Description
White Cheddar Mac and Cheese is rich, creamy, and comforting, made with sharp white cheddar, a silky roux-based sauce, and perfectly cooked pasta. Quick to make on the stovetop or baked for extra crunch, it’s the ultimate weeknight comfort food.
Ingredients
12 oz elbow macaroni or cavatappi
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup heavy cream
3 cups sharp white cheddar cheese, freshly grated
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and black pepper to taste
Optional: pinch of cayenne or smoked paprika
Optional topping: 1 cup panko breadcrumbs toasted with 2 tbsp butter
Instructions
1. Bring a large pot of salted water to boil. Cook pasta until just al dente, drain, and set aside.
2. In a wide pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a smooth roux.
3. Slowly whisk in warm milk and cream until sauce thickens and coats a spoon.
4. Whisk in Dijon, garlic powder, salt, and pepper. Simmer 1 minute to bloom flavors.
5. Remove from heat. Stir in cheese by handfuls until smooth and creamy.
6. Fold in pasta. Adjust texture with a splash of milk if needed.
7. Optional: Transfer to a buttered dish, top with toasted panko and extra cheddar, and bake at 375°F until bubbly and golden.
Notes
Grate cheese fresh for the smoothest melt.
Melt cheese off heat to avoid grainy sauce.
Salt in stages: pasta water first, then adjust sauce.
Store in fridge up to 4 days; reheat gently with milk to restore creaminess.
Freeze in airtight portions up to 2 months; thaw overnight and reheat with added milk.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Side Dish
- Method: Stovetop, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6
- Sodium: 620
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 20
- Cholesterol: 70