Can I use different cheddar cheese?

Absolutely! This recipe would also be delicious with an orange cheddar cheese.

Can I make this white cheddar mac and cheese ahead of time?

You sure can! Just prepare it as directed but skip the baking. Cover the dish with foil or a lid and pop it in the fridge for up to 2 days. When you're ready to bake, let it come to room temp first, then bake as usual. Just a heads-up, it won’t be quite as creamy as when it’s baked fresh, but still totally delicious!

It seems like there is too much sauce?

When you first combine the sauce and macaroni, it might look like there’s way too much sauce but trust the process! No dry mac and cheese here - just creamy, cheesy goodness. The pasta will soak up some of the sauce as it sits for a minute or two in the pot (for the stovetop version), and the baked version will naturally absorb some as it bakes. In the end, you’ll have the perfect balance of sauce and pasta!

White Cheddar Mac and Cheese

Description

This homemade white cheddar mac and cheese recipe is pure comfort food heaven! It’s creamy, extra cheesy and loaded with the most delicious white cheddar cheese sauce. Enjoy it straight from the stovetop or take it up a notch with a crispy potato chip topping for an incredibly good baked version!

Ingredients

Scale

1 pound elbow macaroni (or any smaller shaped pasta like shells or spirals)
½ cup butter
½ cup unbleached all purpose flour
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground mustard powder
¼ teaspoon cayenne pepper
pinch of freshly grated nutmeg
4 cups whole milk
3 cups shredded sharp white cheddar cheese
1 cup shredded mozzarella cheese

For Topping (baked version):

1 cup shredded sharp white cheddar cheese
2 cups crushed potato chips (I like to use sea salt kettle cooked chips)
2 tablespoons melted butter

Cook Mode Prevent your screen from going dark

Instructions

Cook the macaroni: Bring a large pot of water to a boil. Add the macaroni and cook until al dente (follow package directions).
Make the white cheddar cheese sauce: While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Add the flour and seasonings (sea salt, garlic powder, ground mustard powder, cayenne pepper and pinch of freshly grated nutmeg). Whisk together for 1 minute to form a thick paste (aka roux). Slowly pour in the milk while whisking until smooth. Let it cook over medium-high heat, stirring now and then, until the sauce starts to thicken (about 5 minutes). Turn off the heat and stir in the shredded cheeses (a handful or two at a time) until melted. Give it a taste and adjust the seasoning if needed.
Combine pasta and sauce: Mix the cooked, drained macaroni with the cheese sauce and give it a good stir until combined. Stop here for the stovetop version. For the baked version with a crispy potato chip topping, continue with the next step.
Add the topping and bake: Transfer the mac and cheese to a casserole dish and spread it out evenly. Sprinkle 1 cup of shredded white cheddar cheese over the top. In a bowl, mix together the crushed potato chips with the melted butter and scatter the chip topping evenly over the mac and cheese. Pop it into a 375F (190C) oven and bake until the topping is golden brown and the sauce is bubbling around the edges (about 15-20 minutes).

Notes

Use good quality cheese and grate your own! Use a good quality sharp white cheddar cheese for the best flavor (also called old white cheddar in some countries). The bit of mozzarella cheese adds a nice texture to the sauce and melts so well. For the smoothest, creamiest sauce, always grate your own cheese! Pre-shredded cheese has a coating to keep it from clumping together in the bag, but that coating can stop it from melting smoothly and make your sauce a bit grainy.
Don’t overheat the sauce: Turn off the heat before you stir in the shredded cheese to prevent the sauce from separating or getting grainy.
Making Ahead: Prepare as directed but skip the baking. Cover the baking dish with foil or a lid and pop it in the fridge for up to 2 days. When you’re ready to bake, let it come to room temperature first, then bake as usual. Just a heads-up, it won’t be quite as creamy as baking it fresh!
Storage & Reheating: This mac and cheese is definitely best fresh but leftovers will keep in an airtight container for 3 to 4 days. To reheat the stovetop version (no topping), just warm it up in a saucepan over low heat with a splash of milk to make the sauce nice and creamy again. For the baked version with the topping, pop it in an oven-safe dish and reheat at 350F until heated through.
To Freeze: Store unbaked mac and cheese (without the topping) in a freezer-safe dish, covered tightly with a layer of plastic wrap followed by a layer of foil, for up to 3 months. Just keep in mind that the texture may change a little. When you’re ready to bake, let it thaw overnight in the fridge, then sit at room temperature for about 30 minutes. Add the topping and bake. For smaller portions, I love using 2-cup Souper Cubes trays – they pop out so easily! They even have a Freezer-To-Table Bundle with baking dishes that fit the frozen cubes perfectly.
Love homemade mac and cheese? You’ve got to try my gouda mac & cheese too!