White Cheddar Mac and Cheese Recipe

If what you’re craving is an indulgent White Cheddar Mac And Cheese that requires the most minimal effort, you’ve come to the right place! This easy recipe is basically pasta perfection with its perfectly tender noodles enveloped in the most irresistible creamy cheese sauce.

And if you’re on the prowl for some more hearty and heart-warming pasta-based recipes, check out our creamy Chicken Cordon Bleu, Pizza Pasta Bake, and Three Cheese Baked Mostaccioli.

Why We Love This Quick White Cheddar Mac and Cheese

Creamy homemade white cheddar mac and cheese holds a special place in our hearts for its rich, velvety texture and sharp, comforting flavor. Whether served as a main dish or a delightful side, it’s quick and easy stovetop prep makes it ready in just 35 minutes.

• Incredible flavor. White cheddar and parmesan cheese are a marriage made in heaven in this stovetop mac and cheese!
• Ultimate Comfort Food. This dish is basically a hug in a bowl!
• So versatile. Devour it for dinner or take a little for lunch as a mid-day pick-me-up to power through the afternoon. 
• Satisfying. With a rich sauce and perfectly al dente noodles, this mac and cheese is sure to fill you up and satiate any carby cravings!

What’s In This White Cheddar Mac And Cheese Recipe

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Medium Shell Pasta
• Salted Butter 
• All-purpose Flour 
• Whole Milk – room temp
• Heavy Cream – room temp
• Sharp White Cheddar Cheese 
• Parmesan Cheese 
• Garlic Powder 
• White Ground Pepper
• Salt

How to Make this Creamy Mac and Cheese

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Boil noodles, following the package directions to cook the pasta. Then drain it in a colander and let it cool. 
2. Melt butter in a large saucepan or pot.
3. Whisk in the flour and cook until completely combined and warmed. 
4. Slowly add in the milk and cream and whisk until thickened. 
5. Add the remainder of the ingredients for the sauce and whisk gently until the cheese has melted and the sauce is smooth. 
6. Then, use a rubber spatula to fold the pasta into the melted cheese sauce, ensuring that it’s all coated. 
7. Serve immediately or allow it to cool before serving.

How To Store

Fortunately, this delicious dish is easy to store which means you can make it ahead and dig in whenever you want.

All you need to do to store leftover white cheddar mac and cheese is to transfer completely cooled pasta to an airtight container and keep it in the fridge for up to 5 days or in the freezer for up to three months. Thaw overnight in the refrigerator.

To Reheat

Slowly stir in a little milk as needed to rehydrate the sauce. Heat leftovers on the stovetop over medium heat or a single serving of leftovers in the microwave for 1 minute. Give the dish a stir and continue cooking for 30 seconds at a time until it is heated all the way through.

Recipe FAQs

What is the best cheese for macaroni and cheese?

Cheddar, whether sharp or medium, is a top choice for mac and cheese. Other cheeses that melt well for the ultimate mac and cheese and also add tons of flavor include parmesan, gouda, Monterey Jack, and gruyère.

What kind of pasta is best for mac and cheese?

Mac and cheese is best with pasta shapes that will easily allow the sauce to cling to it. Shells are a great option, but other noodles that will work well include cavatappi, elbow macaroni noodles, penne, or orecchiette.

Is there a taste difference between white ground pepper and black ground pepper.

Black pepper gives a spicy, bold flavor with a floral touch that adds a kick! White pepper, on the other hand, is milder and earthier. It offers a more subtle and delicate taste, perfect for dishes where you want to enhance flavors without overwhelming them.

You can swap one for the other, but start with less ground black pepper than white because it packs a bit more punch.

Recipe Tips

• Stir frequently while making the sauce so that it doesn’t burn or stick to your pan. 
• Ensure that the melted butter and the flour are 100% combined before moving on with the recipe — otherwise, your sauce won’t thicken properly.
• Make sure your milk and cream are room temp, so they don’t seize up in the hot pan.
• Add a pop of color with fresh parsley or sprinkle coarse sea salt or black pepper over top. 
• If you add the cheese when the cream mixture is too hot, it may break. If that happens, pour it into a food processor and blend until lumps are gone.
• For the best results, use freshly shredded cheese- it melts better than pre-shredded cheese.

Subs + variations

• Change the flavor profile by using asiago in place of parmesan cheese. You can also add some white American cheese to increase the cheese pull!
• Replace the heavy cream with more whole milk. Avoid nonfat milk — it won’t have the same consistency.
• Toss in crushed red pepper flakes, garlic salt, dry mustard, cayenne pepper powder, or hot sauce. 
• Make it a complete main dish by adding some veggies or meat — just add roasted broccoli, cauliflower florets, or some cooked ground beef.
• Transfer your mac and cheese to a Dutch oven or oven-safe dish, sprinkle with buttery bread crumbs, and broil it until the top is golden brown.
• Add a bit of cream cheese for a subtle tanginess and even more creaminess.

Make white cheddar mac and cheese for its creamy texture and sharp, tangy flavor. Ready in just 35 minutes it’s perfect for busy weeknights or gatherings. Enjoy the satisfaction of a homemade comfort food that’s always delicious.

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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White Cheddar Mac and Cheese

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Craving White Cheddar Mac And Cheese that requires minimal effort? This easy recipe is perfection with the most irresistible creamy cheese sauce.

Ingredients

• 1 pound dry medium shell pasta
• ½ cup salted butter
• ½ cup all-purpose flour
• 2 cups whole milk, room temp
• 2 cups heavy cream, room temp
• 4 cups shredded fresh white cheddar cheese
• ¾ cup shredded fresh parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon white ground pepper
• 1 teaspoon salt

Instructions

1. Cook your pasta according to the package directions. Once it is finished cooking, drain it and set it aside.
2. In a large pot or skillet, melt the butter over medium heat. Once the butter is completely melted, whisk in the flour and allow it to cook for an additional 2 minutes.
3. Add the milk and cream and continue whisking the mixture occasionally until it begins to thicken. This should take about 5 minutes.
4. Add the white cheddar, parmesan, garlic powder, white pepper, and salt. Whisk the mixture until the cheese is completely melted.
5. Once the cheese has finished melting, gently fold in the cooked pasta, ensuring the noodles are completely covered in cheese sauce.
6. Serve and enjoy!

Notes

• Stir frequently while making the sauce so that it doesn’t burn or stick to your pan. 

• Ensure that the melted butter and the flour are 100% combined before moving on with the recipe -- otherwise, your sauce won’t thicken properly.
• Add a pop of color with fresh parsley or sprinkle coarse sea salt or black pepper over top. 
• If you add the cheese when the cream mixture is too hot, it may break. If that happens, pour it into a food processor and blend until lumps are gone.
• For the best results, avoid pre-shredded cheese --high-quality fresh grated cheese will melt better.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving: Calories: 748
Total Fat: 59g
Saturated Fat: 35g
Trans Fat: 2g
Unsaturated Fat: 18g
Cholesterol: 173mg
Sodium: 968mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 5g
Protein: 25g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.