Creamy White Cheddar Mac and Cheese Recipe | Comfort Food Dinner Idea
"Creamy white cheddar mac and cheese is rich, cheesy, and comforting. A homemade recipe perfect for family dinners, cozy nights, or when you’re craving the ultimate comfort food."
Equipment
- Large pot (for pasta)
- Saucepan (for cheese sauce)
- Whisk for roux
- Oven-safe casserole dish (optional baked version)
- Airtight storage containers
Ingredients
- 1 lb elbow macaroni or cavatappi
- 3 tbsp butter
- 3 tbsp flour
- 3 cups whole milk
- 2 cups freshly shredded sharp white cheddar
- ½ cup parmesan or Gruyère (optional)
- ½ tsp garlic powder
- ½ tsp mustard powder
- ¼ tsp paprika
- Salt & pepper to taste
- 1 cup breadcrumbs (optional, for baked topping)
Instructions
- Cook Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
- Make Roux: Melt butter in saucepan, whisk in flour, and cook for 1–2 minutes.
- Add Milk: Gradually whisk in milk until smooth and thickened.
- Melt Cheese: Reduce heat and stir in white cheddar (and optional parmesan/Gruyère) until creamy. Add seasonings.
- Combine: Toss pasta into sauce until evenly coated.
- Optional Bake: Transfer to casserole dish, top with breadcrumbs and extra cheddar, bake at 375°F (190°C) for 20 minutes until golden.
- Serve: Garnish with parsley or paprika.
Notes
- Variations: Add truffle oil for upscale flavor, bacon & caramelized onions for smoky depth, or broccoli/spinach for a veggie boost.
- Storage: Refrigerate up to 4 days; freeze sauce and pasta separately for best texture.
- Reheating: Warm gently on stovetop with splash of milk, or bake in oven. Avoid microwaving.
- Pairings: Serve with roasted chicken, steak, BBQ ribs, or as a holiday side.
- Common Mistakes: Don’t overheat cheese (prevents graininess), cook pasta al dente, and whisk constantly to avoid sauce separation.