Creamy White Cheddar Mac and Cheese
Perfectly creamy, gooey cheese – this white cheddar mac and cheese is the ultimate comfort food. It’s simple to make and requires only a few basic + real food ingredients.
Homemade Mac and Cheese – just tastes better!
Mac and cheese has always been a favorite comfort food of mine. I mean, what’s not to love — gooey cheese + pasta paired together! Yum…
I love to make this for a quick lunch for the kids or a super simple weeknight meal when pressed for time. It’s incredibly simple to whip together right on the stovetop.
What you’ll love about this recipe:
Substitutions + Ingredient Notes
- Be sure to shred a block of cheddar cheese for a creamier result, avoid pre shredded bagged cheese as it will not melt as well. It’s easy enough to shred quickly using a standard box grater.
- Mild cheese will have a creamier result than sharp white cheddar cheese or extra sharp cheeses.
- White cheddar will give the appearance of a Panera copycat recipe but yellow cheddar can be used if desired.
- Other types of pasta can also be used if desired or if it’s all you have on hand.
Some tips for making this mac and cheese recipe
- In a large pot of boiling water, boil the shell pasta to the package instructions. Once cooked, drain and set aside. Don’t forget to salt the pasta water!
- In a large saucepan or pot melt the butter over medium heat. Add the flour and stir until smooth and thick – just like making a roux.
- Add in the milk and whisk until it begins to thicken. Then add in the heavy cream and again stir until the sauce begins to thicken. Remove from heat.
- Stir in the cheddar cheese, salt and pepper until completely melted. Add in the cooked pasta to the cheese sauce and mix until evenly coated.
Be sure to check out the full recipe and ingredient list in the recipe card below.
How to store + reheat leftovers
Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
Our Favorite
Comfort Food Recipes
FAQ (frequently asked questions)
You need to heat the sauce until it just starts to bubble then reduce the heat and stir constantly to be sure it thickens.
Mild cheese will have a creamier result than sharp white cheddar cheese or extra sharp cheeses. Be sure to shred a block of cheddar cheese for a creamier result, avoid pre shredded bagged cheese as it will not melt as well.
Store in an airtight container in the fridge for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
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White Cheddar Mac and Cheese Recipe
Equipment
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups mild white cheddar cheese *shredded (see note)
- 1 pound shell pasta
Instructions
- In a large pot of boiling water, cook the shell pasta to the package directions. Once cooked, drain and set aside.
- In a large saucepan or pot melt the butter over medium heat. Add the flour and stir until smooth and thick.
- Add in the milk and stir until it begins to thicken. Then add in the heavy cream and again stir until the sauce begins to thicken. Remove from heat.
- Stir in the cheddar cheese, salt and pepper until completely melted. Add in the cooked pasta and mix until evenly coated.
Notes
- Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
- Be sure to shred a block of cheddar cheese for a creamier result, avoid pre shredded bagged cheese as it will not melt as well.
- Mild cheese will have a creamier result than sharp or extra sharp.
- White cheddar will give the appearance of a Panera copycat recipe but yellow cheddar can be used if desired.
- Other types of pasta can also be used if desired or if it’s all you have on hand.
- Why isn’t my sauce thickening? You need to heat the sauce until it just starts to bubble then reduce the heat and stir constantly to be sure it thickens.
