White Cheddar Mac and Cheese Recipe for Ultimate Comfort

Last Updated on March 22, 2025 by Simon

There’s nothing quite like a rich, creamy bowl of mac and cheese, and this white cheddar mac and cheese recipe takes that nostalgic classic to the next level. Whether you’re planning a cozy weeknight dinner or need a crowd-pleaser for your next potluck, this dish is pure comfort in every bite.

This isn’t your average boxed version. Think velvety sauce made from sharp white cheddar, hints of garlic and nutmeg, and perfectly al dente pasta. It’s luxurious yet simple, indulgent yet easy enough for a weeknight win. Plus, it’s highly customizable, keep it classic or jazz it up with mix-ins like bacon, truffle oil, or roasted veggies.

What sets this mac and cheese apart is the bold flavor profile that white cheddar brings, slightly tangy, robust, and deeply satisfying. It’s a grown-up take on a childhood favorite, and once you try it, you may never go back to the yellow stuff again.

Why This Recipe Works

There’s a reason this white cheddar mac and cheese recipe is destined to become a staple in your kitchen. First off, white cheddar isn’t just a color swap, it offers a sharper, more mature flavor than traditional orange cheddar, giving the dish a gourmet edge without complicating the process.

The cheese sauce is built on a simple roux of butter and flour, followed by whole milk and cream for extra richness. This base creates the perfect canvas for the cheese to melt into a silky, luxurious sauce. A touch of Dijon mustard and garlic powder adds a little zing that elevates the flavor without overpowering the main star: white cheddar.

Customization is where this dish really shines. If you’re feeding picky eaters, keep it plain. Cooking for cheese lovers? Try a blend of white cheddar, Gruyère, and mozzarella for depth. Want a crunchy contrast? Add a buttery panko topping and bake until golden and bubbly.

Vegetarian? Perfect. Gluten-free? Swap in GF pasta and use a gluten-free flour for the roux. You can even add protein with shredded rotisserie chicken, pancetta, or lobster for a decadent treat.

This white cheddar mac and cheese balances indulgence and versatility beautifully. It’s the kind of recipe you’ll memorize because it works for virtually every occasion, from cozy nights to special dinners.

Ingredients Breakdown

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• ½ tsp salt (or to taste)
• ¼ tsp ground black pepper
• ⅛ tsp ground nutmeg (optional but recommended)
• 3 cups shredded sharp white cheddar cheese
• ½ cup shredded mozzarella cheese (optional, for extra creaminess)
• ½ cup grated Parmesan cheese (optional, adds depth and saltiness)
• ½ cup panko breadcrumbs (optional, for topping)
• 2 tbsp melted butter (if using topping)

Notes on ingredients:

• Dijon mustard enhances the cheese flavor and adds a subtle kick.
• Nutmeg adds warmth and complexity to the cream sauce.
• Panko breadcrumbs provide a crisp, golden topping when baked.

Step-by-Step Instructions

1. Cook the pasta (10 minutes)

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7–8 minutes. Drain and set aside. Do not overcook—the pasta will soften further when mixed with the cheese sauce.

2. Make the roux (5 minutes)

In a large saucepan over medium heat, melt 4 tablespoons of butter. Once fully melted, whisk in the flour to form a smooth paste. Cook for 1–2 minutes, whisking constantly, to eliminate the raw flour taste.

3. Build the sauce (10 minutes)

Slowly pour in the milk and cream, whisking continuously to avoid lumps. Stir in the garlic powder, Dijon mustard, salt, pepper, and nutmeg. Cook over medium heat for 5–7 minutes, until the mixture thickens slightly and coats the back of a spoon.

4. Add the cheese (3–5 minutes)

Reduce the heat to low. Gradually stir in the white cheddar cheese, followed by the optional mozzarella and Parmesan if using. Stir until melted and smooth. Taste and adjust seasoning as needed.

Tip: Do not boil the sauce after adding cheese—it can separate and become grainy.

5. Combine with pasta (2 minutes)

Add the cooked pasta to the cheese sauce and stir gently to coat every noodle. If the sauce feels too thick, stir in a splash of warm milk to loosen it up.

6. Optional: Bake with topping (15–20 minutes)

Preheat your oven to 375°F (190°C). Pour the mac and cheese into a greased baking dish. Mix panko breadcrumbs with melted butter and sprinkle evenly on top. Bake uncovered for 15–20 minutes, or until golden and bubbly.

Pro Tips for a Successful White Cheddar Mac and Cheese

1. Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the silkiest sauce, shred block cheese by hand or in a food processor.
2. Watch the roux closely. Don’t let it brown unless you want a nuttier flavor. A pale roux keeps the sauce light and creamy, letting the white cheddar shine.
3. Use warm milk and cream. Cold liquids can seize the roux and make the sauce lumpy. Warm your dairy slightly before adding it to the pot.
4. Mix cheeses wisely. While white cheddar is the star, combining it with a bit of mozzarella or Parmesan balances sharpness and gives a smoother texture.
5. Al dente is key. Slightly undercooked pasta holds up better once it’s added to the hot cheese sauce and/or baked in the oven.
6. Don’t skip the mustard or nutmeg. These small touches make a big difference in complexity. They won’t make your mac and cheese taste like mustard or spice, but they will deepen the overall flavor.
7. For baked version, let it rest. If baking with the topping, allow the dish to rest for 5–10 minutes before serving. This helps the cheese sauce set slightly and makes it easier to scoop.

Recipe Card

White cheddar mac and cheese

Recipe by SimonCourse: DinnerDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

A creamy, dreamy white cheddar mac and cheese that’s rich, flavorful, and easy to customize. Perfect for weeknights or indulgent weekends.

Ingredients

• 1 lb elbow macaroni

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 2 cups whole milk (warmed)

• 1 cup heavy cream (warmed)

• 1 tsp garlic powder

• 1 tsp Dijon mustard

• ½ tsp salt

• ¼ tsp black pepper

• ⅛ tsp ground nutmeg (optional)

• 3 cups shredded sharp white cheddar cheese

• ½ cup shredded mozzarella (optional)

• ½ cup grated Parmesan (optional)

• ½ cup panko breadcrumbs (optional)

• 2 tbsp melted butter (for topping, optional)

Directions

• Cook Pasta: Boil pasta in salted water until al dente (7–8 minutes). Drain and set aside.
• Make Roux: In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes.
• Add Liquids: Slowly whisk in warm milk and cream. Stir in garlic powder, mustard, salt, pepper, and nutmeg. Cook until thickened (5–7 minutes).
• Melt Cheese: Lower heat. Add shredded cheeses gradually, stirring until smooth.
• Combine: Stir pasta into cheese sauce until fully coated.
• Optional Bake: Pour into baking dish. Top with panko mixed with melted butter. Bake at 375°F for 15–20 minutes.
• Serve: Let rest 5 minutes. Garnish with herbs or extra cheese if desired.

Notes

• For best results, shred your own cheese.
• Add protein or veggies for a complete meal.
• Skip baking for a quicker stovetop version.

FAQs

Final Thoughts

This white cheddar mac and cheese recipe is comfort food at its finest—rich, creamy, and full of flavor. Whether you’re making it for a weeknight dinner or a special gathering, it’s guaranteed to please. It’s easy to adapt, quick to prepare, and always a crowd favorite.

If you’re looking for more cozy dishes, don’t miss my chicken and pastry recipe or the deeply satisfying smothered turkey wings recipe. For a seafood spin, this creamy coconut shrimp recipe is just as decadent. And if you love perfecting the basics, try these tips on how to make rice taste like it’s from a restaurant.

Save this recipe, try it your way, and don’t forget to share your cheesy creations, w’d love to see what you come up with!