Mac and cheese is always a favorite around here and this baked white cheddar version is one I make on repeat. It's creamy, cozy and just a little elevated without being complicated. The cheese sauce is smooth and flavorful with a hint of garlic and onion and it clings to every bite of pasta in the best way.
The real game changer is the crispy Panko topping. Toasted in butter until golden, it adds just the right amount of crunch to balance out all that creamy cheese. Once it bakes up bubbly and golden, it's pretty much impossible to resist.
We serve it as a main with something green on the side, but it's also a great pick for potlucks, holidays or any night when comfort food sounds like a good idea.
If you are looking for more Mac and cheese recipes, check out our: Gnocchi Brie Mac and Cheese, Gouda Mac and Cheese or Butternut Squash Mac and Cheese.
Jump to:
Why We Love This Recipe
- Creamy: The cheesy sauce is made with whole milk and white cheddar which creates a rich and velvety texture that coats every piece of pasta without feeling too heavy.
- Unique: Using white cheddar instead of the usual yellow cheddar adds a slightly sharper flavor and gives the dish a more grown-up twist while still feeling familiar.
- Crispy topping: The buttery Panko topping gets toasted until golden and then baked on top, adding just the right amount of crunch to balance the creamy pasta underneath.
Ingredients
Here are the ingredients you will need for this white mac and cheese recipe:
- Panko breadcrumbs
- Butter
- Pasta: You can use macaroni or a short pasta shape of your choice.
- Flour
- Milk: For a richer and creamier texture, use whole milk.
- White cheddar cheese: Freshly grated or cubed cheese will provide better texture over pre-shredded cheese.
- Salt
- Garlic powder
- Onion powder
- Black pepper
See recipe card for quantities.
Instructions
Let's make this macaroni and cheese recipe together!
- Step 1: Melt butter in a pan over medium heat. Add breadcrumbs and toast until golden brown, about 5 minutes.
- Step 2: Cook pasta until al dente according to package directions. Drain and set aside.
- Step 3: Melt butter in a large pot over medium heat. Add flour and stir well, until a paste is formed. Cook until golden brown, about 2 minutes.
- Step 4: Slowly pour in the milk. Whisk well, until mixture is smooth and there are no clumps.
- Step 5: Add white cheddar, salt, black pepper, and garlic powder. Stir well, and bring to a simmer. Reduce heat to low and continue to stir until thickened, about 5 minutes.
- Step 6: Add cooked pasta and stir well. Top with prepared panko breadcrumbs and bake for 10-15 minutes, until bubbly, and serve.
Substitutions and Variations
Here are some common recipe substitutions and variations for this white cheddar macaroni and cheese.
- White cheddar cheese: Try Monterey Jack, Gruyère, Havarti, or even a combo for a different flavor twist.
- Whole milk: Whole milk gives the creamiest texture, but 2% works in a pinch. Avoid skim milk, as it can make the sauce thinner.
- Panko breadcrumbs: If you don't have Panko, use crushed Ritz crackers, regular breadcrumbs, or even crushed pretzels for a salty crunch.
- Additions: Stir in cooked bacon, roasted broccoli, sautéed mushrooms, or shredded chicken to bulk it up and make it your own. Add a pinch of red pepper flakes, a dash of hot sauce or use pepper jack cheese for a little heat.
Equipment
Here is some kitchen equipment you will need for this ultimate comfort food. You can find all of these products on Amazon.
- Large pot: A good large pot is a must for this recipe since it handles both the pasta and the cheese sauce.
- Small skillet: This small skillet is just right for toasting the breadcrumbs and comes in handy for lots of everyday cooking.
Top Tips
Here are some expert tips to make this main dish recipe:
- Grate your own cheese: Pre shredded cheese often has anti-caking agents that can make the sauce grainy. For the smoothest, creamy sauce, shred or cube a block of white cheddar yourself.
- Add the milk slowly: Pouring in the milk gradually while whisking helps avoid lumps and keeps your sauce super smooth.
- Toast the breadcrumbs ahead of time: To get that golden, crispy topping, toast the Panko before adding it to the mac. If you skip this step, the topping may end up soft instead of crunchy.
- Cook the pasta just until al dente: Since it'll bake in the oven, undercooking it slightly keeps it from getting mushy.
FAQ
Yes! You can fully assemble the creamy mac and cheese ahead of time-just cover it and store it in the fridge until you're ready to bake. Let it sit out for about 20-30 minutes before baking so it warms up a bit and bakes evenly.
You can! If you're short on time or prefer a stovetop version, you can skip the oven and serve it right after mixing in the pasta. Just know you'll miss out on that extra crispy breadcrumb topping.
Short pasta shapes like elbow macaroni, pasta shells, or cavatappi pasta are ideal because they hold the creamy cheese sauce well. Choose something with nooks and ridges to catch all that goodness in every bite.
Pairing
Here are some recipes to serve alongside this homemade mac and cheese:
Baked White Cheddar Macaroni and Cheese Recipe
Ingredients
For the breadcrumb topping:
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter
For the Mac and cheese:
- 1 lb short pasta
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 3 cups whole milk
- 16 oz white cheddar cheese cubed or shredded
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350F.
- Melt butter in a pan over medium heat. Add breadcrumbs and toast until golden brown, about 5 minutes.
- Cook pasta until al dente according to package directions. Drain and set aside.
- Melt butter in a large pot over medium heat. Add flour and stir well, until a paste is formed. Cook until golden brown, about 2 minutes.
- Slowly pour in the milk. Whisk well, until mixture is smooth and there are no clumps.
- Add white cheddar, salt, black pepper, and garlic powder. Stir well, and bring to a simmer. Reduce heat to low and continue to stir until thickened, about 5 minutes.
- Add cooked pasta and stir well. Top with prepared panko breadcrumbs and bake for 10-15 minutes, until bubbly, and serve.
Notes
Recipe Storage and Reheating:
- Refrigerator Storage: Store leftover baked mac and cheese in an airtight container in the fridge for up to 4 days.
- Freezer Storage: To freeze, let the mac and cheese cool completely, then transfer to a freezer-safe container and freeze for up to 2 months.
- Reheating instructions: Reheat in the microwave or oven with a splash of milk to bring back the creamy texture.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply