I make this dish when I want a quick, warm meal that fills the table. I learned the simple way to make White Cheddar Mac and Cheese when I needed food that cooks fast and tastes rich. It began as a small plan for busy weeknights. Now it is my go-to for a plain, good dinner that kids and adults like. I keep the steps short and the dish creamy. I keep the ingredients easy to find in any shop.
This version works when you do not want long prep. The cheese is sharp and clean. The sauce feels smooth and not heavy. I use basic tools and a small pan. I often make a double batch and save some for the next day. I will tell you how I cook it at home. I will also share small tips that help it turn out right.
This recipe is a simple stove-top pasta with a white cheese sauce. It mixes cooked macaroni with a sauce made from milk, butter, flour, and cheese. The taste is mild and a little sharp from the white cheddar. It is creamy, but not too thick when you serve it right. People often make this for weeknight dinners, lunches, or a quick side dish at a small meal. It works well when you need something fast and filling. You can pair it with a salad or a small piece of meat. For a fun twist, try the Honey Peach grilled cheese idea that pairs well with this kind of cheese: Honey Peach White Cheddar Grilled Cheese idea.
Why make this recipe
This dish is fast and uses few parts. You can have it on the table in about 20 to 30 minutes. The cook time is mostly for the pasta and the sauce to thicken. It is easy to change the flavor by the cheese you pick. You can use more or less white cheddar to fit your taste. You do not need any hard skills to make it. The steps are clear and they work every time. It also uses things you likely have in your kitchen. If you want another creamy idea that is close in feel, see this easy mac and cheese recipe for more tips: Irresistibly Creamy Tini’s Mac and Cheese. The dish is also good for left overs and for kids who like soft food.
How to make White Cheddar Mac and Cheese
First, you cook the pasta until it is done but not too soft. Drain it so it does not add water to the sauce. Next, you make a simple roux from butter and flour. That makes the sauce stick to the pasta. Then you add milk slowly and stir so the sauce gets smooth. Heat the sauce until it thickens a little. Take it off the heat and mix in the cheeses. The heat from the sauce will melt the cheese. Then you mix the pasta and the cheese sauce together. The final step is to taste and add salt or pepper if you need it. This plan keeps the sauce smooth and stops the cheese from getting grainy.
Ingredients
- 2 cups elbow macaroni or noodles of your choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup white cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
These items are easy to find. Use good white cheddar for a nice sharp taste. Freshly shredded cheese melts better than pre-shredded. The butter and flour make a base that helps the milk turn into a thick sauce. Milk choice can be whole milk or 2% for a lighter sauce. Parmesan adds a salty, nutty note that lifts the flavor. If you like a thicker sauce, add more cheese. For a thinner sauce, add a splash more milk when you mix pasta and sauce. You can swap elbow macaroni for any short pasta that holds sauce.
Directions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk, cooking until thickened.
- Remove from heat and stir in the white cheddar and Parmesan cheese until melted.
- Season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce, stir well, and serve immediately.
Step 1 cooks the pasta so it has the right bite. Drain well so the sauce does not thin out. Step 2 makes a roux. The roux helps the milk thicken and stops lumps. Cook the flour for a minute to remove the raw taste. In Step 3, add milk bit by bit and whisk. This keeps the sauce smooth. Heat until it coats the back of a spoon. Step 4 melts the cheese in the warm sauce. Turn off heat before you add cheese to avoid grainy texture. Step 5 lets you balance the taste. Taste before you add salt because Parmesan can be salty. Step 6 combines pasta and sauce so the pasta is fully coated. Serve right away for the best texture.
How to serve White Cheddar Mac and Cheese
Serve this dish hot right after you mix it. It is simple on its own and fills the plate. You can add a green salad on the side. A bit of steamed veg is a good match. For protein, try grilled chicken or a small piece of fish. You can also top the mac and cheese with bread crumbs and bake for a crust. A squeeze of lemon or a few herbs can add fresh notes. If you want a heartier meal, pair it with a slice of meatloaf or a baked item that shares the same flavors like this idea: Mac and Cheese Meatloaf Casserole pairing. Keep plates warm and serve soon so the sauce stays smooth.
FAQs
Q: Can I use a different cheese? A: Yes. Use a cheese that melts well. Gruyere, fontina, or mild cheddar work.
Q: Can I make it ahead? A: Yes. Make the sauce and pasta and store them separately. Reheat and mix before serving.
Q: How do I fix a thin sauce? A: Warm the sauce and add a small amount of cheese or a tiny bit of flour mixed with cold milk. Stir until it thickens.
Q: Can I freeze this dish? A: You can freeze it, but the texture may change. Use airtight containers and thaw in the fridge before reheating.
These answers cover the common needs for this dish. They help with swaps, make-ahead plans, and simple fixes.
Conclusion
You can find another version of this recipe at White Cheddar Mac and Cheese – Cooking For My Soul for more ideas. For a tested home-style recipe, see White Cheddar Mac and Cheese Recipe on Taste of Home.
Print
White Cheddar Mac and Cheese
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and creamy white cheddar mac and cheese that’s perfect for busy weeknights.
Ingredients
- 2 cups elbow macaroni or noodles of your choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup white cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk, cooking until thickened.
- Remove from heat and stir in the white cheddar and Parmesan cheese until melted.
- Season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce, stir well, and serve immediately.
Notes
Use freshly shredded cheese for better melting. Adjust the thickness of the sauce by adding more cheese or milk as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
