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Creamy White Cheddar Mac and Cheese

Creamy White Cheddar Mac and Cheese That Warms Your Soul

This Creamy White Cheddar Mac and Cheese is rich, cheesy, and a comforting classic that brings warmth and nostalgia to every meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Elbow Macaroni The classic choice for mac and cheese; its curves hold the cheesy sauce well.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Essential for creating the roux that thickens the sauce.
  • 1/4 cup All-Purpose Flour Combined with butter to form a roux; gives the sauce its creamy body.
  • 2 cups Whole Milk Adds creaminess and balances the sharpness of the cheese.
  • 1 cup Heavy Cream Boosts the richness and silkiness of the sauce.
  • 2 cups Sharp White Cheddar Cheese The main flavor component; use high-quality aged cheese for maximum flavor.
  • 1 teaspoon Salt Essential for seasoning, enhancing the natural cheese flavor.
  • 1 teaspoon Black Pepper Essential for seasoning, enhancing the natural cheese flavor.
  • 1/2 teaspoon Garlic Powder Adds subtle flavor depth to the dish.
  • 1 teaspoon Dijon Mustard Introduces a gentle tang that elevates the flavor profile.
For Topping (Optional)
  • 1 cup Additional Shredded Cheese A sprinkle on top creates a deliciously bubbly crust when baked.

Equipment

  • large pot
  • Saucepan
  • Colander
  • Spatula
  • Whisk
  • Baking Dish

Method
 

Step-by-Step Instructions for Creamy White Cheddar Mac and Cheese
  1. Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain the pasta and set aside.
  2. In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour to create a roux, cooking for 1-2 minutes until golden.
  3. Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream into the roux, stirring for about 3-4 minutes until thickened.
  4. Reduce the heat to low and slowly add 2 cups of shredded sharp white cheddar cheese, stirring until melted and combined. Season with salt, pepper, garlic powder, and Dijon mustard.
  5. Fold the cooked macaroni into the cheese mixture until well coated. If baking, prepare a greased baking dish.
  6. If baking, preheat your oven to 375°F (190°C). Pour the mac and cheese into the dish, top with 1 cup of additional shredded cheese, and bake for 15-20 minutes until golden.
  7. After baking, let the mac and cheese cool slightly before serving. Enjoy hot with sides like salad or roasted veggies.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 25gFat: 35gSaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 800IUCalcium: 500mgIron: 2mg

Notes

Always shred your own cheese for best results. Adjust the thickness of the sauce with additional milk or cream as needed.

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