White Cheddar Mac and Cheese
This white cheddar mac and cheese is rich, creamy, and made with sharp white cheddar and gruyere for a smooth, velvety sauce. Serve it straight from the stovetop for a Panera-style mac, or bake it with a crunchy topping for an easy, crowd-pleasing side dish.
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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 instructions. Cook them until just al dente. Drain and do not rinse.1 pound medium pasta shells
- 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.½ cup unsalted butter, ½ cup all purpose flour
- Whisk the milk, heavy cream, salt, pepper, and garlic powder 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.2 1/2 cups whole milk, 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, 1/2 teaspoon garlic powder, Pinch of black pepper
- Stir the cooked pasta into the sauce until it's coated. Serve warm and enjoy! See notes for baked mac and cheese.
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 9x13 casserole dish. Bake at 350°F for 20-25 minutes.
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.
*This recipe was originally posted in November 2023 and updated with new photos.
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
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