I choose the white cheddar flavor whenever I make boxed macaroni and cheese. It tastes sharper and has a more complex flavor than the regular (yellow cheddar) version. To be honest, though, I haven’t bought a box in ages. This white cheddar mac and cheese recipe lets me make a homemade version in the same amount of time!
Ingredients for White Cheddar Mac and Cheese
- Small pasta shells: For a “like the box but better” look, choose small pasta shells for white cheddar mac and cheese. However, any short and stubby pasta shape will serve you well: elbows, penne and fusilli are all excellent choices.
- Butter: Use any of the top-ranking butter brands recommended by our Test Kitchen.
- Flour: All-purpose flour thickens the creamy, cheesy pasta sauce.
- Onion powder: To make this mac and cheese punchy, liven things up with onion powder. (Some dashes of garlic powder wouldn’t hurt, either!)
- Chipotle powder: With its hints of heat and smoke, chipotle powder should be in every kitchen
- Milk: The recipe calls for 2% milk, but use whatever type of milk you prefer.
- White cheddar cheese: Look for a sharp cheddar to make this recipe sing.
- Manchego cheese: You can go with 100% white cheddar or mellow it out with Manchego, a nutty Spanish cheese that pairs beautifully with the other ingredients in this dish.
Directions
Step 1: Cook the pasta
Bring the water to a boil in a six-quart stockpot and cook the pasta according to the package directions. Drain the noodles and return them to the pot.
Step 2: Make a cheese sauce
Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in flour, onion powder, chipotle powder, salt and pepper until smooth, and then whisk in the milk. Bring the sauce to a boil, stirring constantly. Cook, stirring, until thickened, six to eight minutes.
Remove from heat and stir in the cheddar and Manchego. When the cheese is melted, add the pasta and toss to coat.
Recipe Variations
- Add vegetables: For extra nutrients, stir some cooked veggies into your mac right at the end. Wilted greens, such as spinach, kale or collards, would be an easy add. Sauteed peppers and onions would be wonderful, too.
- Mix up the cheese: Any cheese that melts well—think smoother cheeses with a high moisture level—can be incorporated into this recipe. Some good bets include Gruyere, young Gouda, mozzarella, fontina, Taleggio and provolone.
- Kick up the heat: If you want a hit of acidity along with the spice, use a few lashings of hot sauce. I think chili crisp would be a nice touch, too. For heat without extra flavor, add cayenne or more chipotle powder. Finally, mix in diced fresh or canned chiles.
- Bake the white cheddar mac: If you yearn for a crispy, crunchy top, pour the white cheddar mac and cheese into a greased casserole dish, sprinkle the top with bread crumbs, and bake at 400°F for around 10 minutes.
- Pile on the protein: Stir in cured pork, including bacon, chunks of ham or crisped-up prosciutto.
How to Store White Cheddar Mac and Cheese
Leftover mac should be stored in a container with a tight-fitting lid and eaten within four days.
Can you make white cheddar mac and cheese ahead of time?
If you’re making this mac and white cheddar cheese for a party, do it the same day, as the cheese sauce has the best texture before it hits the fridge. However, the dish makes perfectly good leftovers.
Can you freeze white cheddar mac and cheese?
You can whip up a pan of white cheddar mac and cheese, wrap it well and freeze it, then bake it when you need it. To do so, pour your finished recipe for white cheddar mac and cheese into a greased, freezer-proof dish, and seal tightly with a lid, or with plastic and foil. Frozen macaroni and cheese should be used within three months.
The day before you wish to eat it, thaw the casserole in the fridge overnight, sprinkle with (optional) bread crumbs and bake.
How do you reheat white cheddar mac and cheese?
To reheat cold mac and cheese from the fridge, simmer a little milk in a saucepan, stir in the cold macaroni and cook, stirring, until warmed through. This should help make the dish creamy again.
If you’ve got frozen mac and cheese on your hands, thaw it in the fridge overnight, sprinkle with (optional) bread crumbs, and bake at 400° until the crumbs are crisp and lightly browned.
White Cheddar Mac and Cheese Tips
How do you keep mac and cheese creamy?
Make the sauce according to the directions and don’t overcook it, which will make it too thick! If it’s not creamy enough, add some additional milk to the pan.
What can you serve with white cheddar mac and cheese?
I love to serve mac and cheese alongside barbecue dishes such as black-eyed pea tomato salad, fried chicken or grilled shrimp. On the side, try bacon-wrapped grilled jalapenos or spicy refrigerator garden pickles.
