White Cheddar Mac and Cheese

This White Cheddar Mac and Cheese is an easy stovetop version that creates a thick and creamy pasta side dish that's cheesy, gooey, and delicious.

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 love some good macaroni and cheese, especially if it's paired with a side of freshly cooked green beans. This combination paired with protein creates the perfect dinner for me. I'm 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 (no bake) version that can be made from start to finish in less than 30 minutes.

Let's get started!

Ingredients You'll Need

1. White Cheddar - Choose your favorite brand of sharp white cheddar cheese. Try to select a high-quality white cheese that is already shredded or in a block that you will have to shred yourself using a box cheese grater.
2. Pasta - Use your favorite pasta to make this recipe. Traditional mac and cheese uses elbows but shells (small or medium), cellentani, cavatappi, and fusilli will work just as well.
3. Butter - You can use salted butter or unsalted butter 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 and create the roux.
5. Milk - Use whole milk or canned milk.
6. Heavy Cream - Helps to make the white cheddar 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 a slightly tangy flavor and yellow color to the dish.
10. Sugar - Use granulated or cane sugar. It prevents the flavors from tasting flat and brings out the other ingredient notes. 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.

See the recipe card below for exact ingredient quantities and instructions.

How to Make White Mac and Cheese

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

Make the sauce in a large pot or Dutch oven 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 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 & Tricks

• 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 or boil the pasta too long. Undercook it a bit, until it's 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 cheese sauce constantly, I prefer to use a whisk because this will help prevent clumps and ensure a creamy cheese sauce.
• Taste and adjust the spices/seasonings as needed, add onion powder and garlic powder if you prefer.

Storage Tips

Storage. Be sure to store any white cheddar mac and cheese leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating. Remove the leftover pasta from the fridge and reheat on the stovetop in a saucepan over medium heat until warm or in the microwave for a quicker option.

Want More Easy Side Dish Recipes? Try These:

• Bacon Mac and Cheese
• Pressure Cooker Mac and Cheese
• Sweet Potato Casserole
• Easy Candied Yams
• Southern Collard Green and Ham Hocks
• Chicken Macaroni Salad
• Warm Macaroni Salad
• Easy Cornbread Dressing 

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

📖 Recipe

Original post date 06/23/2014. Updated 04/13/2022 and 10/10/2024.