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White cheddar mac and cheese served in a bowl with a spoon.
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4.66 from 20 votes

White Cheddar Mac and Cheese

This stovetop white cheddar mac and cheese is ultra creamy, ridiculously cheesy, and ready in just 30 minutes. A simple roux-based sauce made with 3 full cups of sharp white cheddar cheese coats every pasta shell in rich, velvety goodness. With only 8 pantry-friendly ingredients, it's the easiest way to upgrade your weeknight comfort food.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mac and Cheese
Cuisine: American
Keyword: white cheddar mac and cheese
Servings: 6
Author: Lee Funke

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.
    A pan with flour, eggs, and milk next to it - used for making white cheddar mac and cheese.
  • 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.
    A person making white cheddar mac and cheese by pouring milk into a pan.
  • When the roux is thick, remove the pot from the heat and add the cheddar cheese. Whisk until the cheese has melted.
    Cheesy risotto cooked with white cheddar, spices, and prepared in a pan.
  • 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!

Video

[adthrive-in-post-video-player video-id="LsawOKJI" upload-date="2022-11-18T00:00:00.000Z" name="White Cheddar Mac and Cheese" description="Say hello to this creamy, cheesy white cheddar mac and cheese! This delicious mac and cheese recipe is made on the stovetop with 3 whole cups of white cheddar."]

Notes

  • Storing leftovers: Transfer to an airtight container and refrigerate for up to 3 days. To reheat, place leftovers in a pot on the stovetop over medium heat. Add a splash of milk and stir until warm throughout. Do not freeze — the dairy-based sauce doesn't hold up well after thawing.
  • Cheese: Always use freshly grated white cheddar from a block. Pre-shredded cheese has anti-caking agents that can make the sauce gritty. If you don't have a grater, here's how to grate cheese without one!
  • Leftover hack: Add a splash of milk plus an extra handful of shredded white cheddar when reheating for a just-made texture.

Nutrition

Calories: 639kcal | Carbohydrates: 67g | Protein: 28g | Fat: 29g | Fiber: 3g | Sugar: 9g