Large Batch Skillet White Cheddar Mac and Cheese

• Vegetarian

• Produce

  • 1/4 cup Chives

• Condiments

  • 2 tsp Dijon mustard

• Pasta & Grains

  • 12 oz Elbow macaroni

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 5 tbsp Butter, salted
  • 1 tbsp Butter
  • 2 3/4 cups Heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 4 cups White cheddar cheese
  • 3 cups Whole milk

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on thecookierookie.com

Description

Ingredients

• 5 tablespoons salted butter
• 1/2 cup flour
• 3 cups whole milk
• 2 3/4 cups heavy cream
• 1/4 cup white wine
• 2 teaspoons dijon mustard
• salt and pepper to taste
• 12 ounces elbow macaroni
• 4 cups shredded white cheddar cheese
• 1 tablespoon melted butter
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup freshly chopped chives

Directions

• Heat butter in a large nonstick skillet over medium/high heat.
• Whisk in the flour and stir while cooking for 1 minute.
• Whisk in the milk, cream, and wine slowly, one cup at a time, whisking constantly. Bring to a simmer.
• Quickly add the macaroni, dijon, and salt and pepper, stirring constantly while cooking, about 6 minutes, or until al dente. Be sure to scrape the bottom of the pan while you cook.
• Turn off the heat and stir in the cheese. I stirred in about half at a time to make sure none spilled over the sides.
• In a small bowl, combine the melted butter, breadcrumbs, and parmesan.
• Pour the breadcrumb mixture over the mac and cheese and broil for 2 minutes or until they are golden and toasted. Top with the chives and serve hot.
• Enjoy!