratings For This Recipe

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    Nice recipe - 11/14/19

  • no profile photo

    Delicious spin on a classic. - 11/14/19

  • no profile photo

    Delicious...…………. - 10/23/19