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
