Description
This White Cheddar Mac and Cheese is rich, creamy, and loaded with bold cheesy flavor. Made with sharp white cheddar and a silky homemade sauce, it’s the perfect side dish or main course for cheese lovers. Simple, satisfying, and made in just one pot!
Ingredients
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12 oz elbow macaroni (or pasta of choice)
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups whole milk (warm)
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1 cup heavy cream
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2 1/2 cups shredded sharp white cheddar cheese
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1/2 tsp garlic powder
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1/2 tsp salt (more to taste)
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1/4 tsp black pepper
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Pinch of cayenne pepper (optional)
Instructions
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Cook pasta: Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
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Make the roux: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden and bubbly.
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Add milk and cream: Slowly whisk in warm milk and cream, stirring constantly to avoid lumps. Cook for 3–4 minutes until thickened.
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Melt the cheese: Lower heat and stir in shredded white cheddar, garlic powder, salt, pepper, and cayenne. Stir until cheese is completely melted and sauce is smooth.
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Combine: Add cooked pasta back to the pot and stir to coat in the cheese sauce. Heat for another minute or two if needed.
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Serve: Spoon into bowls and serve warm. Optional: top with extra cheese, breadcrumbs, or crispy bacon bits.
Notes
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Use high-quality sharp white cheddar for the best flavor.
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For baked mac and cheese, transfer to a baking dish, top with more cheese or breadcrumbs, and broil for 2–3 minutes.
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Can be made ahead and reheated with a splash of milk to loosen the sauce.