White Cheddar Mac and Cheese
This White Cheddar Mac and Cheese is ultra-creamy, rich, and unapologetically comforting. Made with sharp white cheddar, a silky stovetop sauce, and just enough garlic to keep things interesting, it’s the kind of mac I make on repeat — toddler-approved, adult-obsessed, and always gone faster than expected.
Ingredients
- 12 oz. macaroni or other small-shaped pasta such as small shells, orecchiette, wagon wheels, or radiatore
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 ½ tablespoons all-purpose flour
- 2 cups milk whole or 2%
- 2 cups (5 ½ oz) shredded sharp white cheddar cheese preferably aged; freshly grated
- 1 teaspoon salt
- 1 large pinch nutmeg optional
Instructions
- Cook the pasta in a pot of heavily salted water according to the package instructions. Drain the pasta and set aside, covering it to keep warm.
- Return the cooking pot to the stove. Add the butter and heat over medium until melted and foaming. Add the garlic and sauté for 1-2 minutes, until golden.
- Whisk the all-purpose flour into the butter, creating a roux. Cook for 1-2 minutes, whisking constantly, until it is combined and smells nutty.
- Whisk the milk into the roux. Cook for 3-4 minutes, whisking frequently, until the mixture bubbles and has thickened.
- Remove the pot from the heat. Whisk in the shredded white cheddar cheese and salt until smooth. If desired, whisk in the nutmeg.
- Fold the cooked pasta into the cheese sauce until coated. Serve immediately.
Notes
Recipe Pro-Tips
- Salt the pasta water and cook it al dente. Well-salted water seasons the pasta from the inside out and keeps the final dish from tasting flat. Cooking the pasta al dente ensures it holds its texture once folded into the cheese sauce.
- Shred the cheese from a block. Freshly shredded white cheddar melts smoothly into the sauce. Pre-shredded cheese contains anti-caking agents that can prevent proper melting and lead to a grainy texture.
- Cook the roux until it smells slightly nutty. That’s how you know the raw flour taste has cooked off and the base of your cheese sauce is ready for milk.
- Add the cheese off the heat. Removing the pot from the burner before stirring in the cheese prevents overheating, which can cause the sauce to break or become oily.
- Serve right away for the creamiest texture. White cheddar mac and cheese is best freshly made, when the sauce is silky and smooth. If needed, it can be covered on low heat for about 10 minutes.
- Refrigerating — Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4–5 days.
- Freezing — Let the mac and cheese cool completely, then transfer to a freezer-safe container and freeze for up to 2–3 months. For the best texture, thaw overnight in the refrigerator.
- Reheating — Reheat gently on the stovetop over low heat or in the microwave in 30–45-second intervals, stirring between each interval. Add a splash of milk to thin the sauce and restore its creamy texture.
Nutrition
Serving: 6gCalories: 430kcalCarbohydrates: 46gProtein: 17gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 550mgPotassium: 165mgFiber: 2gSugar: 2gVitamin A: 520IUVitamin C: 2mgCalcium: 382mgIron: 1mg
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