Loaded with good white sharp cheddar cheese, this white cheddar mac and cheese recipe is rich and creamy, making it perfect for a side or main dish.
When it comes to comfort food, there is no question that macaroni and cheese is my number one option - from Tuscan chicken mac and cheese to three cheese mac and cheese to pesto goat cheese mac and cheese.
The beauty of mac and cheese is you really can customize to your liking. Oh and it goes with everything including smoked beer can chicken. As you can see above, you can add meats like chicken or even more unique sauces like pesto.
Or you can go really simple and use just one cheese. And while the most famous/common is yellow cheddar, this white cheddar mac and cheese recipe is just as good. If you didn't know, there is actually no difference in taste between white cheddar and the more yellow cheddar. The difference is yellow cheddar has food coloring added! The more you know.
But because of boxed mixes like Kraft, I believe yellow cheddar just naturally become more known. However Panera has changed the game with their mac and cheese which is made with white cheddar. And while this recipe is similar, I kick it up a notch by baking as well to get that added texture.
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Ingredient Notes
- Macaroni - it is a macaroni and cheese recipe for a reason.
- Roux - by melting butter and then adding flour, you make a roux which thickens the milk as it continues to cook.
- Cheese - with any mac and cheese recipe, the cheese is the star and I like to use a quality sharp white cheddar.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some swaps include:
- Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- As far as cheese, I like using just the white cheddar for ease and taste, but you can also add others like Gruyère and Parmesan. Or you can just replace with yellow cheddar.
Variations
Nobody said you can't add more to this recipe. Some options include:
- Bacon - I mean bacon makes everything better. You could even make smoked bacon. Just cook and crumble up before stirring in with the pasta.
- Crab/lobster - if you want to make this dish the main course and fancy it up a little bit, stir in some cooked crab or lobster.
- Veggies - broccoli and cheese always is a great combo but you can also add other veggies like cauliflower, spinach or kale.
Step-by-Step Photos
Melt butter in large pan and then stir in flour, dry mustard and pepper. Cook for 1-2 minutes or until well combined. Slowly add the milk and stir to combine.
Cook until the mixture is smooth and thickened, about 10 minutes. Remove from heat and slowly add the cheese. Whisk until smooth before stirring in the cooked pasta.
Pour half of the pasta into a baking dish. Add 2 cups of the remaining cheese . Top with the remaining pasta before adding the rest of the cheese. Bake at 400°F for 20-25 minutes or until cheese is golden brown and bubbly.
FAQs
To me when the cheese is the star, you use a quality cheese. Don't go cheap and buy the pre-shredded stuff. Take the time to grate yourself.
I can never have enough cheese so I like more of it. You want that melted, crusty cheese texture that just adds to how good this recipe is.
If you don't want to bake, you can just serve immediately after mixing everything together on the cooktop.
Yes. Just prepare all the way to where the macaroni is in the baking dish. Cool before topping with the remaining cheese so it doesn’t melt. Then refrigerate or freeze before baking the day you need it.
You can keep in the fridge for about 3 days before using. You can freeze for 3 months before baking. If you freeze, you need to allow to that before baking per the recipe.
Just let your mac and cheese cool to room temperature before covering in airtight container or with aluminum foil. It will last in the fridge for about 3 days or the freezer for 3 months.
Place the white cheddar mac and cheese into an oven-safe dish and only take out what you are using. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Cover with aluminum foil and bake in the oven at 350°F for 20-30 minutes, or until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of milk and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Pro Tips/Recipe Notes
- No overcooked pasta – cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it’s in the sauce.
- Freshly grated cheese – don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
- Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- Lots of sauce – who likes a dry macaroni and cheese? At first when making this, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.
- Create layers – you’ll notice only have of the cheese goes in the sauce. When preparing the macaroni and cheese, you add only half of the pasta to the baking dish then 2 cups of cheese. You then add the remaining half of the pasta before topping with the remaining cheese.
Other Mac and Cheese Recipes
If you’ve tried this white cheddar mac and cheese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
White Cheddar Mac and Cheese
Ingredients
- 1 lb macaroni
- ½ cup unsalted butter
- 6 tablespoon all-purpose flour
- ¼ teaspoon dry mustard
- ¼ teaspoon black pepper
- 4 cups milk
- 8 cups shredded sharp white cheddar cheese
Instructions
- Preheat oven to 400°F. Cook macaroni according to package and set aside.
- In a large saucepan or Dutch oven, melt butter. Stir in flour, dry mustard and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
- Remove sauce from heat and gradually add 4 cups of sharp cheddar cheese and whisk until cheese is melted and smooth.
- Add pasta and mix until everything is coated. Pour half of the mac and cheese into a 9x13 greased baking dish or 12 inch cast iron skillet. Add 2 cups of cheese evenly throughout and then the remaining mac and cheese. Top with remaining 2 cups of cheese.
- Bake for 20-25 minutes or until cheese is golden brown and bubbly. Remove from heat and let cool for 5 minutes before serving.
Notes
- No overcooked pasta – cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it’s in the sauce.
- Freshly grated cheese – don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
- Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- Lots of sauce – who likes a dry macaroni and cheese? At first when making this, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.
- Create layers – you’ll notice only have of the cheese goes in the sauce. When preparing the macaroni and cheese, you add only half of the pasta to the baking dish then 2 cups of cheese. You then add the remaining half of the pasta before topping with the remaining cheese.
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