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This white cheddar mac and cheese recipe is a family favorite side dish, especially with kids. Cook pasta shells al dente and mix them with a luscious, creamy cheese sauce. Serve this 15-minute recipe straight from the stovetop (it tastes just like Panera’s mac and cheese!).

cooked pasta shells covered in white cheddar cheese sauce
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You’ve probably seen the Annie’s boxed version of white cheddar mac and cheese. Or maybe your family loves the Panera version. There’s something about that creamy white sauce coating every noodle.

Thanks to this 15-minute recipe, you can have a better than boxed white cheddar mac n cheese. It’s cozy, nostalgic, and easy to make. You’re going to love it for a quick weeknight dinner, holiday side dish, or simple lunch for kids.

It’s a staple Thanksgiving side dish in our house because it’s one we can always count on the kids to eat!

Why You’ll Love this White Cheddar Mac n Cheese

This homemade mac and cheese is so simple. It requires a few basic steps: 1) make the pasta, 2) make the cheese sauce, and 3) stir it together.  

This comfort food satisfies even the pickiest eaters! I love this creamy mac with shells (conchiglie) to capture the velvety sauce. Macaroni noodles or another short-cut pasta are great options.

And let’s circle back to that velvety sauce. The combination of sharp white cheddar cheese and gruyere cheese give it classic mac n cheese flavor. But this works with several kinds of cheese like manchego, white american cheese, or fontina cheese.

Need another cheesy side dish? Try homemade broccoli casserole, cauliflower gratin, or cheesy scalloped potatoes next.

How to Make White Cheddar Mac and Cheese

Here are the simple ingredients for this white cheddar mac and cheese recipe. Jump to the recipe card for exact measurements.

  1. Cook the pasta: follow the package directions to bring a large pot of salted water to a boil and cook until al dente.
  2. Make a roux: Melt butter in a saucepan over medium heat. Sprinkle the flour on top and whisk to create a paste. Continue to cook on low for a few minutes to cook the flour.
  3. Stir in milk: Stir in the milk and heavy cream and thicken over medium-high heat.
  4. Add cheese: Add the freshly shredded cheese.
  5. Stir to melt: cook over medium-low to melt the cheese until it’s smooth. This is called a bechamel sauce!
  6. Mix the mac and cheese: Mix the cooked pasta into the cheese sauce. Dump it all into a greased casserole dish and top with the remaining cheese.
cooked pasta shells in a pot
1. Cook the pasta
a roux cooked in a pot
2. Make a roux
milk whisked into a roux
3. Whisk in milk
shredded white cheddar cheese on top of a creamy sauce
4. Add cheese
white cheddar cheese sauce in a pot
5. Stir to melt and thicken
white cheddar mac and cheese in a soup pot
6. Stir in pasta

Quick Tips

  1. Don’t use pre-shredded cheese. It contains preservatives that prevent it from melting as well. Take the extra 10 minutes to shred it yourself! I love this particular box grater.
  2. Use high-quality cheese and other ingredients. There aren’t many in this recipe, so they need to shine!
  3. Don’t overcook the noodles. They will continue to cook in the warm cheese sauce. Make sure they’re just al dente or they could become mushy.
  4. Use whole milk for extra creaminess.

FAQs

What two cheeses are best for mac and cheese?

I like the mixture of cheddar and gruyere for most mac and cheese recipes. This white cheddar mac and cheese uses sharp white cheddar and gruyere.

How do you doctor up white cheddar mac and cheese?

Whether you’re using boxed mac and cheese or homemade mac and cheese, add some real shredded cheese to amp it up. You couold also add seasoning like garlic powder and black pepper. Consider mixing in roasted broccoli for some greens.

baked white cheddar mac and cheese in a casserole dish

Recipe Variations

  • Add protein: Add 2 cups of cottage cheese to the cheese sauce and noodles.
  • Baked white cheddar mac and cheese: I tested this as a baked mac and cheese with a crunchy topping. Transfer the mac and cheese to a casserole dish and top it with a mixture of crushed cheddar crackers and butter. Bake until bubbly! (see recipe notes)
  • Try a variety of cheese: Monterey jack, white American cheese, or even yellow cheddar are great options. Sprinkle some parmesan cheese on top if you have that on hand!
  • Add greens: boil broccoli florets for a few minutes then drain and add to the macaroni before baking. Or add in roasted broccoli!

Need something dairy-free and vegan? We have the ultimate creamy vegan baked mac and cheese recipe!

How to Store

Make Ahead: Prepare the sauce and cook the noodles 1-2 days in advance. Store them separately and mix, assemble, and bake when you’re ready to serve the dish. 

To store: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.

Can I Freeze It?

Yes, you can freeze white cheddar mac and cheese. Make the entire dish and allow it to cool completely. Cover it tightly with plastic wrap and then aluminum foil. Freezer for 2-3 months. Thaw overnight in the refrigerator and bake until warmed or transfer to the stove to reheat. 

white cheddar mac and cheese in a casserole dish

What to Serve with this Mac and Cheese

This easy white cheddar mac and cheese recipe is a great side dish for so many main dishes! I love it at Thanksgiving with cheesecloth turkey and gluten-free gravy. Or for Christmas with standing rib roast (prime rib).

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

Need more delicious holiday sides? Try boursin mashed potatoes, chorizo cornbread stuffing, or cauliflower gratin.

Tap stars to rate!
5 from 4 votes

White Cheddar Mac and Cheese Recipe

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
White cheddar mac and cheese recipe is a family favorite side dish. Cook pasta shells al dente and mix them with a luscious, creamy cheese sauce. Top it with crushed cheese crackers and bake it until it’s bubbling and golden brown. Not in the mood to bake it? Serve it straight from the stovetop (it tastes just like Panera’s mac and cheese!).
extra creamy white cheddar mac and cheese in a pot
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Molly Thompson

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Molly Thompson
Servings: 10 servings

Ingredients

White Cheddar Mac and Cheese

  • 1 pound medium pasta shells gluten-free if needed
  • ½ cup unsalted butter
  • ½ cup all purpose flour gluten-free if needed
  • 2 1/2 cups whole milk plus more as needed
  • 1 cup heavy cream
  • 1 1/2 cups (6 ounces) shredded sharp white cheddar cheese
  • 1 1/2 cups (6 ounces) gruyere, manchego, or fontina cheese
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon garlic powder
  • Pinch of black pepper

Instructions 

  • Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package directions. Cook them until just al dente. Drain and do not rinse.
  • Melt the butter in a large saucepan over medium heat. Sprinkle the flour over top and whisk continuously until thickened. Turn the heat down to medium-low and continue to whisk the butter and flour mixture (roux) for 3-4 minutes. This cooks the flour and helps remove any raw flour taste.
  • Whisk the milk and heavy cream into the roux until no lumps remain. Turn the heat up to medium-high, and bring to a gentle boil to thicken for 2-3 minutes. Add a splash of milk as needed to thin it out. Turn the heat back down and add each kind of cheese, continuing to stir until it's melted.
  • Stir the cooked pasta into the sauce until it's coated. Serve warm and enjoy! See notes for baked mac and cheese.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Shredded Cheese. Buy a block of cheese and shred it yourself. Pre-shredded cheese doesn’t melt as well.
Baked White Cheddar Mac and Cheese: Mix 1 cup crushed cheese crackers (like Cheez Itz), 2 Tbsp butter, and a pinch of garlic powder in a small bowl. Transfer the mac and cheese to a greased 9×13 casserole dish. Bake at 350°F for 20-25 minutes. 

Video

Equipment

  • Large Saucepan
  • Large Pot or Dutch Oven
  • 9×13-inch (3 quart) casserole dish optional for baked mac and cheese

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 47g | Protein: 18g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 74mg | Sodium: 290mg | Fiber: 2g | Sugar: 5g | Vitamin A: 281.7IU

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 4 votes (3 ratings without comment)

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4 Comments

  1. Bri Le-Mon says:

    5 stars
    This recipe is *chefs kiss* and i love that it’s a healthier option than Panera! Sooooo delicious!

    Reply
    1. Molly Thompson says:

      Thank you so much Bri!

      Reply
  2. Toolsforliberty says:

    Instructions don’t make any sense. In the instructions it calls for ingredients not listed in the ingredient section. Where the instructions call for these ingredients (ground mustard and cream cheese) it’s wildly out of sequence. You also call for dividing the macaroni boiling some and leaving some dry, but then call for adding the ingredients after the dish is finished baking? Something or messed up here.

    Reply
    1. Molly Thompson says:

      Glad you said something! Something was weird about it and there were extra instructions that got included from testing this recipe. I updated it! Thanks!

      Reply