Welcome to the ultimate white cheddar mac and cheese recipe! If you’re searching for a dish that is deeply comforting, luxuriously creamy, and packed with sharp, tangy flavor, you’ve come to the right place. This recipe is more than just a meal; it’s a celebration of cheese, pasta, and the simple joy of a perfect sauce. We’re moving beyond the block of orange cheese to create a sophisticated yet incredibly easy mac and cheese that will have everyone asking for seconds. Forget grainy, bland sauces – we’re diving deep into the technique for a velvety smooth cheese sauce every single time.
Whether you’re making a special Sunday dinner, a holiday side dish, or simply treating yourself, this homemade baked mac and cheese is the answer. It’s the perfect blend of a creamy interior and a golden, bubbly top. Ready to create the best mac and cheese of your life? Let’s get started!
Why You’ll Love This Recipe
- Incredibly Creamy Sauce: We use a classic roux and slowly whisk in milk to create a foolproof, velvety béchamel base that clings to every noodle.
- Bold, Sharp Flavor: Using high-quality aged white cheddar cheese provides a tangy, complex flavor that is worlds away from standard mac and cheese.
- Perfectly Baked: This dish combines a creamy stovetop sauce with a final bake in the oven, creating a golden-brown top and a gooey, molten center.
- Simple, Real Ingredients: No processed cheese here! Just butter, flour, milk, pasta, and real, glorious white cheddar.
The Star of the Show: Choosing the Best White Cheddar
The secret to an unforgettable white cheddar mac and cheese recipe is, unsurprisingly, the cheese. Not all white cheddars are created equal. For the best flavor, look for an aged sharp or extra-sharp white cheddar. The aging process develops a more complex, nutty, and tangy flavor profile that really shines in the sauce. Brands like Tillamook, Cabot, or Kerrygold are excellent choices.
A Crucial Tip: Shred Your Own Cheese!
I cannot stress this enough: for the smoothest, creamiest sauce, you must shred your own cheese from a block. Pre-shredded cheeses are coated with starches and anti-caking agents like potato starch and cellulose to prevent clumping. These additives will make your sauce grainy and prevent the cheese from melting properly. It’s the single most important step for a velvety texture.
Ingredients You’ll Need
This recipe relies on simple pantry staples to create something truly special. Here’s what you’ll gather:
- Elbow Macaroni: The classic choice, but other short pasta shapes like shells, cavatappi, or penne work beautifully.
- Unsalted Butter: The foundation of our rich and flavorful roux.
- All-Purpose Flour: This thickens the milk to create the béchamel sauce.
- Whole Milk: For the richest, creamiest sauce, whole milk is a must. Make sure it’s warmed to prevent the sauce from seizing.
- Aged White Cheddar Cheese: The hero ingredient. Buy a block and shred it yourself!
- Seasonings: We’ll use salt, black pepper, and a touch of paprika and garlic powder to enhance the cheese flavor. A pinch of nutmeg is a classic addition that elevates the sauce.
For a variation with a bit more complexity, you could try this fantastic cheese sauce recipe as a starting point and adapt it with white cheddar.
How to Make The Best White Cheddar Mac and Cheese
Follow these steps carefully for guaranteed creamy, delicious success. We’ll make the sauce while the pasta cooks for perfect timing.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (usually about 7-8 minutes). You want it slightly undercooked as it will continue to cook in the oven. Once cooked, drain the pasta and set it aside.
Step 2: Make the Roux
While the pasta is cooking, melt the butter in a large saucepan or Dutch oven over medium heat. Once the butter is melted and foamy, whisk in the flour. Cook, whisking constantly, for about 1-2 minutes. This step cooks out the raw flour taste and is crucial for the sauce’s flavor.
Step 3: Create the Béchamel Sauce
Slowly—and I mean slowly—pour the warmed milk into the roux, whisking vigorously the entire time. This is the secret to a lump-free sauce. Continue to whisk until the milk is fully incorporated. Let the sauce gently simmer over medium-low heat, stirring frequently, for 5-7 minutes until it has thickened enough to coat the back of a spoon.
Step 4: Melt the Cheese
Remove the saucepan from the heat. This is important to prevent the cheese from becoming oily or grainy. Add the shredded white cheddar cheese to the sauce in handfuls, stirring until each addition is fully melted before adding the next. Stir in the salt, pepper, garlic powder, paprika, and nutmeg. Taste and adjust seasonings if needed.
Step 5: Combine and Bake
Pour the drained pasta into the cheese sauce and stir until every noodle is coated in creamy goodness. Transfer the mixture to a greased 9×13-inch baking dish. For an extra cheesy top, you can sprinkle a little more shredded cheddar over the top. Bake at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the top is lightly golden brown. Let it rest for 5-10 minutes before serving to allow the sauce to set.
Tips for Success
- Warm Your Milk: Adding cold milk to a hot roux can cause the sauce to seize and become lumpy. Gently warming it in the microwave or a separate saucepan makes for a smoother sauce.
- Cook Pasta al Dente: The pasta will absorb some of the sauce and continue cooking in the oven. Cooking it al dente prevents it from becoming mushy.
- Remove from Heat: Always remove your béchamel sauce from the heat before adding the cheese. High heat can cause the fats in the cheese to separate, resulting in a greasy or grainy sauce.
Delicious Variations to Try
While this white cheddar mac and cheese recipe is a masterpiece on its own, it’s also a fantastic canvas for other flavors. For a complete and satisfying meal, consider pairing it with a simple protein like Lemon Dill Baked Salmon or Baked Salmon in Foil.
- Add a Protein: Stir in shredded rotisserie chicken, crispy bacon, or diced ham for a heartier dish. This crack chicken pasta offers great inspiration for flavor combinations.
- Sneak in Some Veggies: Steamed broccoli florets, peas, or sautéed spinach are wonderful additions.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a little heat.
- Breadcrumb Topping: For extra crunch, toss panko breadcrumbs with a tablespoon of melted butter and sprinkle over the top before baking.
Yes, you can assemble the entire dish, cover it tightly, and refrigerate for up to 2 days before baking. You may need to add 10-15 minutes to the baking time if it’s going into the oven straight from the fridge.
There are three key steps: 1) Shred your own cheese from a block. 2) Use moderate heat; don’t let the sauce boil after adding the cheese. 3) Remove the sauce from the heat entirely before stirring in the cheese. This prevents the fats from separating.
If your sauce isn’t as thick as you’d like, you can let it simmer gently on low heat for a few more minutes before adding the cheese. The sauce will also thicken considerably as the cheese melts and as it bakes in the oven.
This recipe is a great base for additions! Try adding crispy bacon, shredded chicken, steamed broccoli, jalapeños for a kick, or topping it with buttery panko breadcrumbs before baking for a crunchy crust.
The best cheese is a block of high-quality aged sharp or extra-sharp white cheddar. The aging process gives it a complex, tangy flavor that stands out in the sauce. Avoid pre-shredded cheese to ensure the creamiest melt.
Yes, you can assemble the entire dish, cover it tightly, and refrigerate for up to 2 days before baking. You may need to add 10-15 minutes to the baking time if it’s going into the oven straight from the fridge.
There are three key steps: 1) Shred your own cheese from a block. 2) Use moderate heat; don’t let the sauce boil after adding the cheese. 3) Remove the sauce from the heat entirely before stirring in the cheese. This prevents the fats from separating.
If your sauce isn’t as thick as you’d like, you can let it simmer gently on low heat for a few more minutes before adding the cheese. The sauce will also thicken considerably as the cheese melts and as it bakes in the oven.
This recipe is a great base for additions! Try adding crispy bacon, shredded chicken, steamed broccoli, jalapeños for a kick, or topping it with buttery panko breadcrumbs before baking for a crunchy crust.
The best cheese is a block of high-quality aged sharp or extra-sharp white cheddar. The aging process gives it a complex, tangy flavor that stands out in the sauce. Avoid pre-shredded cheese to ensure the creamiest melt.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions, but the best method is in the oven. Place the mac and cheese in a baking dish, add a splash of milk to restore creaminess, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Enjoy Your Masterpiece!
There you have it—a truly perfect white cheddar mac and cheese recipe that’s destined to become a family favorite. It’s creamy, cheesy, and satisfying in every single bite. We hope you love making and sharing this dish. If you do, we’d love for you to leave a comment below or share a picture of your creation on Pinterest!
White Cheddar Mac and Cheese Recipe (So Creamy!)
This ultimate white cheddar mac and cheese recipe delivers a luxuriously creamy, velvety sauce with a sharp, tangy flavor. Learn how to make the best homemade baked mac and cheese with our foolproof tips for a perfect, non-grainy cheese sauce every time.
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until it's bubbly and smells nutty.
- Gradually pour in the warm milk while whisking vigorously to prevent lumps. Continue to cook, stirring often, until the sauce simmers and thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the sauce from the heat. Add the shredded white cheddar in handfuls, stirring until each addition is completely melted. Stir in the salt, pepper, garlic powder, paprika, and nutmeg.
- Add the drained pasta to the cheese sauce and stir to combine well. Pour the mixture into the prepared baking dish. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbling. Let it rest for 5-10 minutes before serving.
Notes
Shred Your Own Cheese: For the smoothest sauce, always shred cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Warm the Milk: Adding warm milk to the roux helps create a lump-free sauce.
Don't Overcook Pasta: Cook the pasta al dente as it will continue to cook during the baking process.
White Cheddar Mac and Cheese Recipe (So Creamy!)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until it's bubbly and smells nutty.
- Gradually pour in the warm milk while whisking vigorously to prevent lumps. Continue to cook, stirring often, until the sauce simmers and thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the sauce from the heat. Add the shredded white cheddar in handfuls, stirring until each addition is completely melted. Stir in the salt, pepper, garlic powder, paprika, and nutmeg.
- Add the drained pasta to the cheese sauce and stir to combine well. Pour the mixture into the prepared baking dish. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbling. Let it rest for 5-10 minutes before serving.
Notes
Warm the Milk: Adding warm milk to the roux helps create a lump-free sauce.
Don't Overcook Pasta: Cook the pasta al dente as it will continue to cook during the baking process.
