Who doesn't love a big, comforting bowl of creamy mac and cheese? This white cheddar mac and cheese is one of our favorite versions - pure comfort food that's ready in about the time it takes to cook the pasta.
If you're craving the ultimate comfort food, this white cheddar mac and cheese is creamy, cheesy, and ready in about 20 minutes. Made with a handful of simple ingredients, it's the perfect stovetop version that's faster than baked mac and cheese but just as indulgent.
If you want more cheesy inspiration, check out Gouda Mac and Cheese, 5-Cheese Mac and Cheese, and Tuna Mac and Cheese.
Prep Time: 10 minutes | Cook Time: 10 minutes | Ingredients: 8 + salt & pepper | Servings: 3 | Difficulty: Easy
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Recipe ingredients and substitutions
Pasta: Elbow macaroni is standard, but fusilli, farfalle, or penne all work.
Cheese: Sharp white cheddar - don't use pre-shredded; it won't melt properly.
Dairy: Whole milk, heavy cream, and sour cream (or crème fraîche or full-fat cream cheese). You can also use evaporated milk instead of milk + cream. Mac and Cheese with Cream Cheese is also great!
Roux: Butter and all-purpose flour. Check out the Old-Fashioned Baked Mac and Cheese, too.
Seasoning: Garlic powder, salt, and black pepper. Optional: nutmeg, dried herbs, cayenne, or red pepper flakes.
See the recipe card for complete information on ingredients and quantities.
How to make white cheddar mac and cheese?
Cook the pasta according to the package instructions. Drain it and reserve some pasta water. While it cooks, prepare the cheese sauce.
- Step #1: Melt butter in a large saucepan or a medium Dutch oven.
- Step #2: Add the flour.
- Step #3: Let it get lightly golden while stirring continuously; it will take about 2 minutes. Don't let it brown.
- Step #4: Gradually and constantly whisking, add the milk and heavy cream.
- Step #5: Keep whisking on medium heat until it thickens and coats the back of a spoon; it will take 3 to 5 minutes. Add garlic powder, salt, and pepper.
- Step #6: Turn the heat to low and add the grated cheese. Stir until the cheese is melted. Turn off the heat.
- Step #7: Add the cooked and drained pasta.
- Step #8: Combine the cooked pasta with the white cheddar cheese sauce and stir to combine. Adjust the consistency with pasta water if necessary.
Adds in
You can keep it simple, or mix in a few extras:
- Sausage: Add cooked, chopped sausage, for instance, leftovers from making Baked Italian Sausages.
- Bacon: Fry 4-5 slices until crispy, chop, and stir in.
- Broccoli: Add 2 cups of small florets during the last 2 minutes of cooking, or roast separately.
- Peas: Stir in 1 cup frozen peas at the end.
- Chicken or turkey: Use leftover chopped meat for a main dish. You can use leftover Thanksgiving Roast Chicken.
Tips for the best mac and cheese
- Grate your own cheese - it melts better and keeps the sauce creamy.
- Measuring cheese: 1 cup of grated cheddar = ~ 3.5 oz/ 100 g
- Double it: Easily make a bigger batch if you need more servings.
Recipe FAQs
Yes! Regular cheddar, Gouda, Gruyère, Monterey Jack, Pepper Jack, Colby, or a mix all work. Avoid only Parmesan or mozzarella - they don't melt well alone. Check out this super-cheesy Five Cheese Mac and Cheese, too.
A roux is butter + flour cooked together. It's the base that makes the sauce creamy and prevents the cheese from separating.
How to store and reheat?
Refrigerate: Airtight container, 3-4 days.
Freeze: Up to 3 months; defrost in the fridge.
Reheat: On the stovetop or in the microwave; add a splash of milk if needed.
How to serve?
As a main: Pair with a salad or vegetables; serves 2-3.
As a side: Great with roast chicken, for instance, Crispy Panko Chicken or Hot Lemon Pepper Wings, pork chops, or Air Fryer Pork Roast; serves 6-8.
Optional: Sprinkle breadcrumbs on top and broil 2-3 minutes for a golden crust.
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📖 Recipe
White Cheddar Mac and Cheese Recipe
Equipment
- Large pot
- Large saucepan or Dutch oven
Ingredients
- ½ lb elbow macaroni Notes 1, 2
- ¼ cup butter Note 3
- ⅓ cup all-purpose flour
- 1 ½ cups whole milk
- ¼ cup heavy cream
- ¼ cup sour cream Note 4
- 2 cups white cheddar
- ½ teaspoon garlic powder
- fine sea salt
- ground black pepper
- a splash of pasta cooking water
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add salt and macaroni. Cook them according to the package instructions.½ lb elbow macaroni
- While the pasta cooks, make the white cheddar sauce.
- Grate the cheese on a box grater and set it aside.2 cups white cheddar
- Roux: Melt the butter in the saucepan or Dutch oven. Add the flour and stir it into the butter for about 2 minutes; it should get golden but not brown. ¼ cup butter + ⅓ cup all-purpose flour
- Gradually add the milk and heavy cream while whisking continuously to avoid clumps. Keep whisking on medium heat until the sauce thickens and coats the back of a spoon; it will take 3 to 5 minutes. Add sour cream.1 ½ cups whole milk + ¼ cup heavy cream + ¼ cup sour cream
- Season with garlic powder, salt, and pepper.½ teaspoon garlic powder + fine sea salt + ground black pepper
- Add cheese: Turn the heat to low. Add the cheese and stir until melted. Turn off the heat.
- Reserve about ½ cup of the pasta water and drain the rest.
- Combine macaroni with the sauce. If the sauce is too thick, add a little of the reserved pasta water and stir again. Add just as much water as needed; you don't have to add it all. a splash of pasta cooking water
- Adjust the taste with salt and pepper and serve immediately.
Notes
- The recipe can be easily doubled.
- Pasta: Use any other short pasta, for instance, farfalle, fusilli, or penne.
- Butter: Salted or unsalted, and use salt accordingly.
- Sour cream: You can replace it with crème Fraiche or cream cheese.
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