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This white cheddar mac and cheese is the best stovetop mac and cheese recipe. Ready in just 20 minutes, this creamy mac and cheese is one the whole family will love.
This post was originally published in June 2018 and has been updated for content.
This easy recipe for white cheddar macaroni and cheese is both creamy and comforting. While I do love the blue box, there is something special about homemade mac and cheese.
Making macaroni and cheese from scratch can be done in just 20 minutes and trust me, the taste will never compare! This ultimate comfort food is so delicious and works for either a side dish or main dish.
This easy mac and cheese recipe would be delicious served up with some roast beef sliders, fried chicken sandwiches, crispy baked chicken tenders, or homemade sloppy joes.
If you are a fellow cheese lover, make sure to try out my baked mac and cheese bites and carbonara mac and cheese!
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🧀 Ingredient notes
- Noodles - Even though this is "mac and cheese", you don't have to use macaroni elbow pasta. Shells, penne, or even rotini would also be good!
- Roux - A roux is a mix of equal parts flour and fat that is used as a base to thicken many sauces, soups, and other dishes. It's what makes this white cheddar sauce super thick and makes a very creamy stovetop mac and cheese.
- Cheese - The types of cheese I use in this mac and cheese is white cheddar cheese and white American cheese. The white cheddar gives a nice sharp taste and the American gives it the creamy finish. Use sharp or extra sharp white cheddar for even more of a bite. Fontina, provolone, havarti or gouda would also give this dish a great taste. For a more traditional mac and cheese, use yellow cheddar and American.
📋 Substitutions and variations
- Veggies - Add cooked peas, broccoli florets, green beans or asparagus.
- Meat - Add shredded rotisserie chicken, meatballs, or smoked sausage.
- Spicy - Add a few dashes of your favorite hot sauce with the other seasonings.
- Gluten Free - Use gluten-free flour and gluten-free pasta.
🔪 Step by step instructions
First, cook the macaroni noodles in a large pot of boiling salted water. When the pasta is cooked to al dente, drain the noodles and set them aside.
In the same pot, add the unsalted butter and let it melt over medium heat. Whisk in the all purpose flour and cook for 2 minutes, while stirring.
Slowly pour in the whole milk while whisking until all of it is combined and there are no lumps. Whisk in the heavy cream and continue to cook for a few more minutes until the sauce is thickened and it coats the back of a spoon.
Next, remove the pot off of the heat and add the white cheddar cheese, American cheese, ground mustard, garlic salt, paprika and kosher salt. Stir until all of the cheese is melted and you have a creamy sauce.
Lastly, stir in the cooked macaroni noodles until they are completely coated in the cheese sauce and enjoy!
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Grate your own cheese for a creamier sauce and better flavor. Pre-grated cheese has anti-caking agents in it which can affect both the flavor and texture of your mac and cheese.
- Cook your noodles in boiling salted water. For 1 pound of pasta you should be using 4 quarts of water plus at least 1 Tablespoon of salt.
- Let the roux cook so the flour is dissolved, but don't let it get too dark or it will change the color and flavor of the sauce.
- Remove the sauce off of the heat to add the cheeses so they melt in slowly and doesn't clump.
🥘 Alternative cooking methods
Oven Baked - Pour the finished macaroni and cheese into a greased baking dish and top with another cup of shredded white cheddar cheese. Bake at 350˚ for about 15 minutes until the cheese is melty.
🥡 Storage instructions
Leftovers of this homemade macaroni and cheese will keep for 3-5 days in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop over medium low heat. A little bit of milk can be added to help make it creamy again.
🥘 More easy dinners
If you loved this recipe for my easy white mac and cheese, check out these other easy dinner recipes that I know you will love!
- Sausage and Gnocchi
- Dijon Panko Crusted Salmon
- Creamy Sundried Tomato Pasta
- Baked Sausage and Peppers
Recipe
White Cheddar Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- 2 cups white cheddar cheese, shredded
- 4 ounces white american cheese, cut into small pieces
- ½ teaspoon ground mustard
- ½ teaspoon garlic salt
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
Instructions
- Cook macaroni noodles in a large pot of boiling salted water according to package instructions. Drain and set aside.
- Return the pot to the stovetop and add butter. Heat over medium heat until the butter is melted.
- Once the butter has melted, sprinkle in flour and whisk to combine. Continue to whisk and cook for 2 minutes.
- Slowly add the milk while whisking until it is incorporated with the flour and butter mixture. Whisk in the heavy cream and continue to cook while stirring until the sauce thickens. This will take about 3-5 minutes.
- Remove the pot off of the heat and add in both cheeses, ground mustard, garlic salt, paprika, and kosher salt. Continue to stir until all of the cheese is melted.
- Add the cooked macaroni noodles and stir until they are coated with the cheese sauce and serve.
Notes
-
- Grate your own cheese for a creamier sauce and better flavor. Pre-grated cheese has anti-caking agents in it which can affect both the flavor and texture of the sauce.
-
- Cook noodles in boiling salted water. For 1 pound of pasta, use 4 quarts of water plus at least 1 Tablespoon of salt.
-
- Let the roux cook so the flour is dissolved, but don't let it get too dark or it will change the color of the sauce.
-
- Make sure to remove the sauce off of the heat to add the cheeses so they melt in slowly and doesn't clump.
Substitutions and Variations
-
- Noodles - Use shells, rotini or penne.
- Cheese - Yellow cheddar and American cheeses can be used instead. Fontina, provolone, havarti or gouda would also give this dish a great taste.
- Veggies - Add cooked peas, broccoli florets, green beans or asparagus.
-
- Meat - Add shredded rotisserie chicken, meatballs, or smoked sausage.
-
- Spicy - Add a few dashes of your favorite hot sauce with the other seasonings.
-
- Baked - Pour the mac and cheese into a greased 9x13 baking dish and top with 1 cup of shredded white cheddar cheese and bake at 350˚ till the cheese is melted.
-
- Dairy Free - Use dairy free or plant based substitutes for the butter and cheeses. The whole milk and heavy cream can be substitute with a plant based dairy free milk or cream.
-
- Gluten Free - Use a cup for cup all purpose gluten free flour as well as gluten free noodles.
Cory
This recipe is going into the new family cookbook
Amanda Scarlati
I'm so happy to hear that Cory! Enjoy!