This White Cheddar Mac and Cheese is rich, creamy, and homemade. It’s simple to prepare on the stovetop with no baking required — and the best part is it’s ready in under 30 minutes. This recipe makes a perfect, easy weeknight dinner or a decadent holiday side dish.
White cheddar is the star here — it melts smoothly and delivers a clean, slightly tangy flavor that elevates the sauce. This version is reminiscent of Panera’s mac and cheese but even creamier and more satisfying.
For Thanksgiving, Christmas, or any family gathering, this creamy white cheddar mac and cheese is a welcome swap for dry boxed casseroles. It pairs wonderfully with classic holiday mains and sides.
Why You’ll Love This Mac and Cheese:
- It’s ultra creamy, cheesy, and comforting.
- Substantial enough to serve as a main, or easy to use as a side.
- Quick and straightforward, using only a few pantry-friendly ingredients.
- Family-friendly — a hit with kids and adults alike.
- Ready in under 30 minutes and made entirely on the stovetop — no baking needed.
Ingredients:
Pasta: Orecchiette or small shells are ideal since their shape captures sauce, but elbow macaroni, fusilli, or small shells work well too.
Roux base: Salted butter combined with flour forms a roux that thickens the sauce — cook gently and do not brown.
Cheese: Vermont white cheddar is recommended for its rich flavor and smooth melting qualities. If you can’t find it, a mild white cheddar will work.
Milk & cream: Whole milk plus a bit of heavy cream gives a silky, stable sauce with plenty of body.
Substitutions and Variations:
- Use white pepper instead of black pepper if you prefer a uniform, speck-free sauce.
- Swap orecchiette for elbow macaroni, small shells, fusilli, or any other short pasta that holds sauce.
How to Make White Cheddar Mac and Cheese (Step by Step):
Step 1: Bring a large pot of salted water to a boil. Cook the pasta until about one minute past al dente. Reserve ½ cup of the pasta cooking water before draining — you may need it to loosen the sauce.
Step 2: While the pasta cooks, melt the butter in a deep skillet or dutch oven over medium-low heat. Gradually whisk in the flour to form a smooth roux. Stir constantly for a few minutes and avoid browning it.
Step 3: Slowly add the whole milk and heavy cream, stirring frequently. Keep the mixture hot but below a rolling boil, reducing heat if necessary. Continue stirring for about 5 minutes until slightly thickened.
Step 4: Add the shredded white cheddar and stir until fully melted and smooth, about 2–3 minutes. Reduce the heat to low and season with salt and pepper to taste.
Step 5: Stir the drained pasta into the cheese sauce until evenly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency.
Step 6: Serve immediately for the creamiest texture and enjoy.
Expert Tips:
- Use a deep skillet or dutch oven so there’s room to finish the pasta right in the sauce.
- Reserve ½ cup pasta water before draining — it’s the easiest way to loosen and revive a sauce that becomes too thick.
- When making the roux, stir continuously and do not let it brown to keep the sauce smooth and pale.
- Serve the mac and cheese immediately — it tastes best fresh, when the texture is at its creamiest.
- If the sauce firms up while resting, stir in a few tablespoons of reserved pasta water to restore creaminess.
Recipe FAQs:
A roux made from butter and flour helps thicken the sauce and creates a velvety texture. For stovetop mac and cheese, a simple light roux is an effective and easy way to get the right consistency.
Yellow/orange cheddar often gets its color from annatto and typically tastes similar to white cheddar. Many cooks find white cheddar gives a slightly cleaner, creamier mouthfeel in mac and cheese.
Use heavy cream with milk, make a light roux, avoid baking (which can dry it out), and save some pasta water to loosen the sauce if needed. Serve immediately for the best texture.
Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. For best results, shred a block of cheese yourself.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheated mac and cheese will be tasty but won’t be as silky as when first served; stir in a splash of milk or reserved pasta water when reheating to loosen the sauce.
More Recipes You’ll Love:
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Baked Panko Chicken Breast
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Creamy Garlic Parmesan Risotto
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Chicken Dumpling Soup
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Dutch Oven Chili Recipe
If you tried this White Cheddar Mac and Cheese, please leave a star rating and share your feedback in the comments — I love hearing how your version turns out!
Recipe
White Cheddar Mac and Cheese
5 from 1 review
- Author: Tara Smithson
- Total Time: 25 minutes
- Yield: 5 cups
Description
This creamy white cheddar mac and cheese is made on the stovetop in under 30 minutes. It’s a simple, comforting recipe that’s perfect for weeknights or holiday gatherings.
Ingredients
- 12 ounce dry package orecchiette or small pasta shells
- 5 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 8 ounce white Vermont cheddar, shredded from a block (do not use pre-shredded)
- ½ teaspoon salt
- ¼ teaspoon black pepper (or white pepper, if preferred)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until about one minute past al dente. Reserve ½ cup pasta water, then drain.
- In a deep skillet or dutch oven over medium-low heat, melt the butter. Gradually whisk in the flour to form a roux; stir constantly and do not brown it.
- Slowly add the whole milk and heavy cream, stirring frequently. Keep the mixture hot but not boiling and cook about 5 minutes until slightly thickened.
- Add the shredded white cheddar and stir until melted and smooth. Reduce heat to low and season with salt and pepper.
- Stir the drained pasta into the sauce. If the sauce is too thick, add a tablespoon or two of reserved pasta water until desired consistency is reached.
- Serve immediately for the creamiest texture. Enjoy!
Notes
- Use a deep skillet or dutch oven to finish the pasta in the sauce.
- Reserve pasta water to adjust sauce consistency as needed.
- Don’t let the roux brown — keep it pale for a smooth sauce.
- Serve immediately for best results; leftovers will be good but less silky.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American