White Cheddar Mac and Cheese

5 from 1 vote

Homemade White Cheddar Mac and Cheese is made in minutes with tons of tangy white cheddar cheese and perfectly cooked pasta.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Side Dish

Cuisine: American

Servings:

Calories: 491kcal

Using a medium stock pot or enameled cast iron pot, cook pasta according to package instructions. Drain and set the noodles aside.
2 cups (16 ounces) medium pasta shells
Returning to your stock pot, melt the butter on low heat.
4 tablespoons (½ stick) unsalted butter
Mix in the flour, garlic powder, salt, and pepper using a rubber spatula. Cook on low heat until smooth and bubbly, about 1-2 minutes.
¼ cup all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper
Turn the heat to medium and stir in the milk using a whisk.
2 cups whole milk
Whisk continuously for 3-5 minutes on medium-high heat until the mixture bubbles and the sauce thickens.
Turn off the heat and add in the shredded cheese and, using a rubber spatula, stir until melted through.
3 cups shredded white cheddar cheese
Place the noodles back into the pot and mix thoroughly with the cheese sauce.
Serve warm with cracked pepper garnish, optional.
Cracked pepper

Storage:

To Store: Cooled mac and cheese can be stored in an airtight container in the refrigerator for 3-5 days.
To Freeze: Mac and Cheese can be frozen for 1-2 months if kept in an airtight, freezer-safe container. When ready to eat, allow white cheddar mac and cheese to defrost in the refrigerator overnight.
To Reheat: Reheat any leftovers on the stovetop or in the microwave. Add more milk as needed to keep the mac and cheese creamy.

Tips:

I highly recommend using freshly grated cheese for this recipe. Pre-shredded cheeses are coated with starches or cellulose to help prevent clumping and they don’t melt as smoothly.
I find that whole milk works best for the creamiest sauce, but you can also use half and half or low fat milk.
Make sure the base of the roux sauce isn’t too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.