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White Cheddar Mac and Cheese Recipe

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4.2 from 15 reviews

Creamy and comforting White Cheddar Mac and Cheese made with sharp white cheddar, a garlic-flavored roux, and tender macaroni pasta. This quick 20-minute recipe creates a velvety cheese sauce that perfectly coats every bite, ideal for a satisfying family meal or a cozy dinner.

Ingredients

Pasta

  • 12 oz. macaroni (or other small-shaped pasta such as small shells, orecchiette, wagon wheels, or radiatore)

Cheese Sauce

  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 ½ tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 2 cups (8 oz) shredded sharp white cheddar cheese (preferably aged, freshly grated)
  • 1 teaspoon salt
  • 1 large pinch nutmeg (optional)

Instructions

  1. Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain the pasta and set aside, covering it to keep warm.
  2. Melt butter and sauté garlic: Return the empty pot to the stove over medium heat. Add the unsalted butter and allow it to melt and foam. Add the minced garlic and sauté for 1-2 minutes until golden and fragrant, being careful not to burn.
  3. Make the roux: Whisk in the all-purpose flour to the melted butter and garlic mixture. Stir continuously for 1-2 minutes until the roux is combined and develops a slightly nutty aroma.
  4. Add milk and thicken: Gradually whisk in the milk, making sure to dissolve the roux evenly. Cook for 2-3 minutes, whisking frequently, until the mixture begins to bubble and has thickened into a creamy sauce.
  5. Incorporate cheese and seasoning: Remove the pot from heat. Whisk in the shredded sharp white cheddar cheese and salt until the sauce is smooth and creamy. If using, add a pinch of nutmeg and stir to combine.
  6. Combine pasta and sauce: Fold the drained macaroni into the cheese sauce gently until every piece is well coated. Serve immediately for the best cheesy, creamy texture.

Notes

  • For a richer sauce, use whole milk instead of 2%.
  • Freshly grate the cheddar cheese for smoother melting and better flavor.
  • Do not overcook the pasta to avoid mushy mac and cheese.
  • Nutmeg is optional but adds a subtle warmth that complements the cheese.
  • Cover the cooked pasta to keep it warm before mixing with sauce to prevent it from drying out.
  • This recipe does not require baking and is best served immediately.

Find it online: https://bitezly.com/white-cheddar-mac-and-cheese-recipe/