White cheddar mac ‘n’ cheese

(from Lisalouisville’s recipe box)

Source: B.B. King's Blues Club

Categories: Side dishes


  • · 1-pound box of ziti or penne pasta
  • · 1 cup heavy cream
  • · 11/2 cups shredded white cheddar cheese
  • · 1 cup Monterey Jack cheese, shredded
  • · Salt and black pepper to taste
  • · 1/4 cup shredded Parmesan cheese
  • · 3 tablespoons green onions, cut on the diagonal


  1. Cook the pasta in 3 quarts of boiling salted water until al dente, according to package directions. Drain and set aside while making the sauce.

  2. In a large sauté pan, bring the heavy cream to a simmer.

  3. Fold the shredded cheddar and Monterey Jack cheeses into the cream and continue to fold and stir until the sauce is smooth and all the cheese has melted.

  4. Add the cooked pasta to the sauce, mix well and bring to a boil, add salt and pepper to taste, and spoon into a large serving dish.

  5. Top the mac ’n’ cheese with the shredded Parmesan and green onions.

  6. rves 4 to 6.

Email to a friend | Print this recipe | Back