white cheddar mac and cheese recipe
The Best white cheddar mac and cheese recipe
What I love most about this recipe is how versatile it is. It’s great for a quick weeknight meal when you’re short on time, but it also shines at family gatherings or holiday dinners because it’s hearty enough to feed a crowd without being overwhelming. My kids swear by it—it’s their go-to comfort food, and honestly, I don’t blame them. The way the cheese pulls apart when it’s hot and bubbly? Pure bliss. And the best part? It’s not just indulgent—it’s actually pretty balanced. The white cheddar adds calcium and protein, while the whole-wheat pasta (if you use it) brings in fiber and extra nutrients. It’s the kind of meal that makes you feel like you’re treating yourself, but you’re actually nourishing your body in a way that’s gentle and satisfying. Plus, it’s so easy to customize—add some veggies, a sprinkle of breadcrumbs, or even a dash of hot sauce if you like it spicy. It’s the perfect recipe for when you want something warm, filling, and just a little bit special.
Creamy White Cheddar Mac and Cheese
A comforting dish featuring tender pasta with a rich, creamy sauce made from white cheddar cheese. Perfect for a cozy meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup grated white cheddar cheese
- 1/2 cup shredded white cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, cubed
- 1/2 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
👨🍳Directions
-
1
Preheat oven to 425°F. In a large saucepan, combine tomato sauce, minced garlic, mustard powder, and black pepper. Simmer for 5 minutes. -
2
In a separate bowl, whisk together milk, grated white cheddar, heavy cream, melted butter, and salt until smooth. -
3
Pour the tomato sauce mixture into the saucepan and stir in the remaining cubed butter until fully melted and creamy. -
4
Cook the sauce over medium heat until it thickens enough to coat the back of a spoon, about 5–7 minutes. -
5
While the sauce cooks, prepare the pasta by boiling 12 oz pasta in salted water until al dente. Drain and set aside. -
6
Transfer the cooked pasta to a large mixing bowl and pour the cheese sauce over it, stirring gently to combine. -
7
Transfer the mac and cheese mixture to a greased baking dish and bake at 425°F for 15 minutes. Top with extra shredded white cheddar and bake for another 5–7 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Saucepan
- Whisk
- Baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy White Cheddar Mac and Cheese Works
❓ Frequently Asked Questions About Creamy White Cheddar Mac and Cheese
How do I adjust the cheese for a creamier texture?
Use an extra ½ cup of milk or heavy cream when making the roux or stir in a tablespoon of butter and a splash of milk after adding the shredded cheese. For extra richness, replace half the shredded cheese with melted mozzarella or a bit of powdered milk dissolved in the milk.
Can I use pre-shredded cheese instead of block cheese?
Yes, but pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. For best results, use fresh block cheese or a low-moisture pre-shredded version labeled for baking.
What if I don’t have a microwave-safe dish for baking?
Skip baking and serve the mac and cheese hot in a deep oven-safe skillet or casserole dish instead. Stir occasionally to prevent burning, and let it sit covered for 5 minutes before serving to thicken slightly.
How can I make this recipe gluten-free?
Replace all-purpose flour in the roux with a 1:1 gluten-free flour blend (like all-purpose GF flour or a mix of almond and tapioca starch). Ensure your milk is certified gluten-free if using it directly in the sauce.
Why did my mac and cheese turn out lumpy instead of smooth?
Lumps often happen when cheese isn’t melted fully or when stirring too aggressively. Stir slowly and gently after adding cheese, and don’t overmix—just fold it in until combined. If needed, strain the sauce through a fine-mesh sieve for a silkier texture.
