If you have a soft spot for creamy, cheesy comfort food, you’re going to fall head over heels for this White Cheddar Mac and Cheese Recipe. It takes the familiar, beloved mac and cheese and elevates it with sharp, tangy white cheddar, a dash of Dijon mustard, and a crispy, golden breadcrumb topping that adds just the right amount of crunch. This is not just any mac and cheese; it’s a dish that bursts with rich flavors, creamy textures, and a hint of sophistication that makes it perfect for family dinners or impressing guests.
Ingredients You’ll Need
Every ingredient in this White Cheddar Mac and Cheese Recipe has a starring role, bringing something special to the table — from creaminess to a touch of tang, to that irresistible golden crust. Here’s what you’ll want to have on hand to create this cheesy masterpiece.
- Salted butter: Provides a rich base and enhances flavor perfectly throughout the dish.
- All-purpose flour: Essential for thickening the cheese sauce to creamy perfection.
- Whole milk (room temperature): Adds smoothness and body to the sauce without overpowering the cheddar.
- Heavy cream (room temperature): Brings velvety richness and a luscious texture to the mac and cheese.
- White wine: Introduces a subtle acidity that balances the cheese’s sharpness beautifully.
- Dry elbow macaroni: The classic pasta shape that holds sauce in every curve for maximum flavor.
- Dijon mustard: Adds a hint of tangy warmth that cuts through the richness.
- Kosher salt and freshly ground black pepper: Season just right to elevate all the flavors.
- Freshly shredded white cheddar cheese: The star ingredient that delivers sharp, creamy, unmistakable cheese flavor.
- Unsalted butter (melted): Used in the breadcrumb topping for a crispy, golden finish.
- Panko breadcrumbs: Provide a light, crunchy texture that contrasts with the creamy pasta perfectly.
- Freshly grated Parmesan cheese: Adds a nutty depth to the topping, boosting the overall savory notes.
- Freshly chopped chives: Brightens the dish with a fresh, mild onion flavor and a pop of color.
How to Make White Cheddar Mac and Cheese Recipe
Step 1: Melt the Butter
Start by melting your salted butter in a large nonstick skillet over medium-high heat. This is where the magic begins — the butter’s richness creates the perfect base to build your cheese sauce on.
Step 2: Whisk in the Flour
Next, whisk in the flour and stir consistently for about one minute. Cooking the flour this way removes its raw taste and helps thicken your sauce into that irresistibly creamy consistency.
Step 3: Add Milk, Cream, and White Wine
Slowly whisk in the whole milk, heavy cream, and white wine, one cup at a time, maintaining a steady whisk to keep your sauce smooth. Bring the mixture to a gentle simmer — this step steeps all those flavors together beautifully while thickening the sauce.
Step 4: Cook the Macaroni with Seasoning
Stir in your dry elbow macaroni, Dijon mustard, and salt and pepper. Cook for about six minutes or until the pasta is al dente, constantly stirring and scraping the pan’s bottom to avoid sticking. This step ensures each noodle is perfectly coated with that rich, cheesy sauce.
Step 5: Stir in the Cheese
Turn off the heat, then stir in the shredded white cheddar cheese. Add it gradually, half at a time, to prevent the cheese from overflowing or clumping. This creates that smooth, decadent texture that makes this White Cheddar Mac and Cheese Recipe truly unforgettable.
Step 6: Prepare the Topping
In a small bowl, combine melted unsalted butter, Panko breadcrumbs, and freshly grated Parmesan cheese. This mixture will create the lovely crispy, golden crust that contrasts with the creamy pasta beneath.
Step 7: Broil to Finish
Pour the breadcrumb mixture evenly over the mac and cheese, then broil for two minutes or until beautifully toasted and golden brown. Finally, sprinkle freshly chopped chives on top for a burst of color and mild oniony flavor before serving hot.
How to Serve White Cheddar Mac and Cheese Recipe
Garnishes
Freshly chopped chives are the classic garnish for this White Cheddar Mac and Cheese Recipe, adding a fresh brightness and eye-catching green pop. You can also sprinkle a bit more Parmesan or even a dash of smoked paprika for extra depth and color.
Side Dishes
This creamy mac and cheese pairs beautifully with crisp green salads, roasted vegetables like Brussels sprouts or asparagus, or even a tangy coleslaw. The contrast of light and crunchy side dishes balances the indulgent, creamy pasta perfectly.
Creative Ways to Present
Serve this White Cheddar Mac and Cheese Recipe straight from a cast-iron skillet for a rustic feel, or in cute individual ramekins for a charming, personal touch at dinner parties. For a fun twist, turn it into baked mac and cheese cups — just scoop and bake in muffin tins until golden on top!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors develop further, though the sauce thickens, so a little milk stirred in when reheating will refresh the creaminess.
Freezing
You can freeze this mac and cheese, but it’s best to do so before adding the breadcrumb topping. Freeze in a freezer-safe container for up to two months. When ready, thaw overnight and add fresh breadcrumbs before baking or broiling.
Reheating
Reheat gently on the stovetop or in the oven at low temperature, stirring occasionally and adding a splash of milk or cream if needed to loosen the sauce. Avoid microwaving too long to keep the texture smooth and creamy.
FAQs
Can I use a different type of cheese in this White Cheddar Mac and Cheese Recipe?
Absolutely! While white cheddar is the star here, you can blend in other cheeses like Gruyère or Monterey Jack for a milder or nuttier profile. Just be sure to use cheeses that melt well to maintain that creamy texture.
Is it necessary to use white wine in the recipe?
White wine adds a subtle acidity and depth to the sauce, but if you prefer to keep it alcohol-free, you can substitute with extra milk or a splash of white grape juice for a similar effect.
How do I make this recipe gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour, and swap traditional Panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Can I make this recipe vegan or dairy-free?
This version relies on dairy for its signature creaminess and flavor, but you can try plant-based butter, milk, and cheese alternatives. Keep in mind the final texture might differ from the classic White Cheddar Mac and Cheese Recipe.
What is the best way to get a crunchy topping without burning it?
Keep a close eye while broiling, as breadcrumb toppings can go from golden to burnt quickly. Broil on a high rack for just 1-2 minutes and watch for a nice golden color before removing.
Final Thoughts
Making this White Cheddar Mac and Cheese Recipe at home is like unlocking a treasure chest of pure comfort and flavor. It’s creamy, tangy, cheesy, and perfectly crispy all at once — a dish that will have everyone coming back for seconds and begging for the recipe. So, pull out that skillet, gather your ingredients, and treat yourself and your loved ones to this unbeatable classic everyone will adore.
Print
White Cheddar Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy White Cheddar Mac and Cheese recipe combines a rich blend of white cheddar cheese with a smooth béchamel sauce, elevated by a hint of white wine and Dijon mustard. Topped with a crispy golden breadcrumb and Parmesan crust, and garnished with fresh chives, this comforting dish serves 8 and makes a perfect indulgent meal or side dish.
Ingredients
Sauce
- 5 tablespoons salted butter (⅝ stick)
- ½ cup all-purpose flour
- 3 cups whole milk (room temperature)
- 2¾ cups heavy cream (room temperature)
- ¼ cup white wine
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
Macaroni and Cheese
- 12 ounces dry elbow macaroni
- 4 cups freshly shredded white cheddar cheese
Breadcrumb Topping
- 1 tablespoon unsalted butter (melted, ⅛ stick)
- 1 cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup freshly chopped chives
Instructions
- Heat butter: In a large nonstick skillet over medium-high heat, melt 5 tablespoons of salted butter, preparing the base for the sauce.
- Add flour: Whisk in ½ cup all-purpose flour and stir continuously for 1 minute to create a roux, ensuring it cooks without browning to thicken the sauce.
- Add liquids: Gradually whisk in 3 cups whole milk, 2¾ cups heavy cream, and ¼ cup white wine, adding one cup at a time while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer to thicken.
- Cook macaroni: Quickly add 12 ounces dry elbow macaroni, 2 teaspoons Dijon mustard, and season with salt and freshly ground black pepper to taste. Stir constantly and scrape the bottom of the pan to prevent sticking, cooking about 6 minutes until the pasta is al dente.
- Add cheese: Turn off the heat and stir in 4 cups shredded white cheddar cheese gradually, about half at a time, to ensure smooth melting and prevent overflow.
- Prepare topping: In a small bowl, combine 1 tablespoon melted unsalted butter, 1 cup Panko breadcrumbs, and ½ cup freshly grated Parmesan cheese until evenly mixed.
- Bread crumb topping & broil: Pour the breadcrumb mixture evenly over the mac and cheese. Place under a broiler and broil for 2 minutes or until the topping is golden and toasted.
- Garnish and serve: Sprinkle ¼ cup freshly chopped chives on top and serve the mac and cheese hot for the best flavor and texture.
Notes
- Use room temperature milk and cream to help the sauce come together smoothly without curdling.
- Be attentive while cooking the macaroni in the sauce to achieve perfectly al dente pasta with creamy texture.
- Watch carefully when broiling the breadcrumb topping to avoid burning; 2 minutes is usually sufficient.
- Adding white wine adds a subtle depth of flavor; if preferred, substitute with additional milk or cream.
- This mac and cheese can be made ahead and refrigerated; reheat gently over low heat to maintain creaminess.
