White Cheddar Mac and Cheese is extra cheesy, rich, and easy to make on the stovetop! Start by making an easy white cheese sauce then top the cheesy noodles with crispy Panko Breadcrumbs.
I love that this white cheddar mac and cheese recipe is super filling on its own. If you want to round out the meal, try serving it with a veggie like air fryer green beans or garlic parmesan air fryer broccoli.
Jump to:
⭐Why I Love It:
- White Cheddar Cheese - White Cheddar adds great flavor to a mac and cheese recipe and it melts well. For another cheese variation, try this recipe for Gouda Mac and Cheese.
- Ready in About 30 Minutes - In the time it takes to boil the water and cook the pasta, you can make the cheese sauce.
- Rich and Creamy - This homemade White Cheddar Mac and Cheese is so rich and creamy thanks to all the cheese and the sauce made using whole milk.
- Crispy Topping - Although you can skip, I love the crispy breadcrumb topping sprinkled on top!
🥘Ingredients
- Elbow Macaroni - You can also swap in another short pasta noodle. I also like using shells.
- Salted Butter - You can also use unsalted butter and just adjust the salt, to taste.
- All-Purpose Flour - Mixing a little flour with the butter is how you make a roux which is what thickens a cheese sauce.
- Shredded White Cheddar Cheese - I strongly recommend buying a block and shredding by hand (or using the shredded blade on your food processor). Pre-shredded cheese doesn't melt as well. I like to use a sharp white cheddar, but you can use another sharpness level.
- Milk - I used whole milk for an extra rich Mac and cheese, but 2% milk also works.
- Spices - Garlic Powder, Onion Powder, Kosher Salt, and Pepper
- Panko Topping (optional) - Panko Breadcrumbs, Salted Butter, Fresh Parsley
See the recipe card for full information on ingredients and quantities.
📖Variations
- Instant Pot Mac and Cheese - To make White Cheddar Mac and Cheese in the Instant Pot, follow this Instant Pot Mac and Cheese recipe, but use White Cheddar cheese instead.
- Slow Cooker Mac and Cheese - To make White Cheddar Mac and cheese in the Slow Cooker, follow this Slow Cooker Mac and Cheese recipe, but use White Cheddar cheese instead.
- Baked Mac and Cheese - You can also dump the Mac and cheese (make sure to only cook the noodles to just al dente) into a greased baking dish, top with extra shredded cheese, and bake at 350 degrees F to make the cheese on top melty and bubbly.
🔪Step by Step instructions
Making White Cheddar Mac and Cheese is easy! Just mix up a creamy white cheese sauce while the pasta cooks, toss it all together, and top with crispy breadcrumbs.
Photo 1 - Get the water boiling for the noodles. In a large pan, melt the butter over medium then whisk in the flour. Cook over low heat, while whisking, for a couple of minutes until light golden and smooth.
Photo 2 - Slowly add the milk, about ½-1 cup at a time, and whisk to incorporate. Continue until all milk is used, then stir in the spices and bring to a simmer. Simmer for a few minutes to thicken. Meanwhile, cook the macaroni.
Photo 3 - Once the sauce is thickened (it will thicken more with the cheese), stir in the cheese until melted and smooth.
Photo 4 - Once the pasta is al dente, drain and add to the cheese sauce. Fold to combine.
Photo 5 - In a small skillet, melt the butter over medium, then add the breadcrumbs and toast until golden brown. Remove from heat and stir in the parsley.
Photo 6 - Sprinkle the crispy breadcrumbs on top of the Mac and Cheese and enjoy!
🍽Leftovers and Storage
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For best results, reheat in the oven, covered, at 350 degrees F until warmed. You can add a splash of milk to loosen it up.
💭Recipe Tips
- Freshly Shredded Cheese is Best - Did you know that freshly shredded cheese melts better than pre-shredded due to the additives that are in pre-shredded to keep it from clumping? In a pinch, you can still use pre-shredded, but freshly shredded will give you a smoother sauce. I like to use the shredding blade on my food processor to quickly shred the cheese. You can shred the cheese a day or two in advance to save time day of.
👩🍳Recipe FAQs
You can spice up a white cheddar mac and cheese (homemade or from a box) by making additions like extra cracked black pepper, a dash of hot sauce, some steamed broccoli, diced ham or shredded chicken, crumbled bacon and chives, and any other mix-ins!
White Mac and Cheese is made of pasta noodles tossed in a white cheese sauce that is made from a roux (mixture of butter and flour), milk, and white cheddar cheese.
White Cheddar and regular cheddar have a similar taste, but a different color! You can buy both yellow and white cheddar cheese in different sharpness levels, such as mild, medium, sharp, or extra sharp.
🍝Related Pasta Recipes...
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
White Cheddar Mac and Cheese
White Cheddar Mac and Cheese is extra cheesy, rich, and easy to make on the stovetop! Start by making an easy white cheese sauce then top the cheesy noodles with crispy Panko Breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 Servings
- Category: Pasta
- Method: Stove
- Cuisine: American
Ingredients
Mac and Cheese
- 1lb elbow macaroni pasta, or other shape
- ¼ cup salted butter, or unsalted butter and adjust salt
- ¼ cup all-purpose flour
- 2 ½ cups whole milk, or 2%
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 16oz White Cheddar Cheese, freshly shredded.
Panko Topping (Optional)
- 1 tablespoon salted butter
- ½ cup Panko breadcrumbs
- 1 tablespoon finely chopped fresh parsley
Instructions
- Boil Water - Get a large pot of salted water boiling for the noodles. Cook them until just al dente.
- Make Roux - Meanwhile, in a large pan, melt the butter over medium then whisk in the flour. Cook over low heat, while whisking, for about 2 minutes until light golden and smooth.
- Add Milk - Increase the heat to medium and slowly add the milk, about ½-1 cup at a time, and whisk to incorporate. Continue until all milk is used, then stir in the spices (salt, pepper, garlic powder, onion powder) and bring to a simmer. Simmer for 3-4 minutes to thicken. Meanwhile, the water should be boiling and you can cook the pasta to al dente.
- Add Cheese - Once the sauce is thickened (it will thicken more with the cheese), stir in the cheese until melted and smooth. Turn down the heat to low.
- Add Cooked Noodles - Once the pasta is al dente, drain and add to the cheese sauce. Fold to combine.
- Panko Topping - In a small skillet, melt the butter over medium, then add the breadcrumbs and toast until golden brown. This only takes a couple of minutes. Remove from heat and stir in the parsley.
- Serve - Sprinkle the crispy breadcrumbs on top of the Mac and Cheese and enjoy!
Notes
Leftovers can be stored in the fridge for up to 4 days. Freshly shredded cheese melts better than pre-shredded from the store.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 592
- Sugar: 6.1 g
- Sodium: 590.9 mg
- Fat: 29.8 g
- Carbohydrates: 55.9 g
- Fiber: 2.3 g
- Protein: 24.2 g
- Cholesterol: 82.8 mg
Kurt Haansen says
Fantastic. Rich and creamy and you’ll be asking for seconds! Great recipe.
Kathleen Hansen says
I’m glad you liked it! 🙂
Robin Hansen says
Love this mac and cheese and the white cheddar cheese makes it extra rich and creamy! The toasted bread crumbs top off a fabulous dish!
Kathleen Hansen says
Yay! Thanks for your comment! 🙂