blend of Tilamook white cheddar and Parmesan out back! with raw veggies and ranch dressing

Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just al dente (about 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

In the same pot or a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Once foamy, add 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is lightly golden and smells slightly toasty (this cooks the raw flour).

Make roux

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking, and cook 3–4 minutes until slightly thickened. If it becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to loosen.

Add milk and cream

Reduce heat to low. Stir in 1 tsp Dijon mustard, 1 tsp granulated garlic, 1 tsp onion powder, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp hot sauce (optional). Add 2 cups shredded Tillamook white cheddar and 1 cup grated Parmesan in two additions, stirring after each addition until fully melted and smooth. Taste and adjust seasoning; add more pasta water to reach desired saucy consistency.

Season and finish sauce

Add the drained pasta to the cheese sauce and gently fold to coat evenly. If using, add toasted panko for a slight crunch: heat 1 tsp olive oil in a small skillet over medium heat, add 1/2 cup panko and toast, stirring, until golden (2–3 minutes). Sprinkle toasted panko over the mac and cheese or fold in as desired.

Combine pasta and sauce

Transfer to a serving dish if desired. Sprinkle with 1 tbsp chopped fresh chives and an extra tablespoon of grated Parmesan if you like. Serve hot alongside the raw veggies and ranch.

Finish and garnish

Prepare vegetables while pasta cooks: wash and dry all produce. Cut carrots and celery into sticks (about 3–4 inches). Slice cucumber into rounds or half-moons. Halve cherry tomatoes. Thinly slice radishes if using. Arrange vegetables on a platter.

Place 3/4 cup prepared ranch dressing in a small bowl on the platter for dipping. Optionally drizzle a little olive oil and sprinkle a pinch of salt over cucumber slices for extra flavor.

Serve the hot mac and cheese immediately with the veggie platter and ranch on the side so guests can alternate between creamy mac and crunchy, fresh veggies.

elbow macaroni

unsalted butter

all-purpose flour

whole milk

heavy cream

Dairy Tillamook white cheddar, shredded

Parmesan cheese, finely grated

Dijon mustard

Granulated garlic or garlic powder

Onion powder

Kosher salt

Freshly ground black pepper

Hot sauce (optional)

Panko breadcrumbs (optional for topping)

Olive oil (for toasting panko)

Carrot sticks

Celery sticks

Cucumber slices

Cherry tomatoes

Radish, thinly sliced (optional)

Prepared ranch dressing

Fresh chives, chopped (for garnish)

Mac'n Cheese

Make Mac'n Cheese Recipe in just 40m. blend of Tilamook white cheddar and Parmesan out back! with raw veggies and ranch dressing

Mac'n Cheese Recipe

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