What we love about this white cheddar mac and cheese
- We make homemade mac and cheese all the time around here, but using sharp white cheddar makes this dish really stand out. If you like Panera mac and cheese you are going to love this!
- You don’t always have to serve this as a main course. This recipe makes a perfect side dish and pairs well with all sorts of meals, try serving it with some smoked chicken breast or Dr. Pepper ribs the next time you grill.
- Add some toppings if you want a little more complexity, try crumbling some bacon bits, jalapeños or some caramelized onions if you are feeling adventurous.
Here’s what you’ll need to make it
**This post contains affiliate links. We may earn commission from qualifying purchases at no additional cost to you. We will never recommend a product I don’t use or trust.**
Kitchen tools
Buy Now → 
Buy Now → 
Buy Now → Ingredients you might need to pick up
- White cheddar cheese – Any shredded white cheddar will work, we shredded our own locally sourced sharp cheddar from a block.
- Pipette pasta – We used this just to be a little fancy, using elbow macaroni or whatever you have on hand is fine. We loved that this pasta was had ridges to help hold the sauce.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this white cheddar mac
Cook the macaroni. In a large pot of salted water, cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
Make the sauce. In the same pot, melt butter over medium high heat. Whisk in flour to make a roux, this should look like a thick sandy paste. Then slowly whisk in milk, allowing it to heat through and thickened before adding the cheese.
When milk has slightly thickened, whisk in half of the cheese and allow it to melt before adding the remaining cheese. Whisk in the remaining cheese and allow sauce to simmer and thicken a bit more. Add 1-2 tablespoons of pasta water to help thicken the sauce if needed.
Combine and serve. When sauce has thickened, stir pasta into sauce until it is well coated. Garnish with cracked black pepper or additional shredded cheese for presentation.
Everything you need to know about stovetop mac and cheese
How long does stovetop mac and cheese last?
When stored in an airtight container, homemade mac and cheese will last 3-4 days. Add a splash or two of milk or reserved pasta water when reheating for a freshly-made creamy experience.
Why is my stovetop mac and cheese gritty?
If you are feeling a slightly gritty texture in your cheese sauce it means the ratio for the roux is off. When making a roux, the measurements for flour and butter should be equal quantities, for example 2 tablespoons of butter to 2 tablespoons of flour. A gritty sauce means there was slightly too much flour when the roux was made.
What types of white cheese are best for mac and cheese?
White cheeses are not all the same, though they all make a delicious mac and cheese. White cheddar might be our favorite but gruyere, white american, or a fontina cheese would work very well in this recipe, just keep with the equal parts – meaning 2 cups of shredded cheese regardless of the cheese you choose.
More cheesy pasta recipes you will love
Other creamy pastas you should try
Want more pasta recipes?
Subscribe to get the latest recipes delivered to your inbox!
White Cheddar Mac and Cheese
Ingredients
- 1 pound pipette pasta
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ½ teaspoon coarse salt
- 2 cups milk
- 2 cups shredded sharp white cheddar cheese
Instructions
- Cook the pasta to al denté, according to package directions. Reserve ½ cup of pasta water, drain and set aside.
- In the same pot, melt butter and whisk in flour to make a roux.
- Slowly whisk in milk, allowing it to heat through then lower heat to medium.
- Add cheese 1/2 cup at a time, stirring until melted.
- Return pasta to dutch oven and stir until pasta is well coated with sauce. Add 1-2 tablespoons of reserved pasta water if needed.
- Garnish and serve.
Nutrition
One Comment