White Cheddar Mac and Cheese

Mac and cheese is one of those comfort foods that never really gets old.

And while I love a pan of Southern Mac and Cheese, sometimes I want something creamy and cheesy without turning on the oven.

That's where this stovetop version comes in.

It gives you a rich white cheddar sauce in less than 30 minutes, making it easy enough for a weeknight but still good enough to serve alongside a holiday meal.

Let's get started!

Ingredients You'll Need

See the recipe card below for exact measurements.

1. Elbow pasta: Classic macaroni works perfectly, but shells, cavatappi, cellentani, or another short pasta can also hold the creamy sauce well.
2. Butter: Forms the base of the roux.
3. All-purpose flour: Thickens the milk and cream into a smooth cheese sauce.
4. Whole milk: Adds moisture and keeps the sauce from becoming overly heavy.
5. Heavy cream: Gives the mac and cheese its rich, creamy texture.
6. Sharp white cheddar: Use a flavorful sharp white cheddar and shred it yourself for the smoothest sauce.
7. Ground mustard: Adds a little tang and helps deepen the cheese flavor.
8. Granulated sugar: A very small amount rounds out the savory flavors without making the mac and cheese taste sweet.
9. Hot sauce: Just enough to add background flavor. It shouldn't make the dish spicy.
10. Salt and pepper: Balance the sauce. White pepper can be substituted if you prefer a completely pale sauce.

👉🏾 See the full recipe card below for exact quantities and instructions.

How to Make White Cheddar Mac and Cheese

Here's the quick overview. The recipe card below includes the full measurements and detailed directions.

1. Cook the Pasta

Cook the elbow macaroni according to the package directions until al dente.

Drain well and set aside.

Avoid overcooking because the pasta will continue to soften slightly once it's stirred into the hot cheese sauce.

2. Make the Roux

Melt the butter in a large pot over medium heat.

Whisk in the flour and cook for about 1 to 2 minutes, whisking constantly.

You want the flour to lose its raw taste without developing much color.

3. Add the Milk and Cream

Reduce the heat to medium-low.

Slowly whisk in the whole milk and heavy cream.

Add the salt, pepper, ground mustard, sugar, and hot sauce.

Continue whisking until the mixture is smooth and begins to thicken.

4. Add the Cheese

Reduce the heat to low.

Add the shredded white cheddar gradually, stirring until each addition melts smoothly into the sauce.

Do not let the sauce boil after the cheese is added.

5. Add the Pasta

Fold in the cooked pasta until evenly coated.

Remove the pot from the heat and let the mac and cheese rest for a few minutes.

The sauce will continue thickening as it sits.

LaKita's Expert Tips

• Shred your own cheese. Pre-shredded cheese often contains anti-caking ingredients that can keep it from melting as smoothly.
• Cook the roux briefly. Give the flour 1 to 2 minutes in the butter before adding the dairy so the sauce doesn't taste floury.
• Add the dairy gradually. Slow pouring plus constant whisking helps prevent lumps.
• Keep the heat low when adding cheese. Too much heat can make the sauce greasy or grainy.
• Don't boil the cheese sauce. Once the cheddar goes in, gentle heat is best.
• Cook the pasta al dente. Overcooked pasta can become mushy once mixed with the hot sauce.
• Let it rest before serving. The sauce thickens naturally after a few minutes.
• Keep extra milk nearby. If the sauce gets too thick, a splash of warm milk brings it right back.

What Is the Best White Cheddar for Mac and Cheese?

Use a sharp or extra-sharp white cheddar that you enjoy eating on its own.

Sharp cheddar gives the sauce more flavor without requiring a huge amount of cheese.

Whenever possible, buy a block and shred it yourself.

Freshly grated cheese melts more smoothly because it doesn't have the anti-caking coating commonly found on bagged shredded cheese.

Does White Cheddar Taste Different From Yellow Cheddar?

Not necessarily.

The main difference is usually color, not flavor.

Traditional yellow cheddar gets its color from annatto, while white cheddar does not.

Flavor depends more on how sharp or aged the cheese is.

For this recipe, choose a sharp white cheddar for plenty of cheesy flavor while keeping the sauce pale and creamy.

Why Is My Cheese Sauce Grainy?

A grainy sauce usually happens when the cheese gets too hot.

To avoid it:

• Lower the heat before adding the cheese.
• Add the cheese gradually.
• Stir gently until melted.
• Do not boil the sauce after the cheddar is added.

Freshly grated cheese also melts more smoothly than many pre-shredded varieties.

Why Is My Mac and Cheese Too Thick?

Stovetop mac and cheese naturally thickens as it cools.

If it becomes thicker than you like, stir in a little warm milk a few tablespoons at a time until it loosens.

This works both when serving it fresh and when reheating leftovers.

Why Is My Cheese Sauce Too Thin?

Give it a few minutes.

The flour-thickened sauce continues to thicken as it gently simmers and again after the pasta is added.

Avoid dumping more flour directly into the finished sauce.

Instead, let it cook briefly over low heat and then rest for a few minutes before deciding it needs more thickener.

Pasta Variations

Elbow macaroni is classic, but other short pasta shapes work well too.

Try:

• Small shells
• Medium shells
• Cavatappi
• Cellentani
• Fusilli
• Rotini

Choose a pasta with curves, ridges, or pockets that can hold onto the creamy cheese sauce.

Can I Add Other Cheese?

Yes, but keep white cheddar as the main cheese if you want this recipe to keep its original flavor.

A small amount of:

• Parmesan
• Gruyère
• Monterey Jack
• Fontina

can add another layer of flavor and meltability.

For larger cheese substitutions, I would test the new combination separately rather than assuming the sauce will behave exactly the same.

Can I Make White Cheddar Mac and Cheese Ahead?

Yes, but stovetop mac and cheese is best served fairly soon after it's made.

If you need to make it ahead, prepare it up to 1 day before serving, cool it, cover, and refrigerate.

When reheating, add a splash of milk to loosen the sauce.

For the best texture, I would not make it several days ahead for a holiday meal.

Storage and Reheating

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Stovetop Reheating

Place the mac and cheese in a saucepan over low heat.

Add a splash of milk and stir gently until creamy and heated through.

Microwave

Add a small splash of milk to an individual portion and microwave in short intervals, stirring between each one.

Freezer

I don't recommend freezing this recipe if creamy texture is the priority.

Dairy-heavy cheese sauces can separate after freezing and thawing.

What to Serve With White Cheddar Mac and Cheese

This creamy side works with both weeknight dinners and holiday meals.

Serve it with:

• Roasted chicken
• Pork chops
• Green beans
• Southern Mustard Greens
• Maple Bacon Brussels Sprouts
• Southern Coca-Cola Ham
• Spatchcock Cajun Turkey

For a classic baked version, make my Southern Mac and Cheese instead.

Frequently Asked Questions