National White Chocolate Day: Recipe Of Sweet Mac And Cheese Treat

Whenever someone mentions chocolate, the first thing that pops up in our minds is the rich brown-colored milk chocolate, or dark chocolate, if you are concerned about your health. White chocolates are distinguished from any other forms of chocolates in terms of their milkier taste. They have a higher concentration of milk solids as compared to milk chocolates which give them a pristine white color.

For those who are unaware, the technique of making white chocolates involve mixing cocoa butter, vanilla essence and milk solids to the point of achieving a smooth, creamy and soft batter, which is then placed into a refrigerator overnight to sit.

The best thing about white chocolates, however, is that they can be used in many recipes to bring the best out of them. On the National White Chocolate Day, which is celebrated on Sept. 22, here is one such cult favorite recipe, the Mac and Cheese, using the good white chocolate.

White chocolate Mac and Cheese recipe (Courtesy: Popsugar.com)

Ingredients:

Large elbow macaroni: 1/2 pound

Milk: 2 cups

Half-n-half: 1 cup

Grated nutmeg: 1/4 teaspoon

Black pepper- Freshly cracked 1 teaspoon

White chocolate chips: 1 cup

Butter: 6 tablespoons

Chopped sage leaves: 2 tablespoons

All-purpose flour: 1/4 cup

Brie: 1/2 pound

White sharp cheddar cheese: 1/2 pound

Parmesan cheese: 1/4 cup

Procedure:

Cook the pasta in salted water and bring it to a boil. Add the pasta and cook for 5-7 minutes. Strain the pasta and run it through cold water to stop the cooking process. Wipe the pan clean. Take a small saucepan and heat milk, half-n-half, nutmeg and pepper in low heat until foam begins to form. Turn off the flame, but keep the pan on the stove to use later.

Take another saucepan and melt two tablespoons of butter over low heat. When the milk starts to foam, add the sage and cook until it becomes crisp and golden-brown in color. Turn off the stove, but let the pan remain on the burner.

Melt 4 tablespoons of butter in the stockpot over low heat. Add flour and whisk consistently for 2 minutes until smooth paste forms. Stir in the milk mixture in 1/4 cups increments and be careful while doing so as it may bubble. Stir consistently as you gradually add the milk so no lumps are formed.

Continue to stir and cook for 1-2 minutes more until it thickens and is smooth. Add the brie and cheddar and whisk until the cheese completely dissolves into the sauce. Now, put in the sage-infused butter and 1 teaspoon salt. Add the pasta and continue to cook until the mixture is heated and simmering.

Garnish with parmesan.