Who else is craving some serious comfort food right now? I’ve got the perfect solution: my homemade white cheddar mac and cheese!
I’m telling you, the boxed stuff can’t top this! It has a creamy, dreamy sauce made with sharp white cheddar and Parmesan.
The best part? You only need 30 minutes to prepare this bubbling skillet of deliciousness. Get ready to fall head over heels in love.
Why You’ll Love This White Cheddar Mac and Cheese
Creamy Comfort: It’s the ultimate comfort food with its rich, creamy texture and indulgent cheesy flavor.
Timeless Classic: You can’t beat a piping hot dish of delicious mac and cheese. Everyone loves it!
Grown-Up Twist: Using sharp white cheddar and Parmesan elevates this dish. It’s a major upgrade from your childhood mac and cheese.
Make-Ahead Friendly: You can prep this ahead of time and bake it later. It’s perfect for busy schedules.
Ingredients
Here’s what you need to gather to make this dish:
- Elbow Macaroni or Cavatappi Pasta: The foundation of this creamy, dreamy mac and cheese.
- Butter: It makes a rich, velvety base for the luscious cheese sauce.
- All-Purpose Flour: The secret ingredient that thickens the sauce. It creates a smooth and silky texture.
- Whole Milk: The key to a creamy, indulgent sauce that’s never too heavy.
- White Cheddar Cheese: The star of the show! It brings a sophisticated twist to this classic comfort food.
- Parmesan Cheese: Parmesan takes this mac and cheese to the next level.
- Panko Breadcrumbs: Crispy, crunchy, and golden brown, they add a nice texture.
- Seasonings: Salt, black pepper, garlic powder, onion powder, ground mustard, and paprika enhance the flavor.
How to Make White Cheddar Mac and Cheese
This mac and cheese is almost as easy as the boxed stuff!
- Prep the oven and dish. Preheat the oven to 375°F. Grease a 9×13 baking dish.
- Cook the pasta. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Make the roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly browned.
- Add the milk and seasonings. Gradually whisk in the milk until smooth. Add the salt, pepper, garlic powder, onion powder, and ground mustard. Bring to a simmer and cook until thickened, about 3-5 minutes, stirring constantly.
- Stir in the cheese. Remove from the heat. Stir in the grated white cheddar cheese and Parmesan until melted and smooth.
- Combine the pasta and sauce. Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
- Make the panko topping. In a small bowl, mix together the panko, melted butter, garlic powder and paprika. Sprinkle evenly over the top of the mac and cheese.
- Bake and serve. Bake for 25-30 minutes until bubbly and the topping is lightly browned. Let cool for 5 minutes before serving.
Tips For the Best White Cheddar Mac and Cheese
These easy tips will make your mac and cheese the best it can be!
- Put some elbow grease into it. Always grate your own cheese for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that make your sauce grainy.
- Be generous with seasoning. Enhance the flavors of your mac and cheese by adding more seasoning if desired.
- Be super cheesy. Try other cheeses like Gruyère, gouda, or smoked cheddar for unique flavor profiles.
- Don’t overheat! Remove the sauce from heat before adding the cheese to prevent it from becoming grainy.
- Give it a rest. Allow your mac and cheese to cool for a few minutes after baking. This helps the flavors meld together.
- Toss in some fun! Add crispy bacon, sautéed onions, or roasted garlic for a twist on the classic recipe. You can also experiment with different pasta shapes.
How to Store
This mac and cheese stores well so you can enjoy it again!
To Store: Store in an air-tight container in the refrigerator for up to 4-5 days.
To Freeze: You can freeze white cheddar mac and cheese in an airtight, freezer-safe container for up to 2-3 months. Allow it to thaw completely in the refrigerator before reheating. Note that the texture may change.
To Reheat: Reheat in a saucepan over low to medium heat. Stir gently and add a splash of milk to restore creaminess. Or, microwave individual servings in 30-second intervals. Stir between each interval until heated through.
More Mac and Cheese Recipes to Drool Over
Broccoli Cheddar Mac and Cheese
Mac and Cheese with Ritz Crackers
Buffalo Chicken Mac and Cheese
Copycat Chick-fil-A Mac and Cheese
Mexican Mac and Cheese
White Cheddar Mac and Cheese
8
servings30
minutes25
minutes553
kcalWith two kinds of sharp white cheddar, a touch of Parmesan, and a crunchy panko topping, this is the ultimate creamy, cheesy, and comforting white cheddar mac and cheese. Enjoy!
Ingredients
1 lb elbow macaroni or cavatappi pasta
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground mustard
8 oz sharp white cheddar cheese, freshly grated
4 oz extra sharp white cheddar cheese, freshly grated
1/2 cup grated parmesan cheese
- For the Panko Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish.
- Cook the pasta in a large pot of salted boiling water until al dente, about 1 minute less than package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly browned.
- Gradually whisk in the milk until smooth. Add the salt, pepper, garlic powder, onion powder, and ground mustard. Bring to a simmer and cook until thickened, about 3-5 minutes, stirring constantly.
- Remove from heat and stir in the grated white cheddar cheese and Parmesan until melted and smooth.
- Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish.
- In a small bowl, mix together the panko, melted butter, garlic powder and paprika. Sprinkle evenly over the top of the mac and cheese.
- Bake for 25-30 minutes until bubbly and the topping is lightly browned. Let cool for 5 minutes before serving.
Notes
- Use a combination of sharp and extra sharp white cheddar for maximum flavor.
- Always grate the cheese yourself for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Cook the pasta until just al dente so it doesn’t get mushy when baked.
- Use whole milk for the creamiest texture.
