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–+ servings
Bowl of homemade white cheddar mac and cheese topped with breadcrumbs

Homemade White Cheddar Mac and Cheese

This homemade white cheddar mac and cheese is a creamy and comforting dish, featuring a blend of sharp white cheddar and a crunchy breadcrumb topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 oz macaroni (or your favorite pasta shape)
Cheese Sauce Ingredients
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk (whole or 2%)
  • 2 cups shredded white cheddar cheese can mix in other cheeses like Gruyère for added flavor
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
Breadcrumb Topping
  • 1 cup breadcrumbs (panko works wonders for extra crunch)
  • 1/4 teaspoon paprika (optional, for a little extra flair)

Method
 

Cooking the Pasta
  1. Cook your pasta according to the package directions until al dente. Drain and set aside.
Making the Cheese Sauce
  1. In a large saucepan over medium heat, melt the butter.
  2. Sprinkle in the flour and whisk for about 1-2 minutes to create a roux.
  3. Gradually add the milk while whisking constantly to avoid lumps. Cook until thickened, about 5-7 minutes.
  4. Stir in the shredded white cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese is fully melted and smooth.
Assembly and Baking
  1. Combine the cheese sauce with the cooked pasta in a large bowl, ensuring all pasta is coated.
  2. Transfer to a greased baking dish.
  3. In another bowl, mix breadcrumbs with melted butter and sprinkle over the pasta. Add a dash of paprika if desired.
  4. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the top is golden brown and bubbly.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 12gSodium: 600mgFiber: 1gSugar: 3g

Notes

This mac and cheese can be made ahead of time and stored in the fridge. It can also be frozen in an airtight container for up to three months.

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