White Cheddar Mac And Cheese

Besides the insanely good cheesy flavor, one thing I love about this recipe is the optional breadcrumb topping. The garlicky crunch adds a ton of flavor and texture. One bite and you’ll be a believer like I am. Plus, homemade mac and cheese is extremely easy to make! Even if you are a diehard instant mac and cheese fan, I encourage you to try this recipe. Even a beginner can master it, and nothing beats homemade. Of course, loads of mac and cheese variations, like smoked gouda mac and cheese or Velveeta mac and cheese, vary in taste. Which is better comes down to personal preference. I love them all. 😉

Recipe Ingredients

How to Make White Cheddar Mac and Cheese

Pasta – Cook macaroni according to the package instructions, using a tablespoon of salt per quart of water. Drain and set aside, stirring occasionally so it doesn’t stick. Roux – Heat butter in a large skillet over medium heat. As soon as it melts, whisk in the flour and continue whisking for about a minute until it has a light tan color. Please don’t let it brown. (Photos 1-2) Sauce – Add the milk a little at a time while continuing to whisk to prevent lumps from forming. Simmer for 3-5 minutes or until the mixture thickens slightly. Turn off the heat. (Photos 3-4)

Cheese – Stir in about ¾ of the white cheddar cheese and all the mozzarella cheese. Follow with the onion powder, garlic powder, salt, pepper, and optional Creole seasoning. Continue stirring until the cheese melts, everything evenly combines, and the sauce becomes smooth. (Photos 5-7) Assemble -Add the cooked pasta and mix until thoroughly combined and the sauce covers every piece of pasta. Adjust seasonings to taste. (Photo 8) Transfer the macaroni and cheese mixture to a lightly greased 4-quart baking dish and top with the reserved grated cheese. (Photos 9-10)

Bake at 375℉ (190℃) for 12 minutes or until bubbly. Be careful not to overcook it so it doesn’t dry out. Optional: For an extra touch, lightly broil the top for another 1-2 minutes for a slightly golden brown top. Optional Breadcrumb Topping – Add crispiness to the topping with a breadcrumb topping (instructions follow). Breadcrumb Topping – Melt 1-2 tablespoons butter in a small skillet on medium heat. Add in a teaspoon of minced garlic and stir for about 30 seconds. Add ½-1 cup bread crumbs, and toast them for about 4 minutes or until fragrant and lightly browned. Use as desired.

Recipe Variations

Tips and Tricks

Make-Ahead and Storage Instructions

This dish is perfect for making ahead if you follow a few simple steps. Since pasta absorbs moisture, add a little extra milk to the sauce when assembling the ingredients. You can refrigerate and bake it the next day or freeze it for up to four months. When ready, thaw the frozen mac and cheese overnight and bake for about 30 minutes. Refrigerate leftover mac and cheese in an airtight container for 3-5 days. Add a splash of milk before heating in the microwave or stovetop.

What Goes With Baked White Cheddar Mac and Cheese

White cheddar mac and cheese goes amazing with brown sugar glazed ham and green beans and bacon. Don’t forget a side of the world’s easiest biscuits and some peach cobbler for dessert. 👌