White Cheddar Mac and Cheese Recipe

Creamy white cheddar mac and cheese made with a handful of ingredients and ready to serve in about the time it takes the pasta to cook.

Course Main Course, Pasta Recipes, Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Servings servings

Calories 964kcal

Author Adina

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.

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.