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A wooden spoon holding a scoop of white cheddar mac and cheese.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: White Cheddar Mac and Cheese
Servings: 10
Calories: 590kcal

Equipment

Ingredients

  • 1 pound elbow macaroni
  • ½ cup unsalted butter 
  • ¼ cup all purpose flour
  • 3½ cups whole milk
  • 6 cups sharp white cheddar cheese shredded and divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
  • 1 cup pasta water
  • ½ cup panko breadcrumbs

Instructions

  • Preheat oven to 350℉ 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: 590kcal | Carbohydrates: 42g | Protein: 25g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 503mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1101IU | Vitamin C: 0.02mg | Calcium: 603mg | Iron: 1mg