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.
Servings: 8
Calories: 614kcal
Equipment
- 1 large skillet or braiser
Ingredients
- 1 pound elbow pasta, cooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- ½ teaspoon granulated sugar
- ⅛ teaspoon hot sauce
- 2 cups white cheddar, shredded
Instructions
- Begin the recipe by cooking the 1 pound 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 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.
- Reduce the heat to medium-low and add in the 1 cup whole milk, 2 cups heavy cream, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon dry ground mustard, ½ teaspoon granulated sugar, and ⅛ teaspoon hot sauce.
- Continue whisking the sauce mixture until it is combined and begins to bubble.
- Reduce the heat to low and add the 2 cups 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!
- 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.
Notes
- 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.
Nutrition
Calories: 614kcal | Carbohydrates: 50g | Protein: 17g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 409mg | Potassium: 260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 0.4mg | Calcium: 292mg | Iron: 1mg
