The Creamiest White Cheddar Mac and Cheese
4/1/2026
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Rich and indulgent homemade white cheddar mac and cheese is an elevated twist on a classic. This recipe comes together quickly (in 30 minutes) and easily (only 8 ingredients) on the stovetop for a weeknight dinner the whole family will love. Made with a whopping 3 whole cups of cheddar cheese in the sauce, each bite is ultra creamy and cheesy.
Why I Love This White Cheddar Mac and Cheese
Simple ingredients: Make this white cheddar mac and cheese with only 8 basic ingredients.
Creamy + cheesy: The homemade sauce is next level indulgent thanks to 3 cups of shredded white cheddar cheese and 3 cups of milk. These combined create a luxuriously creamy sauce.
Nostalgic: I loved boxed white cheddar Kraft mac and cheese as a kid. This from-scratch version is better than boxed with plenty of white cheddar flavor!
Featured Comment
“Easy cheesy recipe! It made a lot of leftovers and I have been warming it up for lunch at work. Delish!” – Emily B.
Ingredients Needed
- Pasta: I love using medium shells for mac and cheese – they hold the sauce so perfectly. Try traditional macaroni noodles or any other small/medium-sized noodle instead.
- Salt: Used in two parts of this recipe – to salt the water and to season the sauce.
- Butter: Unsalted butter is the base of the cheese sauce. No need to bring it to room temperature ahead of time – it melts on the stovetop.
- Flour: All-purpose flour combines with the melted butter to create the roux.
- Milk: 2% milk makes the white cheddar cheese sauce ultra creamy.
- White cheddar cheese: It’s not white cheddar mac and cheese without white cheddar! For best taste and texture, freshly grate a block of white cheddar cheese (avoid the pre-shredded kind).
- Garlic powder: Adds welcome savory flavor.
Tutorial
How to Grate Cheese
Whether you have a box grater at home or find yourself in need of grated cheese and no grater, we’ve got you covered on how to grate cheese without a cheese grater!
How to Make White Cheddar Mac and Cheese
- Cook the pasta: Follow the package directions and boil the shells to al dente in salted water. A great way to tell when the noodles are done is to take a bite and examine the inside of the noodle. When it’s tender with a small white speck in the middle, you’ll know it’s cooked perfectly.
- Make the roux: Begin by making a roux with melted butter and flour, whisking together until the mixture forms a crumble. Slowly add in the milk and continuously whisk over medium/high heat until thickened.
- Finish the sauce: Whisk the cheese into the hot roux until it has melted, then stir in the seasonings.
- Add the noodles: Toss in the cooked noodles and combine until all of the noodles are evenly coated.
Variations to Try
Add veggies like peas or roasted broccoli or cauliflower before serving.
Mix in a pinch of crushed pepper flakes or a splash of hot sauce for an extra kick!
Instead of shells, use your favorite noodle shape. Medium-sized noodles with grooves or holes are best for mac and cheese.
Fold in a protein like leftover shredded chicken or chopped baked chicken.
Try it!
White Cheddar Cheese Sauce
This simple cheddar cheese sauce can be mixed with noodles for mac and cheese or served with steamed veggies or chips for an easy side or snack.
Serving Ideas
My whole family loves when this mac and cheese is on the menu. Enjoy white cheddar mac and cheese as a standalone main or paired with a fresh salad, roasted vegetables, cheesy garlic bread, parmesan rosemary focaccia bread, homemade meatballs, baked salmon, or grilled chicken.
Storage & Reheating Tips
We recommend serving your homemade mac and cheese immediately after cooking, when the sauce is at it’s creamiest. If you do have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Do not freeze leftovers – the milk and cheese won’t thaw and reheat well.
To reheat: Place leftovers in a pot on the stovetop set to medium heat. Add a splash of milk and salt to taste, stirring until warm throughout. This helps revive the flavors and texture of the pasta without drying it out during the heating process.
FAQ
Use a sharp white cheddar cheese.
Yes! For gluten free white cheddar mac and cheese, use a 1:1 gluten free flour substitute in place of the all-purpose flour and use your favorite gluten free noodles. Or, try my cauliflower mac and cheese – still super cheesy, but made with cauliflower florets instead of noodles.
No, I don’t recommend it. Dairy doesn’t thaw and reheat well, so this recipe is best enjoyed immediately (or as leftovers kept in the refrigerator for up to 3 days).
White Cheddar Mac and Cheese
Ingredients
- 1 lb. small or medium pasta shells
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups 2% milk
- 3 cups shredded white cheddar cheese*
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic, or garlic powder
Instructions
- Bring a large pot of water to a boil. Add the uncooked shells and kosher salt to the water and stir.
- Cook the pasta until al dente according to package instructions.
- Strain the noodles and set aside.
- While the pasta cooks, prepare a roux. Melt the butter in a large pot or Dutch oven over medium/high heat.
- Add the flour and whisk until the butter and flour form a crumble.
- Slowly add the milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat until the roux thickens, about 4-6 minutes.
- When the roux is thick, remove the pot from the heat and add the cheddar cheese. Whisk until the cheese has melted.
- Add the granulated garlic, salt, and pepper to the cheese sauce and stir to combine.
- Add the cooked pasta shells to the cheese sauce and mix until the noodles are evenly covered in the sauce. Enjoy immediately!
Tips & Notes
- Storing leftovers: Store in an airtight container in the refrigerator for up to 3 days. To reheat, place leftovers in a pot on the stovetop set to medium heat. Add a splash of milk and salt to taste, stirring until warm throughout. Do not freeze leftovers – the milk and cheese won’t thaw and reheat well.
- Cheese: Freshly grated white cheddar cheese is best. If you don’t have a cheese grater, here’s how to grate cheese without one!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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it was kind of mid. we made it twice with shell pasta and each time it got grainy and tasted weird. might be just our cooking skills though
Shoot! We hate to hear that — mind sharing if you made any modifications?
Easy cheesy recipe! It made a lot of leftovers and I have been warming it up for lunch at work. Delish!
Happy to hear it!
I love Mac and Cheese. This would work with gluten free noodles too. It’s on my list of things to make!
Yes, gluten free noodles should work just fine!!