Stovetop White Cheddar Mac and Cheese

This easy stovetop recipe for White Cheddar Mac and Cheese creates a thick and creamy pasta dish that is so gooey and delicious. The perfect comfort food recipe.

If you are craving a traditional baked mac and cheese, then be sure to try making some Southern Mac and Cheese. For another stovetop one-pot option, try making a batch of Broccoli Mac and Cheese.

Macaroni and Cheese is one of those comfort foods that you can never really grow tired of. And how could you when it is so cheesy, gooey, and delicious.

I mean seriously when you think about the best macaroni and cheese that your taste buds have ever had the pleasure of meeting does it not make you want to go to extreme lengths just to have it once again?

I absolutely love me some good macaroni and cheese, especially if it's paired with a side of freshly cooked green beans. This combination paired with a protein creates the perfect dinner for me. I'm actually getting hungry just thinking about it.

Making baked macaroni and cheese can be a little tedious and this may make you reach for the convenience of the boxed version. I am cool with that as well in a pinch, but before you do that let me share with you a simple stovetop version that can be made from start to finish in less than 30 minutes.

Let's get started!

Jump to:

• Ingredient Notes
• Instructions
• Recipe Tips
• Storage
• 📖 Recipe
• More Recipes You'll Love:

Ingredient Notes

1. White cheddar - Choose your favorite brand of white cheddar cheese. Try to select a high quality cheese that is already shredded or in a block that you will shred yourself using a box cheese grater.
2. Pasta - Use your favorite pasta to make this recipe. Traditional mac and cheese uses elbow but shells (small or medium), cellentani, and fusili will work just as well.
3. Butter - You can use salted or unsalted depending on your preference. Select a high-quality butter to add thickness and creaminess to the dish.
4. All-purpose flour - This will help to thicken the sauce.
5. Milk - Use whole milk or canned milk.
6. Heavy cream - Helps to make the cheese sauce thick and creamy.
7. Salt - Use kosher or sea salt to balance the flavors in the mac and cheese.
8. Ground black pepper - If you have white pepper available, then you may opt to use that in the same unit of measure instead.
9. Dry ground mustard - An important step in any good macaroni and cheese recipe, it adds flavor and color to the dish.
10. Sugar - Use granulated or cane sugar. It prevents the flavors from tasting flat and you will not be able to taste the sweetness at all.
11. Hot sauce - Just a small amount of any hot sauce that you have on hand. If you do not have any available, then you can substitute with cayenne pepper in the same unit of measure instead.

Instructions

Begin the recipe by cooking the elbow pasta according to the package instructions. Once finished, drain the water from the pasta and set aside until ready to use.

Make the sauce in a large pot over medium-high heat, add the butter and allow it to melt. Add in the all-purpose flour and whisk to combine.

Reduce the heat to medium-low and add in the milk, heavy cream, salt, ground black pepper, dry mustard, granulated sugar, and a dash of hot sauce. Continue whisking the sauce mixture until it is combined and begins to bubble.

Reduce the heat to low and add the shredded white cheddar. Stir until smooth and combined.

Add in the cooked elbow pasta and stir just until combined. Carefully remove the large pot from heat and allow it to sit for a few minutes to thicken. Serve warm and enjoy!

Recipe Tips

• Use freshly grated cheese instead of the bagged pre-shredded cheddar because it melts so much better and usually does not have any additional ingredients.
• Do not overcook the pasta. Undercook it a bit, until it is al dente and then combine the pasta into the sauce while it is still warm for better absorption. Try cooking the pasta and making the sauce at the same time.
• Stir the sauce constantly, I prefer to use a whisk because this will help prevent clumps and ensure a creamy cheese sauce.

Storage

Be sure to store any white cheddar mac and cheese leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop or in the microwave before serving.

📖 Recipe

Original post date 06/23/2014. Updated 04/13/2022.

More Recipes You'll Love:

• Southern Mac and Cheese
• One Pot Broccoli Mac and Cheese
• Pressure Cooker Mac and Cheese
• Warm Macaroni Salad

Have any comments, questions, or other delicious ways to use this thick and creamy White Cheddar Mac and Cheese? Please share them in the comments below!