Description
This ultra-creamy white cheddar mac and cheese is the ultimate comfort food, featuring a tangy, velvety cheese sauce and perfectly cooked pasta. Quick to make and endlessly customizable, it’s perfect for cozy nights, family gatherings, or potlucks.
Ingredients
- 12 oz elbow macaroni, shells, or cavatappi (about 3 cups dry pasta)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 1/2 cups freshly shredded sharp white cheddar cheese
- 2 oz cream cheese
- 1/2 tsp salt (plus more for pasta water)
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- Optional: 1/2 cup panko breadcrumbs mixed with 1 tbsp melted butter (for baked topping)
- Optional add-ins: bacon crumbles, steamed broccoli or peas, hot sauce, smoked paprika
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add pasta and cook for 7-9 minutes until just al dente. Drain and set aside (do not rinse).
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 2 minutes, stirring constantly until pale golden and bubbling.
- Slowly pour in milk and heavy cream, whisking continuously to avoid lumps.
- Simmer for 4-5 minutes until slightly thickened (do not boil).
- Stir in salt, black pepper, garlic powder, and Dijon mustard. Whisk until blended.
- Reduce heat to low. Add shredded white cheddar and cream cheese. Stir until melted and smooth.
- Add drained pasta to the sauce and stir gently until evenly coated. Adjust seasoning if needed.
- If desired, transfer to a greased baking dish, top with panko mixture, and bake at 375°F for 15 minutes until golden and bubbling.
- Serve hot, garnished with chives or extra cracked pepper.
Notes
For the smoothest sauce, always use freshly shredded cheese. If the sauce thickens too much, add a splash of milk or reserved pasta water. For gluten-free, use GF pasta and flour. For dairy-free, substitute plant-based milk, butter, and cheese. Add-ins like bacon, veggies, or hot sauce are delicious. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 420
- Sodium: 620
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Protein: 17
Keywords: white cheddar mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese, kid friendly, baked mac and cheese, stovetop mac and cheese, vegetarian mac and cheese