Classic White Cheddar Mac and Cheese Recipe

This White Cheddar Mac and Cheese recipe is a creamy, sharp, and comforting take on a classic mac n' cheese. With an easy homemade cheese sauce and simple ingredients, this recipe is ideal for cozy fall nights or as a satisfying main dish the whole family will love.

Why You'll Love It

This White Cheddar Mac n Cheese is a seriously creamy, dreamy dish that'll win over everyone at the table—and it's a total breeze to make!

What makes it so good? Well the pasta is cooked just right so it's got that perfect al dente chew, all wrapped up in a rich, velvety creamy cheese sauce. It’s loaded with sharp white cheddar and just the slightest hint of hot sauce to give it a little kick (but not too much - promise!). 

And the best part about this perfect side dish? You probably have everything you need to make this easy recipe in your kitchen right now. Real cheese, whole milk, real butter, flour, and a few pantry staples to make that smooth, cheesy sauce that sticks to every noodle in the most glorious way.

And as always, this homemade mac and cheese recipe doesn’t just taste amazing; it’s also versatile! Serve it as a main dish with BBQ chicken thighs, or bring it out as the ultimate side for holiday season gatherings.

Side note: If you haven't checked out my Southern Thanksgiving Dishes and Recipe Collection, get on that!!

A bit like a copycat Panera mac but way better, this version has high quality cheese and that golden garlic flavor that takes it over the top. You can even pop it in the oven for a golden, bubbly top that’s to die for. Details on that at the bottom of this post!

Trust me, once you try this mac, you’ll be making it on repeat. So let's get to it!

Ingredients & Substitutions

With just a handful of ingredients, you can easily make this creamy mac and cheese. Here's what you'll need:

• Pasta: I recommend shellbows or macaroni noodles. Just make sure to cook pasta according to package instructions for al dente texture.
• Butter: Salted is best, but you can also use unsalted butter and adjust the salt as needed
• Garlic: Fresh minced garlic is ideal, but a sprinkle of garlic powder can be used in a pinch.
• All-Purpose Flour: Helps thicken the sauce; organic wheat flour is also a good option. You could use cornstarch or wondra at the very end if you don't feel like making a roux.
• Heavy Cream: Nothin' like heavy cream when you're making the ultimate comfort food! For a super creamy sauce; skim milk or nonfat milk can lighten it, but it won’t be as rich. 
• Milk: Whole milk is preferred for a smooth texture, though you can swap in nonfat milk if desired.
• White Cheddar Cheese: Sharp white cheddar cheese brings a rich flavor; try adding some white American cheese, sharp cheddar cheese (aka orange or yellow cheddar) or Colby cheese for extra creaminess. Whatever kinds of cheese you choose, just shred it yourself by hand or with a food processor for the best results! Pre-shredded cheese is coated in corn starch (and other preservatives) so that it doesn't clump. When you use pre-shredded cheese to make your melted cheese sauce, you'll notice that it's not as smooth and creamy because of the coating. 
• Hot Sauce: Frank's Hot Sauce adds mild heat, but feel free to adjust based on preference. I swear it doesn't make it super spicy but you could add dry mustard instead of hot sauce in this white cheddar macaroni recipe if you are scared of heat!
• Salt and Pepper: The easiest way to bring out the natural flavor of all of your favorite foods will aways be kosher salt and fresh cracked pepper. These are esential for flavor; use as much or as little as you like.
• Optional Additions: Want to get even more ambitious?! Add some grated Parmesan Cheese, half a block of cream cheese, or even a crumble of gorgonzola. You can also add some spice with a pepper jack cheese!

How to Make It

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Make the Roux: In a large saucepan over medium heat, melt butter. Add the garlic and cook until softened, about 2 minutes, until fragrant but not golden brown.
3. Add Flour: Stir in the all-purpose flour, cooking for 1-2 minutes to remove the raw flour taste.
4. Add Milk and Cream: Slowly whisk in the milk and heavy cream, stirring constantly. Reduce to low heat, letting the mixture simmer for about 5-10 minutes, until thickened and creamy.
5. Add Cheese: Gradually whisk in 2 cups of sharp white cheddar cheese, stirring until fully melted. Season with salt and pepper to taste. Stir in the hot sauce, adjusting as desired.
6. Combine and Serve: Add the cooked pasta shells to the cheesy white sauce, stirring to coat. Sprinkle the remaining 1 cup of cheese on top for a cheesy finish. Serve immediately, or bake in an oven-safe dish covered in aluminum foil for a golden "top of the mac."

Best Tips and Tricks for Mac and Cheese

1. Shred your own cheese! 

Why you may ask? Well, shredded cheese is coated in potato start and other preservatives that help keep it from clumping together in the bag. This leads to cheese sauce that isn't perfectly creamy and luxurious! Do it yourself and watch how much smoother your sauce is!

2. Keep your heat consistent on the cheese sauce!

If the temperature changes too dramatically, your cheese sauce will break and you'll get a gritty texture. And nobody likes that!

3. Choose your pasta wisely!

Not all pasta is created equally! Try to utilize a pasta that is able to hold more cheese. For instance, I'm using Delallo Shellbows because the inside of the shell is basically like a little pasta pocket that traps as much cheese as possible. Some of my other favorites are shells, cavatappi, rotini/fusilli and of course the most classic - elbows.

4. Upgrade the cheese flavor without more cheese!

By adding a teaspoon of yellow mustard, dried mustard powder, Worcestershire or hot sauce, you're able to enhance the umami-ness of the cheese. This is an easy way to make your cheese sauce taste more cheese-like without adding more cheese! 

5. Save some of the pasta water!

If you make you make your mac and cheese ahead of time and notice that it's getting clumpy before you're about to eat it, simply stir in some boiling hot pasta water or heated heavy cream or milk. This will make your pasta sauce instantly more creamy and it will also warm it up slightly! 

How to Add a Crispy or Cheesy Topping

Turning this into a baked mac and cheese recipe is easy peasy! 

PREHEAT OVEN: Simply preheat your oven to 400F degrees.

ADD TO BAKING DISH: Pour the mac and cheese into an oven proof baking dish then choose which one you'd like:

FOR A CHEESY CRUST: Add 1.5 cups of shredded cheese on top and bake for about 20 minutes or until the cheesy on top is melted, blistering and bubbly!

FOR A CRUNCHY CRUST: Melt 2 tablespoon of butter and mix it with 2 cups of seasoned bread crumbs. Sprinkle it on top of the mac and cheese and bake until golden brown! 

Want to save this recipe for later? Pin it below!

What to Serve with it:

I love serving this classic white cheddar mac and cheese with some tasty veggies and protiens. Here are a few of my favorite easy recipes to pair it with:

• Easy BBQ Chicken Thighs Recipe (Grilled or Oven Baked)
• Caramelized Brown Sugar Pineapple Ham (Dutch Oven, Crockpot & Instant Pot)
• Easy Yellow Squash & Zucchini Recipe (Simple Southern Side)
• Southern Cucumber Salad with Onion, Vinegar & Sugar Recipe
• Meme's Southern Fried Corn Recipe (The Best Skillet Recipe!)
• Southern Crockpot Collard Greens

if you like mac and cheese with ground beef, try my Copycat Hamburger Helper recipe!

Recipe