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By: Becky Hardin
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White Cheddar Mac and Cheese is one of my favorite macaroni and cheese recipes. This large-batch skillet mac and cheese for a crowd is the perfect easy one-pot dinner for any night of the week. So much cheese and so much flavor!
Table of Contents
What’s in White Mac and Cheese?
I can’t get over how cheesy and creamy this white cheddar mac and cheese recipe is. It’s the perfect combination of ingredients to create something truly crave-worthy. Grab these ingredients and get to cooking!
- Butter + All-Purpose Flour: Combine to create a roux that thickens the sauce.
- Milk: I’m using whole milk but skim or 2% would also work in this recipe.
- Heavy Cream: Adds richness to the cheese sauce.
- White Wine: Adds a touch of acidity that really enhances the overall flavor of this sauce. If you’re not a drinker, you can swap this out for more milk.
- Pasta: I’m using elbow macaroni in this recipe but feel free to use what you have on hand! You can of course use cavatappi, mini shells, or any medium-sized pasta shape.
- Dijon mustard: Adds just a hint of warm, spicy flavor.
- Salt + Pepper: Enhance the natural flavor of the cheese.
- White Cheddar Cheese: Freshly shredded cheese melts so much better than pre-shredded cheese– plus it has more flavor!
- Panko Breadcrumbs: Create a crispy, crunchy topping.
- Parmesan Cheese: Adds a salty, umami flavor to the topping.
- Chives: Add a pop of color and freshness!
Pro Tip: Use room temperature milk and cream to prevent curdling.
Variations on Mac and Cheese for a Crowd
This savory white cheddar mac and cheese casserole is great as is, but you can spice it up by addingcrumbled cooked bacon, sausage, or ham;shredded chicken; broccoli florets, diced peppers and onions;Buffalo sauceor sriracha; canned beans andsalsa, canned tuna, orchili. There are really so many ways to load up this pasta!
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What types of white cheese are best for mac and cheese?
I love classic white cheddar, but you could use sharp white cheddar, fontina, Swiss, Monterey jack, mozzarella, or gruyere cheese.
Why does white cheddar mac and cheese taste different?
The flavor difference is usually attributed to a trick of the mind, as the only difference between white and yellow cheddar is annatto food coloring.
What spices go well with white cheddar?
You can add onion powder, cayenne pepper,Italian seasoning, crushed red pepper flakes, orBuffalo sauceto spice up your mac and cheese. A hint of nutmeg also goes well!
How to Store and Reheat
Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
How to Freeze
Freeze leftovers whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
White cheddar mac and cheese is a rich and hearty dish that you can enjoy as a simple main dish or a tasty side dish. The addition ofGrilled Chicken BreastandAir Fryer Broccoliwould make this the ultimate weeknight dinner! Or serve thispull apart cheesy breadon the side.
5-Star Review
“My family enjoyed this side dish today for brunch it was so good will make this for now on thank you.” – Tracy
Recipe
White Cheddar Mac and Cheese Recipe
4.80 from 10 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 20 minutes minutes
Total: 40 minutes minutes
Serves8
Print Rate
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White Cheddar Mac and Cheese is a cheesy, easy recipe that covers all the bases: it's made in one pan, it's full of cheesy flavor, and it couldn't be easier to make. This skillet mac and cheese recipe makes 8 servings, so don't be afraid to share it with the whole family!
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Ingredients
- 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
- 12 ounces dry elbow macaroni
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 4 cups freshly shredded white cheddar cheese
For the 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 the butter in a large nonstick skillet over medium-high heat.
5 tablespoons salted butter
Whisk in the flour and stir while cooking for 1 minute.
½ cup all-purpose flour
Whisk in the milk, cream, and wine slowly, one cup at a time, whisking constantly. Bring to a simmer.
3 cups whole milk, 2¾ cups heavy cream, ¼ cup white wine
Quickly add the macaroni, Dijon, and salt and pepper, stirring constantly while cooking, about 6 minutes, or until al dente. Be sure to scrape the bottom of the pan while you cook.
12 ounces dry elbow macaroni, Kosher salt and freshly ground black pepper, 2 teaspoons Dijon mustard
Turn off the heat and stir in the cheese. I stirred in about half at a time to make sure none spilled over the sides.
4 cups freshly shredded white cheddar cheese
In a small bowl, combine the melted butter, breadcrumbs, and parmesan.
1 tablespoon unsalted butter, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese
Pour the breadcrumb mixture over the mac and cheese and broil for 2 minutes or until they are golden and toasted. Top with the chives and serve hot.
¼ cup freshly chopped chives
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This Skillet Mac and Cheese wasn’t an intentional knockoff of Panera’s Creamy White Cheddar Mac and Cheese, but it sure does taste like it. It was a happy accident that I’m more than thrilled with!
- If the pasta becomes too dry or the sauce thickens too much, thin it with additional milk.
- Use room temperature milk and cream to prevent curdling.
- Shred the cheese by hand if possible for the best flavor and texture.
Storage:Store white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 888kcal (44%) Carbohydrates: 52g (17%) Protein: 28g (56%) Fat: 63g (97%) Saturated Fat: 38g (238%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 0.3g Cholesterol: 188mg (63%) Sodium: 955mg (42%) Potassium: 401mg (11%) Fiber: 2g (8%) Sugar: 9g (10%) Vitamin A: 2289IU (46%) Vitamin C: 1mg (1%) Calcium: 650mg (65%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Mac and Cheese Recipes We Love
- 15-Minute Mac and Cheese
- Baked Mac and Cheese
- Crockpot Mac and Cheese
- Instant Pot Mac and Cheese
- Loaded Mac and Cheese
- Taco Mac and Cheese
- Pesto Mac and Cheese
- Lobster Mac and Cheese
- Pumpkin Mac and Cheese
- Mexican Mac and Cheese
- King Ranch Chicken Mac and Cheese
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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23 Comments
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Helen Betts
Posted on 8/27/2021
Very rich and very delicious! I made it as directed except I had to cook the pasta for around 13 minutes instead of 7 to get it al dente. I’m not sure if my pan was too big (so the sauce didn’t heat evenly) or if the sauce was so thick, it just took longer to cook the pasta, but in any case we loved the final product.
Reply
Becky Hardin
Posted on 9/3/2021
Reply to Helen Betts
Thanks for sharing, Helen!
Reply
Shati
Posted on 7/31/2018
I prefer to use a baked mac n cheese recipe but this would be great if you had a bunch of kids to feed.
Reply
Becky Hardin
Posted on 8/2/2018
Reply to Shati
Thank you so much!
Reply
Crab Dynasty
Posted on 3/25/2018
yummmm!! That looks so good! Can’t wait to try this. Thanks for sharing
Reply
Becky Hardin
Posted on 3/29/2018
Reply to Crab Dynasty
Hope you love it!
Reply
Maevyn
Posted on 2/13/2017
Good morning, Becky! I came across this recipe whilst looking for something to bring to a Valentine’s potluck tomorrow night. I was wondering if I could make this in a 6 qt. Dutch oven rather than a skillet? Also, would this double well? Thanks so much! :)
Reply
Maevyn
Posted on 2/14/2017
Reply to Maevyn
Thanks , Becky! <3 I'll try to report back & let you know how it went with the Dutch oven method. :)
Reply
Maevyn
Posted on 2/15/2017
Reply to Maevyn
Hi, Becky! I just wanted to pop over & let you know that I doubled the recipe in the Dutch oven, and it could NOT have turned out more perfect! It was the most talked about dish at our party last night. Thanks so much for a wonderful recipe!
Reply
Nabila
Posted on 2/2/2017
Hey, this looks delicious! I’m excited to try it
I’m just wondering what I can substitute the wine with?
Reply
Tracy
Posted on 11/24/2016
My family enjoyed this side dish today for brunch it was so good will make this for now on thank you.
Reply
Kirsten@humbledish
Posted on 9/15/2016
This looks saucy and cheesey and just ugh yum! Love the inclusion of wine in the bechamel, by the way. Pinned!
Reply
Karly
Posted on 9/15/2016
My favorite words to read in a title… “large and mac n cheese”! ;) This looks SOOOOO good. Definitely going straight to the list of favorites at my house!
Reply
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