Description
A homemade, gold-standard White Cheddar Mac and Cheese recipe. This dish is the ultimate comfort food, perfect for busy weeknights or as a star on a holiday table. It's creamy, rich, and features the signature sharp tang of good white cheddar. This from-scratch version is simple, rewarding, and uses real ingredients to create a luxuriously smooth sauce that clings to every noodle. It's a versatile crowd-pleaser that can be served as a main dish or a side.
Ingredients
1 pound (16 oz) Elbow Macaroni
4 tablespoons Unsalted Butter
1/4 cup All-Purpose Flour
4 cups Whole Milk
4 cups (16 oz) Sharp White Cheddar, shredded
1 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper
1/4 teaspoon Paprika (optional)
1/2 teaspoon Dry Mustard (optional)
Instructions
1. 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. 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.
3. 3. Create the Sauce Base: Very gradually, pour in the milk while whisking continuously to prevent lumps. Keep whisking until the mixture is smooth.
4. 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. 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.
6. 6. Season: Stir in the salt, pepper, paprika, and dry mustard (if using). Taste and adjust seasonings as needed.
7. 7. Combine: Add the drained pasta to the creamy white cheddar sauce. Stir gently until every piece of macaroni is coated.
8. 8. Serve or Bake: Serve immediately as a stovetop mac and cheese. For a baked version, transfer to a greased baking dish, top with extra cheese, and bake at 375°F for 15-20 minutes until golden and bubbly.
Notes
Pro Tips:
– Shred your own cheese from a block for the smoothest sauce.
– Cook the roux for a full minute to eliminate raw flour taste.
– Use room temperature milk for a more even sauce.
– Add cheese off the heat to prevent it from becoming oily.
– Slightly undercook the pasta as it will continue cooking in the sauce.
Substitutions & Variations:
– Pasta: Use any short pasta like cavatappi, shells, or penne.
– Cheese: Swap half the white cheddar for Gruyère or Monterey Jack. Add Parmesan on top before baking for a crust.
– Lighter Version: Use 2% milk (sauce will be less rich). Use gluten-free pasta and a 1:1 gluten-free flour for a GF version.
– Add-ins: Stir in cooked bacon, diced ham, cooked broccoli, or a dash of hot sauce.
Storage & Reheating:
– Refrigerate in an airtight container for up to 4 days.
– Freeze for up to 3 months. Thaw overnight in the fridge.
– Reheat on the stovetop over low heat with a splash of milk, stirring until creamy.
Serving Suggestions:
– Serve with roasted chicken, baked pork chops, Thanksgiving turkey, or glazed ham.
– A crisp green salad with vinaigrette offers a nice contrast.
– Serve with garlic bread or rolls to soak up the sauce.
Crispy Topping:
– For a crispy top, mix 1/4 cup of panko breadcrumbs with one tablespoon of melted butter and sprinkle over the mac and cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Stovetop, Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 652
- Sugar: 7g
- Sodium: 685mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg