Mac and Cheese with White Cheddar (Asian-Style)

5 from 9 votes

Mac and Cheese with White Cheddar (Asian-Style)

Our Asian-inspired mac and cheese with white cheddar is a twist on the tried-and-true favorite, adding Udon noodles, edamame and seaweed garnish for a delicious Asian flare. This is a no-bake version ready in 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Asian style

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

400 grams cooked packaged Udon noodles, cut into small pieces, Note 1
3 tablespoons butter salted or unsalted butter is fine
1 small onion, sliced
1 1/2 cups broccoli florets
1 cup edamame beans, frozen and shelled, Note 2
2 tablespoon flour
1 cup 10% Cream, Note 3 (half and half)
1 cup 2% Milk
1 3/4 cup aged/old white cheddar, shredded
1/2 teaspoon Wasabi paste. optional the amount is for mild spiciness
shredded roasted seaweed (garnish), Note 4
salt and black pepper (optional)

US Measures - Metric

Instructions

COOK NOODLES AND VEGETABLES: In a medium or large saucepan, bring salted water to a boil. Add shelled edamame beans and broccoli. Boil for 1 minute. Then add cooked udon noodles and cook/soften according to package instructions, about 3 minutes. Drain in a colander and set aside.
MAKE CHEESE SAUCE: Melt 3 tablespoons butter in a large skillet on medium heat. Add sliced onions. Cook onions until translucent, about 4 minutes, stirring occasionally. Stir in flour and cook for 2 minutes stirring. Stir in cream and milk and cook until thickened slightly, about 4-5 minutes. Turn off heat. Add cheese and stir until fully incorporated. If desired, add wasabi (adjust amount to your preference) for a bit of heat.
FINISH DISH: Add cooked udon noodles and edamame and broccoli to the creamy sauce and stir until all the noodles are covered with sauce. Place in bowl and top with lots of shredded seaweed.

Notes

Udon noodles are thick, slightly chewy, soft noodles that often come prepackaged and cooked, fresh or frozen. You can use either (defrost first if frozen) Follow package directions - the cooking time is just a couple minutes (see step 1 in recipe above).
Edamame: It's easiest to buy edamame frozen and shelled. They are bright green and shaped like lima beans. You can also buy them fresh in their green hairy pods. Here are 4 methods to cook them. Once cooked, squeeze them out of their pods. No need to add them to the boiling water in the first step.
Milk/cream options: Use whatever combination you like with half and half and 2% milk for a total of 2 cups/473 ml. You can even use all 2% if you want to reduce calories and fat.
Seaweed: The most common and easily available is Nori seaweed which comes packaged in small flat sheets. This kind will be the best to add that crunch factor.
Variations:
- Instead of broccoli, substitute baby spinach and/or asparagus
- Instead of white cheddar cheese, use fontina, gruyere or montery jack (or a combination of two cheeses)
Make Ahead:
1. Store leftovers in an airtight container for up to 3 days.
2. Freeze the prepared mac and cheese in an airtight container or a ziploc bag (without the Nori seaweed) for up to 3 months.
3. To reheat, defrost if frozen, then gently heat on the stovetop over low to medium heat or in the microwave on medium power for a few minutes, stirring part way through. You may need to add a splash of milk to loosen it up.

Nutrition values are estimated as per the recipe measurements and ingredients. The values will change if you use different cheese or combinations of milk and cream.