Ditch the boxed variety in favor of a quick and easy recipe for White Cheddar Mac and Cheese that will be on your table in 30 minutes or less.
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Few foods are as comforting and satisfying as a big ol’ pot of mac and cheese. The kind that slurps as you stir it, as a velvety smooth cheese sauce yields cheese pull after cheese pull. True Instagram-worthy stuff, if you ask me.
We mastered sharp cheddar mac and cheese, French onion mac and cheese, and even pumpkin mac and cheese, so a recent purchase of way too many blocks of white cheddar meant only one thing: You get a bowl of 30-Minute White Cheddar Mac and Cheese and you get a bowl and you get a bowl!
While the creamy consistency and mild taste of white cheddar may be the initial draw here, this mom of four is all about that total recipe time of 30 minutes. Yes, just 30 minutes from start to finish.
The setup is simple:
- Boil your noodles of choice
- Make your white cheddar cheese sauce
- Add cooked noodles to said cheese sauce
- Stir and devour
While white cheddar is most definitely the star of the cheese show, I like to also use an entire cup of grated Parmesan cheese. The salty richness of the Parm punches up the creamy tanginess of the white cheddar, making these two a match in cheese lovers’ heaven.
- Pasta: Short noodles with lots of crevices are the best option to sop up all that creamy sauce. I like Cavatappi (a twisty tube shape) or shells.
- Milk: Whole milk makes a richer sauce, but you could also use 2 percent milk for a lighter version.
- Butter: Use unsalted butter instead of salted to better control the salt content.
- Flour: Equal parts of fat and flour cooked together make a roux, which is a classic French technique for thickening a liquid into a velvety sauce.
- Salt and pepper: Kosher salt and freshly ground black pepper season the creamy pasta sauce. Go easy on the salt as the parmesan cheese you’ll add later also adds saltiness.
- Cheddar cheese: Buy a block of cheese and grate it just before using for the best flavor and texture. To make 3 cups you’ll need about 12 to 16 ounces of cheese.
- Parmesan cheese: The salty, umami flavor of parmesan adds dimension to this cheesy recipe. Use fresh grated cheese or grate your own with a Microplane grater.
See the recipe card for full information on ingredients and quantities.
- Cook the pasta. The cooking time varies according to the pasta shape, so use the minimum cooking time on the pasta box for al dente pasta (meaning, it’s still firm to the bite). You can drain the pasta to use the same pot to make the sauce, or, to save time, use a different large pot to start making the sauce while the pasta cooks.
Pro Tip: Salting pasta water adds an extra layer of flavor. Use about a tablespoon of kosher salt per 4 quarts of water.
- Heat the milk. Warming the milk in a separate saucepan before adding it to the roux will prevent splattering and will minimize lumps in the sauce. it shouldn’t be too hot, though, or it could actually cause lumps.
- Make the roux. Add the flour to the melted butter just after it foams, and stir it constantly so it browns evenly without burning. The roux should cook for long enough to smell toasty, about 3 minutes.
- Whisk in the milk. Add the milk gradually to the roux, whisking between each addition to smooth out the lumps. It will clump up at first, but as you continue to add liquid, it’ll smooth out into a sauce. Keep cooking until it is thick enough to coat the back of a spoon, then season lightly with salt and pepper.
- Add the cheese. Keep the pot over low heat as you add the cheese and keep stirring until everything is melted and combined into a smooth, creamy sauce.
- Stir in the pasta and serve. Season as needed with more salt and pepper before serving.
- It’s important to cook the butter and flour mixture (the roux) long enough, to develop the flavor. The mixture should turn a pale golden brown and smell nutty and toasted.
- This recipe lends itself well to add-ins. Stir in cooked frozen peas, crumbled crispy bacon, diced ham or other ingredients to the finished recipe.
- If you like the crunch of baked mac and cheese, sprinkle the stovetop mac and cheese with panko breadcrumbs or crushed butter crackers before serving.
Frequently Asked Questions
This recipe calls for mild white cheddar cheese, but if you like a more robust flavor, try using sharp or extra sharp cheddar cheese in this recipe. White or yellow, it’s your choice!
Any short pasta cut works well in this recipe. Choose one with crevices, a grooved texture or a tube shape. These shapes will collect the sauce in the nooks and crannies so you get creamy goodness in every bite.
Bagged pre-grated cheese can be a good shortcut, but it is often tossed with an anti-caking agent like cornstarch, potato starch or cellulose. This can affect the consistency of the sauce. I recommend buying a block of cheese and grating your own using the larger holes on a box grater.
Leftover mac and cheese can be stored in an airtight container in the refrigerator for 3 to 5 days. Cool it completely before transferring it to the container. You can also freeze it in an airtight container for 1 to 2 months. Thaw in the refrigerator overnight before heating and serving. Reheat leftovers on the stove or put it in a loosely covered microwave-safe container and microwave for 1 minute. Stir and heat for an additional 30 minutes if it’s not warm enough.
- Easy Stovetop Macaroni and Cheese
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- French Onion Mac and Cheese
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Ingredients
- 1 pound uncooked pasta, such as cavatappi or shells
- 4 cups whole milk
- 8 Tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups shredded white cheddar cheese
- 1 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente, about 10 minutes. Drain the pasta then set it aside.
- Add the milk to a medium saucepan set over low heat. Once the milk is hot to the touch, turn off the heat and set it aside.
- Add the butter to a large heavy-bottomed stockpot set over low heat. Once the butter has melted, whisk in the flour. Cook the mixture, whisking constantly, until it is pale golden in color and smells slightly toasted, about 3 minutes.
- Slowly whisk in the warm milk, whisking constantly to avoid any lumps. (The mixture will become very thick then thin out slowly.)
- Increase the heat to medium and continue whisking the mixture constantly until it has thickened enough to coat the back of a spoon. Whisk in the salt and pepper.
- Stir in the white cheddar cheese and Parmesan cheese and continue cooking, stirring frequently, until the cheese sauce is creamy and the cheese has melted.
- Stir in the drained pasta then taste and season the mac and cheese with salt and pepper. Serve.
Kelly’s Notes
- Cook the roux long enough to develop the flavor. The mixture should turn a pale golden brown and smell nutty and toasted.
- For variation, stir in cooked frozen peas, crumbled crispy bacon, diced ham or other ingredients to the finished recipe.
- For the crunch of baked mac and cheese, sprinkle the stovetop mac and cheese with panko breadcrumbs or crushed butter crackers before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Flavor wise, this was very good. I will definitely make again. However, it was too much sauce to noodle ratio so I will cut back, maybe even half, the sauce recipe.
I used GF bobs red mill 1:1 flour and GF macaroni
Glad you enjoyed it, Sharayah!
This turned out SO creamy and delicious! And it got a thumbs-up from my boxed-mac-and-cheese-loving kid who was skeptical when I told her what I was making … whew!
Woohoo! This makes me so happy, Sophia.
very creamy, works well with full fat Oat Milk.
Excellent! I’m so glad you enjoyed the recipe, Sally!
This was so quick and easy and best of all, delicious! I sauteed some onion and garlic before making the rue and didn’t have parmesan, so I only used sharp white cheddar. Will definitely be making this again. I made the regular sized batch and it makes A LOT! It’s just my husband and I, so his coworkers will be enjoying this as well.
I’m thrilled you and your husband enjoyed the recipe, Brittany! And I hope his coworkers enjoy the leftovers!
when i made this recipe for the first time i had divided it into a single serving and it was pretty good! i still felt the ratios were a bit wrong. then, when cooking for my family, i made the full batch and it was AMAZING! when i order white cheddar mac n cheese at restaurants it always ends up falling short, and this recipe has everything you could ever dream of.
Woohoo! I’m so glad you enjoyed the recipe, Kat!
I love this recipe! I wanted to share a tip with you – there is a way to make it even quicker by boiling the pasta with milk and water, then add cheese and seasonings. The starch from the pasta thickens the sauce so you don’t need butter and flour. You can make it in about 20 minutes and the kids don’t know the difference!
Thanks, Toni! I’ve never tried that. :)