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White Cheddar Cheese Mac and Cheese is the most amazing comfort food! It’s rich and ultra-creamy with an amazing depth of flavor from extra-sharp cheddar cheese and a few signature seasonings in a classic béchamel white sauce base. Homemade macaroni and cheese is easier than you may think! Read on for more.
The holidays and chillier days and nights are right around the corner, which means it’s a great time to brush up on all those classic, comfort food recipes.
And, while macaroni and cheese may not be everyday food, it’s definitely a recipe that you want to master for when the craving strikes. It’s also so perfect to make for Thanksgiving, Christmas or Easter, along with your favorite baked ham recipe or roasted turkey breast entrees and other favorite sides like Italian sausage and mushroom stuffing, mashed potatoes, sautéed greens and green beans.
This White Cheddar Cheese Mac and Cheese is inspired by the creamiest and most delicious macaroni and cheese that I’ve ever had. Back in my old stomping grounds on the Upper West Side in New York City, one of my favorite neighborhood restaurants, Fred’s, made a version with lots of extra sharp cheddar and I just could not get enough of. In fact, it was so tempting that I would always only order the child’s size so that I could enjoy it more frequently. True story. (They’re still around and still have it on their menu if you’re ever in the area fyi.)
I truly believe that a strong, (aged) extra sharp cheddar cheese is one of the top five best cheeses in the world. (Ask me if you want to know the other four!) It has a crisp, complex and tangy flavor and is also a perfect melting cheese to complement a creamy white béchamel. (See Frequently Asked Questions below for more on béchamel.)
Flavorful, extra-sharp cheddar is the star of this macaroni and cheese recipe, but you can definitely use your own favorite cheese or cheeses using this exact same technique. After making the milk-based white sauce, you stir in freshly grated cheese creating a rich, velvety cheese sauce (a.k.a. mornay sauce in French) that’s carefully combined with cooked pasta. Easy-peasy!
To make it easier, this white cheddar mac and cheese recipe is made entirely on the stovetop! Plus it includes an (optional) crispy pangrattato breadcrumb topping if you’d like to add some crunch and texture to the smooth, creamy dish.
White Cheddar Cheese Mac and Cheese is delicious, comforting, hearty and a real crowd pleaser–everything you could hope for! You’ll be hooked after your first forkful. Mangia bene!
For those of you out there that love to learn more about culinary techniques, check out my Instagram reel of me making cheese sauce talking all about classic culinary techniques–making roux, béchamel, mother sauces and more!
Ingredients
To make this mac and cheese with white cheddar, we’ll need:
- Extra Sharp White Cheddar Cheese: Use an extra sharp white cheddar cheese for the best flavor. (I used a 12-month aged white cheddar.) In addition to using a quality cheese, be sure to grate or shred the cheese yourself using a box grater. Do not buy pre-shredded cheddar as it has an unpleasant anti-caking film on it and will not melt really well. Also, you would likely not find an extra-sharp cheddar pre-shredded anyway.
- Butter and Flour: These ingredients are the foundation of the creamy white béchamel sauce. Use whole milk, real unsalted butter (not margarine) and all-purpose flour. Don’t use skim milk, as it’s diluted and will make the sauce runny.
- Worcestershire Sauce: A great way to round out the flavor of the sauce and give it a boost of umami, or savoriness.
- Hot Sauce: (Optional) Adds a touch of heat and more flavor to the cheese sauce.
- Spices: Use dry mustard powder, garlic powder, onion powder and ground pepper to amp up the flavor of the cheese sauce. While I’m generally not a big user of white pepper, I do like to use it here so that it blends in visually with the sauce. Having said this, no need to make a special trip to the grocery store to get white pepper for this recipe. Ground black pepper works fine.
- Pasta: Elbow macaroni is a classic choice for white cheddar mac and cheese (and what I used here). But, lots of other short pastas would work well, such as small shells, cavatappi, penne and orecchiette pastas.
- Breadcrumbs, Parsley, Paprika/Cayenne Pepper, Olive Oil: Use these ingredients if you plan on making the optional toasted breadcrumb topping (pangrattato).
How to Make White Cheddar Cheese Mac and Cheese
- Gather all ingredients. Shred the cheese. Bring a large pot filled with water to a boil for the pasta.
- PRO-TIP: Be sure to buy block cheddar cheese and shred it yourself using a box grater to avoid the filmy, anti-caking agents used on pre-shredded cheeses.
- Then, prepare the (optional) breadcrumb topping, if including. Heat oil or melt butter over medium low heat in small skillet. Then, add the breadcrumbs, chopped parsley and paprika or cayenne pepper and stir well. Cook until breadcrumbs are toasted, about 2 to 3 minutes, stirring continuously. Remove from heat and set aside, uncovered, at room temperature.
- PRO-TIP: You can make the toasted pangrattato breadcrumb topping 3 to 4 hours in advance and hold it, uncovered, at room temperature.
- Make a roux by melting butter in the Dutch oven or heavy-bottomed pot or braiser over medium heat. When the butter has melted, quickly whisk in the flour to incorporate and continue to stir/whisk for about 2-3 minutes until it develops a frothy, bubbly appearance and the floury taste has been cooked off. Do not let the roux turn brown. It should remain “blond”.
- Then, pour in the (cold) milk and whisk vigorously until the roux is incorporated into the milk. Cover and bring the mixture to a simmer, stirring fairly regularly so that the milk does not burn/stick and to prevent lumps.
- PRO-TIP: The milk does not need to be heated before adding it to the roux. In fact, it’s proper technique to add a cold liquid to a hot roux.
- Once the mixture comes to a simmer, uncover, reduce heat to medium-low/low to maintain a very low (barely moving) simmer and let it cook for about 15-20 minutes to allow the sauce to thicken and the flour taste to be cooked off. Stir regularly to prevent lumps and prevent a film from forming, taking care not to burn it.
- While the béchamel simmers, cook pasta until it’s al dente.
- PRO-TIP: If the pasta is ready before the cheese sauce is ready, drain it well, then toss it lightly with a little bit of butter. (Ideally, the pasta will be ready around the same time as the cheese sauce is ready.)
- Once the milk is thick enough to coat the back of a spoon, use a skimmer or strainer to remove any lumps. (The skimming step is optional.) The sauce should be dense and creamy. Whisk in the worcestershire and hot sauces and the seasonings.
- Turn the heat off and add in the shredded cheddar cheese, about 1 cup at a time, stirring quickly so that the cheese melts evenly. Then, carefully fold in the cooked pasta and stir well so that it’s coated evenly. Let the finished mac and cheese sit for 5 minutes or so off the heat to give the pasta a chance to absorb more of the cheese sauce. Stir it a few times during this resting time.
- Then, the white cheese mac and cheese is ready to enjoy! Top it off with the toasted breadcrumbs, if including, or sprinkle with a bit of paprika or cayenne pepper and enjoy!
More Cozy Comfort Food Recipes
If you like this white cheddar mac and cheese recipe, check out these other comfort foods:
- Creamy Tortellini alla Panna with Ham and Peas
- Spinach and Beef Lasagna al Forno
- Creamy Veggie Lasagna with Béchamel
- Meatless Baked Ziti
- Stovetop Chicken Parmesan
- Meatball Parm Hero
- Slow-Roasted Pork Shoulder
- Creamed Spinach, Steakhouse-Style
- Roasted Garlic Mashed Potatoes
- Pizzaiolo Pasta with Crispy Pepperoni
- Potato and Italian Sausage Soup
- Beef Brisket Ragu
- Pork Ragu with Pasta
- Rigatoni with Mushrooms and Sausage
Frequently Asked Questions
A roux is a French culinary term referring to a thickening agent made from equal amounts by weight of fat and flour. However, since home-sized recipes tend to be smaller than restaurant, big batch recipes, equal amounts by volume of fat and flour has become the norm and it works just fine. Also, the “fat” most commonly used in classic roux recipes is clarified butter (which is butter that has been melted and had the water and milk solids removed). No one really does this at home, so regular melted butter has become the norm and works just fine.
A roux is made in my Vegetable Lasagne with Béchamel recipe, while a “modified roux” is made in my Crab and Mushroom Soup recipe.
A béchamel sauce is a smooth and creamy, milk-based white sauce that is thickened with a roux (flour + fat). It’s the foundation for lots of other sauces and is known as one of the five “mother sauces” in French cooking. However, although it is super-prevalent throughout French cooking, béchamel sauce actually comes from Tuscany, where it was originally known as salsa colla (i.e., glue sauce) because its main function was as a binding element in pasta and vegetable dishes. It’s now referred to as besciamella sauce in Italian.
Cheddar is naturally a very light, creamy white-yellow and not bright orange. Orange (or “yellow”) cheddar has had annatto (a natural food coloring derived from the seeds of the tropical achiote tree) added, while white cheddar has not.
The taste of white cheddar and orange/yellow cheddar is basically the same.
Béchamel can be stored in an airtight container in the refrigerator for up to one week. In addition, it can be frozen for up to three months.
When ready to use, defrost white sauce in the refrigerator. It will likely appear watery and separated. Heat it slowly over low heat in a saucepan (do not boil) and whisk it to return to its original consistency. Fold in cheddar cheese and then proceed with the recipe below.
Cheese sauce (before being combined with pasta) can be frozen for up to three months in an airtight container. This way, you can make homemade macaroni and cheese in a pinch once the moods hits. Plus, it also makes an amazing topping for nachos, a classic croque monsieur or even steamed broccoli! Just be sure to cool the cheese sauce to room temperature before transferring it to freezer-safe containers or bags. And, leave some headspace in the containers or bags to allow for expansion during freezing. Thaw frozen cheese sauce gradually it in the refrigerator overnight when ready to use. Then, gently heat the thawed sauce on the stovetop over low heat, stirring frequently to prevent scorching.
If your cheese sauce become grainy or gritty, cool it to room temperature. Then add 2 to 3 teaspoons lemon juice (or white wine) to it and whisk vigorously. Acids unwind the clumped-up protein molecules and prevent the sauce from seizing any further. But, add the acid judiciously as too much can also trigger clumpiness.
Gritty cheese sauces most commonly happen when a sauce is overheated, which causes the cheese proteins to become denatured and clump. So, avoid cranking up the temperature while cooking them.
Also, quick temperature changes (such as adding cold cheese to a simmering white sauce base) can cause clumping. Gradually heat and cool your sauce to avoid dramatic temperature changes.
Shredding or grating the cheese as finely as possible before adding it to the béchamel also helps the cheese melt more quickly, allowing you to simmer the sauce at a lower heat to avoid seizing.
Avid pre-shredded cheeses which have additives that negatively affect meltability and smoothness.
Add cheese to the béchamel slowly, about 1 cup at a time, and do not add cheese to the mixture if it’s boiling/bubbling. Adding cheese to a bubbling mixture will cause the cheese to break down and clump.
TOP TIPS FOR WHITE CHEDDAR CHEESE MAC AND CHEESE
- Cheese Choice: Use extra-sharp cheddar for the best flavor. I used cheddar that was aged a minimum of 12 months.
- Shredding Cheese Yourself: Be sure to buy block cheddar cheese and shred it yourself using a box grater or food processor. This will avoid the filmy, anti-caking agents used on pre-shredded cheeses (which can also hinder how melting). Also, pre-shredded cheese generally tends to be a lower quality.
- Pasta: Elbow macaroni is a classic choice for white cheddar mac and cheese (and what I used here). But, lots of other short pastas would work well, such as small shells, cavatappi, penne and orecchiette pastas.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up 4 to 5 days. Reheat over low heat on the stovetop in a small skillet, covered, with a little water.
- Recipe Variations:
- Switch out the cheese: Lots of different cheeses, or a cheese blend, would work perfectly in this recipe. Some options are gruyere, gouda, mozzarella, taleggio, fontina and asiago.
- Customize this recipe by folding in some of your favorite ingredients. Some popular mac and cheese mix-ins are: lobster, crab meat, shredded/grilled chicken, cooked chorizo or Italian sausage, diced ham, steamed broccoli, crispy bacon, peas, roasted garlic, pickled jalapeño peppers, sun-dried tomatoes, sautéed mushrooms and grilled/roasted vegetables.
- Serving Suggestions: I generally enjoy rich white cheddar mac and cheese in a small portion as a side dish alongside a simple protein like rotisserie chicken, roasted turkey breast, turkey meatballs or baked Italian sausage. But, many people will eat it as an entrée with some of the mix-ins mentioned above added. Also, this is a great and beloved dish to include on a Thanksgiving, Christmas or Easter holiday menu. Almost everyone loves a little mac ‘n’ cheese at the holidays!
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried White Cheddar Cheese Mac and Cheese, please let me know how it went in the comments below. I love hearing from you!
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White Cheddar Cheese Mac and Cheese (Stovetop)
Equipment
- Dutch oven or other large braiser or pot
Ingredients
- ¼ cup unsalted butter, (1/2 stick or 4 Tbsp)
- ¼ cup (level) all-purpose flour, (4 level Tbsp)
- 4 cups whole milk, (1 quart)
- 2 tsp worcestershire sauce
- 1-2 tsp hot sauce, (optional)
- ½ tsp dry mustard powder, or 2 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground white pepper (preferred) or black pepper
- 1½ pounds extra-sharp white cheddar cheese,, shredded or grated
- Salt to taste, (you may not need any)
- 1 pound short pasta of your choice, + salt for pasta water (I used elbow macaroni)
- Pinch paprika or cayenne pepper,, for finishing (optional)
(Optional) Breadcrumb Topping:
- 2 Tbsp extra virgin olive oil or butter
- 1 cup plain, fine or panko breadcrumbs
- ¼ cup chopped flat-leaf parsley
- ½ tsp paprika or cayenne pepper
Instructions
- Gather and prep all ingredients according to specifications above. Bring a large pot filled with water to a boil for the pasta. (Please see the section above in the blog post forStep-By-Step instructions with photos.)
- Prepare the (optional) breadcrumb topping, if including. Heat oil or melt butter in small skillet over medium-low heat. Then, add the breadcrumbs, chopped parsley and paprika or cayenne pepper and stir well. Cook until breadcrumbs are toasted, about 2 to 3 minutes, stirring continuously. Remove from heat and set aside, uncovered, at room temperature.2 Tbsp extra virgin olive oil or butter, 1 cup plain, fine or panko breadcrumbs, ¼ cup chopped flat-leaf parsley, ½ tsp paprika or cayenne pepper
- Make a roux by melting butter in the Dutch oven or heavy-bottomed pot or braiser over medium heat. When the butter has melted, quickly whisk in the flour to incorporate and continue to stir/whisk for about 2-3 minutes until it develops a frothy, bubbly appearance and the floury taste has been cooked off. Do not let the roux turn brown. It should remain “blond”.¼ cup unsalted butter, ¼ cup (level) all-purpose flour
- Then, pour in the (cold) milk and whisk vigorously until the roux is incorporated into the milk. Cover and bring the mixture to a simmer, stirring fairly regularly so that the milk does not burn/stick and to prevent lumps.4 cups whole milk
- Once the mixture comes to a simmer, uncover, reduce heat to medium-low/low to maintain a very low (barely moving) simmer and let it cook for about 15-20 minutes to allow the sauce to thicken and the flour taste to be cooked off. Stir regularly to prevent lumps and prevent a film from forming, taking care not to burn it.
- While the béchamel simmers, cook the pasta. Add salt, then the pasta, once the water comes to a boil. Cook until the pasta is al dente. If the pasta is ready before the cheese sauce is ready, drain it well, then toss it lightly with a little bit of butter.(Ideally, the pasta will be ready around the same time as the cheese sauce is ready.)1 pound short pasta of your choice
- Once the milk is thick enough to coat the back of a spoon, use a skimmer or strainer to remove any lumps. (The skimming step is optional.) The sauce should be dense and creamy. Whisk in the worcestershire and hot sauces and the seasonings.2 tsp worcestershire sauce, 1-2 tsp hot sauce, ½ tsp dry mustard powder, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground white pepper (preferred) or black pepper
- Turn the heat off and add in the shredded cheddar cheese, about 1 cup at a time, stirring quickly so that the cheese melts evenly. Once each cup of cheese has melted into the sauce, add the next.1½ pounds extra-sharp white cheddar cheese,
- Then, carefully fold in the cooked pasta and stir well so that it’s coated evenly. Let the finished mac and cheese sit for 5 minutes or so off the heat to give the pasta a chance to absorb more of the cheese sauce. Stir it a few times during this resting time.
- Then, the white cheddar cheese mac and cheese is ready to enjoy! Top it off with the toasted breadcrumbs, if including, or sprinkle with a bit of paprika or cayenne pepper and enjoy. Buon Appetito!
Notes
- You can make the (optional) toasted pangrattato breadcrumb topping 3 to 4 hours in advance and hold it, uncovered, at room temperature.
- Be sure to buy block cheddar cheese and shred it yourself using a box grater to avoid the filmy, anti-caking agents used on pre-shredded cheeses (which can also affect how well the cheese melts negatively). Also, pre-shredded cheese generally tends to be a lower quality.
- Use extra-sharp cheddar for the best flavor. I used cheddar that was aged a minimum of 12 months.
- You can use salted butter if that’s all you have on hand.
- If you want to keep the dish vegetarian, be sure to choose a vegetarian worcestershire sauce.
- The milk does not need to be heated before adding it to the roux. In fact, it’s proper technique to add a cold liquid to a hot roux.
- Elbow macaroni is a classic choice for this recipe (and what I used here). But, lots of other short pastas would work well, such as small shells, cavatappi, penne and orecchiette pastas.
- While I did use salt in the boiling water to cook the pasta, I didn’t add any additional salt to the cheese sauce due to the high salt content of the cheese. Add some if you would like to, but you will likely not need any.
- Mac and cheese leftovers can be stored in an airtight container in the refrigerator for up 4 to 5 days. Reheat them over low heat on the stovetop in a small skillet, covered, with a little bit of water until heated through.
- Finished/leftover white cheddar cheese mac and cheese can be frozen for up to 3 months in an airtight, freezer-safe container. When ready to enjoy, allow it to defrost in the refrigerator overnight and then warm in a microwave or on the stovetop.
- Cheese sauce (before being combined with pasta) can be frozen for up to three months in an airtight container. This way, you can make homemade macaroni and cheese in a pinch once the moods hits. Plus, it also makes an amazing topping for nachos, a classic croque monsieur or even steamed broccoli! Just be sure to cool the cheese sauce to room temperature before transferring it to freezer-safe containers or bags. And, leave some headspace in the containers or bags to allow for expansion during freezing. Thaw frozen cheese sauce gradually it in the refrigerator overnight when ready to use. Then, gently heat the thawed sauce on the stovetop over low heat, stirring frequently to prevent scorching.
- If you’d like to bake this mac and cheese, do the following: Butter a 9”x13” baking/casserole dish. Transfer the prepared macaroni and cheese to the buttered baking dish and top it with a bit more shredded cheese then the pangrattato breadcrumbs. Bake on the middle rack of a preheated 375°F oven for 20 to 25 minutes until golden and bubbly. Let ti rest for 5 minutes before serving.
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