White Cheddar Mac and Cheese Recipe
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!).
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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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