White Cheddar Mac and Cheese Recipe
Indulge in this creamy and comforting white cheddar mac and cheese recipe. It's perfect for a cozy night in or as a delicious side dish for any meal.
Servings: 8
Calories: 465kcal
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.
Nutrition
Calories: 465kcal | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 506mg | Potassium: 240mg | Fiber: 2g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 0.2mg | Calcium: 279mg | Iron: 1mg