Remove the colander from the pot and turn the curds out onto a cutting board.Place the colander and curds back into the cheese pot and allow to drain for 15 minutes. After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot.If the curds get too hot, remove from heat. Once the curds are at 100☏, maintain the temperature and continue stirring for the next 30 minutes.Over the next 30 minutes, slowly heat the curds to 100☏, stirring frequently.Using the knife, carefully cut the curds into ¼-inch cubes and allow to set for 5 minutes.You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot. Remove from heat source and allow the cheese to set for 1 hour, or until the whey begins to separate from the curd.Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield. Stir to homogenize the milk, and slowly fold in the diluted rennet.If it naturally drops in temperature, that is OK.) When the milk gets to 85☏, add culture, stir in with an up-and-down motion, cover, and ferment for 1 hour.As the milk is heating, add the calcium chloride, if using.In a large pot, heat the milk to 85☏, stirring frequently.Rennet, dissolved in 1/2 cup cool water (choose one): Rennet, dissolved in 1/2 cup cool water (choose one):.calcium chloride diluted in 1/4 cup water (optional) calcium chloride diluted in 1/4 cup water (optional) calcium chloride diluted in 1/4 cup water (optional) 2 gallons cow or goat milk (do not use UHT/UP milk) cow or goat milk (do not use UHT/UP milk) cow or goat milk (do not use UHT/UP milk).Bake at 350 degrees for 15 minutes until the cheese is fully melted and the sauce is bubbling along the edges of the casserole.Top with more white cheddar to give it that chewy texture on top.Pour the mac and cheese into a greased casserole dish (9 x 13 works best).Remove from heat and fold in cooked pasta.Fold in the cheeses and mix until melted and gooey.You will know it’s ready when it coats the back of your spoon. Make sure to whisk it constantly to it does not scorch. Slowly add the milk and bring to a boil.Whisk together melted butter and flour in a large sauce pan.
#How to make sharp white cheddar mac and cheese how to#
How to Make Baked White Cheddar Mac and Cheese? If you only have orange cheddar on hand, it will totally work in this recipe and still taste amazing.
White cheddar is basically just cheddar cheese with out the natural orange coloring (annatto) added into many cheeses on the market. You may also want to read my post on how to freeze casseroles for more detailed instructions. When ready to eat, simply reheat in the microwave or oven until warmed through. Make sure the mac and cheese is fully cooled and then freeze in air-tight containers up to 3 months.
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