White Cheddar Mac and Cheese
When it comes to comfort food, nothing beats a warm bowl of mac and cheese. But why settle for the usual when you can elevate this classic dish with sharp white cheddar? This White Cheddar Mac and Cheese brings a creamy, tangy flavor to the table, perfect for those who love the richness of traditional mac but want something a little more sophisticated.
Whether it’s a weeknight dinner, a side for your next BBQ, or the ultimate crowd-pleaser at potlucks, this dish is bound to impress.
Tips for the Best White Cheddar Mac and Cheese:
- Use High-Quality White Cheddar: The flavor of your dish largely depends on the cheese you use. Look for sharp or extra-sharp white cheddar for a more pronounced tang.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly. For a creamy sauce, freshly grate the cheese.
- Don’t Overcook the Pasta: Slightly undercooking your pasta (al dente) ensures it doesn’t become mushy when you bake it or stir it into the cheese sauce.
- Thicken Your Sauce Slowly: When making your roux, take your time whisking the butter and flour, then slowly add the milk. This ensures a lump-free, smooth sauce.
- Add a Crunchy Topping: A breadcrumb topping (panko works well!) adds a delightful crunch to balance the creamy texture of the dish.
White Cheddar Mac and Cheese Recipe:
Ingredients:
- 2 cups elbow macaroni (or pasta of your choice)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp white cheddar, grated
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs (optional topping)
- 2 tbsp unsalted butter (for the topping)
Instructions:
- Cook the pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions, but stop cooking 1-2 minutes early for a firm (al dente) texture. Drain and set aside.
- Make the roux: In a large saucepan, melt 2 tbsp of butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes, until it turns slightly golden and no lumps remain.
- Add milk and cream: Slowly pour in the milk and heavy cream while whisking to ensure a smooth mixture. Cook for 5-7 minutes until the sauce begins to thicken.
- Add cheese: Lower the heat and slowly stir in the grated white cheddar. Keep stirring until the cheese melts into a smooth, creamy sauce. If desired, add garlic powder for extra flavor. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce, stirring to coat the noodles evenly.
- Add the topping (optional): Preheat your oven to 375°F (190°C). In a small bowl, melt 2 tbsp of butter and mix with panko breadcrumbs. Sprinkle this mixture on top of the mac and cheese. Bake for 15-20 minutes until the top is golden brown.
- Serve and enjoy: Remove from the oven and let it cool slightly before serving.
Printable Recipe
White Cheddar Mac and Cheese
Ingredients
- 2 cups elbow macaroni or pasta of your choice
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp white cheddar grated
- 1/2 tsp garlic powder optional
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs optional topping
- 2 tbsp unsalted butter for the topping
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions, but stop cooking 1-2 minutes early for a firm (al dente) texture. Drain and set aside.
- Make the roux: In a large saucepan, melt 2 tbsp of butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes, until it turns slightly golden and no lumps remain.
- Add milk and cream: Slowly pour in the milk and heavy cream while whisking to ensure a smooth mixture. Cook for 5-7 minutes until the sauce begins to thicken.
- Add cheese: Lower the heat and slowly stir in the grated white cheddar. Keep stirring until the cheese melts into a smooth, creamy sauce. If desired, add garlic powder for extra flavor. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce, stirring to coat the noodles evenly.
- Add the topping (optional): Preheat your oven to 375°F (190°C). In a small bowl, melt 2 tbsp of butter and mix with panko breadcrumbs. Sprinkle this mixture on top of the mac and cheese. Bake for 15-20 minutes until the top is golden brown.
- Serve and enjoy: Remove from the oven and let it cool slightly before serving.
Common Questions & Answers:
Q: Can I use a different type of pasta? A: Absolutely! While elbow macaroni is traditional, you can use shell pasta, cavatappi, penne, or any other short pasta that holds onto the creamy sauce.
Q: Can I make this dish ahead of time? A: Yes, you can prepare the mac and cheese in advance. After mixing the pasta and cheese sauce, transfer it to a baking dish, cover, and refrigerate for up to 24 hours. Add the breadcrumb topping right before baking.
Q: How do I prevent the cheese from becoming gritty? A: Make sure to use freshly grated cheese and heat the sauce gently to prevent it from breaking. Also, avoid using low-fat milk or cheese, as the fat content is essential for a smooth, creamy sauce.
Q: Can I make this mac and cheese gluten-free? A: Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative like rice flour or a gluten-free all-purpose blend.
Q: What can I add to customize the dish? A: You can easily jazz up this recipe by adding mix-ins like cooked bacon, caramelized onions, sautéed spinach, or even roasted vegetables. For an extra kick, try adding a bit of Dijon mustard or hot sauce to the cheese sauce!
White Cheddar Mac and Cheese is a modern take on a classic that offers a richer, tangier flavor. Whether you’re enjoying it as a cozy weeknight meal or impressing guests at your next gathering, this dish is versatile, easy to make, and endlessly customizable. Try it with your favorite toppings or mix-ins, and you’ll never go back to plain mac and cheese again!