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Creamy White Cheddar Mac and Cheese

Creamy White Cheddar Mac and Cheese: Pure Comfort in Every Bite

Creamy White Cheddar Mac and Cheese is a perfect weeknight meal that's comforting and endlessly customizable.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni You can swap for gluten-free pasta if needed.
For the Cheese Sauce
  • 4 tbsp Unsalted Butter Olive oil is a lighter alternative.
  • 1/4 cup All-Purpose Flour Use a gluten-free flour blend for a gluten-free option.
  • 3 cups Whole Milk Almond or soy milk works for dairy-free versions.
  • 2 cups Shredded White Cheddar Cheese Sharp cheddar makes it bolder.
  • 1 cup Shredded Mozzarella Cheese Try fontina or gouda for a different flair.
  • 1 tsp Garlic Powder Fresh minced garlic also works.
  • 1 tsp Onion Powder Feel free to omit if it’s not your style.
  • to taste Salt and Black Pepper Adjust to your preference.
  • 1/4 tsp Cayenne Pepper Swap for smoked paprika for a smoky twist.
For the Topping
  • 1 cup Breadcrumbs Gluten-free breadcrumbs are a fantastic alternative.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be a dairy-free choice.

Equipment

  • Large pot
  • large saucepan
  • Whisk
  • baking dish

Method
 

Step-by-Step Instructions for Creamy White Cheddar Mac and Cheese
  1. Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Gradually whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes until it forms a roux.
  3. Slowly whisk in 3 cups of whole milk to the roux, stirring continuously until thickened. Remove from heat when it coats the back of a spoon.
  4. Stir in 2 cups of shredded white cheddar and 1 cup of shredded mozzarella until melted. Add garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  5. Gently fold the drained elbow macaroni into the cheese sauce until well combined.
  6. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. Pour in the mac and cheese mixture, spreading evenly.
  7. Combine breadcrumbs and grated Parmesan cheese in a bowl, then sprinkle over the mac and cheese.
  8. Bake in the preheated oven for 20-25 minutes until golden and bubbly. Let cool briefly before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 800IUCalcium: 300mgIron: 1.5mg

Notes

Allow the mac and cheese to cool slightly before serving to help the sauce thicken.

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