This is my favorite way to make White Cheddar Mac and Cheese. Below I will share tips, tricks, and maybe even a secret ingredient or two to make it extra special. Whether you’re looking for a quick weeknight dinner or the perfect side dish for your next gathering, this recipe is sure to impress.
If you love creamy, cheesy pasta, try my creole macaroni and my southern baked macaroni and cheese.
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Why this White Cheddar Mac and Cheese Recipe is a Keeper
White cheddar mac and cheese is a beloved comfort food, and a well-executed recipe can be a true “keeper” for its creamy texture, sharp flavor, and satisfying nature.
- 30 Minute Meal: This recipe is quick and easy!
- Versatility: It can be a hearty main dish, a crowd-pleasing side for holiday gatherings, or a comforting meal on a chilly night.
- Simple Ingredients: The core ingredients (pasta, butter, flour, milk, cheese) are common pantry staples, making it accessible and easy to whip up.
- Family Favorite: Its universal appeal makes it a hit with both kids and adults, guaranteeing empty plates.
- Comfort Food at Its Best: There’s something undeniably nostalgic and comforting about a warm bowl of mac and cheese, and the white cheddar version elevates that experience.
Why is my Baked White Cheddar Mac and Cheese Grainy?
Using bag cheese that has been pre-shredded. They are coated with anti-caking agents like cellulose, cornstarch, or potato starch. These agents prevent the cheese shreds from clumping together in the bag but can cause a grainy texture.
Pro Tip to Make White Cheddar Mac
Warm the Milk: Warming the milk before adding it to the roux helps it incorporate smoothly and prevents the sauce from becoming lumpy.
Ingredient Notes for Macaroni and Cheese
This recipe only used 6 simple ingredients but makes a fabulous side dish.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sharp Cheddar Cheese: For a more complex flavor, try a combination of white cheddar with Gruyère, Fontina, Monterey Jack, or even a touch of Parmesan.
- Pasta: Feel free to use different pasta shapes like shells, cavatappi, rotini, or penne. Adjust cooking time according to package directions.
Variations and Substitutions for White Cheddar Mac and Cheese Recipe
- Vegetables: Add sautéed onions, garlic, mushrooms, roasted broccoli, peas, or spinach.
- Spice: A pinch of nutmeg, cayenne pepper, or smoked paprika can add a subtle warmth. A dash of hot sauce at the end is also a great option for heat lovers.
- Milk Substitutions (for the sauce):
- 2% Milk: A good alternative that still offers a creamy texture.
- Evaporated Milk: Can be used for an extra rich sauce.
- Non-Dairy Milk: Unsweetened almond milk or oat milk can be used, but the sauce might be slightly less creamy. Avoid using water as it will result in a thin sauce.
How to Make White Cheddar Macaroni and Cheese
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook Pasta and Start Roux: First, cook your pasta according to package directions, then drain it. While the pasta cooks, melt butter in a large saucepan over medium-low heat.
- Make the Sauce Base: Whisk flour and all-purpose seasoning into the melted butter, cooking for a few minutes until a pale yellow paste forms. Slowly whisk in the milk to avoid lumps.
- Thicken & Melt Cheese: Bring the sauce to a low boil and cook for about 6 minutes until it thickens. Remove from heat, then stir in your cheeses until completely melted and smooth.
- Combine: Finally, add the cooked pasta to the cheese sauce and stir until every noodle is coated.
Prep Ahead Suggestions for this Stovetop Mac and Cheese
- Shred the Cheese: You can shred the white cheddar cheese a day or two in advance and store it in an airtight container in the refrigerator. This saves time when you’re ready to make the sauce.
- Cook the Pasta: The pasta can be cooked al dente (slightly undercooked) a day ahead. Rinse it with cold water to stop the cooking process and toss it lightly with a little olive oil to prevent sticking. Store it in an airtight container in the refrigerator.
- Make the Roux (Partially): You can whisk together the butter and flour for the roux and store it in an airtight container at room temperature for a few hours.
Alternate Cooking Methods -Baked White Cheddar Mac and Cheese
- Baked Mac and Cheese: For a different finish on this recipe, try topping with some breadcrumbs and bake in the oven until golden brown and bubbly.
How to Store, Reheat and Use Leftovers of this Panera Copycat Creamy Mac and Cheese
Stovetop mac and cheese is wonderfully creamy and convenient, but like all pasta dishes with creamy sauces, it can firm up and become less desirable when chilled. Here’s how to properly store, reheat, and even creatively repurpose those delicious leftovers.
- Storing: Transfer the cooled mac and cheese to airtight containers. This prevents it from drying out and absorbing odors from other foods in the refrigerator. Glass or sturdy plastic containers with tight-fitting lids work best. It will typically last for 3-4 days.
- Reheating: Transfer the desired portion of mac and cheese to a saucepan or skillet. Add a splash of milk. Heat over low to medium-low heat, stirring frequently.
- Using Leftovers: Mac and Cheese Bites/Balls, Chili Mac, or “Loaded” Mac and Cheese.
Common Questions About This Homemade White Cheddar Side Dish Recipe
While no-bake mac and cheese is best fresh or refrigerated, it can be frozen for longer storage, though the texture may change slightly upon thawing.
Transfer cooled mac and cheese to freezer-safe airtight containers or heavy-duty freezer bags (remove as much air as possible). Freeze for up to 2-3 months.
Try bacon bits, sautéed mushrooms and onions, roasted broccoli or peas, shredded chicken or pulled pork or a dollop of sour cream and chives.
Expert Tips for Making the Best Mac and Cheese
- Grate Your Own Cheese: Freshly grated cheese melts much smoother than pre-shredded cheese, resulting in a creamier sauce.
- Don’t Overcook the Pasta: Cook the pasta al dente (slightly firm to the bite) as it will continue to cook in the hot cheese sauce.
- Melt the Cheese Gradually: Add the shredded cheese to the sauce in batches, stirring constantly until each batch is fully melted before adding the next. This ensures a smooth and even melt.
- Seasoning is Key: Don’t forget to season your cheese sauce with salt, pepper, and any other spices you desire. Taste and adjust as needed.
- Don’t Boil the Sauce After Adding Cheese: High heat can cause the cheese to separate and become grainy. Keep the heat low and stir gently.
- For Extra Creaminess: A tablespoon of cream cheese or a dollop of sour cream stirred into the sauce at the end can add extra richness and tang.
- Serve this recipe with: Copycat Honey Baked Ham, French Onion Pork Chops or Chinese Lemon Chicken.
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White Cheddar Mac and Cheese
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Ingredients
- 16 ounces Small shell pasta
- ½ cup Butter, cut into cubes
- ½ cup All-purpose flour
- 1 ½ teaspoons All Purpose Seasoning Blend
- 4 cups Whole milk, warmed
- 4 cups Sharp white cheddar cheese, freshly shredded
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta according to the package directions until al dente. Drain well and set aside.
- While the pasta cooks, melt the butter in a large saucepan over medium-low heat.
- Sprinkle in the flour and All Purpose Seasoning Blend. Whisk constantly for 2 to 3 minutes until a smooth paste forms and the mixture turns pale golden.
- Slowly pour in the warm milk, whisking continuously to keep the sauce smooth and lump-free.
- Increase the heat to medium and cook, stirring frequently, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon, about 5 to 6 minutes.
- Remove the saucepan from the heat and gradually stir in the shredded white cheddar cheese until completely melted and smooth.
- Add the cooked pasta and stir until every piece is coated in the cheese sauce.
- Serve immediately while hot and creamy.
Christina’s Notes
Warm the milk before adding it to the roux. This helps the sauce come together more quickly and smoothly.
Be careful not to boil the cheese sauce after adding the cheese. High heat can cause the sauce to become grainy.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy texture.
This mac and cheese can be assembled up to 1 day ahead and refrigerated. Reheat slowly before serving and add a little extra milk if needed.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Looks so good!