How to spice up white cheddar mac and cheese?

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!

What is white mac and cheese made of?

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.

Why does white cheddar taste different?

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.

White Cheddar Mac and Cheese | Kathleen's Cravings

White Cheddar Mac and Cheese

Print Recipe

★★★★★

5 from 2 reviews

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.

Author: Kathleen Hansen
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

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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: 1/8 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

Keywords: White Cheddar Mac and Cheese, White Mac and Cheese

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