This creamy stovetop white cheddar mac and cheese is the ultimate comfort dish, ready in under 30 minutes.
Made with extra-sharp white cheddar and a touch of mozzarella, it delivers rich flavor without heavy effort.
High in protein and calcium, it’s a satisfying, fiber-friendly option for weeknight dinners, meal prep, or anytime you crave a quick, indulgent homemade pasta.
Cheese White Cheddar Mac
Equipment
- 1 Large pot
- 1 medium saucepan
- (1) Whisk
- 1 colander
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups half and half
- 2 cups extra-sharp white cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ tsp hot sauce
- ½ tsp salt or to taste
- ½ tsp mustard powder
- ¼ tsp garlic powder
Instructions
- Boil the Pasta to Perfection: Start by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to enhance the pasta’s flavor as it cooks. Once the water is boiling, add the elbow macaroni and cook according to package instructions until it reaches al dente — tender but still slightly firm to the bite. Stir occasionally to prevent sticking. When done, carefully drain the pasta using a colander and set it aside. Drizzle a tiny bit of olive oil or swirl a small knob of butter on top to keep the noodles from clumping if desired.
- Melt Butter for the Roux: While the pasta is cooking, take a medium saucepan and place it over medium heat. Add the unsalted butter and allow it to melt completely, ensuring it does not brown or burn. The butter acts as the base for your creamy sauce, providing richness and helping to thicken the mixture.
- Whisk in Flour to Create the Roux: Once the butter has melted, sprinkle in the all-purpose flour. Immediately whisk the butter and flour together until smooth. Continue cooking for about 1 minute while whisking constantly. This short cooking time removes the raw flour taste and forms a smooth paste, called a roux, which is essential for creating a silky, lump-free cheese sauce.
- Gradually Add Half and Half: Slowly pour in the half and half, a little at a time, while whisking constantly. Adding the liquid gradually prevents lumps from forming and ensures the sauce is smooth and creamy. Continue to cook the mixture over medium heat for 3 to 5 minutes, stirring frequently. The sauce should thicken slightly and begin to bubble gently. Be careful not to let it reach a full boil, as this can cause the dairy to curdle.
- Season the Sauce: Once the sauce has thickened, reduce the heat to low and add your seasonings: hot sauce, salt, mustard powder, and garlic powder. Stir well to evenly distribute the flavors. This step is crucial for balancing the richness of the cheese with a subtle kick and depth of flavor. Taste the sauce and adjust seasonings if needed.
- Incorporate the Cheeses Slowly: Add the shredded extra-sharp white cheddar and mozzarella to the sauce in small handfuls. After each addition, stir gently until the cheese has fully melted and blended into the sauce. Take your time with this step — adding the cheese slowly ensures a creamy, smooth texture without clumping or separating. The combination of cheddar and mozzarella creates a rich, cheesy flavor with a slightly stretchy consistency.
- Combine Pasta and Sauce: Remove the cheese sauce from heat. Add the cooked pasta to the saucepan and gently fold it into the sauce using a spatula or wooden spoon. Stir carefully until every piece of macaroni is evenly coated with the creamy cheese sauce. Make sure not to over-stir, as you want to maintain the integrity of the pasta.
- Serve Immediately: Transfer the macaroni and cheese to a serving dish or individual bowls. For added flair, you can sprinkle a little extra shredded cheese, paprika, or chopped parsley on top. Serve warm and enjoy this comforting, protein-rich, creamy dish immediately for the best texture and flavor.
- Optional Tips for Reheating or Storing: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of milk or half and half to restore the creamy texture. Avoid microwaving on high to prevent the cheese from becoming grainy.
Notes
- Use extra-sharp white cheddar for maximum flavor; milder cheeses will result in a less bold taste.
- For a stretchy, gooey texture, combine cheddar with a small amount of mozzarella.
- Cook the pasta just al dente; overcooked noodles will become mushy when mixed with the sauce.
- Gradually whisking the half and half into the roux prevents lumps and ensures a smooth, creamy sauce.
- Adjust seasoning to taste—hot sauce, mustard powder, and garlic powder elevate the flavor without overpowering it.
- This recipe is easily doubled for larger gatherings, but make sure to use a larger pot for even heating.
Chef’s Secrets for Perfect Cheddar
To achieve the creamiest mac and cheese, focus on temperature and timing.
Melt the butter slowly over medium heat and cook the roux just long enough to remove the raw flour taste.
Gradually incorporate the half and half to avoid clumps. Adding shredded cheese in small portions ensures a silky sauce.
For an extra touch, allow the sauce to rest for a minute before mixing with pasta—this gives it time to thicken perfectly.
Using freshly shredded cheese instead of pre-shredded bags makes a big difference in melt and texture.
Serving Suggestions to Impress Everyone
Serve this white cheddar mac and cheese as a cozy main or as a side for grilled chicken, roasted vegetables, or barbecue.
For a restaurant-style twist, top with toasted breadcrumbs and broil briefly until golden.
It also pairs wonderfully with a crisp green salad or a tangy tomato relish to balance the richness.
Individual bowls with a sprinkle of paprika or chopped parsley make it visually appealing for family dinners or casual gatherings.
Storage Tips for Freshness and Flavor
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To maintain the creamy texture when reheating, gently warm the mac and cheese on the stovetop over low heat, adding a splash of milk or half and half.
Avoid microwaving on high, which can make the cheese sauce grainy.
You can also freeze portions for up to 1 month; thaw overnight in the fridge and reheat slowly for best results.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! Elbow macaroni works best for this recipe, but shells, penne, or rotini can be substituted.
Choose shapes that hold sauce well for a creamy experience.
2. How can I make this mac and cheese spicier?
Add extra hot sauce, a pinch of cayenne pepper, or a dash of smoked paprika while cooking the sauce.
Taste as you go to reach your preferred heat level.
3. Can I make this recipe ahead of time?
You can prepare the cheese sauce and pasta separately, then combine and reheat just before serving.
This works well for meal prep or entertaining.
4. What if I don’t have half and half?
You can substitute equal parts milk and heavy cream or whole milk for a slightly lighter version.
Avoid skim milk, as it won’t produce the same creamy texture.
5. How do I get the sauce extra smooth?
Always whisk the half and half into the roux slowly, and melt the cheese gradually.
Using freshly shredded cheese instead of pre-shredded ensures a smoother, more luscious sauce.
