Description
White cheddar mac and cheese is a creamy, comforting dish made with sharp white cheddar cheese and tender elbow macaroni, perfect as a main or side.
Ingredients
Units
Scale
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 2 cups shredded sharp white cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon mustard powder (optional)
Instructions
- Cook the elbow macaroni according to package directions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk, making sure there are no lumps. Cook, stirring constantly, until the sauce thickens, about 5–7 minutes.
- Reduce heat to low and stir in the shredded white cheddar cheese until melted and smooth.
- Add salt, pepper, garlic powder, and mustard powder if using. Adjust seasoning to taste.
- Stir in the cooked macaroni until fully coated with cheese sauce.
- Serve immediately, garnished with extra cheese or herbs if desired.
Notes
- Use high-quality sharp white cheddar for the best flavor.
- You can bake the mac and cheese with a breadcrumb topping for a crunchy finish.
- For extra creaminess, add a splash of heavy cream or cream cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg