Creamy White Cheddar Mac and Cheese

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When comfort food calls, nothing answers quite like a bubbling skillet of Creamy White Cheddar Mac and Cheese. This dish takes a timeless classic and elevates it with velvety, rich white cheddar cheese that melts into every nook of tender pasta. Whether you’re feeding picky kids or impressing a dinner crowd, its creamy texture and sophisticated flavor profile deliver every time.

What makes this version truly stand out is the depth of flavor from sharp white cheddar, a hint of garlic, and a buttery roux that brings it all together. It’s the ultimate cold-weather indulgence, the weeknight go-to that tastes like it took hours. Creamy, cheesy, and crowned with a lightly golden crust—this is mac and cheese reimagined.

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Ingredients for this Creamy White Cheddar Mac and Cheese

• 2 cups elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 2 1/2 cups shredded white cheddar cheese (sharp preferred)
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup grated Parmesan (optional, for topping)
• Freshly cracked black pepper (for garnish)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and set aside.

Step 2: Make the Roux

In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1-2 minutes, until it turns slightly golden and loses the raw flour smell.

Step 3: Add Milk and Cream

Gradually pour in the warm milk, whisking constantly to avoid lumps. Stir in the heavy cream and continue to cook until the sauce thickens, about 3-4 minutes.

Step 4: Melt the Cheese

Reduce the heat to low. Add shredded white cheddar cheese a handful at a time, stirring after each addition until fully melted. Stir in the garlic powder, salt, and black pepper.

Step 5: Combine with Pasta

Add the cooked macaroni to the cheese sauce and stir until every piece is well coated.

Step 6: Optional Baking Step

If you prefer a golden crust, transfer the mac and cheese to a buttered baking dish. Sprinkle the top with grated Parmesan and bake at 375°F (190°C) for about 15 minutes or until bubbly and golden on top.

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Frequently Asked Questions

Can I use pre-shredded cheese?

Pre-shredded cheese can work, but it often contains anti-caking agents that may affect the sauce’s smoothness. For the best creamy texture, freshly shred your cheese.

Can I make it gluten-free?

Absolutely. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend suitable for sauces.

What milk works best?

Whole milk provides the richest base, but you can substitute with 2% or even unsweetened almond milk in a pinch. Avoid fat-free milk for this dish.

Can I add other cheeses?

Yes! Try mixing in Gruyère, mozzarella, or even a touch of blue cheese for extra depth. Just make sure the cheeses melt well.

What protein can I add?

Grilled chicken, crispy bacon, or chunks of ham make great additions for a heartier dish. Stir them in with the pasta.

Can I skip the baking step?

Definitely. The stovetop version is already rich and satisfying. Baking just adds a crusty topping if you like that extra texture.

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