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This recipe for homemade White Cheddar Mac and Cheese is ready in under 30 minutes, far better than any boxed mac and cheese, and surprisingly easy to make! This recipe is easy to customize with different mix-ins or types of cheese, and the toasted panko breadcrumbs take it over the top.
For more mac and cheese recipes, try my Velveeta Mac and Cheese or easy Microwave Mac and Cheese next.
Why We Love This Recipe
- Customizable – It’s easy to customize it with different pasta shapes, types of cheese, mix-ins, and more!
- Cheesy and Creamy – Using both whole milk and half and half makes a super rich and creamy cheese sauce.
- Toasted Breadcrumbs – While the toasted breadcrumbs can be skipped, I think they really elevate this homemade mac and cheese recipe!
RECIPE WALK-THROUGH
How To Make White Cheddar Mac and Cheese
See the recipe card below for full, detailed instructions
In the time it takes to cook the pasta, you can make the easy white cheddar cheese sauce.
Cook Pasta – Start by getting the pasta cooking to al dente, according to package directions. Drain and reserve ½ cup of the starchy pasta water.
Make Roux – Meanwhile, melt the butter in a large pot over medium heat then add the flour and stir to combine. Cook, stirring often for 1-2 minutes.
Add Milk and Half and Half – Slowly whisk in the half and half, until no lumps remain, then whisk in the milk and seasonings and bring to a low boil. Boil for 3-4 minutes, stirring often to prevent scorching on the bottom, until the mixture thickens and coats the back of the spoon.
Add Cheese – Turn off heat and add in the cheese a handful at a time, while stirring, until it is all smooth and incorporated.
Add Pasta – Add the cooked and drained pasta and stir, until fully combined. Use the reserved pasta water to thin to your desired consistency if needed. The cheese sauce will thicken as it stands.
Serve and Enjoy – Garnish with chopped parsley and the toasted panko bread crumbs, if using.
Variations
I love that this recipe is a great starting point, but you can easily customize it to your preferences (or what you have on hand) with different mix-ins, cheeses, pasta shapes, and more.
- Add Mix-Ins – You could add any number of mix-ins to this recipe. Pulled pork, chopped cooked chicken, bacon, ham, steamed broccoli, cauliflower. The list is endless when you use this recipe as a base.
- Cheese – If you like a less sharp bite, you could sub half of the sharp cheddar with monterey jack or a mild cheddar.
- Milk Used – You could substitute the milk and half and half for other dairy and some non dairy products. Just be aware that these products contain different fat percentages which can alter the mouthfeel and consistency of the sauce.
- Pasta Shapes – You can use other pasta shapes for this recipe, but smaller shapes or ones with holes to catch the sauce works best. Shells, cavatappi, and penne are all good substitutes for the elbow shapes.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Store any leftover bread crumbs separately in an airtight container at room temperature for up to 5 days.
Add a splash of milk when reheating to help thin out the sauce. Best if reheated in individual portions in the microwave or on the stove top in a pan.
Recipe Tips
- Use Freshly Shredded Cheese – Please only use freshly shredded cheese for this recipe. Pre-shredded cheese contains additives that can create a too-thick or clumpy texture.
- Sub for Half and Half – If you have heavy cream but not half and half, mix equal parts heavy cream and whole milk to get a similar consistency and richness to half and half.
More Mac and Cheese Recipes
- Cauliflower Mac and Cheese
- Mac and Cheese Bites
- Stovetop Mac and Cheese
- Spaghetti Mac and Cheese
- Crab Mac and Cheese
White Cheddar Mac and Cheese
Ingredients
- 16 ounces Dry elbow macaroni I used Barilla
- 4 tablespoons Salted butter
- 4 tablespoons Flour
- 1 cup Half and half room temperature
- 2 cups Whole milk room temperature
- ½ teaspoon Garlic powder
- ½ teaspoon Black pepper
- ½ teaspoon Salt
- 2 cups Sharp white cheddar freshly shredded
- ½ cup Parmesan freshly grated
Optional panko toppings
- 2 tablespoons Salted butter
- 1 cup Panko breadcrumbs
- ½ teaspoon Dried parsley
- ¼ teaspoon Salt
- ¼ teaspoon Garlic powder
- ¼ teaspoon Black pepper
- Chopped fresh parsley for garnish
Instructions
- Cook elbow macaroni according to package instructions for al dente. Drain, reserving ½ cup of the cooking water.
- While macaroni cooks, melt butter in a large pot over medium heat. Once melted add in the flour and stir until well combined with the butter. Cook, stirring often for 1-2 minutes.
- Slowly whisk in the half and half, until no lumps remain. Whisk in the milk and seasonings and bring to a low boil. Boil for 3-4 minutes, stirring often to prevent scorching on the bottom, until the mixture thickens and coats the back of the spoon.
- Turn off heat and add in the cheese a handful at a time, while stirring, until it is all smooth and incorporated. Add in your drained pasta and stir, until fully combined. Use the reserved pasta water to thin to your desired consistency if needed. The cheese sauce will thicken as it stands. Garnish with chopped parsley and or toasted panko bread crumbs if desired.
- For the optional panko topping: heat butter in a saute pan over medium heat until foamy. Add in breadcrumbs and stir until all the crumbs are coated with butter. Stir the breadcrumbs around often and cook until lightly browned and toasted. Remove from heat, add in seasonings and combine. Use it to top the mac and cheese if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
