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Home ยป Sides ยป White Cheddar Mac and Cheese

White Cheddar Mac and Cheese

Published: Mar 20, 2025 by Ryan Allen ยท This post may contain affiliate links ยท 1 Comment

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This White Cheddar Mac and Cheese is comfort food perfection! Youโ€™ll prepare the noodles on the stovetop before baking them in a casserole dish with extra cheese on top. The bubbly, crusty top layer is to die for!

A wooden spoon holding a scoop of white cheddar mac and cheese up over the casserole.
Jump to:
  • Why Youโ€™ll Love This Recipe
  • Ingredients
  • Variations
  • How to Make Baked White Cheddar Mac and Cheese
  • Expert Tips
  • Storage Directionsย 
  • Serving Suggestions
  • Recipe FAQs
  • More Delicious Pasta Recipes
  • White Cheddar Macaroni and Cheese .

This indulgent white macaroni and cheese features sharp white cheddar and has the perfect creamy texture and flavor. You can serve this as the main course or a satisfying side dish when the weather is cold out and you need something satisfying and warm. 

If you love easy pasta recipes, you will also love our Chicken Parmesan Pasta, Baked Mac and Cheese, and Hawaiian Macaroni Salad Recipe.

Why Youโ€™ll Love This Recipe

  • Amazing Flavor: The white cheddar cheese combined with the seasonings makes for the most flavorful, yummy mac and cheese! 
  • Easy to Make: This is a great beginner-friendly recipe and it's straightforward to make. Itโ€™s simply the best white cheddar mac and cheese recipe weโ€™ve found.
  • Crowd-Pleaser and Kid Favorite: We have yet to meet someone who doesn't love this dish! It usually disappears quickly and is popular even with picky eaters.
All the ingredients to make white cheddar mac and cheese in bowls on the table.

Ingredients

  • Elbow Macaroni: This is the foundation of the dish. You could also use small pasta shapes like Cavatappi, shells, bowties, or penne pasta.
  • Sharp White Cheddar: This cheese is the star of the creamy white mac and cheese dish. Look for a high-quality aged white cheddar for the best flavor. You could also use regular sharp cheddar if you prefer.
  • Whole Milk: Used to make a rich, creamy sauce for this white mac and cheese recipe. We recommend using whole milk, not a lower fat milk so it has better flavor and texture.
  • Seasonings: Onion powder, garlic powder, and mustard powder are the secret flavor enhancers in this dish. They add some depth without taking over the cheese flavor entirely.
  • Panko Breadcrumbs: These provide the perfect finishing touch to the dish. You could also use regular breadcrumbs, but we liked how panko ones are lighter and flakier. You can look for these in the Asian food section or baking aisle at the grocery store.ย 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Look for a gluten-free pasta like a rice or corn-based pasta. Replace the all-purpose flour in the roux with a 1:1 gluten-free flour blend. Also ensure the breadcrumbs are gluten-free.
  • Protein Addition: Throw in some cooked shredded chicken breast or leftover rotisserie chicken, diced ham, or crispy cooked bacon for a protein boost.
  • Add Veggies: Mushrooms, peas, or chopped broccoli would all go well in baked mac and cheese with white cheddar. You can also top it with fresh herbs for even more flavor.

How to Make Baked White Cheddar Mac and Cheese

Here's how to make this easy recipe in just 4 easy steps. Before you begin, preheat your oven to 350ยฐF and spray a 9x13 baking dish with non-stick cooking spray.

Cooked macaroni pasta in a large pot.
  1. Step 1: Cook the Pasta. Cook the elbow macaroni in a pot of boiling salted water until it's just a few minutes away from al dente, about 1-2 minutes less than directed on the package. Reserve 1 cup of the starchy pasta water before draining. You're going to use this liquid for the cheese sauce.
A roux with milk whisked into it in a skillet.
  1. Step 2: Make the Roux. Melt the butter in a large saucepan over medium heat. Add the flour and whisk it continuously until smooth, creating a paste-like texture for the roux. Once combined, gradually pour in the room-temperature whole milk. Whisk constantly to prevent any lumps from forming until the mixture is smooth and starts to thicken.
Cheese and spices mixed in with the roux.
  1. Step 3: Make the Cheese Sauce. Add the onion powder, garlic powder, black pepper, mustard powder, and salt to the milk mixture. Gradually whisk in 4 cups of the shredded white cheddar. Make sure it's melted completely. Then add in the reserved pasta water, whisking until the sauce is creamy and smooth.
A baking dish with macaroni with cheese sauce, cheese and panko bread crumbs over it.
  1. Step 4: Assemble and Bake. Create layers by adding half the pasta to the baking dish, then topping it with half the cheese sauce and 1 cup of shredded cheddar. Repeat the layers with the remaining pasta and sauce, finishing with the final cup of cheese and panko breadcrumbs. Be sure they are sprinkled evenly across the top. Bake for 25 minutes until it's bubbling around the edges with a golden-brown crust on top.

Hint: Using the Starchy Pasta Water

Donโ€™t forget to save the water that the pastaโ€™s been cooking in to use in the sauce. This helps thicken it and give it an even better flavor.

White cheddar mac and cheese that have been bake and ready to serve.

Expert Tips

  • Undercook the Pasta: Keeping the pasta a little bit under al dente will keep it from being mushy after you bake it.
  • Whisk Quickly: When making the roux and adding the milk, you'll want to keep whisking the whole time so no lumps form.
  • Fresh-Grated Cheese: The best melting comes from freshly grated cheese from a block rather than a bag of pre-shredded cheese.

Storage Directions 

  • Storing: Keep white mac and cheese leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop and taste amazing the next day. You can freeze the pasta for up to 1-2 months, too. Let frozen leftovers thaw the night before you want to have them.
  • Reheating: For the best texture when reheating, add a splash of milk and gently warm in a saucepan over medium-low heat, stirring occasionally. Alternatively, reheat in the microwave with 30-second intervals, stirring between each interval until heated through. This will help keep the sauce from separating.
  • Make Ahead: You can easily make this dish in advance. Assemble the entire casserole up to 24 hours before baking, cover it tightly with plastic wrap, and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking, then bake as directed, adding an extra 5-10 minutes to the baking time since you're starting with a cold dish.

Serving Suggestions

You can serve homemade white mac and cheese as the main dish or an impressive side. This one is also delicious as a holiday side dish alongside ham or prime rib. Here are some ideas for how to serve it.

  • Serve with roasted vegetables like broccoli or Brussels sprouts or a side salad like cucumber tomato salad for a well-balanced meal. 
  • Serve with other Southern dishes like pulled pork, cornbread, barbecue chicken, baked beans, green beans, and cobbler or cherry bars for dessert.ย 
  • For an amazing cold weather meal, make easy beef vegetable soup as an appetizer then have white mac and cheese with sloppy joe garlic bread.
  • Have white mac and cheese with smoked meatloaf, green beans, and oatmeal chocolate chip cookies for dessert.
Mac and cheese in a baking dish with a scoop taken out of it.

Recipe FAQs

Why is my cheese sauce grainy?

If you add the cheese too quickly or at too high of a temperature, it can lead to a grainy texture. Make sure the heat is medium-low and add the cheese in small handfuls.

Can I make this mac and cheese without baking it?

Yes. For a quicker stovetop version, make the cheese sauce using all 6 cups of cheese, mix it with the cooked pasta, and then serve. You won't have the crispy breadcrumb topping but it will be faster and simpler to make.

How do I make the cheese sauce thinner?

If your sauce becomes too thick, add a splash more of milk or the reserved pasta water. Keep in mind the sauce will thicken slightly as it bakes.

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A wooden spoon holding a scoop of white cheddar mac and cheese.

White Cheddar Macaroni and Cheese .

White Cheddar Mac and Cheese features tender elbow macaroni and thick, velvety homemade cheese sauce made with butter, flour, whole milk, and white cheddar. The panko breadcrumb topping adds a great crunch to the texture too.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 10
Calories 590 kcal

Equipment

  • Baking Dishes

Ingredients
  

  • 1 pound elbow macaroni
  • ยฝ cup unsalted butterย 
  • ยผ cup all purpose flour
  • 3ยฝ cups whole milk
  • 6 cups sharp white cheddar cheese shredded and divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ยฝ teaspoon mustard powder
  • ยฝ teaspoon salt
  • 1 cup pasta water
  • ยฝ cup panko breadcrumbs

Instructions
 

  • Preheat oven to 350โ„‰ and prepare a 9x13 baking dish by spraying it with a non-stick cooking spray. Then set aside.
  • In a large pot, cook pasta just before it is al dente according to the directions on the package. Reserve 1 cup of pasta water. Then drain and set aside.
  • In a large saucepan over medium heat, melt butter. Add flour and whisk until smooth to make a roux. Then, slowly start to whisk in whole milk. Whisk continuously until the sauce is well combined and smooth.
  • Add onion powder, garlic powder, black pepper, mustard powder, and salt to the roux. Slowly start to whisk in 4 cups of cheese and continually whisk until smooth. Then, add reserved pasta water and whisk until combined.
  • Add half of the cooked pasta in the prepared baking dish. Pour half of the cheese sauce over the pasta. Then, top with 1 cup of shredded cheddar cheese.
  • Add remaining pasta and pour remaining cheese sauce over the top. Top with remaining cheese, then sprinkle the panko breadcrumbs on top.
  • Bake for 25 minutes or until the cheese is bubbly and lightly golden brown.

Notes

  • Stop cooking the pasta 1-2 minutes before al dente so it doesn't get soggy when you bake it.
  • Use room temperature milk when making the roux to prevent the sauce from splitting.
  • Buy a block of cheese and shred it yourself for the best melty texture.
  • Save the pasta water. Use a cup of it in the sauce to give it a smooth, thick texture.

Nutrition

Calories: 590kcalCarbohydrates: 42gProtein: 25gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 102mgSodium: 503mgPotassium: 292mgFiber: 2gSugar: 6gVitamin A: 1101IUVitamin C: 0.02mgCalcium: 603mgIron: 1mg

*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.

Keyword White Cheddar Mac and Cheese
Tried this recipe?Let us know how it was!

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    5 from 1 vote

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    Recipe Rating





  1. Ryan Allen

    March 20, 2025 at 6:09 pm

    5 stars
    This mac and cheese is so creamy and velvety.

    Reply

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