White Cheddar Mac and Cheese
This creamy White Cheddar Mac and Cheese is the ultimate comfort dish—rich, velvety, and bursting with sharp cheddar flavor. Perfect as a family dinner, side dish, or cozy weekend treat, it’s easy to make and guaranteed to satisfy.
Ingredients
Base
- 1 lb elbow macaroni or cavatappi cooked al dente
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk, warm
- 16 oz sharp white cheddar cheese, freshly grated
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp mustard powder (optional)
- ¼ tsp smoked paprika (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about one minute less than package instructions. Drain and set aside.
- Step 2: In a large saucepan, melt butter over medium heat. Whisk in flour to form a smooth paste. Cook for 2 minutes until lightly golden and nutty in aroma.
- Step 3: Gradually pour in warm milk, whisking constantly to avoid lumps. Continue stirring until thickened and smooth.
- Step 4: Lower heat and add grated white cheddar gradually, stirring until melted. Season with salt, black pepper, mustard powder, and smoked paprika to taste.
- Step 5: Stir cooked pasta into the cheese sauce until fully coated and creamy.
- Step 6 (Optional): For a baked version, transfer mac and cheese to a greased baking dish. Sprinkle with extra cheese or breadcrumbs and bake at 375°F (190°C) for 15–20 minutes until golden.
- Step 7: Let rest a few minutes before serving. The sauce will thicken slightly as it cools.
Notes
For a richer sauce, stir in a splash of heavy cream or sour cream. To make it vegetarian-friendly, skip bacon and add steamed broccoli or spinach for color and nutrition. Always grate cheese fresh for the smoothest texture.
Storage Tip: Store leftovers in an airtight container for up to 4 days or freeze for 2 months. Reheat gently with a splash of milk to restore creaminess.