This White Cheddar Mac and Cheese is the perfect blend of sharp, tangy cheese and silky sauce, offering a gourmet upgrade to the traditional version. It’s easy to make, customizable with mix-ins, and comforting without being overly heavy. Whether served as a main dish or a side, it’s always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Elbow macaroni or pasta of choice
White cheddar cheese, shredded
Whole milk or half-and-half
Heavy cream (optional for extra richness)
Unsalted butter
All-purpose flour
Salt and black pepper
Ground mustard or Dijon mustard (optional)
Garlic powder (optional)
Paprika (optional for color or smoky flavor)
Directions
Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour to form a roux and cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the milk and cream, stirring constantly until smooth and thickened, about 3–5 minutes.
Add salt, pepper, and optional seasonings like mustard and garlic powder to taste.
Reduce heat to low and stir in the shredded white cheddar cheese until fully melted and smooth.
Add the cooked pasta to the cheese sauce and stir to coat evenly.
Serve immediately, optionally garnished with a sprinkle of paprika or additional shredded cheese.
Servings and timing
This recipe serves 4–6 people. Prep time is about 10 minutes, and cook time is approximately 15–20 minutes.
Variations
Baked Version: Transfer the mac and cheese to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F (190°C) for 15–20 minutes.
Add Protein: Mix in cooked shredded chicken, or ground beef for a heartier meal.
Veggie Boost: Stir in steamed broccoli, peas, or spinach for added nutrition.
Spicy Kick: Add a pinch of cayenne, hot sauce, or diced jalapeños.
Three-Cheese Blend: Combine white cheddar with Monterey Jack and Parmesan for more complexity.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat on the stovetop over low heat with a splash of milk or cream to restore creaminess. You can also microwave in short bursts, stirring in between.
Avoid freezing, as the sauce may separate and become grainy when reheated.
FAQs
What type of white cheddar is best?
Sharp or extra-sharp white cheddar provides the boldest flavor, but you can use mild cheddar if you prefer a creamier, less tangy taste.
Can I make this gluten-free?
Yes. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Can I use pre-shredded cheese?
Freshly shredded cheese melts better and creates a smoother sauce, but pre-shredded can work in a pinch—just check for anti-caking agents that may affect texture.
How do I keep the sauce creamy?
Use whole milk or a mix of milk and cream, and avoid overheating the cheese. Add it off the heat to prevent graininess.
Is it necessary to bake it?
Not at all. The stovetop version is rich and creamy on its own. Baking adds texture with a crunchy top, but it’s optional.
Can I make it ahead of time?
Yes, but the sauce may thicken as it sits. Reheat gently with a bit of added milk to loosen it before serving.
What pasta shape works best?
Elbow macaroni is classic, but shells, cavatappi, penne, or rotini also work well to hold the cheese sauce.
Can I add breadcrumbs on top?
Yes. Mix panko or regular breadcrumbs with melted butter and sprinkle over the top before baking for a crunchy topping.
Is mustard necessary?
It’s optional, but a little mustard powder or Dijon enhances the flavor and sharpness of the cheese without being overpowering.
Can I double the recipe?
Absolutely. Just use a larger pot and adjust the sauce quantities accordingly to keep everything creamy and well-coated.
Conclusion
White Cheddar Mac and Cheese is a rich, flavorful twist on a classic comfort food. With its creamy texture and bold cheddar flavor, it’s sure to become a staple on your dinner table. Whether served as a satisfying side dish or a main course with mix-ins, this easy recipe delivers delicious results every time.
White Cheddar Mac and Cheese is a creamy, cheesy comfort dish made with sharp white cheddar and tender pasta. It’s a rich, flavorful twist on the classic mac and cheese that’s perfect as a main or side dish.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Main Dish, Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
12 oz elbow macaroni or pasta of choice
2 cups sharp white cheddar cheese, shredded
2 cups whole milk or half-and-half
1/2 cup heavy cream (optional, for extra richness)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon ground mustard or 1 teaspoon Dijon mustard (optional)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional, for garnish or flavor)
Instructions
Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat.
Whisk in flour to form a roux and cook for 1–2 minutes, stirring constantly to remove raw flour taste.
Gradually whisk in milk and cream, stirring constantly until smooth and thickened, about 3–5 minutes.
Stir in salt, pepper, mustard, and garlic powder if using.
Reduce heat to low and add shredded white cheddar. Stir until fully melted and smooth.
Add cooked pasta to the sauce and stir until evenly coated.
Serve immediately, garnished with paprika or extra cheese if desired.
Notes
Use freshly shredded cheese for the creamiest texture.To make gluten-free, use gluten-free pasta and flour alternatives.Reheat with a splash of milk to restore creaminess.For baked version, top with buttered breadcrumbs and extra cheese, then bake at 375°F (190°C) for 15–20 minutes.Add-ins like , broccoli, or jalapeños can be mixed in for variety.
