Cheddar with Whiskey Mac and Cheese Recipe
Our sixth recipe in the Aldi cheese calendar is a cheddar with whiskey mac and cheese. I really wanted to let the whiskey flavor shine, so I stuck with another cheddar in this recipe and toppings that complimented it well.
Note: This article contains affiliate links to products that I love and use to make mac and cheese in my own kitchen. When you click links here and make a purchase, I receive a commission at no additional cost to you. For more information, see my Affiliate Link Policy here.
Using Cheese in Mac and Cheese
When you take a bite of something, I want you to pay attention to when the flavor hits you. Sometimes that flavor is immediate but fades quickly, and these are what I call opener flavors. Other times the flavor takes a few seconds to build, but carries throughout the end of the bite. These are closer flavors.
Well-rounded recipes make use of both opener and closer flavors so you’re never left waiting for deliciousness.
Cheddar with Whiskey
This cheese is fascinating. Cheddar flavors open up when you bite, but fade away leaving you with distinct whiskey flavor. I wanted to make sure and highlight it, so I paired this cheese with another cheddar to give it some depth.
Alma Creamery White Cheddar Curds
Before thanksgiving we paid a visit to the Alma cheese store, and when we were sampling cheese out of the advent calendar, I loved the way Alma’s white cheddar curds blended with the Cheddar with whiskey. It helps bring out the cheddar flavor while allowing the whiskey flavors to shine through making this a beautiful representation of this cheese.
Rotini Pasta in Cheddar with Whiskey Mac and Cheese
One of the most important decisions you’ll make when creating a mac and cheese is what kind of pasta to use. If your pasta is too large, your dish will be cumbersome and difficult to eat. On the other hand, if your pasta is too small you run the risk of it becoming a soupy mess.
Rotini sits in the perfect Goldilocks space between too large and too small. It has plenty of ridges and pockets to hold onto sauce, and is perfect for delicious mac and cheese .
Good mac and cheese can become great by adding some complimentary toppings. I enhanced this dish with some crispy onions to add an extra pop of texture and flavor, and a drizzle of yellowbird jalapeño hot sauce. This stuff is spicy but not overpowering and perfect for adding a little extra to mac and cheese.
Reheating Cheddar with Whiskey Mac and Cheese
Reheating mac and cheese tends to leave you with a greasy mess, but I’ve seen that roux-based mac and cheese like this one have no trouble reheating. A minute or two in the microwave and you’ll have delicious mac and cheese. In fact, letting the ingredients mingle for a day or two in the fridge will yield even better mac and cheese than when you left it in there.
Add a Fork
Cheddar flavors open up this bowl of mac and cheese with a whiskey finish. Topped with crispy onions and a drizzle of hot sauce, it’s sure to impress.
Cheddar with Whiskey Mac and Cheese Recipe
- 1 Pound rotini Or other medium sized pasta
- 3 Tbsp Butter
- 3 Tbsp Flour
- ½ Tbsp Better than bullion Chicken flavor
- 3 Cups Whole milk
- 4 Oz Cheddar with Whiskey Grated fresh
- 4 Oz Cheddar curds Grated fresh
- Salt To taste
- pepper To taste
- Crispy onions
- Yellowbird jalapeño sauce
- Cook the pasta according to package directions in well salted water. If you think it’s salty enough, add more.
Prepare the Sauce
- Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it.
- Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
- Mix in flour. Cook it for a minute while stirring constantly
- Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined. Stir in mustard powder and Better than Bullion
- Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil. You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
- Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
- Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little more salt to bring out the flavor.
- Combine the pasta and sauce.
Plate Your Mac and Cheese
- Layer pasta with crispy onions and a drizzle of hot sauce. Serve immediately.