Creamy White Cheddar Mac and Cheese

Name: Creamy White Cheddar Mac and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: american
Ingredients: 12 ounce dry package of orecchiette or small pasta shells; 5 tablespoons salted butter; 1/4 cup all purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 8 ounce white Vermont Cheddar Cheese, shredded from a block (don't use pre-shredded); 1/2 teaspoon salt; 1/4 teaspoon black pepper (or you can use white pepper if you prefer it)

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This Creamy White Cheddar Mac and Cheese is homemade and so delicious. The recipe is so easy to make and uses only the stovetop, no baking. Best thing..it's ready in less than 30 minutes! This recipe makes the perfect, easy weeknight dinner.

close up of white cheddar macaroni and cheese in casserole dish

Thanksgiving is coming up and I'm substituting that dried out baked mac and cheese with this creamy mac and cheese recipe. It's so good and so simple to make. You will absolutely love it!

The white cheddar cheese is key in this one. It melts to absolute perfection. This recipe reminds me a bit of Panera's mac and cheese, but even better!

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Why You'll Love This Recipe:
Ingredients:
Frequently Asked Questions About the Recipe:
How to Make Creamy White Cheddar Mac and Cheese:
Storage:
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More Recipes You Will Love:

Why You'll Love This Recipe:

It's creamy, cheesy and delicious!
This recipe is filling enough for a full meal.
It is so easy and combines only a few ingredients.
Even the kids will love this yummy mac and cheese, but it's also sophisticated enough to feed adults!
The recipe takes less than 30 minutes from start to finish!

If you love Pasta recipes like me, try some more of my favorites:

Spicy Arrabiata Pasta

Creamy Mushroom Zucchini Pasta

Pesto Gnocchi

Pink Sauce Pasta

Ingredients:

Orecchiette or Small Pasta Shells- the perfect shaped pasta to take on this creamy white cheddar sauce.

Salted Butter and Flour- Mix together to create the roux, which helps to thicken the mac and cheese sauce.

Vermont White Cheddar Cheese- known for it's rich flavor and creamy texture. It melts so well. If you can't find white cheddar cheese or vermont cheese, you can use a mild yellow cheddar.

Whole Milk and Heavy Cream- the best combination to help make the mac and cheese sauce nice and creamy. I like the addition of heavy cream to add thickness and additional fat to the sauce.

Salt and Pepper- For seasoning. I'm a big fan of black pepper in my mac and cheese! If you don't want black specs in the sauce, use white pepper instead.

fork holding creamy mac and cheese pasta shell

Frequently Asked Questions About the Recipe:

Is mac and cheese better with a roux?

The roux helps to thicken the mac and cheese sauce and create the ideal texture. It's hard to get the desired effect without it, and it is nothing to be scared of. A roux is just a combination of butter and flour. It can be more difficult, when creating a dark roux for a gumbo for example, but in this mac and cheese, it's very easy.

What's the difference between white cheddar and yellow/orange cheddar?

Annatto coloring is added into yellow/orange cheddar to make the yellow color. Experts say they don't have a different taste. Something about the white cheddar in mac and cheese just feels a bit more creamy and sophisticated.

How to make creamy Mac and Cheese?

To keep mac and cheese creamy, add heavy cream to the recipe along with creating an easy roux. Also, avoid baking the mac and cheese to keep it from drying out and use a recipe like this one, where it is created on the stovetop. Saving a half cup of pasta water is also a great way to keep it creamy. If it sits on the stove for longer than expected, add in a few tablespoons of pasta water to get the creaminess again!

Can I use pre-shredded bagged cheese for mac and cheese?

Pre-shredded or pre-grated bagged cheese does not melt as well and is not recommended. Preservatives like potato starch are added to prevent clumping in the bag. Shred your own for a much better texture.

How to Make Creamy White Cheddar Mac and Cheese:

Begin by boiling a large pot of water and cook the pasta until just a minute past al dente. Reserve ½ cup of pasta water, just in case you need it for thinning out the sauce later.

pasta shells cooking in large pot of boiling water

While the pasta is cooking..

Into a dutch oven on medium low heat, melt the butter. Slowly pour in the flour and use a wooden spoon to mix the two together. Make sure there are no lumps and cook for a few minutes, stirring the entire time. Do NOT allow it to brown.

Slowly pour in the whole milk and heavy cream. Stir this every minute for about 5 minutes. If it starts to boil, lower the heat. You want the sauce really hot, but not boiling.

Toss in the white cheddar cheese. Stir until it gets nice and creamy, about 2 to 3 minutes. Turn heat to low. Add in salt and pepper.

white cheddar cheese added into dutch oven

Once the cheese has entirely melted and it has a thickened texture, add in the pasta shells and stir well.

white cheddar mac and cheese in dutch oven

ENJOY! This dish needs to be served immediately for the best, creamy texture.

NOTE: *If the mac and cheese sauce looks thicker than the photo above, add a few tablespoons of the reserved pasta water until you get the correct consistency.

bowl of white cheddar mac and cheese under a casserole dish full of macaroni and cheese

Storage:

Store the leftover mac and cheese in a sealed container in the fridge for up to 3 days. This dish is meant to eat right away, and you won't get the same creaminess for leftovers. It's still good, but not as good as when served fresh.

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