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white cheddar mac and cheese in two small bowls with small bowl of shredded cheese and two forks
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5 from 11 votes

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.
Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: macaroni and cheese, white cheddar mac and cheese
Servings: 8
Calories: 614kcal


  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 2 cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dry mustard
  • ½ teaspoon granulated sugar
  • dash of hot sauce
  • 2 cups white cheddar, shredded
  • 1 pound elbow pasta, cooked


  • Begin the recipe by cooking the 1 pound 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 ¼ cup butter and allow it to melt. Add in the ¼ cup all-purpose flour and whisk to combine, about 1 minute.
  • Reduce the heat to medium-low and 1 cup add milk, 2 cups heavy cream, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon dry mustard, ½ teaspoon granulated sugar, and a dash of hot sauce. Continue whisking the sauce mixture until it is combined and begins to bubble, about 2 to 3 minutes.
  • Reduce the heat to low and add 2 cups shredded white cheddar. Stir until smooth and combined. Add in the 1 pound of cooked elbow pasta and stir just until combined.
  • Carefully remove the large pot from heat and allow it to sit for about 5 minutes to thicken. Serve warm and enjoy!
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop or in the microwave before serving.


  • 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 al dente and combine it 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.
*Recipe adapted from Shugary Sweets


Calories: 614kcal | Carbohydrates: 50g | Protein: 17g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 407mg | Potassium: 260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 1mg