Why You’ll Love this White Cheddar Mac and Cheese Recipe
- Rich and Creamy: A luxurious sauce that perfectly coats each pasta shell.
- Panera—but better: All the comfort of the restaurant version, made at home for less.
- Gluten-Free friendly: Easily adaptable using gluten-free flour and pasta.
- Simple and Quick: Minimal ingredients and straightforward steps.
- Versatile: Swap cheeses or add mix-ins to suit your taste.
- Kid-Approved: A dependable favorite for picky eaters.
Better Than Boxed — Or Takeout!
This recipe recreates that nostalgic, creamy white-cheddar sauce you may recognize from Panera or boxed mixes—but with fresher flavor and better texture. In about 15 minutes you can make a stovetop mac and cheese that’s cozy, comforting, and easy enough for a weeknight dinner or a holiday side everyone will enjoy.
The key is a well-made roux and a balanced cheese blend so the sauce clings to every shell. It works great served straight from the stove for a Panera-style mac, or baked with a crunchy topping for a crowd-pleasing casserole.
It’s a reliable Thanksgiving side in many households because kids and adults alike dig in. Pair it with roasted or fried chicken for an extra-comforting meal.
Ingredients You’ll Need
- Pasta Shells: Medium shells capture the sauce perfectly. Use gluten-free shells if needed.
- Unsalted Butter: The base for the roux and adds richness.
- All-Purpose Flour (or gluten-free): Thickens the sauce for a velvety texture.
- Whole Milk: The creamy foundation for the sauce.
- Heavy Cream: Adds extra silkiness and richness.
- Shredded Cheese: Sharp white cheddar plus gruyere (or manchego/fontina) for depth and meltability.
- Seasoning: Kosher salt, black pepper, and garlic powder to taste.
Expert Recipe Tips
- Perfect the roux: Cook the butter and flour until it turns a light golden color to remove any raw flour taste.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Use quality ingredients: With few components, each one should shine.
- Cook pasta al dente: The noodles will finish cooking in the warm sauce and won’t become mushy.
- Choose whole milk: It helps give a richer, creamier sauce.
How to Make White Cheddar Mac and Cheese
Step 1 — Make the roux: Melt butter in a saucepan, whisk in flour, and cook until slightly golden. Gradually whisk in the milk and cream until smooth and thickened.
Step 2 — Finish the sauce: Reduce heat and stir in shredded white cheddar and gruyere (or another melting white cheese) until fully melted and creamy. Season with salt, garlic powder, and black pepper.
Step 3 — Combine: Toss the hot, drained pasta with the cheese sauce until every shell is coated. Serve immediately or follow the baked variation below.
Recipe Variations
- Add protein: Stir in cottage cheese or cooked shredded chicken for added protein.
- Baked version: Transfer to a greased casserole dish, top with crushed cheese crackers mixed with butter and garlic powder, and bake until bubbly and golden.
- Try different cheeses: Monterey jack, white American, or mild cheddar will change the flavor profile—parmesan is a nice finishing touch.
- Add greens: Fold in blanched or roasted broccoli for color and nutrients.
- Dairy-free alternative: Use plant-based butter, dairy-free cheese, and plant milk to create a creamy vegan version.
Make-Ahead and Storage Tips
Make ahead: Prepare the sauce and cook the pasta 1–2 days in advance. Store separately, then combine and bake or reheat when ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of milk to restore creaminess.
Pairing and Serving Ideas
- Roasted or grilled chicken
- Air fryer bacon-wrapped chicken breast
- Instant Pot pulled pork
- Crispy baked chicken wings
- Blackened chicken tenders
- Standing rib roast for a special occasion
White Cheddar Mac and Cheese
Ingredients
White Cheddar Mac and Cheese
- 1 pound medium pasta shells (gluten-free if needed)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour (or gluten-free)
- 2 1/2 cups whole milk, plus more as needed
- 1 cup heavy cream
- 1 1/2 cups (about 6 oz) shredded sharp white cheddar
- 1 1/2 cups (about 6 oz) gruyere, manchego, or fontina, shredded
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon garlic powder
- Pinch of black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and do not rinse.
- Make the roux: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 3–4 minutes, stirring constantly, until the raw flour taste is gone and the mixture is lightly golden.
- Add milk and cream: Gradually whisk in the milk, heavy cream, salt, pepper, and garlic powder until smooth. Increase heat to medium-high and simmer 2–3 minutes until slightly thickened. Thin with a splash of milk if necessary.
- Melt the cheese: Reduce heat to low and stir in the shredded cheeses a handful at a time until fully melted and the sauce is glossy and smooth.
- Toss and serve: Add the drained pasta to the sauce and toss to coat. Serve warm. For a baked version, transfer to a greased 9×13 dish, top with crushed cheese crackers mixed with butter and garlic powder, and bake at 350°F for 20–25 minutes.
Notes
Shredded Cheese: Buy a block and shred it yourself for the best melting texture.
Make Ahead: Prepare the sauce and cook the noodles 1–2 days ahead. Store separately and combine when ready to bake or reheat.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Reheat gently with a splash of milk.
*This recipe was originally posted in November 2023 and updated with new photos.
Nutrition
Calories: 548 kcal |
Carbohydrates: 47 g |
Protein: 18 g |
Fat: 32 g
Nutrition information is an approximation.
FAQs
A combination of cheddar and gruyere delivers sharp flavor with smooth meltability; this recipe uses sharp white cheddar and gruyere.
Use real shredded cheese, add seasoning like garlic powder and black pepper, and consider mix-ins like roasted broccoli or cooked protein.
Yes. Elbows, penne, cavatappi, or gluten-free shapes all work—just cook al dente so they don’t get mushy.
Yes. Substitute plant-based butter, dairy-free cheese, and plant milk/cream to achieve a creamy dairy-free version.
Recipe by: Molly Thompson