Creamy, mouthwatering and slightly spicy, this White Cheddar Macaroni and Cheese recipe is a new take on mac and cheese fantasy. Melt-in-your-mouth white cheese sauce tossed around perfectly al dente pasta makes for a truly heartwarming dish. Make double batches as it will be everyone’s favorite side dish.
Besides the amazing cheesy flavor, my favorite thing about this recipe is the optional breadcrumb topping. The garlicky crunch adds a nice crunch that really ups the flavor and texture. One bite and you’ll be a believer, just like me.
Plus, homemade mac and cheese is super easy to make! Even if you’re a die-hard fan of instant mac and cheese, we encourage you to give this recipe a try — even beginners can master it, and nothing beats homemade.
Is White Cheddar Macaroni and Cheese Better?
Is white cheddar mac and cheese better than yellow or orange cheddar mac and cheese? The answer is no. Orange cheddar is actually the same as white cheddar, just with annatto added for color.
Of course, there are many variations on macaroni and cheese. Smoked Gouda Macaroni and Cheese or Velveeta Macaroni and Cheesethe flavors vary. Which one tastes better depends on personal preference. I love them all. 😉
Recipe Ingredients
- pasta – Use your favorite pasta: macaroni elbows, shells, penne, etc. Remember, the smaller the pasta, the more cheesy goodness you’ll get in every bite.
- cheese – White cheddar and mozzarella create a creamy white sauce. Feel free to add your favorite melty white cheese, such as provolone or gouda.
- sauce – Butter and flour make the perfect roux for cheese sauces (if you take care not to burn it, the sauce will stay white), and milk adds body to the thickening ingredients of the sauce.
- seasoning – salt, pepper, onion and garlic powder, and Creole seasoning It makes this macaroni and cheese super flavorful.
How to Make White Cheddar Macaroni and Cheese
- pasta – Cook the macaroni according to package directions, using 1 tablespoon salt per quart of water. Drain and set aside, stirring occasionally to prevent sticking.
- Lou – Heat the butter in a large frying pan over medium heat. As soon as it melts, add the flour and stir continuously for about a minute until it turns light brown. Be careful not to burn it. (Photos 1-2)
- sauce – Gradually add the milk while stirring to avoid lumps. Simmer for 3-5 minutes or until the mixture thickens slightly. Remove from heat. (Photos 3-4)
- cheese – Mix about 3/4 of the white cheddar cheese and all of the mozzarella cheese together. Then add the onion powder, garlic powder, salt, pepper, and optional Creole seasoning. Continue mixing until the cheese is melted, everything is evenly mixed, and the sauce is smooth. (Photos 5 to 7)
- assemble – Add the cooked pasta and mix well until the sauce is evenly distributed. Taste and adjust seasonings. (Photo 8)
- transfer Place the macaroni and cheese mixture in a lightly greased 4-quart baking dish and top with the reserved grated cheese. (Photos 9-10)
- bake Bake at 375°F (190°C) for 12 minutes or until bubbly, being careful not to overcook or dry out. option: To finish, lightly sear the top for 1-2 minutes or until lightly golden brown.
- Optional breadcrumb topping – Add breadcrumbs to the topping to add some crunch (instructions below).
- Breadcrumb topping – Melt 1-2 tablespoons of butter in a small skillet over medium heat. Add 1 teaspoon of minced garlic and stir for about 30 seconds. Add ½-1 cup breadcrumbs and toast for about 4 minutes or until fragrant and lightly browned. Use as desired.
Recipe Variations
- Add lots of meatAdding bacon, ham, or pulled pork makes this a satisfying dish for even the most meat-loving of eaters.
- casseroleAdd your favorite cooked meat and steamed veggies to the dish before baking and your mac and cheese is a one-pot dinner!
- Gluten FreeUse your favorite gluten free pasta and use gluten free flour in the roux.
Tips and Tricks
- Don’t overcook your macaroni and cheese: remove it from the oven as soon as it starts to bubble to prevent it from drying out.
- Do not overcook the pasta. It should be cooked just barely al dente as you will be cooking it again in the oven.
- Freshly grated cheese tastes much better; pre-grated cheese contains additives that don’t melt as smoothly.
- Double recipe to serve 8 or for a vegetarian main course.
Advance preparation and storage methods
This dish is great to make ahead if you follow a few simple steps: Because pasta absorbs liquid, add a little extra milk to the sauce when you combine the ingredients. Refrigerate and bake the next day, or freeze for up to 4 months. When ready to prepare, thaw frozen mac & cheese overnight and bake for about 30 minutes.
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for 3 to 5 days, adding a little milk before heating in the microwave or on the stove.
Baked White Cheddar Macaroni and Cheese
White cheddar macaroni cheese Brown Sugar Glazed Ham and Green beans and baconDon’t forget the side dishes. The easiest biscuit in the world And some Peach Cobbler For dessert.👌
Magical Macaroni and Cheese Recipes to Try
- Bacon Mac and Cheese
- Buffalo Chicken Macaroni and Cheese
- Lobster Mac and Cheese
- Macaroni & Cheese Bites
- Smoky Macaroni and Cheese
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