Cooking On The Ranch

menu icon
search icon

Lamb Ragu with Pappardelle Pasta

By 4 Comments

This elegantly rustic short-cut Italian Ragu is richly flavored using ground lamb. Try this hearty dish when you’re in the mood for a deep soulful winter pasta. Cooked stovetop, Lamb Ragu with Pappardelle is rich, meaty and totally restaurant worthy – made easy in your own kitchen.

If you love recipes like this, don’t miss my recipe for Quicker Chicken Spaghetti Bolognese.

Lamb ragu with pappardelle pasta topped with ricotta cheese.

What You Can Expect From This Recipe

Most lamb ragu recipes call for braising lamb shoulder, or leg of lamb all day. But this version uses ground lamb instead. You get the same rich, meaty flavor and pasta clinging texture in about an hour instead of six. Sometimes the best shortcuts are the ones that don’t feel like shortcuts at all.

Our time spent at Culinary School was considered to be a “Classically Trained” Chef program. Which means, we learned traditional French cooking techniques and methods. With quite a bit of Italian cuisine included.

This is where I learned to make ragu and this recipe. I’ve made it many times over the years, tweaked it a bit here and there and streamlined it to where even a novice cook can feel comfortable preparing it. And interesting enough for a seasoned cook to appreciate it’s complexity.

What is a ragu? Basically it’s an Italian sauce that’s long simmered to intensify flavors. It’s traditionally served over pasta, and in Culinary School lamb ragu was served over Tajarin pasta, which of course was made in house.

Tajarin is a spaghetti style egg-yolk pasta dough from Northern Italy. It’s square rather than round like spaghetti. I don’t have a pasta machine to make Tajarin, so for this recipe we’ll serve lamb ragu over pappardelle pasta, which is readily found on the pasta aisle at your supermarket.

The only key to success for this recipe is to cook ragu sauce low and slow. And evenly chopped vegetables will not only give you pride in skill set, but will also guarantee the flavors meld well.

Ground lamb is added along with the chopped vegetables at the beginning of the recipe, and once long simmered, becomes the star of the show.

This ragu is rich, made with tomato sauce, and tomato paste, which adds a beautiful layer of flavor. Tomato paste is an MVP in the kitchen adding a burst of robust flavor and body.

I personally think adding Sherry to the sauce is genius. It simply adds rich flavor and gourmet character.

This lamb ragu using ground lamb is a quicker fix than some recipes, calling for a 40 minute stove-top simmer. Some ragu’s instruct to cook the simmer for 2 – 5 hours.

[feast_advanced_jump_to]

Ingredients You’ll Need

Seasonings for ground lamb to make Lamb Ragu with Pappardelle.
Ingredients to make ragu sauce to make Lamb Ragu with Pappardelle Pasta.

Spices To Make Lamb Ragu

The spices used to make this Lamb Ragu recipe are simple and ones that you’ll regularly find in your pantry.

  • Dried Rosemary
  • Dried Thyme
  • Ground Cumin
  • Montreal Steak Seasoning: A spice blend that commonly contains garlic, coriander, black pepper, cayenne, dill seed and salt, it’s a beautiful seasoning for grilled meats. And a nice addition to season the ground lamb for this recipe.
  • Kosher Salt: Use either Morton’s or Diamond Crystal, keeping in mind Morton’s brings more of a salty flavor.
  • Neutral Oil to sear the lamb: Avocado, vegetable or canola oils work well here.
  • Ground Lamb: Organic and grass fed will offer a superior flavored ground lamb.

Ingredients To Make The Lamb Ragu Sauce

Please choose quality ingredients in making any recipe. Doing so will enhance the final flavor and texture.

  • A good hearty Red Wine: Merlot works well here. No need to use expensive, but do use a wine that you would drink.
  • Tomato Paste: We always use Cento organic, double concentrated tomato paste. Not only is quality and flavor superior, it’s easy to store in the refrigerator and will last for a very long time.
  • Tomato Sauce
  • Oil: Use a neutral oil here. Avocado oil is preferred. Vegetable and canola oil will also work well here.
  • Vegetables: Diced carrots, celery and onion. This lamb ragu starts with a classic mirepoix.
  • Chopped Fresh Garlic
  • Sherry: Sherry will add a sweet and nutty layer of flavor to this lamb ragu.

I am an Amazon affiliate. If you purchase Cento tomato paste using the link provided, I receive a small commission at no extra charge to you.

See recipe card for quantities.

Toppings for Lamb Ragu

Cheese toppings for lamb ragu.

For serving, top with Ricotta Cheese, Parmesan Cheese and red pepper flakes.

Step by Step Instructions, It’s Easy

Cooking and seasoning lamb to make lamb ragu.
  1. Step 1: Heat the oil in a heavy skillet. Once hot, add the ground lamb, breaking up with a spatula as it starts to cook. Add the seasonings and cook until the pink is just starting to go away. Don’t brown. You want to keep the ground lamb delicate in texture. Place the cooked lamb in a bowl and set aside.
Cooking vegetables to make lamb ragu.
  1. Step 2: In the same pan, heat the remaining oil and cook the vegetables until just getting soft. About 5 – 7 minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime Bring the wine to a boil in a small saucepan and cook until reduced to about 1 ½ cups.
Making sauce in a skillet to make lamb ragu.
  1. Step 3: Add the wine reduction, tomato sauce, tomato paste, sherry, and water. Bring to a boil then reduce to a simmer.
Making sauce for Lamb ragu with pappardelle.
  1. Step 4: Add the cooked ground lamb.
Cooked lamb ragu red sauce.
  1. Simmer over very low heat for 30 – 40 minutes. You’ll have a thick, rich rustic red sauce to spoon over cooked pappardelle.
Good Quality Pappardelle pasta made in Italy.
  1. Step 4: Cook pappardelle pasta according to package instructions. Use a one cup measuring cup to fish out some of the starchy pasta water. It works well when it comes to leftover pasta storage.
Lamb ragu with Pappardelle pasta topped with ricotta cheese.
  1. Step 7: To plate, swirl some pappardelle pasta on a plate and top with a healthy spoonful of the Lamb Ragu. Garnish with grated Parmesan cheese, or Ricotta Cheese and Red Pepper Flakes if you’d like a little heat.

Hint: Once the ragu is cooked, cover the Dutch Oven and transfer to a 170 degree oven. The ragu will keep nice and hot while you cook the pasta.

Substitutions

  • Gluten Free – All of the ingredients in Lamb Ragu are gluten free aside from the Pappardelle pasta. Choose a gluten free pasta to make this a gluten free recipe.

Equipment

A good quality heavy skillet will work very well to make ragu. It’s a reliable pot in keeping the heat evenly distributed, which will work well with the maintaining a long slow simmer. A 12 inch skillet is recommended.

Storage

Store any leftovers in an air tight container in the refrigerator up to 3 – 4 days. Store pappardelle separately. Tip: Before storing pasta in the refrigerator, drizzle a little of the reserved starchy pasta water over the pappardelle. It will keep the pasta from drying out and make reheating easier.

Reheat leftovers in individual portions in a microwave in 30 second increments. I like to use the 50% power feature.

Tips For Success

There are essential points you must remember to make a successful ragu:

  1. The meat must be sautéed just long enough to lose its raw color. It must not brown or it will lose its delicacy.
  2. The meat sauce must cook at the merest simmer for a long time; the minimum is 30 minutes; 40 minutes is even better.

FAQ

What’s The Difference Between Ragu and Ragout?

They’re both pronounced the same, however, Ragu is an Italian meat sauce that contains ground or minced meat, vegetables and a tomato based sauce. Ragout is a French-style Stew that includes meat and vegetables

Can I Make Ragu With Other Meat?

Ragu is traditionally made with ground beef, pork or game. So yes, you can substitute meat without any alterations to this recipe.

About Colorado Lamb

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Looking for other recipes like this? Try these:

And if you’re looking for more Italian inspired recipes, don’t miss the most popular on my site for Beef Tagliata. A traditional Italian steak recipe that is so easy to prepare, you’ll want to make it all the time.

And don’t miss my category for Pasta Recipes. You’ll find the most popular on my site for Flemings Steakhouse Mac and Cheese. A recipe directly from their Executive Chef.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Lamb ragu with pappardelle pasta.
Print Recipe
5 from 1 vote

Lamb Ragu with Pappardelle Pasta

This elegantly rustic Italian Ragu is richly flavored using ground lamb. Try this hearty dish when you're in the mood for a deep soulful winter pasta. Cooked stovetop, Lamb Ragu with Pappardelle is rich, meaty and totally restaurant worthy - made easy in your own kitchen.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course Lamb
Cuisine: Italian
Servings: 4
Calories: 816kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE LAMB
  • 1 pound Ground lamb
  • 1 Tablespoons Neutral oil Canola, Vegetable or Avocado
  • 1 ½ teaspoon Montreal Steak Seasoning
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • ½ teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • FOR THE SAUCE
  • 2 Cups Hearty red wine merlot or cabernet work well here
  • 2 Tablespoons neutral oil
  • ½ cup Sweet or yellow onion chopped
  • ½ cup Carrot chopped
  • ½ cup Celery chopped
  • 1 Tablespoon Garlic chopped, about 3 large cloves garlic.
  • 14 ½ Ounces Tomato sauce canned
  • 2 Tablespoons Tomato paste
  • ¼ Cup Sherry
  • ½ Cup Water
  • TO SERVE PASTA
  • 1 pound Pappardelle pasta Cooked according to package insstructions
  • ¼ cup Ricotta cheese
  • ⅛ cup Parmesan cheese grated
  • 1 Tablespoon Red chile flakes

Instructions

  • FOR THE LAMB
  • Heat oil in a large fry pan. Once oil is hot add the ground lamb. Cook the lamb, breaking up the meat with a spatula. Cook until the pink has just started to disappear from the meat. Don't brown, you want the lamb to stay tender in texture.
  • Add the seasonings, stir the lamb and allow it to cook for another 5 minutes. Remove the lamb to a bowl and set aside.
  • PREPARE THE SAUCE
  • Bring the wine to a boil in a small saucepan and cook until reduced to about 1 – 1/12 cups. This will take about 10-15 minutes.
  • Heat the oil the same fry pan that you cooked the lamb. Add the vegetables and saute for about 5 minutes.
  • Add the reduced wine reduction, tomato sauce, tomato paste, sherry, and water Bring to a boil then reduce to a simmer.
  • Add the meat along with the pan juices. Simmer on very low heat for 30 – 40 minutes or until lamb is tender and sauce is thickened.
  • Cook the Pappardelle pasta in the boiling water according to package instructions. Fish out about a cup of the starchy pasta water before draining.
  • To serve, add a swirl of pasta to plates. Ladle generous amounts of the lamb ragu over the pasta. Top each with a dollop of ricotta and sprinkle each with grated Parmesan.

Nutrition

Calories: 816kcal | Carbohydrates: 57g | Protein: 31g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 1326mg | Potassium: 1079mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4019IU | Vitamin C: 11mg | Calcium: 163mg | Iron: 6mg

Lamb Ragu with Pappardelle … It’s Whats For Dinner

Creamy Chicken Fajita Pasta

By 4 Comments

Chicken Fajita Pasta is a fusion recipe that combines Italian pappardelle pasta with the lively Southwestern flavors of Chicken Fajitas. Packed with traditional fajita seasonings and your favorite fajita ingredients; peppers, onions, and tender sliced chicken.

Looking for more Southwestern pasta dinner recipes to spice up your meal plans? Take a look at my recipe for Stovetop Cowboy Spaghetti.

Tossing noodles with chicken and vegetables to make chicken fajita pasta.

What You Can Expect From This Recipe

Craving something creamy, hearty, and full of Tex-Mex flavor? Creamy Chicken Fajita Pasta brings together tender chicken, sautéed peppers and onions, bold fajita seasoning, and your favorite pasta in one satisfying dish.

What makes this chicken fajita pasta recipe unique is that the creamy sauce is made by simply blending cream with fajita seasoning. How easy is that?

It's easy enough for beginners, yet flavorful enough to impress seasoned cooks. Just slice, sauté, stir in some cream, and you’re done. Whether you use chicken breast or thighs, and pappardelle or rigatoni, this dish is flexible, fuss-free, and family-approved.

Chicken Fajita Pasta may just become one of your favorite chicken pasta comfort food meals.

Let’s take a look.

[feast_advanced_jump_to]

Ingredients You’ll Need

  • Pappardelle pasta. I like using a wide noodle like Pappardelle Noodles. Or you can use Fettuccine noodles or even rigatoni.
  • Boneless, skinless chicken breasts: You can use boneless skinless chicken thighs, but I recommend sticking with breasts. They’ll slice easier and look nicer in the finished dish.
  • Fajita Seasoning: Choose a packet of fajita seasoning from the Mexican aisle at the supermarket.
  • Heavy Cream: This is not the time to skip on fat calories. Choose cream over half and half. Less fat content may cause the sauce to separate.

Please see recipe card for quantities.

Variations and Substitutions

This recipe for Chicken Fajita Pasta is good on it’s own, but here are some topping ideas to dress it up a little.

  • Spicy: – Add more red pepper flakes for a spicier return.
  • Add a couple of sliced Pickled Jalapeno Peppers, or fresh sliced jalapenos.
  • Slices of avocado or chopped avocado.
  • Cheese: This pasta dish really doesn’t need any cheese, but feel free to add some crumbled Cotija cheese for garnish. It’s a dry salty cheese that resembles feta cheese and is easily found in the produce section at your local grocer.
  • Kid friendly – Delete the red pepper flakes to omit the spice and heat.
  • Use Rotisserie Chicken for a quicker fix.
  • Substitute shrimp or steak in place of chicken. I’ve made this with shrimp many times and it’s a treat of a meal.
  • Bell Peppers: Use a variety of colors when choosing bell peppers. Red, yellow, orange and even green bell peppers will work very well for this recipe.
  • Beverage Pairing: Pair with a crisp light white wine, like a Sauvignon Blanc or sparkling water with lime. Or check out my recipe for Mexican Micheladas (Mexican Beer).

Step by Step Instructions – It’s Easy

Chopping vegetables and slicing chicken to make Chicken Fajita Pasta.
  1. Step 1: Slice the peppers. Cut the onions into rings, then slice the rings in half to make half rings. Dice the fresh garlic, and slice the chicken into very thin strips.
Tossing the chicken and vegetables with fajita seasoning to make Chicken Fajita Pasta.
  1. Step 2: Add chicken, onions and bell peppers to a large bowl. Add the fajita seasoning and salt. Toss until coated and combined.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Cooking chicken and vegetables in a large skillet to make chicken fajita pasta.
  1. Step 3: Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken and vegetables. Don’t stir for about two minutes to get a good sear on the ingredients. Then cook stirring often until chicken is cooked through and vegetables are tender. About 7 minutes. Add garlic and cook until fragrant, about 30 seconds.
Cooked pappardelle pasta in a colander to make chicken fajita pasta.
  1. Step 4: While the mixture is cooking bring 4 quarts of salted water to a boil. Cook pasta according to package directions for al dente. Drain, reserving about 1 cup of the starchy pasta water, and set aside.
Adding cream and pasta to chicken and vegetables to make chicken fajita pasta.
  1. Step 3: Add the heavy cream and stir well.
Tossing noodles with chicken and vegetables to make chicken fajita pasta.
  1. Step 4: Add the cooked pappardelle noodles and use tongs to toss everything together. Sprinkle with red pepper flakes and serve.

Top tip

  • Make sure to slice the chicken as thin as you can. Those chicken slices need to cook at the same rate as the sliced fajita vegetables. Slice chicken in thin strips across the grain, then lay each of those pieces on their side and slice again to make thin strips.
  • Freezing chicken for about 30 minutes will make slicing a breeze. I always set a timer so I don’t forget it .

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Chicken fajita pasta served on a Mexican style plate.

Equipment

You’ll need a large heavy skillet to make this recipe. Not only will you need to room, but a heavy skillet will produce a good sear on the chicken and vegetables. Non-stick skillets are not recommended as they are notorious for not distributing enough heat to get a good sear. Save that non-stick skillet for your egg recipes, like this Western Omelette.

If you don’t have a extra large skillet, 12″ or larger, cook the chicken and vegetables in batches and then finish the recipe in a Dutch oven.

Storage and Reheating

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Pour a little pasta water over the the ingredients before refrigerating. Pasta can be notorious for soaking up the sauce once it sits. The starchy pasta water will keep the noodles, chicken and vegetables nice and creamy.
  • Reheat single servings in the microwave in 30 second increments on 50% power.
  • This Chicken Fajita Pasta will freeze well. I like to freeze it in a large zip-lock style bag. Just stand the bag up and spoon the leftovers into the bag, then squeeze the air out. Lay the bag flat in the freeze to save freezer space.

Homemade Fajita Seasoning

Want to make your own homemade fajita seasoning? Here’s an easy recipe: Combine equal parts chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper.

FAQ

Is Chicken Fajita Pasta Gluten Free?

It’s easy to switch out regular pasta for gluten free pasta. And many fajita seasoning packets are considered to be gluten free, it’s important to check the list of ingredients.

Can I Use Taco Seasoning?

Even though taco seasoning and fajita seasoning are somewhat similar, if you use Taco Seasoning this simply won’t be Chicken Fajita Pasta.

Can I Add Cheese To This Recipe?

I really don’t see any reason to add any type of shredded melting cheese to this recipe. Keep it lighter and creamy with just the simple fajita cream sauce. Cheese will make this a heavier meal and will thicken the sauce too much. You can garnish with Cotija cheese for serving if you’d like. Cotija is a dry Mexican crumbling cheese that will sit on top of the pasta and won’t soak up any of the creamy texture.

Can I Make This Recipe Ahead of Time?

Yes, prepare the dish and store it in the refrigerator. Reheat with a splash of broth, cream or milk to ensure creaminess.

More Creamy Main Dish Pasta Recipes:

If you’re a big pasta fan like we are, don’t miss my Pasta Recipes Category. You’ll find lots of comfort food ideas, including the most popular on my site for Rattlesnake Pasta with Creamy Cajun Alfredo Sauce.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Fajita Pasta in a large skillet.
Print Recipe
5 from 2 votes

Creamy Chicken Fajita Pasta

Chicken Fajita Pasta is a fusion recipe that combines Italian pappardelle pasta with the lively Southwestern flavors of Chicken Fajitas. Packed with all of your favorite fajita ingredients; peppers, onions, and tender sliced chicken.
Prep Time15 minutes
Cook Time20 minutes
Course: Pasta Recipes
Cuisine: American/Mexican
Servings: 6
Calories: 435kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces Pappardelle pasta or fettuccine noodles
  • 2 Tablespoons Neutral OIl Canola or vegetable oil work well here
  • 1 pound Chicken breast boneless, skinless, slices into thin strips
  • 2 Tablespoons Fajita seasoning Store purchased works well here
  • 1 Sweet onion halved, sliced, then cut into half circles
  • 2 Bell peppers, colors of choice cleaned and sliced
  • 3-4 cloves garlic minced, measure garlic with your heart
  • 1 Cup Heavy cream
  • ¼ cup Reserved pasta water or more if needed
  • ½ teaspoon Kosher salt
  • ½ teaspoon Red pepper flakes measure according to your heat tolerance.

Instructions

  • Prepare all vegetables, and slice chicken. Set aside
  • Bring 4 quarts of salted water to a boil. Add pasta and return to a gentle boil. Cook according to package instructions for al dente. Drain and set aside.
  • While the pasta is cooking, in a large bowl, toss the peppers, onions and chicken pieces in the Fajita seasoning and salt.
  • Heat the oil over medium high heat in a large skillet. Once oil is hot, add chicken and vegetables. Let the mix sizzle in the hot oil for about a two minutes to get a good sear before stirring. Then cook, stirring often until chicken is cooked through and vegetables have softened. About 7 minutes. You want to keep that skillet nice and hot so moisture doesn't form. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in heavy cream and heat for two minutes. Toss in the cooked and drained pappardelle pasta. Add a little reserved pasta water a little at a time to just to keep the pasta mixture for becoming too dry.

Notes

Tips For Success
    • Make sure to slice the chicken as thin as you can. Those chicken slices need to be similar in size and cook at the same rate as the sliced fajita vegetables.
    • Freezing chicken for about 30 minutes will make slicing a breeze. I always set a timer so I don’t forget it’s in there.
You’ll need a large skillet to easily make this recipe. A 12″ skillet will work well here. If all you have is a smaller skillet, cook vegetables and chicken in batches and finish in a Dutch oven stovetop.

Nutrition

Calories: 435kcal | Carbohydrates: 37g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 371mg | Potassium: 560mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1976IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 1mg

Chicken Fajita Pasta … It’s What’s For Dinner

Spice Up Breakfast: Biscuits And Chorizo Gravy

By 2 Comments

Biscuits and Chorizo Gravy is a bold twist on a Southern classic. If you’re a fan of classic biscuits and gravy but want to shake things up, spicy chorizo gravy is your new go-to. This recipe takes everything comforting about the Southern favorite and dials up the flavor with Mexican-inspired spices. Think of it as a cross-cultural breakfast treat that marries flaky biscuits with smoky, spicy chorizo for a bold morning wake-up call.

Big hearty breakfast meals have their in weekend plans, take a look at this traditional recipe for a Western Omelette. And if you’re looking for more breakfast recipes using sausage, try this one for Savory Sausage Pancakes.

Chorizo gravy over biscuits and served with a fried egg.

What You Can Expect From This Recipe

Choosing chorizo to make biscuits and gravy offers a smoky, spicy twist on a beloved comfort food.

Biscuits and gravy is a surprisingly easy breakfast to make, so if you’re like me and wake up hungry, you’ll have a hearty breakfast in about 15 minutes. Assuming that you’ve pre-made the biscuits.

Using canned biscuits makes this a really easy recipe. Canned biscuits can be made ahead of time and if stored properly lose none of their freshness.

Chorizo gravy uses minimal ingredients. A rich and hearty meal that is a bold, flavorful twist on traditional biscuits and gravy, perfect for those who want a little spice in their morning routine.

Use this recipe for brunch gatherings, cold mornings or anytime you’re craving Mexican food for breakfast.

So next time you’re in the mood to turn up the heat, give biscuits and chorizo gravy a try. I think you’ll agree, it’s a hit of a recipe. And compared to traditional sausage gravy, you’ll love the depth of flavor that chorizo brings.

This recipe was inspired by The Shop restaurant in Albuquerque, New Mexico.

Why Chorizo?

Chorizo brings a unique depth of flavor that breakfast sausage can’t quite achieve. Its combination of smoky paprika, garlic, and chili spices adds just the right amount of heat to the creamy gravy.

Unlike traditional breakfast sausage, which often has mild seasoning, chorizo can pack a punch. It's also versatile, allowing you to adjust the spiciness to your liking by choosing between mild or spicy varieties.

Ingredients You’ll Need

Ingredients to make chorizo gravy and biscuits.
  • Kosher Salt
  • Chile Powder: Chile with an “e”. Use a pure blend of ground chiles rather than chili, with an “i” seasoning. Chili seasoning is a blend of spices used to season chili style soups, like this one for Cowboy Chili. For chorizo gravy we’ll use a chile powder like New Mexico Red Chile Powder or cayenne. To learn more visit my post for Chili vs Chile.
  • Mexican Chorizo: In bulk form, packaged like ground beef.
  • Biscuits: Use canned Grand Biscuits. It will make this recipe super easy and I believe the quality is very acceptable.

How To Make Chorizo Gravy and Biscuits – It’s Easy

Frying chorizo sausage to make Chorizo gravy and biscuits.
Adding flour to fried Mexican chorizo to make chorizo gravy.
  1. Step 1: Place sausage in a skillet and cook over medium high heat. Use a wooden spoon or spatula to break up the meat as it browns.
  2. Step 2: Do not drain any oil from the skillet. Reduce heat sprinkle the flour over the chorizo. Stir for two minutes for the flour to lose it’s raw flour flavor.
Adding milk to sausage to make chorizo gravy in a skillet.
Making chorizo gravy in a skillet.
  1. Step 3: Slowly drizzle in the milk, stirring as your pour.
  2. Step 4: Add red chile powder and salt. Continue to cook stirring constantly until gravy has thickened. Serve over biscuits and enjoy.

FAQ’s

How Can I Make Chorizo Gravy Less Spicy?

Simply omit the New Mexico Red Chile Powder seasoning.

Is It Possible to Make Chorizo Gravy Gluten Free?

Yes, substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy.

Tips and Tricks

  • Choose your chorizo carefully: Mexican chorizo is uncooked and crumbly, ideal for making gravy, while Spanish chorizo is cured and has a deeper smoky flavor and a completely different texture. Use chorizo sausage that is packaged like ground beef or in links. The chorizo in a tube is a very different product that has a very high grease ratio.
  • Control the heat: Adjust the spiciness by choosing mild or hot chorizo, or by adding red pepper flakes if you want even more kick. And if you really want to add some heat, stir in some fine chopped jalapeno pepper into the sausage while cooking.
  • Make it vegetarian: Substitute with plant-based chorizo for a delicious meat-free option.
  • Top chorizo biscuits and gravy with fine chopped cilantro for color and fresh flavor.
  • Creative Twists: Don’t want biscuits? Serve Chorizo Gravy over a baked potato or even on fried potatoes or hash browns. It works very well as a topping for a breakfast burrito.

How To Serve It

  • Serve chorizo gravy over prepared biscuits. I like to use my recipe for Fried Biscuits. Give them a try, they’re an easy and unique twist on traditional oven baked biscuits.
  • Top chorizo gravy and biscuits with a fried or poached egg.
  • Sprinkle on some crumbled Cotija cheese, a Mexican dry crumbling cheese.
  • Shake on your favorite hot sauce or a small drizzle of New Mexico Red Chile Sauce.
  • Serve with a fresh green salad to balance out the richness of chorizo sausage gravy.
  • These Cast Iron Skillet Fried Potatoes would make a great side dish.
  • Garnish with slices of avocado.

Storage:

  • Store any leftover chorizo gravy in an airtight container in the refrigerator for up to 3 days. It will freeze fairly well also.
  • Store biscuits in a large zip-lock style bag on the counter for two days. Or freeze up to two months.
2 biscuits next to a bowl of chorizo gravy.

More Breakfast Recipes You May Be Interested In

And don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes, including the most popular on my site for Huevos Divorciados, a traditional Mexican Breakfast.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Biscuits with Sausage Gravy.
Print Recipe
No ratings yet

Biscuits And Chorizo Gravy

If you're a fan of classic biscuits and gravy but want to shake things up, biscuits and chorizo gravy is your new go-to. This recipe takes everything comforting about the Southern favorite and dials up the flavor with Mexican-inspired spices.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 6
Calories: 301kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Bulk chorizo sausage packaged like ground beef, not in a tube.
  • ¼ Cup All-purpose flour
  • 2 ½ Cups Whole Milk
  • ⅛ teaspoon New Mexico Red Chile Powder
  • ¼ teaspoon Kosher salt
  • 6 Pillsbury Grand Biscuits or homemade

Instructions

  • Place sausage in a skillet and cook over medium high heat. Use a wooden spoon or spatula to break up the sausage as it browns.
  • Do not drain any oil from the skillet. Reduce heat sprinkle the flour over the chorizo. Stir for two minutes for the flour to lose it's raw flour flavor.
  • Slowly drizzle in the milk, stirring as your pour. Add red chile powder and salt.
  • Continue to cook stirring constantly until gravy has thickened.
  • Serve chorizo gravy over prepared biscuits. I like to use my recipe for Fried Biscuits. Give them a try, they're an easy and unique twist on traditional oven baked biscuits.Top it with a fried or poached egg.Sprinkle on some crumbled Cotija cheese, a Mexican dry crumbling cheese.Shake on your favorite hot sauce or a small drizzle of New Mexico Red Chile Sauce.

Notes

Tips For Success
    • Choose your chorizo carefully: Mexican chorizo is uncooked and crumbly, ideal for making gravy, while Spanish chorizo is cured and has a deeper smoky flavor and a completely different texture. Stick with Mexican chorizo that is packages like ground beef or in links. Chorizo in a tube is a very different product with a high grease ratio.
    • Control the heat: Adjust the spiciness by choosing mild or hot chorizo, or by adding red pepper flakes if you want even more kick.
    • Make it vegetarian: Substitute with plant-based chorizo for a delicious meat-free option.

Nutrition

Calories: 301kcal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 391mg | Potassium: 219mg | Fiber: 1g | Sugar: 6g | Vitamin A: 559IU | Vitamin C: 14mg | Calcium: 154mg | Iron: 2mg

Biscuits And Chorizo Gravy …. It’s What’s for Breakfast

Chicken Veloute Supreme

By 1 Comment

Pan seared chicken cutlets served over mashed potatoes are drizzled with a healthy ladle of lively garlic chicken veloute supreme sauce. Topped with olives, gremolata and sided with the splash of brilliant color from fresh vegetables, chicken with veloute sauce is a very special meal.

If you love fancy feel restaurant quality dinners to prepare in your own kitchen, try my pan seared Lollipop Lamb Chops or my Shrimp and Polenta with Marinara.

Chicken cutlets served over mashed potatoes topped with veloute supreme sauce.

If you’ve ever taken a cooking class, more than likely the five classic French Mother sauces have been addressed. Bechamel, espagnole, tomato, hollandaise and veloute. Each consists of a liquid and a thickening agent, three of these are thickened using a roux. If you like a superior macaroni and cheese sauce, or a good gumbo, one of these sauces is more than likely responsible for the luscious creamy saucy texture.

For this recipe we’re using a veloute sauce.

What Is Veloute Sauce?

Don’t let it’s fancy name trick you, pronounced “vuh-loo-tay” it’s simply an easy technique to make a quick blond gravy. Starting with a light roux of butter and chicken stock or broth. For this recipe, we’re turning it into veloute supreme, a daughter sauce of chicken veloute, by adding heavy cream. I’m also adding garlic, a little bit of rosemary and some lemon to brighten the end flavor.

Adding Chicken

We’re turning it into a meal by drizzling chicken veloute over mashed potatoes and chicken cutlets.

This is a recipe inspired by my favorite local Italian restaurant, Farro. I hardly ever order chicken in a restaurant, but their chicken cutlets served on top of mashed potatoes and drizzled with this glorious rosemary garlic chicken veloute is simply outstanding.

The dish is then sprinkled with an olive mix and a simple gremolata, which is made of fine diced parsley and lemon zest.

I simply couldn’t resist recreating this recipe in my own kitchen.

Let’s get started.

Ingredients You’ll Need

To make the chicken veloute supreme sauce you’ll need:

Ingredients to make veloute supreme for Chicken Veloute.
  • Chicken Broth or Chicken Stock: Homemade is always best, but a good quality store-purchased will work fine here.
  • Heavy Cream: Adding cream turns this into veloute supreme sauce. This is not the time to skip on fat calories. You’ll appreciate the creamy flavor using heavy cream.
  • White Pepper: White pepper will keep the creamy appearance of the chicken veloute sauce pure and creamy. White pepper is ground from white peppercorns, has a bright earthy flavor and much milder than fresh ground black pepper.

Step by Step Instructions

This is an easy meal to put together. Let’s get started.

Zesting a lemon using a zester.
Making gremolata in a food chopper grinder.
  1. Step 1: Before we start with the meal, let’s zest the whole lemon.
  2. Step 2: Make a quick gremolata by chopping parsley and lemon zest together. Grab your small chopper machine to make this an easy task.
Making a roux in a saucepan to make chicken veloute.
Making roux in a fry pan to make chicken veloute.
  1. Step 3: We’ll start by making the roux for veloute sauce. Over medium heat stovetop, add the butter. Once the butter melts add the flour and whisk constantly until a thick roux develops. This will take about two minutes. I like to make this a dark blond roux, but watch it closely so it doesn’t turn too brown or start to burn.
  2. Step 4: When the roux is almost done, add diced garlic and rosemary. Cook for about 30 seconds, stirring, until just fragrant. Again, you don’t want any of this to burn or brown.
Adding chicken stock to roux to make chicken veloute sauce.
Chicken Veloute Sauce with Cream in a sauce pan.
  1. Step 5: Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
  2. Step 6: Remove from heat and stir in the heavy cream, white pepper and lemon juice. Keep warm while you prepare the chicken cutlets.
Flour dusted chicken breast cutlets.
Searing chicken breast cutlets in a heavy skillet.

To Make Chicken Veloute A Meal

  1. Step 7: Place chicken cutlets on a cutting board and use a meat mallet to even out the cutlets. Sprinkle with salt and pepper and a dusting of flour. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the salt and pepper, flour and to cook evenly.
  2. Step 8: Cook cutlets in a large fry pan with neutral oil until cooked through. This will take about 5 – 6 minutes per side.

Variations

  • You can keep veloute sauce dairy free by not adding the cream. You’ll have a simple straight forward chicken veloute sauce.
  • The beauty of this sauce is adding herbs of your choice to ramp up the flavor. Thyme, rosemary or even a pinch of tarragon. Make it yours.
  • If you’d like the sauce to be smooth and creamy, strain it through a sieve strainer. I didn’t do this because I didn’t want to lose any of the garlic and rosemary flavor.

Questions You May Have

What Is Veloute Sauce Used For?

It’s an easy way to dress up any chicken recipe that needs dressing up. Seafood is a great option for veloute sauce. Try it over oven roasted cod or sauteed shrimp served over asparagus.

What Is The Difference Between Chicken Stock and Chicken Broth?

Chicken stock is made using chicken bones and herbs and seasonings. Stock is thicker than broth due to the collagen from the bones. Chicken broth is a clearer version simmering the meat along with vegetables to flavor the liquid.

Tips For Success

Chicken Veloute Supreme is extremely easy to make and somewhat similar to Bechemal, also known as white sauce or cream sauce.

  • Prepare mashed potatoes and vegetables before starting this recipe. Keep warm.
  • Be sure to keep the flour from browning too much. Chicken veloute is traditionally a blond gravy. Cooking the roux too long will darken the veloute.
  • If you feel the sauce is cooking too quickly, slide it off the burner and continue to whisk.
  • Once you add the chicken broth, whisk continuously so no lumps appear and the sauce doesn’t scorch.
  • If the sauce is too thick, drizzle in a little more chicken broth.
  • Once served, this recipe is topped with whole cloves of garlic. Dry roast them in a skillet over medium heat. This will only take a couple of minutes. Shake the pan while cooking and once the garlic starts to brown in spots, it’s done.

How To Serve It

Chicken Veloute Supreme served over mashed potatoes and with peas and carrots.
  • Add a dollop of mashed potatoes to your favorite white serving plates.
  • Place a chicken cutlet on top of the mashed potatoes. Drizzle on a healthy ladle of chicken veloute sauce.
  • Sprinkle on a pinch of chopped parsley and lemon zest, which is officially called gremolata.
  • Add some roasted whole garlic cloves and an assortment of pitted olives.
  • Serve with a colorful vegetable such as a mix of carrots and peas, or this recipe for Martha Stewarts Mixed Green Vegetables, or some Roasted Glazed Carrots.

Recipe for Chicken Veloute Supreme

I hope you give this restaurant quality French cuisine meal a try. Once those mashed potatoes are prepared, this recipe comes together easily. You’ll feel like a fancy chef if your own kitchen.

You Also Might Like

And don’t miss my category for Chicken Recipes, you’ll find lots of great dinner ideas, including the most popular chicken breast recipe on my site for White Wine Sauce with Chicken and Gremolata. Easy and restaurant quality.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Veloute Supreme sauce served over chicken cutlets, mashed potatoes and with peas and carrots.
Print Recipe
No ratings yet

Chicken Veloute Supreme Sauce for Chicken Cutlets

Pan seared chicken cutlets served over mashed potatoes are drizzled with a healthy ladle of lively garlic chicken veloute sauce. Topped with olives, gremolata and sided with the splash of brilliant color from fresh vegetables, chicken with veloute is a very special meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course Chicken
Cuisine: French
Servings: 2 people
Calories: 777kcal
Author: Lea Ann Brown

Equipment

  • 1 sauce pan or fry pan, as I used.

Ingredients

  • 2 Tablespoon Fresh parsley
  • Zest of one lemon
  • To Make Chicken Veloute Sauce
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons All-purpose flour
  • 8 small Garlic cloves half chopped, half left whole for presentation
  • 2 Tablespoon Fresh rosemary leaves leaves stripped from stems.
  • 1 ½ Cups Chicken stock or broth
  • ¼ Cup Heavy cream
  • 1 teaspoon Lemon juice fresh squeezed
  • ¼ teaspoon White pepper
  • For The Chicken
  • 4 small Chicken Cutlets Sauteed in neutral oil
  • 2 Tablespoons Neutral Oil Canola or Vegetable Oil work well here.

Instructions

  • Make a quick gremolata by fine chopping the parsley and adding lemon zest. Using a small chopper machine works very well here. Set aside.
  • This recipe is topped with whole cloves of garlic. Dry roast them in a skillet over medium heat. This will only take a couple of minutes. Shake the pan while cooking and once the garlic starts to brown in spots, it's done.
  • To Make The Chicken Veloute Supreme: Melt butter in a heavy saucepan over medium heat. Add the flour and whisk constantly until you create a roux. This will take about two minutes. I like to make this a dark blond roux. Watch it closely so it doesn't start to burn or brown too much.
  • When the roux is almost done, add chopped garlic and rosemary. Cook for about 30 seconds, stirring, until just fragrant. You don't want any of this to burn or brown.
  • Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
  • Remove from heat and stir in the cream, white pepper and lemon juice. Keep warm while you cook the chicken cutlets.
  • Dust chicken cutlets in small amount of flour, and salt and pepper. Use a meat mallet to even out the chicken and to secure the salt and pepper and flour into the meat. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the salt, pepper and to cook evenly. Saute in 2 Tablespoons neutral oil until browned and cooked through. About 5 minutes per side.
  • Serve a generous ladle of chicken veloute over chicken cutlets and mashed potatoes and side with a bright colored vegetable. Top with pitted olives and whole roasted garlic cloves.

Notes

Tips For Success
Chicken Veloute Supreme is extremely easy to make and somewhat similar to Bechemal, also known as white sauce or cream sauce.
    • Prepare the mashed potatoes and vegetables before you start this recipe. Keep them warm.
    • Be sure to keep the flour from browning too much. Chicken veloute is traditionally a blond gravy. Cooking the roux too long will darken the veloute.
    • If you feel the sauce is cooking too quickly, slide it off the burner and continue to whisk.
    • Once you add the chicken broth, whisk continuously so no lumps appear and the sauce doesn’t scorch.
    • If the sauce is too thick, drizzle in a little more chicken broth.

Nutrition

Calories: 777kcal | Carbohydrates: 18g | Protein: 79g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 272mg | Sodium: 665mg | Potassium: 1565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 3mg

Chicken Veloute … It’s What’s For Dinner

Creamy Stovetop Mac and Cheese with White Cheddar

By 2 Comments

Less than 30 minutes stands between you and some of the creamiest, tastiest White Cheddar Cheese Mac and Cheese. And this stove top version is quick and easy to make, its a perfect side dish for a busy weeknight or cozy night in.

A bowl of white cheddar mac and cheese made with elbow macaroni.

What You Can Expect From This Recipe

Creamy, Fast, and Flavor-Packed: This stovetop White Cheddar Mac and Cheese comes together in minutes and tastes far better than any boxed version. Made with real cheese-no preservatives or powdered mixes-it's rich, creamy, and perfect for weeknight comfort food.

In this post, I'll walk you through my go-to stovetop method, the best white cheddar to use, and a simple secret ingredient (hint: it's mustard!) that takes the flavor to the next level. This tried-and-true recipe has been in my kitchen for over 40 years-and after one bite, you'll see why.

Let’s get started.

Table of contents

Why White Cheddar For Mac and Cheese?

Cheddar that is marketed as “white cheddar” is simply cheddar cheese in it’s natural state. There’s been no coloring, such as annatto added to make the cheese orange in color. In my opinion, it’s pure creamy color gives the impression of a creamier dish.

I like to use an extra sharp white cheddar to make white cheddar mac and cheese. Extra sharp means it’s been aged longer and it’s nutty and pungent flavor has a lot to brag about. It’s intense bold flavor makes for a more satisfying and complex mac and cheese experience.

I like to use Dubliner White Cheddar Cheese. It’s a very special cheese, an aged full flavored mature Irish cheese. It brings a distinctive flavor with a hint of sweetness. It’s easily found in the special cheese section at the supermarket. It’s also the cheese used for one of my favorite appetizers, Dubliner Cheese Dip. It’s good stuff, complex, worldly, slightly sweet, slightly nutty and robust, this cheese is fabulous.

Stovetop vs Baked Mac and Cheese

When it comes to macaroni and cheese, the cooking method makes all the difference in taste, texture, and preparation time. Here’s a breakdown of the key differences between stovetop mac and cheese and baked mac and cheese.

  • Stovetop mac and cheese is made entirely on the stovetop. After boiling the pasta, you mix it with a creamy cheese sauce and serve it immediately-no oven required.
  • Baked mac and cheese, on the other hand, involves an extra step. After mixing the pasta and cheese sauce, the dish is transferred to a baking dish, often topped with breadcrumbs or extra cheese, and baked until bubbly and golden.
  • Texture: Stovetop versions are creamier and more saucy, perfect for those who love a smooth and velvety mac. Baked mac and cheese develops a firmer texture and often includes a crispy, cheesy top layer thanks to the oven finish.

Ingredients You’ll Need To Make White Cheddar Mac and Cheese

Ingredients to make white cheddar mac and cheese.
  • Elbow Macaroni
  • White Cheddar Cheese: Choose extra sharp, sharp or even mild.
  • Whole Milk: This is no time to skimp on fat calories. Use whole milk.
  • Dijon Mustard: The acidity in the mustard will brighten the end flavor in an amazing way.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions

  • Pasta: Elbow macaroni is customary to make mac and cheese, however shell macaroni is a good choice here, or a corkscrew shape such as fusilli.
  • Milk: Using whole milk will result a creamier mac and cheese. However, you can also use reduced fat 2% milk.
  • Mustard: Substitute plain yellow mustard for Dijon, or even mustard powder.

Step by Step Instructions, It’s Super Easy

Step 1 to make white cheddar mac and cheese, cooking the macaroni noodles.
  1. Step 1: Cover elbow macaroni with water and cook to package directions, drain and reserve ½ cup of the water the pasta was cooked in.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Making a roux to make white cheddar mac and cheese.
Adding flour to make a roux for white cheddar mac and cheese.
  1. Step 2: In the meantime, in a saucepan, melt the butter. Add flour and stir for two minutes over medium heat.
  2. Step 3: Slowly add the milk and stir constantly until thickened. 
Adding cheese to stove-top macaroni to make white cheddar mac and cheese.
Making stove top white cheddar mac and cheese.
  1. Step 4: Add the pasta and grated cheese and stir until the cheese melts.
  2. Step 5: Stir in the Dijon mustard until blended.

Recipe Variations

  • Measure the cheese with your heart. This recipe calls for a healthy cup of white cheddar cheese. It won’t hurt a thing to throw in a little more.
  • To make this mac and cheese even more decadent, use half and half instead of milk.
  • Add a protein to make this a meal. Cooked chicken, sausage or shrimp would work well here. Sprinkle in some cooked bacon bits, or some steamed small broccoli florets
  • Gluten Free: Make this white cheddar mac and cheese gluten free by simply switching out all purpose flour for gluten free white flour.

Tips For Success

  • Use room temperature ingredients. Let the milk set out for 30 minutes. The warmer the milk, the quicker the roux will thicken.
  • Grate your own cheese and use sharp white cheddar or even extra sharp cheese. You’ll love the aged cheddar flavor experience it gives this recipe.
  • The easiest way to grate cheese is with an old-fashioned box grater, using the large holes. You can also use a food processor with a grater attachment.
  • Clumpy or Gritty Cheese Sauce? Bring the cheese close to room temperature before grating, it will melt more evenly and won’t become clumpy. And if your cheese sauce is gritty or grainy, it means you’ve over-cooked the cheese sauce at too high of heat. Just watch it close, and stir often.
  • Don’t over-cook the pasta. Follow package instructions for al dente cooking time. If you over cook, pasta will seem mushy. Remember, it continues to cook during the sauce process.

Storage

  • Store any leftovers in the refrigerator covered tightly. It will keep for 3 – 4 days.

What To Serve With Mac and Cheese With White Cheddar

This pristine comfort food side dish deserves a comfort food main course. Consider these to make it a meal. Our favorite Steakhouse Burger is a good choice. Or how about a Grilled T-bone Steaks. This white cheddar mac and cheese would also make a great side dish for Chicken Asado.

Frequently Asked Questions

Why Add Mustard To Macaroni and Cheese?

Adding a form of acidity to many dishes helps to brighten the flavor. Adding mustard to macaroni and cheese won’t give the end flavor an overly mustard-y flavor, it will simply add a slight tanginess and round out the flavors.

Can I Freeze Macaroni and Cheese

Yes, macaroni and cheese dishes freeze well. Store in an airtight container for up to three months. I like to use zip-lock style freezer bags. Just fill the bag, squeeze the air out while it’s standing, seal and then lay flat in the freezer to optimize space. Let frozen white cheddar mac and cheese thaw overnight in the refrigerator before re-heating.

How Do I Reheat It Without Drying Out?

The 50% power feature on the microwave is your best friend. Add a little milk and microwave in 1 minute increments at 50% power. Stirring after each increment. Using the gentler lower temperature will keep the macaroni and cheese from drying out. You can also re-heat stove-top at a low temperature, stirring in a little milk as you go. Reheating at to high of a heat temperature will also bring out the oil in the cheese, which will compromise the texture.

What’s The Best Pasta Shapes For Cheese Sauce Retention?

There’s a reason elbow macaroni is a traditional pasta shape selection for mac and cheese. It’s curvy shape creates pockets and nooks to capture and hold on to that cheese sauce. Here are some other shapes that will work well.

  • Curvy Cavatappi with all it’s twists and turns is an excellent choice.
  • Shell shaped pasta works well due to it’s pinched end to trap the sauce.

Recipe for White Cheddar Mac And Cheese

A bowl of white cheddar mac and cheese made with elbow macaroni.

I hope you give this super-easy White Cheddar Mac and Cheese side dish a try. It’s a one-pot wonder that you’ll want to make over and over.

And if you love macaroni and cheese recipes as much as we do, here are some of our favorites.

More Creamy Dreamy Mac and Cheese Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

White cheddar mac and cheese in an orange bowl.
Print Recipe
No ratings yet

Stove-Top White Cheddar Cheese Mac and Cheese

Less than 30 minutes stands between you and some of the creamiest, tastiest White Cheddar Mac and Cheese. And this stove top version is quick and easy to make, its a perfect side dish for a busy weeknight or cozy night in.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 241kcal
Author: Lea Ann Brown

Equipment

  • 1 3-4 Quart Dutch Oven or sauce pan

Ingredients

  • 2 Cups Elbow macaroni
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons All-purpose flour
  • 1 Cup Milk
  • 1 (healthy) Cup White cheddar cheese shredded. About ½ of a 7 ounce block of Dubliner White Cheddar Cheese.
  • ½ Cup Water from cooked pasta
  • ½ teaspoon Dijon mustard or ¼ teaspoon mustard powder

Instructions

  • Using a Dutch oven or large sauce pan, cook elbow macaroni according to package directions. Drain, reserving ½ cup of the water the pasta was cooked in.
  • While the pasta is draining, using the same pan, melt the butter. Add flour and stir for two minutes.
  • Slowly add the milk and stir constantly until thickened. Add in the drained macaroni. Add the grated white cheddar cheese and stir until it melts. Stir in the Dijon mustard until blended. Use the pasta water to bring to consistency that you like.
  • Taste and add salt if necessary. Cheese can be salty, and the pasta water also adds salt. I like to sprinkle with a little freshly ground pepper to add color.

Notes

Tips for Success: 
    • Use room temperature ingredients. Let the milk set out for 30 minutes. The warmer the milk, the quicker the roux will thicken.
    • Grate your own cheese: Buying pre-grated cheese in bags contain ingredients to keep cheese from clumping. Grating cheese from a block of cheese will give you a creamier and quicker melting experience.
    • The easiest way to grate cheese is with an old-fashioned box grater, using the large holes. You can also use a food processor with a grater attachment. 
    • This recipe can easily be doubled.

Nutrition

Calories: 241kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 24mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 0.002mg | Calcium: 63mg | Iron: 1mg

Stove Top White Cheddar Mac and Cheese …. It’s Whats for Dinner