White Cheddar Mac and Cheese

There’s something magical about a bubbling dish of homemade mac and cheese coming out of the oven. In our house, it’s the ultimate comfort food.

It’s the meal I make on busy weeknights when everyone needs a hug in a bowl, and it’s the star of our holiday table. My kids call it “mom’s famous mac and cheese,” and honestly, that title makes my heart swell.

This particular recipe for White Cheddar Mac and Cheese is my gold standard. It’s creamy, rich, and has that signature sharp tang from good white cheddar.

Forget the boxed stuff! This from-scratch version is surprisingly simple and so much more rewarding. Let’s make some food memories together.

Why You’ll Love This White Cheddar Mac and Cheese

You will adore this recipe for so many reasons. First, it delivers that classic, nostalgic flavor we all crave.

The sauce is luxuriously smooth and clings to every single noodle. Second, it’s incredibly versatile.

You can serve it as a main dish or a stellar side. Furthermore, it uses simple, real ingredients you can feel good about.

This White Cheddar Mac and Cheese is also a fantastic make-ahead meal. You can assemble it and pop it in the fridge before baking.

It’s a true crowd-pleaser that both kids and adults will devour. Ultimately, this recipe proves that the best comfort food doesn’t have to be complicated.

Ingredients You’ll Need

Gathering your ingredients is the first step to a perfect dish. Using a good-quality white cheddar is key for the best flavor in this White Cheddar Mac and Cheese.

Ingredient	Quantity	Notes
Elbow Macaroni	1 pound (16 oz)	Or your favorite short pasta like cavatappi or shells.
Unsalted Butter	4 tablespoons	Using unsalted allows you to control the salt level.
All-Purpose Flour	1/4 cup	This is our thickening agent for the roux.
Whole Milk	4 cups	Whole milk creates the creamiest sauce.
Sharp White Cheddar, shredded	4 cups (16 oz)	Shred it yourself for a smoother melt!
Salt	1 teaspoon, or to taste	Adjust based on your cheese’s saltiness.
Black Pepper	1/2 teaspoon	Freshly ground is best.
Paprika (optional)	1/4 teaspoon	Adds a lovely color and warmth.
Dry Mustard (optional)	1/2 teaspoon	Enhances the cheesy flavor.

Substitutions & Variations

Don’t be afraid to make this White Cheddar Mac and Cheese your own! Cooking should be flexible and fun.

For the Pasta: Any short pasta with nooks and crannies works wonderfully. Try cavatappi, shell pasta, or penne.

For the Cheese: While white cheddar is the star, you can swap half for Gruyère for a nutty flavor, or Monterey Jack for extra meltiness. A sprinkle of Parmesan on top before baking adds a delicious crust.

For a Lighter Version: You can use 2% milk, but the sauce won’t be quite as rich. For a gluten-free White Cheddar Mac and Cheese, use your favorite gluten-free pasta and a 1:1 gluten-free flour blend.

Add-Ins: Transform it into a full meal! Stir in cooked, chopped bacon, diced ham, or cooked broccoli florets. For a little heat, add a dash of hot sauce or cayenne pepper to the cheese sauce.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
2. Make the Roux: While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the flour. Cook, whisking constantly, for about 1-2 minutes until the mixture is bubbly and fragrant. This cooks the raw flour taste out.
3. Create the Sauce Base: Very gradually, pour in the milk while whisking continuously. This prevents lumps from forming. Keep whisking until the mixture is smooth.
4. Thicken the Sauce: Bring the milk mixture to a gentle simmer, stirring often. Let it cook for 3-5 minutes until it thickens enough to coat the back of a spoon.
5. Melt the Cheese: Turn the heat down to low. Gradually add the shredded white cheddar cheese, one handful at a time, stirring until completely melted and smooth before adding more. This patience ensures a silky sauce.
6. Season: Stir in the salt, pepper, paprika, and dry mustard (if using). Taste and adjust seasonings as needed.
7. Combine: Add the drained pasta to the creamy white cheddar sauce. Stir gently until every piece of macaroni is beautifully coated in the cheese sauce.
8. Serve or Bake: You can serve this stovetop White Cheddar Mac and Cheese immediately. For a baked version, transfer it to a greased baking dish, top with extra cheese, and bake at 375°F for 15-20 minutes until golden and bubbly.

Pro Tips for Success

Follow these simple tips for the absolute best White Cheddar Mac and Cheese every single time.

Shred Your Own Cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Block cheese melts much more smoothly.

Don’t Rush the Roux. Let the butter and flour cook for a full minute. This step is crucial for getting rid of the raw flour taste and building a flavor foundation.

Use Room Temperature Milk. If you have time, let your milk sit out for 20-30 minutes. Adding cold milk to a hot roux can sometimes cause the sauce to thicken unevenly.

Add Cheese Off the Heat. Once your sauce base is thickened, take the pot off the burner before stirring in the cheese. Excessive heat can cause the cheese to break and become oily.

Undercook Your Pasta Slightly. Cook the pasta to just al dente. It will continue to cook a bit when you mix it with the hot sauce and, if you choose, in the oven.

Storage & Reheating Tips

This White Cheddar Mac and Cheese stores beautifully, making it a fantastic leftover.

Refrigeration: Let the mac and cheese cool completely. Then, transfer it to an airtight container. It will keep in the fridge for up to 4 days.

Freezing: You can freeze this dish for up to 3 months. I recommend freezing it in individual portions for easy reheating. Thaw in the refrigerator overnight before reheating.

Reheating: The best way to reheat White Cheddar Mac and Cheese is on the stovetop. Place it in a saucepan over low heat with a small splash of milk.

Stir gently until warm and creamy again. You can also reheat it in the microwave in 30-second intervals, stirring between each, and adding a tablespoon of milk if needed.

What to Serve With This Recipe

This incredible White Cheddar Mac and Cheese is a superstar on its own, but it also pairs wonderfully with so many dishes.

For a comforting weeknight dinner, serve it alongside some simple roasted chicken or juicy baked pork chops. The creamy pasta is a perfect match for the savory meats.

It also makes a fabulous side dish for your holiday feast. Think Thanksgiving turkey, glazed ham, or even a prime rib.

For a lighter pairing, a crisp green salad with a tangy vinaigrette helps cut through the richness of the mac and cheese. Don’t forget a side of garlic bread or rolls to soak up every last bit of that delicious cheese sauce!

FAQs

Can I use yellow cheddar instead of white cheddar?

Absolutely! The flavor is nearly identical.

White cheddar simply omits the annatto coloring used in yellow cheddar. Your White Cheddar Mac and Cheese will taste just as delicious with yellow cheddar.

Why is my cheese sauce grainy?

A grainy sauce usually happens when the cheese is heated too quickly or at too high a temperature. Always add your cheese off the direct heat and stir until fully melted before adding more. Using pre-shredded cheese can also contribute to a grainy texture.

Can I make this White Cheddar Mac and Cheese ahead of time?

Yes, it’s a great make-ahead dish! Assemble the recipe completely but do not bake it.

Cover it tightly and refrigerate for up to 24 hours. When you’re ready, bake it from cold, adding an extra 5-10 minutes to the baking time.

What’s the best way to get a crispy top on my baked mac and cheese?

For a fantastic crispy top, mix 1/4 cup of panko breadcrumbs with one tablespoon of melted butter. Sprinkle this over your White Cheddar Mac and Cheese before baking. The result is a delightful, crunchy contrast to the creamy interior.

My sauce seems too thick. What should I do?

No problem! Simply whisk in a little more warm milk, a tablespoon at a time, until the cheese sauce reaches your desired consistency. This will thin it out without affecting the flavor.

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