White Cheddar Macaroni and Cheese

White Cheddar Macaroni and Cheese: creamy white cheddar sauce and tender pasta make this the ultimate comfort dish!

What will I need for this recipe?

Cavatappi Pasta – Cavatappi pasta’s ridges and spiral shape make it ideal for holding the rich, creamy cheese sauce. You can also substitute with elbow macaroni, penne, or shells if you prefer.

Sharp White Cheddar – Sharp White Cheddar adds a bold, tangy flavor and creamy texture.

Monterey Jack Cheese – Monterey Jack Cheese brings a smooth, mild creaminess that balances the bold flavors in this macaroni and cheese recipe.

Mozzarella Cheese – Mozzarella Cheese adds a stretchy, melty texture and mild flavor.

Mild Gruyère cheese – Mild Gruyère cheese adds a nutty, creamy richness. You can also substitute for Fontina or Havarti for a similar texture and flavor.

Unsalted Butter – Unsalted butter creates a rich, smooth base for the cheese sauce, allowing the flavors to shine.

All Purpose Flour – All-purpose flour is used to create a roux, thickening the cheese sauce and ensuring a creamy, smooth consistency.

Evaporated Milk – Evaporated milk adds a rich, creamy texture to the sauce.

Half & half – Half & half adds extra creaminess and smoothness to the sauce. You can also substitute for whole milk if you have this on hand.

Ground Mustard – Ground mustard adds a subtle tang and depth of flavor, balancing the richness of the cheese sauce.

All purpose seasoning – All-purpose seasoning enhances the dish with a blend of savory, balanced flavors. For this recipe I use Nature’s Seasoning Brand, but you can use any brand of all purpose seasoning that you prefer.

Cajun Seasoning – Cajun seasoning adds a spicy, smoky kick, bringing extra depth and flavor to the macaroni and cheese. It is optional but adds a great flavor to the dish.

How to make White Cheddar Macaroni and Cheese

Bring a large pot of water to a boil and add 2 Tbsp of kosher salt. Pour in your pasta and cook the macaroni according to the package instructions. Drain and set aside.

In a large pot, melt the butter over medium heat.

Once melted, slowly add in the flour and whisk continuously for about 2 minutes to form a roux.

Next, gradually add the evaporated milk and then the half and half (or whole milk) while whisking to avoid lumps. Continue to whisk over medium low heat until the mixture thickens, about 5-7 minutes.

Reduce the heat to low or cut off completely and add the shredded cheeses one handful at a time, stirring until melted and smooth. Mix in about half of your cheese blend into the cheese sauce.

Season with seasoning blend and then add salt and pepper to taste, if needed.

Add the cooked macaroni to the cheese sauce and stir until well combined. Once combined, place into a large baking dish. Pour in half your macaroni mixture then cover with some shredded cheese, place the remaining Mac on top and then cover with remaining cheese blend. The mixture should be nice and creamy going into the oven. If it is not creamy, you can add more evaporated milk, milk, or cream. Place in 385 degree F oven for 18-20 minutes uncovered. Then crank the oven to a broil and allow to brown for a few minutes. Remove and allow to cool for 5-10 minutes.

FAQ

Can I use a different type of pasta?

Yes! While cavatappi is great for its ability to hold onto the creamy sauce, you can substitute with elbow macaroni, penne, or shells.

What if I don’t have Gruyère cheese?

You can substitute Gruyère with another mild, creamy cheese like Fontina or Havarti for a similar texture and flavor.

Can I prepare this dish ahead of time?

Yes! You can assemble the macaroni and cheese, cover it tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if it’s cold from the fridge.

I Hope You Enjoy This Recipe!

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