White Cheddar Mac and Cheese (Edit recipe)

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This white cheddar mac and cheese is the best stovetop mac and cheese recipe. Ready in just 20 minutes, this creamy mac and cheese is one the whole family will love.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6

Ingredients

1 lb Elbow Macaroni Pasta
.25 cup Unsalted Butter
.25 cup All Purpose Flour
2 cups Whole Milk
.5 cup Heavy Cream (Whipping Cream)
2 cups White Cheddar Cheese, freshly shredded
4 oz White American Cheese, sliced and ripped into smaller pieces
.5 tsp Dry Mustard Powder
.5 tsp Garlic Salt
.25 tsp Paprika
.25 tsp Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook macaroni noodles in a large pot of boiling salted water according to package instructions. Drain and set aside.
Return the pot to the stovetop and add the butter. Heat over medium heat until the butter is melted.
Once the butter has melted, sprinkle in flour and whisk to combine. Continue to whisk and cook for 2 minutes.
Slowly add the milk while whisking until it is incorporated with the flour and butter mixture. Whisk in the heavy cream and continue to cook while stirring until the sauce thickens. This will take about 3-5 minutes.
Remove the pot from the heat and add both cheeses, ground mustard, garlic salt, paprika, and kosher salt. Continue to stir until all of the cheese is completely melted.
Add the cooked macaroni noodles and stir until they are coated with the cheese sauce and serve.

Notes

Noodles - Use shells, rotini, or penne. Cheese - Yellow cheddar and American cheeses can be used instead. Fontina, provolone, havarti, or gouda would also give this dish a great taste. Veggies - Add cooked peas, broccoli florets, green beans, or asparagus. Meat - Add shredded rotisserie chicken, meatballs, or smoked sausage. Spicy - Add a few dashes of your favorite hot sauce with the other seasonings. Baked - Pour the mac and cheese into a greased 9x13 baking dish and top with 1 cup of shredded white cheddar cheese and bake at 350˚ till the cheese is melted. Dairy-Free - Use dairy-free or plant-based substitutes for the butter and cheeses. The whole milk and heavy cream can be substituted with a plant-based dairy free milk or cream. Gluten-Free - Use a cup for cup all purpose gluten-free flour as well as gluten-free noodles. Leftovers will keep for 3-5 days in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop over medium-low heat. A little bit of milk can be added to help make it creamy again.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	881
Fat:	50 g
Carbohydrates:	66 g
Protein:	40 g
Cholesterol:	155 g
Sodium:	966 mg
Fiber:	4 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.