Creamiest White Cheddar Mac and Cheese
Table of Contents
I still remember the first time I made White Cheddar Mac and Cheese from scratch. I was standing in my tiny kitchen, wearing an apron that had seen better days, and I had just dumped half a bag of shredded cheese straight into the pot without even measuring. Honestly, I didn’t expect it to turn out so creamy and rich. It smelled like a warm hug and tasted like pure comfort. That’s when I knew this recipe deserved a permanent spot in my rotation. If you’re looking for something indulgent but still approachable, this is it. And hey, if you’re craving more cozy mains, check out my Main Dishes section for inspiration.
Why You’ll Love This Recipe
This White Cheddar Mac and Cheese is the kind of dish that makes you feel like everything’s going to be okay. There’s something about that gooey, cheesy sauce clinging to perfectly cooked pasta that just hits different. It’s like a warm blanket on a cold day.
Let’s be real—ordering mac and cheese from a restaurant can cost a small fortune. Making it at home costs a fraction of the price and tastes even better. Plus, you control the ingredients, so no weird preservatives or mystery cheese blends.
If you’ve got picky eaters at home (I’m looking at you, my nephew who only eats beige food), this is a guaranteed win. The mild, creamy flavor of white cheddar is usually a crowd-pleaser, even for the fussiest of palates.
This recipe makes a big batch, which means you can stash some away for later. It reheats surprisingly well, so you’ve got lunch or dinner sorted for the next day. Just add a splash of milk when you warm it up to bring back that silky texture.
Want to impress someone special? Serve this in individual ramekins with a sprinkle of breadcrumbs on top and broil until golden. It’s fancy enough for a date night but still feels like a cozy treat.
The combination of sharp white cheddar and a creamy béchamel sauce is downright addictive. Once you’ve had a bite, you’ll be going back for seconds (and maybe thirds). Fair warning: this stuff disappears fast.
Ingredient Breakdown
– 1 lb elbow macaroni (or your favorite short pasta)
– 4 tablespoons butter (I use salted, but unsalted works too)
– 1/4 cup all-purpose flour
– 3 cups whole milk (don’t skimp here—skim milk makes it watery)
– 1 teaspoon Dijon mustard (trust me, it adds depth)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon smoked paprika (optional, but I love the smoky kick)
– 4 cups shredded sharp white cheddar cheese (see my rant below)
– Salt and pepper to taste
– 1/2 cup breadcrumbs (for topping, if you’re feeling fancy)
Okay, let’s talk cheese. I learned the hard way that pre-shredded cheese is the enemy of creamy mac and cheese. Those anti-caking powders make the sauce grainy. So, grab a block of good sharp white cheddar and shred it yourself. It’s worth the extra five minutes, I promise. Oh, and don’t even think about using mild cheddar—you want that tangy bite.
The butter and flour make a roux, which is just a fancy way of saying “the base of your cheese sauce.” If you burn it, start over. I’ve done that more times than I care to admit. And the milk? Whole milk, folks. None of that watery skim stuff. This is comfort food, not a diet plan.
Step-by-Step Instructions
First, bring a big pot of salted water to a boil. I always forget to salt the water until it’s too late, and then I end up with bland pasta. Don’t be like me. Salt it like the sea.
While the water’s heating up, melt the butter in a large saucepan over medium heat. Once it’s bubbly, whisk in the flour and cook for about a minute. This is your roux. If it starts to smell nutty, you’re on the right track. If it smells burnt, toss it and start over. (Oops, there’s that mistake again.)
Slowly pour in the milk, whisking constantly to avoid lumps. This is where I usually splash milk all over the stove because I’m impatient. Take your time. Let the sauce thicken until it coats the back of a spoon. Then stir in the mustard, garlic powder, onion powder, and smoked paprika.
Now for the fun part—add the shredded cheese a handful at a time, stirring until it’s melted and smooth. If you dump it all in at once, you’ll end up with a clumpy mess. I learned that the hard way during a dinner party. Not my finest moment.
By now, your pasta should be al dente. Drain it well and add it to the cheese sauce. Stir gently until every piece is coated in that glorious, gooey sauce. If it looks too thick, add a splash of milk to loosen it up.
If you’re topping with breadcrumbs, sprinkle them over the mac and cheese and broil for a minute or two until golden. Keep an eye on it—breadcrumbs go from perfect to burnt in seconds. (Ask me how I know.)
What to Serve With
– Roasted broccoli: The slight bitterness of broccoli cuts through the richness of the mac and cheese. Plus, it adds a pop of green to your plate, which makes you feel slightly less guilty about the cheese overload.
– Grilled chicken: A simple grilled chicken breast seasoned with salt, pepper, and a squeeze of lemon is the perfect protein partner. It’s light enough that you can still enjoy a big bowl of mac and cheese without feeling like you need a nap afterward.
– Tomato soup: This combo is a classic for a reason. The acidity of the tomato soup balances the creaminess of the mac and cheese. It’s like a warm hug on a rainy day.
– Simple green salad: Sometimes, all you need is a crisp salad with a tangy vinaigrette to round out the meal. The freshness of the greens is a nice contrast to the rich, cheesy pasta.
Pro Tips and Variations
– Spice it up: Add a pinch of cayenne or a dash of hot sauce to the cheese sauce for a little heat. I once accidentally dumped in way too much cayenne and had to call it “Spicy Surprise Mac.” My guests were brave.
– Make it vegetarian: Use vegetable broth instead of chicken broth if your recipe calls for it. Also, check that your cheese is made with vegetarian rennet. Some white cheddars aren’t, and that’s a bummer if you’re serving vegetarians.
– Gluten-free option: Swap the regular pasta for your favorite gluten-free variety and use cornstarch instead of flour for the roux. Heads up: gluten-free pasta can get mushy fast, so keep an eye on the cooking time.
– Guest upgrade: For a fancy touch, add a handful of grated Parmesan to the breadcrumb topping. It adds a salty, nutty flavor that takes it to the next level. I did this for a dinner party once, and people were scraping the dish clean.
– Seasonal twist: Stir in some roasted butternut squash or pumpkin puree in the fall. It adds a subtle sweetness and a gorgeous golden color. I tried this on a whim one October and now it’s a yearly tradition.
– Leftover reinvention: Turn leftovers into crispy mac and cheese balls. Shape cold mac and cheese into balls, dip in beaten egg, roll in breadcrumbs, and fry until golden. I once made these for a potluck and they disappeared in minutes.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, portion it into freezer-safe containers and it’ll keep for up to 2 months. When reheating, add a splash of milk and warm it gently on the stove or in the microwave. Stir often to bring back that creamy texture.
I once tried to reheat a big batch in the oven and forgot about it. Let’s just say the top turned into a rubbery crust and the inside was still cold. Lesson learned: low and slow is the way to go.
Customizations for Special Diets
– Gluten-free: Use gluten-free pasta and cornstarch instead of flour for the roux. Also, double-check that your breadcrumbs (if using) are gluten-free.
– Dairy-free: Swap the butter for olive oil or a dairy-free butter substitute, use unsweetened almond or oat milk, and choose a dairy-free cheese that melts well. Heads up: not all dairy-free cheeses taste great, so experiment to find one you like.
– Low-fat: Use low-fat milk and reduce the amount of cheese. You can add a dollop of Greek yogurt for creaminess without the extra fat. It won’t be as rich, but it’s still tasty.
– High-protein: Add cooked chicken, turkey, or even white beans for a protein boost. I once stirred in some leftover rotisserie chicken and it turned the dish into a hearty main course.
Common Mistakes to Avoid
One of the biggest mistakes people make is using pre-shredded cheese. Those anti-caking agents prevent the cheese from melting smoothly, leaving you with a grainy sauce. Always shred your own cheese for the best texture.
Another common error is overcooking the pasta. Remember, it’ll continue to cook a bit when you mix it with the hot cheese sauce. Cook it just until al dente to avoid mushy mac and cheese.
Don’t rush the roux. If you don’t cook the flour and butter long enough, your sauce will taste like raw flour. Let it cook for at least a minute until it’s bubbly and smells slightly nutty.
Adding cheese to milk that’s too hot can cause it to separate and become oily. Keep the heat on medium-low when you add the cheese and stir gently until it’s melted.
Finally, don’t skip the seasoning. A bland cheese sauce is a sad cheese sauce. Taste as you go and adjust the salt, pepper, and spices to your liking.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. Assemble the mac and cheese, but don’t bake it if you’re adding a breadcrumb topping. Cover and refrigerate for up to 2 days. When you’re ready to serve, let it come to room temperature and then bake or broil until heated through.
What’s the best cheese to use besides white cheddar?
Gouda, Gruyère, or even a mix of cheeses works well. Just make sure they melt nicely. I once tried using only Parmesan and it turned into a stringy mess. Stick to cheeses that are known for melting.
Can I use a different type of pasta?
Sure thing. Shells, cavatappi, or even penne work great. Just make sure it’s a shape that can hold onto the sauce. I once used spaghetti and it was a cheesy, tangled disaster.
How do I prevent the sauce from being too thick or too thin?
If it’s too thick, add a splash of milk. If it’s too thin, let it simmer a bit longer to reduce, or add a little more cheese. The sauce will thicken as it cools, so don’t panic if it seems a bit loose at first.
Can I freeze leftovers?
Yes, but the texture might change a bit. Freeze in portion-sized containers and reheat gently with a splash of milk to bring back the creaminess. I’ve had mixed results with freezing, so I usually just make a smaller batch if I don’t want leftovers.
Troubleshooting
| Problem | Cause | Solution |
| :— | :— | — |
| Sauce is grainy | Pre-shredded cheese or too much heat | Use freshly shredded cheese and keep heat on medium-low |
| Pasta is mushy | Overcooked pasta | Cook pasta just until al dente |
| Sauce is too thick | Not enough liquid or too much cheese | Add a splash of milk and stir gently |
| Sauce is too thin | Not enough cheese or too much liquid | Simmer to reduce or add more cheese |
| Cheese separates and gets oily | Heat too high when adding cheese | Lower heat and stir gently until melted |
Final Thoughts
This White Cheddar Mac and Cheese has become my go-to comfort food. There’s something so satisfying about making it from scratch and knowing exactly what’s in it. Plus, it’s a guaranteed crowd-pleaser. I’d love to hear how it turns out for you—drop a comment below and let me know if you added any fun twists or if you had any kitchen mishaps along the way. And hey, if you’re looking for more cozy recipes, check out my Main Dishes section. Happy cooking!
Creamy White Cheddar Mac and Cheese That’ll Make You Forget Kraft Exists
Ingredients
- 500g elbow macaroni — the classic, because anything else is just wrong
- 60g butter — real butter, not that spreadable stuff
- 60g plain flour — for the roux, don’t skip this step
- 700ml whole milk — the fattier, the better for that creamy sauce
- 300g white cheddar, grated — the sharper, the more it’ll sing
- 1 tsp Dijon mustard — just a smidge for depth, not tang
- Salt and white pepper to taste — white pepper keeps it looking pretty
- 50g breadcrumbs — for that crispy top you’ll fight over
Instructions
- Boil your pasta in salted water until just al dente — it’ll keep cooking in the oven, so don’t overdo it.
- While that’s happening, melt the butter in a big pot over medium heat and whisk in the flour to make a roux. Cook it for a minute until it smells nutty — don’t let it brown, or you’ll have to start over like I did last Tuesday.
- Slowly pour in the milk, whisking like your life depends on it to avoid lumps. Keep stirring until it thickens enough to coat the back of a spoon — this is where patience pays off.
- Take it off the heat and stir in the grated white cheddar, mustard, salt, and white pepper until it’s all melty and smooth. Sneak a taste — you deserve it.
- Mix the cooked pasta into the cheese sauce until every piece is coated like it’s wearing a cozy sweater.
- Pour it all into a baking dish, sprinkle the breadcrumbs on top, and pop it under the grill for 5 minutes until golden and bubbling. Watch it like a hawk — it can go from perfect to burnt faster than you can say ‘seconds, please’.
- Let it sit for 5 minutes before serving — if you can wait that long without diving in face-first.
