The first time I made this Creamy White Cheddar Mac and Cheese, I was in desperate need of a comfort dish after a long, dreary day. Something warm, creamy, and deeply satisfying. What started as a spontaneous craving quickly became a staple in my kitchen, and once you try it, I think it will in yours too.
I absolutely love how the white cheddar transforms this classic into something luxurious. It melts into the sauce like a dream, coating each noodle with its buttery, tangy flavor. I use cavatappi pasta for that extra chew and the way it traps the cheese in all its curves is nothing short of perfect. Honestly, when I took the first bite, I had to pause and just savor the moment.
What sets this recipe apart is how effortlessly it comes together while still tasting like it took all day. Whether you serve it as a decadent side dish or make it the star of your dinner, this mac and cheese has a way of stealing the spotlight. And the best part? You probably have most of the ingredients in your pantry already.
Why You’ll Love This Creamy White Cheddar Mac and Cheese
This version of mac and cheese is like the grown-up cousin of the boxed stuff we all grew up with, but don’t worry—it keeps all the nostalgic charm. It’s silky, flavorful, and just cheesy enough to feel indulgent without going overboard.
You’ll also love how easy it is to customize. Add some crispy bacon or sautéed spinach, toss in leftover chicken or top it with breadcrumbs and broil for a golden crust. It works as a cozy weeknight meal or a dish worthy of your next potluck.
If you’re into rich pasta dishes, you should also check out my Creamy Beef and Shells Recipe or this reader-favorite Stovetop Creamy Ground Beef Pasta for more hearty comfort food inspiration. And for a cheesy twist with meat, you can’t go wrong with my Cheesesteak Tortellini in Rich Provolone Sauce.
How to Make the Creamy White Cheddar Mac and Cheese
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your choice of pasta—I love using cavatappi or elbow macaroni. Cook until al dente, then drain and set aside.
Step 2: Make the Roux
In the same pot, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour. Keep whisking for about 2 minutes until it’s golden and smells nutty.
Step 3: Build the Cheese Sauce
Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream, stirring constantly until smooth and thickened. This takes about 5 minutes. Lower the heat and add 3 cups of freshly shredded white cheddar cheese. Stir until the cheese is melted and the sauce is creamy. Season with salt, black pepper, and a pinch of ground mustard.
Step 4: Combine and Serve
Add the cooked pasta to the sauce and stir until each piece is coated in the cheesy goodness. Serve warm, and prepare for compliments.
Recipe Variations and Possible Substitutions
Mixing Up the Cheese
White cheddar is the star, but you can blend in others like gruyere for a nuttier taste, or mozzarella for that irresistible melt factor.
Make it Gluten-Free
Use your favorite gluten-free pasta and substitute the flour with a gluten-free all-purpose blend. You’ll still get that luscious, creamy sauce.
Add-ins and Toppings
Crispy bacon, caramelized onions, or roasted garlic bring extra layers of flavor. Want a crunchy topping? Mix breadcrumbs with melted butter and broil for a few minutes.
Lighter Options
Use low-fat milk and reduced-fat cheese for a lighter version. Or try adding steamed cauliflower to the cheese sauce for a hidden veggie boost.
Protein Boost
Stir in shredded rotisserie chicken, smoked sausage, or even a can of drained tuna for added heartiness.
Serving and Pairing Suggestions
There’s something deeply satisfying about serving this Creamy White Cheddar Mac and Cheese fresh out of the pot, steaming and extra gooey. I love pairing it with a crisp green salad tossed in a tangy vinaigrette, or some roasted vegetables to cut through the richness. It also works wonders as a side dish next to grilled steak, oven-roasted chicken, or smoky barbecue ribs.
If you’re serving for brunch or potluck, consider baking it in a casserole dish and topping it with seasoned breadcrumbs or crushed buttery crackers. It creates that perfect contrast between creamy and crispy that everyone loves.
Storage and Reheating Tips
Leftovers, if you have any, store beautifully. Just let the mac and cheese cool to room temperature, then transfer it into an airtight container. Refrigerate for up to 4 days.
When it’s time to reheat, add a splash of milk or cream before warming it on the stovetop over low heat. This helps bring back that silky texture. You can also microwave it in intervals, stirring in between, until heated through.
If you’ve baked your mac and cheese with a topping, reheat it in the oven at 350°F to restore the crispy finish.
Frequently Asked Questions
Can I freeze this mac and cheese?
Yes, but with caution. Freeze only if you haven’t added any toppings. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with a bit of added milk.
What type of pasta works best?
Cavatappi is my favorite because of its texture and shape, but elbow macaroni, shells, or penne all work great for catching the cheese sauce.
Can I use pre-shredded cheese?
You can, but I recommend shredding your own. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
Is this recipe spicy?
Not at all, but you can spice it up with a pinch of cayenne or some hot sauce if you want a kick.
How can I make this more kid-friendly?
Stick with just cheddar and pasta, and avoid any add-ins. You could also shape the pasta into fun varieties to keep it exciting for little ones.
Related Recipe You’ll Like
If you’re as obsessed with creamy, cheesy pasta dishes as I am, there are a few more recipes on the site you simply have to try. For starters, my Creamy Ground Beef Alfredo Pasta offers a meaty, garlicky sauce that’s just as rich and satisfying. Another reader favorite is the One Pot Smoked Sausage Pasta, which blends savory sausage with a creamy base and is perfect for quick weeknight dinners.
And don’t miss the Cheesy Baked Tortellini with Meat Sauce – it has all the comfort of baked pasta with a bubbling, cheesy top layer that’s impossible to resist.
These recipes are all about turning humble ingredients into dishes that feel like a warm hug.
Save and Share This Recipe for Later
If this Creamy White Cheddar Mac and Cheese made your mouth water, don’t forget to save it! Pin it to your favorite Pinterest board so you can come back anytime you need a cozy, cheesy fix.
Sharing is caring too—send it to a friend who loves a good homemade mac and cheese, or post it on your social feed. And if you try it out, tag @MiaPlates so I can see your delicious results! Whether it’s dinner, lunch, or just a cheesy craving, this recipe deserves to be in your kitchen rotation.
Creamy White Cheddar Mac and Cheese
This Creamy White Cheddar Mac and Cheese is the ultimate comfort food made with tender cavatappi pasta enveloped in a velvety cheese sauce. The rich, buttery flavor of sharp white cheddar makes this dish irresistibly smooth and indulgent. Perfect as a main course or a standout side, it's quick to prepare and sure to please every cheese lover at the table. Whether you're cooking for a family dinner, a potluck, or just treating yourself, this recipe delivers a creamy, cheesy experience that’s nostalgic yet elevated.
Ingredients
- 12 oz cavatappi or elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded white cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground mustard (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, whisking constantly.
- Slowly whisk in milk and cream until the mixture thickens, about 5 minutes.
- Reduce heat to low and stir in shredded white cheddar until fully melted and smooth.
- Season with salt, pepper, and ground mustard.
- Add cooked pasta and stir until evenly coated.
- Serve immediately or transfer to a baking dish, top with breadcrumbs, and broil for a crisp finish.
Notes
- For best results, shred cheese from a block to avoid additives in pre-shredded varieties.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of milk on the stovetop for creaminess.
- Customize with proteins like bacon, chicken, or sausage for a heartier meal.
- Great for prepping ahead and baking before serving if hosting guests.
