Creamy White Cheddar Mac and Cheese That'll Make You Forget Kraft Exists
I remember the first time I made this from scratch — the smell of real cheese melting into warm milk hit me like a hug from my nana. This isn't that neon-orange boxed stuff; this is rich, velvety white cheddar sauce clinging to every curve of the pasta, bubbling away in the oven until the top is golden and begging you to dive in with a spoon. Honestly, once you try this, you'll never go back. It's comfort food that feels like home, even if your kitchen's a mess and you're wearing mismatched socks.
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.
Notes
Don't you dare use pre-shredded cheese — it's coated in anti-caking stuff that'll make your sauce grainy. Grate it fresh, okay? And if you burn the roux, just start over. I've done it three times in one night and still ended up with something delicious. Oh, and use whole milk if you can; skim milk is just sad in mac and cheese. Trust me, I learned that the hard way.