Why You’ll Love This Recipe
- Rich and Creamy: A luxurious sauce that envelops each pasta shell.
- Panera—but better: It’s rich and creamy like the restaurant’s, but homemade is always better (and cheaper).
- Gluten-Free Friendly: Easily adaptable with gluten-free flour options.
- Simple and Quick: Minimal ingredients and straightforward steps make it easy to prepare.
- Versatile: Customize with different cheeses or add-ins to suit your taste.
- Perfect for Kids: They will eat this up any day of the week.
Ingredients
- 1 pound medium pasta shells (gluten-free if needed)
- ½ cup unsalted butter
- ½ cup all-purpose flour (gluten-free if needed)
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups (6 ounces) shredded sharp white cheddar cheese
- 1½ cups (6 ounces) gruyere, manchego, or fontina cheese
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- Pinch of black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions until just al dente. Drain and set aside.
- Prepare the Roux: In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously until thickened. Reduce the heat to medium-low and continue whisking for 3-4 minutes to cook the flour and eliminate any raw taste.
- Make the Cheese Sauce: Whisk the milk, heavy cream, salt, pepper, and garlic powder into the roux until smooth. Increase the heat to medium-high and bring to a gentle boil, allowing the mixture to thicken for 2-3 minutes. If the sauce becomes too thick, add a splash of milk to reach the desired consistency. Reduce the heat to low and add the shredded cheeses, stirring until fully melted and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring until each shell is thoroughly coated. Serve warm and enjoy!
Servings and Timing
- Servings: This recipe yields approximately 10 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add Protein: Incorporate 2 cups of cottage cheese into the cheese sauce and noodles for added protein.
- Baked Version: Transfer the mac and cheese to a greased 9×13 casserole dish. In a small bowl, mix 1 cup crushed cheese crackers (like Cheez-Its), 2 tablespoons melted butter, and a pinch of garlic powder. Sprinkle this mixture over the mac and cheese and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden brown.
- Cheese Variations: Experiment with different cheeses such as Monterey Jack, white American cheese, or even yellow cheddar. A sprinkle of Parmesan cheese on top can also enhance the flavor.
- Add Greens: Boil broccoli florets for a few minutes, drain, and add them to the macaroni before baking. Alternatively, mix in roasted broccoli for added texture and nutrition.
Storage/Reheating
- Make-Ahead: Prepare the sauce and cook the noodles 1-2 days in advance. Store them separately in the refrigerator. When ready to serve, mix, assemble, and bake as directed.
- Storage: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat leftovers in a saucepan over low heat, stirring occasionally. Add a splash of milk to restore creaminess if the sauce has thickened.
FAQs
What two cheeses are best for mac and cheese?
A combination of sharp white cheddar and gruyere provides a balanced flavor with a creamy texture, making it ideal for mac and cheese.
How can I upgrade white cheddar mac and cheese?
Enhance the dish by adding real shredded cheese, seasoning with garlic powder and black pepper, or incorporating roasted broccoli for added flavor and nutrition.
Can I use different types of pasta?
Absolutely! Elbow macaroni, penne, or even gluten-free varieties work perfectly. Just ensure the pasta is cooked al dente to prevent it from becoming mushy.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter and cheeses with dairy-free alternatives and use plant-based milk and cream to create a creamy, dairy-free mac and cheese.
How do I prevent the cheese sauce from becoming grainy?
Ensure that the milk and cream are at room temperature before adding them to the roux. Also, add the cheese slowly over low heat, stirring continuously to achieve a smooth sauce.
Can I freeze white cheddar mac and cheese?
While it’s possible to freeze mac and cheese, the texture may change upon reheating. If you choose to freeze it, allow the dish to cool completely, then store it in an
Print
White Cheddar Mac and Cheese
- Total Time: 45 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in a rich and creamy White Cheddar Mac and Cheese that’s better than store-bought! This homemade recipe features a velvety cheese sauce made with sharp white cheddar and gruyere, coating every pasta shell to perfection. Perfect for a quick weeknight dinner, a comforting lunch, or a crowd-pleasing side dish.
Ingredients
- 1 pound medium pasta shells (gluten-free if needed)
- ½ cup unsalted butter
- ½ cup all-purpose flour (gluten-free if needed)
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups (6 ounces) shredded sharp white cheddar cheese
- 1½ cups (6 ounces) gruyere, manchego, or fontina cheese
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- Pinch of black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Make the Roux: Melt butter in a saucepan over medium heat. Sprinkle in the flour, whisking continuously until thickened. Reduce heat to medium-low and whisk for 3-4 minutes.
- Prepare the Cheese Sauce: Gradually whisk in milk, heavy cream, salt, pepper, and garlic powder. Increase heat to medium-high and bring to a gentle boil, stirring until thickened (2-3 minutes). If the sauce is too thick, add a splash of milk.
- Melt the Cheese: Reduce heat to low, add the shredded cheeses, and stir until melted and creamy.
- Combine & Serve: Add the cooked pasta to the cheese sauce and mix until evenly coated. Serve warm and enjoy!
Notes
- For a gluten-free version, use gluten-free pasta and flour.
- Add protein by mixing in 2 cups of cottage cheese.
- For a baked version, top with a cheese cracker crust and bake at 350°F (175°C) for 20-25 minutes.
- Experiment with different cheeses like Monterey Jack or Parmesan.
- Add veggies like roasted or steamed broccoli for extra nutrition.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
