White Cheddar Mac and Cheese
This White Cheddar Mac and Cheese recipe brings a creamy, tangy twist to classic comfort food with sharp cheddar, a crunchy panko topping, and a velvety cheese sauce. Perfect for weeknight dinners or potlucks!
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.