Table of Contents
Introduction
When it comes to comfort food, few dishes can rival the creamy, rich satisfaction of white mac and cheese. This classic yet unique twist on mac and cheese brings out the best of sharp white cheddar cheese, adding a delightful depth of flavor with a smooth, velvety texture. For cozy gatherings or holiday dinners, white mac and cheese is a must-have for anyone who loves a hearty, delicious meal with a touch of sophistication.
With its crispy, golden breadcrumb topping, this white mac and cheese recipe takes a simple pasta and cheese dish to a new level. Follow along for a foolproof recipe that’s easy to make and will leave everyone reaching for seconds. Let’s dive into how to make this irresistible white mac and cheese!
Recipe Card
Recipe Name: White Mac and Cheese
Description: This White Cheddar Mac and Cheese is the ultimate comfort food, perfect for holiday gatherings and family dinners. It’s rich, creamy, and smooth with lots of cheesy flavor and topped with homemade herbed breadcrumbs for extra texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 8 people
- Calories: 724 kcal
Ingredients
- Pasta
- 1 pound cavatappi pasta
- Cheese Sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk (plus more if needed)
- 16 ounces white cheddar cheese, freshly grated (about 4 cups)
- ½ teaspoon garlic powder (plus more to taste)
- Salt and pepper to taste
- Herbed Breadcrumb Topping
- 6 slices white sandwich bread
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
Instructions
- Prepare the Pasta
- Preheat your oven to 375°F (190°C). Boil the pasta in generously salted water until al dente, following package directions. Drain and set aside.
- Make the Cheese Sauce
- In a large pot, heat the butter over medium-low heat until it melts. Gradually add the flour, whisking continuously for about 3 minutes, or until the mixture thickens slightly and turns pale yellow.
- Gradually pour in the milk while whisking, letting the sauce thicken over medium-low heat. Once it reaches a low simmer, add the grated white cheddar and stir until the cheese melts completely. Add garlic powder, salt, and pepper to taste. Adjust milk for desired creaminess.
- Combine Pasta and Sauce
- Incorporate the cooked pasta into the cheese sauce and mix well. Pour the mixture into a 9×13-inch baking dish.
- Make the Herbed Breadcrumb Topping
- In a food processor, pulse the bread slices with melted butter, garlic powder, and Italian seasoning until they form crumbs. Evenly distribute the breadcrumb mixture over the white mac and cheese.
- Bake
- Bake for 20 to 25 minutes, or until the top is golden and the dish is bubbling. Let it cool slightly before serving. Enjoy!
Notes
- Sharp vs. Mild Cheddar: For an intense flavor, use sharp or extra-sharp white cheddar, but mild cheddar can also work.
- Freshly Grated Cheese: Avoid pre-shredded cheese, as it contains additives that may affect texture.
- Make Ahead: Prepare the white mac and cheese through step 4, then cover and refrigerate for up to 3 days. Bake as directed when ready.
- Substitutions: Use rotini, elbows, or penne if you prefer a different pasta shape. Substitute panko breadcrumbs with melted butter and herbs if a food processor isn’t available.
Nutrition Information
- Serving Size: 1 serving
- Calories: 724 kcal
- Carbohydrates: 65 g
- Protein: 27 g
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Cholesterol: 109 mg
- Sodium: 513 mg
- Fiber: 3 g
- Sugar: 9 g
Why You’ll Love This Recipe
- Rich, Velvety Sauce: The combination of freshly grated sharp white cheddar and a perfectly crafted roux creates a smooth, ultra-creamy sauce that coats every bite of pasta.
- Crowd-Pleasing Topping: With its crispy, herbed breadcrumb topping, this white mac and cheese brings a gourmet touch to classic comfort food.
- Simple but Impressive: Whether for a holiday gathering, potluck, or family dinner, this dish is easy to make yet sophisticated enough to impress.
- Make-Ahead Friendly: This recipe can be prepped in advance, making it convenient for busy days and stress-free hosting.
- Adaptable for All Tastes: The flavors are versatile, and the dish pairs well with various sides or proteins, so it’s perfect for any meal.
Key Ingredients and Substitutions
- White Cheddar Cheese: For the creamiest and most flavorful white mac and cheese, freshly grated sharp or extra-sharp white cheddar is a must. It melts smoothly and offers a rich, tangy depth. If you prefer milder flavors, mild white cheddar or a mix of cheeses (like Gruyère or mozzarella) can be substituted.
- Cavatappi Pasta: This spiral pasta shape holds the sauce beautifully. Other short pasta shapes like rotini, elbows, or penne are great options too, though avoid long pasta to keep the dish hearty and fork-friendly.
- Whole Milk: Whole milk gives the cheese sauce its velvety texture. Avoid using skim milk, as it can make the sauce too thin. In a pinch, you can use 2% milk, though the sauce may be less rich.
- Homemade Herbed Breadcrumbs: Fresh bread processed with Italian seasoning and butter creates the perfect crispy topping. Panko breadcrumbs are an easy alternative and provide a similar crunch—just mix with melted butter and seasonings.
How to Make White Mac and Cheese (Step-by-Step)
Step 1: Boil the Pasta
Boil pasta in well-salted water until it’s just al dente. Avoid overcooking since it will bake further in the oven. Drain and set it aside.
Step 2: Create the Roux and Cheese Sauce
In a pot, melt the butter and whisk in the flour, cooking for about 3 minutes. Slowly add milk and bring to a gentle simmer, then stir in the freshly grated white cheddar until smooth.
Step 3: Combine Pasta and Cheese Sauce
Combine the cooked pasta with the cheese sauce, stirring until evenly coated. Pour the mixture into a greased baking dish.
Step 4: Prepare and Add the Breadcrumb Topping
Pulse bread slices, melted butter, and herbs in a food processor until coarse. Spread the mixture over the white mac and cheese.
Step 5: Bake
Bake at 375°F until the top is golden and the cheese sauce is bubbly.
Expert Tips for Success
- Use Freshly Grated Cheese: Pre-shredded cheese has additives that can make the sauce gritty. Freshly grate the white cheddar for the smoothest, creamiest result.
- Salt the Pasta Water: Generously salt the boiling water before adding the pasta to enhance its flavor and complement the cheese sauce.
- Patience with the Roux: Take time to cook the flour and butter roux until it’s pale and bubbly, which prevents a raw flour taste in the sauce. This step is essential for a smooth sauce consistency.
- Control the Milk Quantity: Start with 4 cups of milk and adjust to your preferred thickness. If the sauce feels too thick, add milk slowly until you achieve a silky texture.
Variations and Customizations
- Add Protein: Turn your white mac and cheese into a main dish by adding cooked bacon, shredded chicken, or ham before baking for a heartier meal.
- Spice It Up: For added heat, include a pinch of cayenne pepper or a sprinkle of crushed red pepper flakes in the cheese sauce.
- Vegetarian Options: Toss in steamed broccoli, sautéed mushrooms, or caramelized onions to enhance the flavors and textures.
- Make It Gluten-Free: Use gluten-free pasta and breadcrumbs to make this dish accessible for gluten-sensitive guests. For the roux, substitute with gluten-free all-purpose flour.
Storage and Reheating Instructions
- Storage: Place leftovers in an airtight container and refrigerate for up to three days. This dish tastes even better the next day, as the flavors deepen over time.
- Reheating: For best results, reheat in a 350°F oven until warmed through, adding a little milk or cream to the sauce if it appears too thick. For quick reheating, the microwave works for individual portions—just stir occasionally to distribute the heat evenly.
- Freezing: While it’s best enjoyed fresh, you can freeze white mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
White mac and cheese pair beautifully with a variety of sides and main dishes. For a balanced meal, serve it with a fresh green salad or steamed vegetables such as broccoli or green beans. If you’re serving it as a side dish, it complements roasted chicken, baked ham, or grilled sausages wonderfully. For a holiday spread, this creamy mac and cheese makes an irresistible addition to classic favorites like roasted turkey or glazed carrots.
Frequently Asked Questions (FAQs)
Can I use pre-shredded cheese?
It’s recommended not to use pre-shredded cheese as it contains added starches and preservatives, which can make the sauce gritty. Freshly grated white cheddar will yield a creamier sauce for white mac and cheese.
Can I freeze white mac and cheese?
It’s best not to freeze this dish, as dairy-based sauces often separate upon thawing.
Can I skip the breadcrumb topping?
Yes, if you prefer a simpler white mac and cheese, you can serve it without breadcrumbs.
Related Recipes
If you loved this white mac and cheese, you might also enjoy these comforting, cheesy dishes:
- Stovetop White Mac and Cheese: A quick, creamy, and cheese-filled version that’s ready in under 30 minutes.
- Baked Four-Cheese Macaroni: A luxurious blend of four cheeses for an ultra-decadent twist on mac and cheese.
- Garlic Parmesan Broccoli Mac and Cheese: A delicious variation featuring a hint of garlic and the subtle crunch of broccoli.
Conclusion
This white mac and cheese is comfort food done right, combining a rich, creamy cheese sauce with a satisfying herbed breadcrumb topping. It’s easy enough for a weeknight dinner yet special enough to serve for holiday gatherings or family celebrations. Whether you’re a longtime mac and cheese lover or just looking for a comforting, crowd-pleasing recipe, this dish is bound to become a new favorite. Give it a try, and you’ll see why it’s truly an unforgettable meal that everyone will love!
White Mac and Cheese
Ingredients
Pasta:
- 1 pound cavatappi pasta
Cheese Sauce:
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk plus more if needed
- 16 ounces white cheddar cheese freshly grated (about 4 cups)
- ½ teaspoon garlic powder plus more to taste
- Salt and pepper to taste
Herbed Breadcrumb Topping:
- 6 slices white sandwich bread
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
Instructions
Prepare the Pasta:
- Preheat your oven to 375°F (190°C). Boil the pasta in generously salted water until al dente, following package directions. Drain and set aside.
Make the Cheese Sauce:
- In a large pot, heat the butter over medium-low heat until it melts. Gradually add the flour, whisking continuously for about 3 minutes, or until the mixture thickens slightly and turns pale yellow.
- Gradually pour in the milk while whisking, letting the sauce thicken over medium-low heat. Once it reaches a low simmer, add the grated white cheddar and stir until the cheese melts completely. Add garlic powder, salt, and pepper to taste. Adjust milk for desired creaminess.
Combine Pasta and Sauce:
- Incorporate the cooked pasta into the cheese sauce and mix well. Pour the mixture into a 9×13-inch baking dish.
Make the Herbed Breadcrumb Topping:
- In a food processor, pulse the bread slices with melted butter, garlic powder, and Italian seasoning until they form crumbs. Evenly distribute the breadcrumb mixture over the white mac and cheese.
Bake:
- Bake for 20 to 25 minutes, or until the top is golden and the dish is bubbling. Let it cool slightly before serving. Enjoy!
Notes
- Sharp vs. Mild Cheddar: For an intense flavor, use sharp or extra-sharp white cheddar, but mild cheddar can also work.
- Freshly Grated Cheese: Avoid pre-shredded cheese, as it contains additives that may affect texture.
- Make Ahead: Prepare the white mac and cheese through step 4, then cover and refrigerate for up to 3 days. Bake as directed when ready.
- Substitutions: Use rotini, elbows, or penne if you prefer a different pasta shape. Substitute panko breadcrumbs with melted butter and herbs if a food processor isn’t available.