Baked White Cheddar Macaroni and Cheese Recipe
This Baked White Cheddar Macaroni and Cheese Recipe is creamy, cozy and just a little elevated without being complicated.
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?
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