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- 8 ounces elbow macaroni - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups whole milk - 1 cup white cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon mustard powder - Salt and pepper to taste - 1/2 cup panko breadcrumbs - 2 tablespoons olive oil - 1/4 teaspoon smoked paprika (for garnish) You need elbow macaroni for a great base. I use unsalted butter to make the roux. All-purpose flour thickens the cheese sauce. Whole milk gives the sauce its creamy texture. White cheddar and mozzarella add rich flavors. For extra flavor, try adding some crispy bacon bits or fresh herbs. Chives or parsley add color and taste. A sprinkle of hot sauce can give it a kick. If you need a gluten-free option, use gluten-free pasta and flour. For a dairy-free version, swap the milk and cheese for plant-based alternatives. Nutritional yeast can replace cheese for flavor. {{ingredient_image_1}} First, bring a large pot of water to a boil. Add a good amount of salt to the water. This helps flavor the macaroni. Once the water is boiling, add 8 ounces of elbow macaroni. Cook it until it is al dente, which usually takes about 7 to 8 minutes. Check the package for exact times. After cooking, drain the macaroni and set it aside. In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk this mixture constantly for about 2 minutes until it becomes smooth. This mix is called a roux. Gradually pour in 2 cups of whole milk while whisking. This helps to avoid lumps. Keep cooking and whisking until the mixture thickens and starts to simmer, which should take about 5 to 7 minutes. Now, reduce the heat to low. Stir in 1 cup of shredded white cheddar cheese and 1 cup of shredded mozzarella cheese. Keep stirring until the cheese melts and the sauce is creamy. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of mustard powder. Season with salt and black pepper to your taste. Mix well and taste the sauce. Adjust the seasoning if needed. Now it’s time to mix the macaroni with the cheese sauce. Add the cooked elbow macaroni to the sauce. Stir it well, making sure every piece of pasta gets coated in the cheese sauce. This is where the magic happens! The creamy sauce wraps around the pasta, making it rich and delicious. Next, preheat your oven to 350°F (175°C). In a small bowl, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of olive oil. Make sure the breadcrumbs are well-coated. Pour the mac and cheese into a greased baking dish. Spread it evenly. Top it with the panko mixture and sprinkle some smoked paprika on top for extra flavor. Now, bake it in the preheated oven for 20 to 25 minutes. You want the top to be golden brown and crispy before taking it out. Let it cool for a few minutes before serving, and enjoy your creamy white cheddar mac and cheese! To get a smooth cheese sauce, start with a good roux. Use butter and flour, whisking them for about two minutes. This helps thicken the sauce. Next, slowly add whole milk while whisking. This keeps lumps away. Cook until it thickens, about five to seven minutes. Then, reduce the heat. Stir in shredded white cheddar and mozzarella until they melt. This makes your sauce creamy and rich. For a crunchy topping, use panko breadcrumbs. Mix them with olive oil in a bowl. This keeps them from burning. Spread the panko evenly over your mac and cheese before baking. Adding smoked paprika gives a nice touch and flavor. Bake until the top is golden brown. This adds a great crunch that pairs well with the creamy pasta. When cooking macaroni, follow the package instructions for best results. Use salted water to enhance flavor. Be careful not to overcook the pasta; it should be al dente. When making the cheese sauce, keep whisking to avoid sticking. Taste your sauce before adding more seasoning. Remember, it's easier to add than to take away. Finally, let your mac and cheese cool a bit before serving. This helps the sauce set and makes for easier serving. Pro Tips Choose Quality Cheese: Using high-quality white cheddar and fresh mozzarella will enhance the creaminess and flavor of your mac and cheese. Don't Overcook the Pasta: Cook the elbow macaroni just until al dente, as it will continue to cook while baking in the cheese sauce. Experiment with Toppings: Feel free to customize the breadcrumb topping with herbs, spices, or even crushed potato chips for a unique twist. Add a Kick: For a spicier version, mix in some diced jalapeños or a splash of hot sauce to the cheese sauce before combining with the pasta. {{image_2}} You can add protein to make your mac and cheese more filling. Cooked chicken, bacon, or ham work great. Just chop the meat into small pieces and mix it in when you combine the pasta with the cheese sauce. You can also use cooked shrimp or crab for a seafood twist. This addition makes the dish hearty and satisfying. For a fancy touch, drizzle truffle oil on top before serving. It adds a rich and earthy flavor. You can also mix in cooked lobster for a luxurious treat. Chop the lobster into bite-sized pieces and fold it into the creamy cheese sauce. These gourmet variations will impress your guests and elevate your meal. If you want a vegan option, use plant-based cheese and milk. Look for brands that melt well. You can also make a creamy sauce with soaked cashews blended with nutritional yeast, garlic, and lemon juice. This creates a rich flavor without dairy. Top with breadcrumbs mixed with olive oil for crunch. Your vegan friends will love this version! Store your leftover creamy white cheddar mac and cheese in an airtight container. Let it cool for a bit first. Once it cools, seal it tightly. This helps keep it fresh and tasty. You can store it in the fridge for up to three days. Make sure to label the container with the date you made it. This way, you’ll know when it’s time to eat or toss it. To reheat mac and cheese, use a microwave or oven. For the microwave, place the desired portion in a bowl. Add a splash of milk to keep it creamy. Heat it in 30-second intervals, stirring in between. This helps evenly warm it. For the oven, preheat to 350°F (175°C). Place the mac and cheese in a baking dish. Cover it with foil to prevent it from drying out. Heat for about 20 minutes or until hot. You can freeze creamy white cheddar mac and cheese for later. Cool it completely before freezing. Transfer it to a freezer-safe container. Leave some space at the top, as it will expand. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it using the tips above for the best taste. Yes, you can! While white cheddar is rich and creamy, feel free to mix in other cheeses. Gouda, fontina, or even a sharp cheddar can add great taste. Just remember, each cheese melts differently. This can change the texture of your sauce. To make your mac and cheese gluten-free, swap the all-purpose flour for a gluten-free flour blend. You can also use gluten-free pasta. Many brands offer elbow macaroni that fits this need. Just check the package to be sure. If your cheese sauce is not creamy, it may be due to a few reasons. First, make sure to whisk the flour well into the butter. This helps create a smooth roux. Second, add your cheese slowly and stir until it melts fully. Lastly, use whole milk for the best creaminess. If the sauce is too thick, add a bit more milk until you reach the desired consistency. This article covered everything you need for creamy white cheddar mac and cheese. We explored main ingredients, optional garnishes, and even substitutions for different diets. I provided step-by-step cooking instructions, tips for a creamy sauce, and gourmet variations. You learned how to store leftovers and reheating methods to keep them tasty. Remember, cooking should be fun. Experiment with flavors and make it your own! Enjoy your creamy white cheddar mac and cheese experience.

Creamy White Cheddar Mac and Cheese

A rich and creamy mac and cheese made with white cheddar and mozzarella, topped with crispy panko breadcrumbs.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup white cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon mustard powder
  • to taste salt and pepper
  • 0.5 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 0.25 teaspoon smoked paprika (for garnish)

Instructions
 

  • In a large pot of boiling salted water, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • In the same pot, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 2 minutes until it forms a smooth paste (roux).
  • Gradually pour in the whole milk while whisking to prevent lumps. Continue cooking, whisking regularly, until the mixture thickens and begins to simmer (about 5-7 minutes).
  • Reduce the heat to low and stir in the white cheddar and mozzarella cheese until melted and creamy.
  • Mix in garlic powder, onion powder, mustard powder, salt, and pepper. Taste and adjust seasoning as necessary.
  • Add the cooked elbow macaroni to the cheese sauce, stirring well to combine until all the pasta is coated.
  • Preheat your oven to 350°F (175°C). In a small bowl, combine panko breadcrumbs with olive oil, mixing well until the breadcrumbs are coated.
  • Pour the mac and cheese into a greased baking dish, spreading it out evenly. Top with the panko mixture and a sprinkle of smoked paprika for an extra flavor boost.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
  • Allow the mac and cheese to cool for a few minutes before serving.

Notes

Serve in individual bowls or a large serving dish, garnished with parsley or chives. Optional toppings include crispy bacon bits or crumbled crackers.
Keyword cheesy pasta, comfort food, mac and cheese