White Cheddar Mac and Cheese – This is the best mac and cheese recipe. With just five simple ingredients and under 30 minutes, you can make a rich, creamy white cheddar mac and cheese that serves 6–8. It’s easy to double for a crowd.
White Cheddar Mac and Cheese
Mac and cheese ranks among my all-time favorite foods. Growing up it stood alongside pizza and sushi as a comfort classic, and even now it always feels like a treat. Homemade mac and cheese can be hit or miss — many recipes turn out grainy or separate soon after cooking. I once assumed restaurant versions used secret tricks I couldn’t reproduce, until I tried a copycat recipe that reminded me homemade mac and cheese can be just as creamy and satisfying.
This version has a little secret: cream cheese. Adding cream cheese gives the sauce extra silkiness and helps it cling to the pasta. Cut the cream cheese into small pieces (about 1/2-inch cubes) so it melts smoothly into the warm milk. Once it’s whisked in, add butter and freshly grated white cheddar and continue stirring until the sauce is silky and evenly combined.
One reheating tip: avoid the microwave if you want to keep the sauce creamy. Reheat gently in a saucepan over medium heat, stirring until the cheese melts and the pasta is warmed through. If the sauce seems thick, add a splash of milk and a small pat of butter to restore creaminess.
Common questions about making mac and cheese
How do you make homemade mac and cheese?
Cook the pasta, warm the milk and melt the cream cheese, add butter and grated cheddar, then combine the cooked pasta with the sauce. It’s straightforward and quick.
What can you add to mac and cheese to make it better?
- Bacon crumbles
- Grated Parmesan (add just before serving)
- Freshly ground black pepper
- Toasted breadcrumbs for texture
- Cooked chicken or sausage for protein
- Steamed vegetables like broccoli or peas
How do you make baked mac and cheese?
Baked mac and cheese works best with a thinner béchamel-style sauce that firms up in the oven. For a classic baked version, use a recipe based on a roux and milk, then finish with a breadcrumb topping and bake until bubbly and golden.
Tips and tricks for this white cheddar mac and cheese
- Use whatever pasta shape you prefer. Shapes with hollows — shells, elbows, penne or mostaccioli — hold sauce well.
- White sharp cheddar delivers a bold flavor. Avoid mild or medium cheddars if you want a stronger cheese profile.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- If you want to reduce fat slightly, substitute neufchâtel for cream cheese. It’s nearly as creamy with fewer calories.
Other recipes to try
- Creamy Brie Mac and Cheese
- Tuscan Chicken Pasta
- Chicken Parmesan Stuffed Shells
- Smoked Gouda Mac and Cheese
- Chicken Ziti Casserole
White Cheddar Mac and Cheese
Simple and quick: five ingredients and under 30 minutes to a rich white cheddar mac and cheese that serves a crowd.
10 minutes
15 minutes
25 minutes
Ingredients
- 1 pound pasta (shells, elbows, mostaccioli, penne, etc.)
- 2 cups whole milk
- 8 ounces cream cheese
- 3 tablespoons unsalted butter
- 12 ounces freshly grated white cheddar cheese
Instructions
- Cook the pasta in a large pot of salted water according to package directions. Drain and set aside.
- While the pasta cooks, heat the milk in a large saucepan over medium until it begins to simmer. Reduce heat to medium-low and add the cream cheese in small pieces, whisking until fully melted and smooth. Stir in the butter and grated white cheddar until the sauce is uniform and creamy.
- Add the drained pasta to the sauce and cook 3–5 minutes more, stirring, until the sauce thickens and coats the noodles. Serve immediately.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 524
Total Fat: 31g
Saturated Fat: 18g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 88mg
Sodium: 395mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 5g
Protein: 20g
Nutrition values are estimates and can vary based on specific ingredients used.
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