This White Cheddar Mac and Cheese is rich, creamy, and made from scratch. The stovetop-only method is quick and simple — no baking required — and the dish comes together in under 30 minutes. It’s perfect for an easy weeknight dinner or a crowd-pleasing holiday side.
White cheddar is the star here — it melts beautifully and gives the sauce a smooth, slightly tangy finish. This version has the comfort of classic restaurant mac and cheese but with a fresher, creamier homemade flavor.
As the holidays approach, swap the dry baked casseroles for this velvety white cheddar mac. It complements traditional holiday mains like roasted turkey and pairs nicely with mashed or sweet potato sides.
Why You’ll Love This Mac and Cheese:
- Creamy, cheesy, and extremely satisfying.
- Substantial enough for a main dish or a crowd-pleasing side.
- Made with just a few pantry-friendly ingredients.
- Kid-approved but sophisticated enough for adults.
- Ready in under 30 minutes using only the stovetop — no bake time.
Ingredients:
Orecchiette or small pasta shells — their shape holds the sauce well.
Salted butter and flour — combined to make a roux that thickens the sauce.
White Vermont cheddar — shredded from a block for the best melt and texture. If unavailable, a mild yellow cheddar can be substituted.
Whole milk and heavy cream — the mix creates a silky, rich sauce; heavy cream adds body and prevents the sauce from becoming thin.
See the recipe card below for exact measurements.
Substitutions and Variations:
- Use white pepper if you prefer no dark flecks in the sauce.
- Swap orecchiette with elbow macaroni, small shells, fusilli, or other similar pasta shapes.
How to Make White Cheddar Mac and Cheese (Step by Step):
Step 1: Bring a large pot of salted water to a boil. Cook the pasta until about one minute past al dente so it finishes perfectly when combined with the sauce. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Step 2: While the pasta cooks, melt the butter in a deep skillet or Dutch oven over medium-low heat. Sprinkle in the flour and whisk or stir constantly until smooth and fragrant, forming a roux. Cook a few minutes without letting it brown.
Step 3: Gradually add the whole milk and heavy cream, stirring frequently. Keep the sauce hot but do not let it boil — reduce heat if bubbles appear. Continue stirring for about 5 minutes until the sauce is smooth and slightly thickened.
Step 4: Add the shredded white cheddar and stir until it melts into a creamy sauce, about 2–3 minutes. Turn the heat to low and season with salt and pepper to taste.
Step 5: Fold the drained pasta into the cheese sauce and mix until well coated. If the sauce is thicker than you like, add a tablespoon or two of reserved pasta water until you reach the desired consistency.
Step 6: Serve immediately for the creamiest texture and enjoy.
Expert Tips:
- Use a deep skillet or Dutch oven so there’s room to stir the pasta into the sauce without spilling.
- Always reserve ½ cup of pasta water — it helps loosen a sauce that tightens up.
- When making the roux, keep stirring and avoid browning; a pale roux creates a smooth, neutral base for the cheese.
- Serve right away — this stovetop method yields the creamiest results when fresh.
- If leftovers thicken, warm gently and stir in a little pasta water or milk to revive the texture.
Recipe FAQs:
A roux helps thicken the sauce and contributes to a smooth, stable texture. It’s easy to make here — just butter and flour cooked briefly — and it makes a noticeable difference in creaminess.
Yellow cheddar typically contains annatto for color but the flavor is similar. White cheddar can give the dish a slightly creamier, more refined appearance and taste.
Use heavy cream with milk, make a proper roux, avoid baking (which can dry it out), and save some pasta water to adjust consistency. Reheat leftovers gently with a splash of pasta water or milk.
Pre-shredded cheese often contains anti-caking agents that can affect melting. Shredding a block of cheese gives a smoother, creamier sauce.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture is best when fresh; to reheat, warm gently and stir in a little milk or reserved pasta water to restore creaminess.
Recipe
White Cheddar Mac and Cheese
5 from 1 review
- Author: Tara Smithson
- Total Time: 25 minutes
- Yield: 5 cups
Description
This creamy white cheddar mac and cheese is homemade and ready in under 30 minutes. It uses a simple stovetop method for a smooth, indulgent sauce that’s perfect for weeknights or holiday gatherings.
Ingredients
- 12 ounces dry orecchiette or small pasta shells
- 5 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 8 ounces white Vermont cheddar, shredded from a block
- ½ teaspoon salt
- ¼ teaspoon black pepper (or white pepper)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until about one minute past al dente. Reserve ½ cup pasta water, then drain.
- In a deep skillet or Dutch oven over medium-low heat, melt the butter. Whisk in the flour and cook, stirring constantly, until smooth and pale — do not brown.
- Gradually add the milk and heavy cream, stirring frequently. Keep the sauce hot but avoid boiling; cook about 5 minutes until slightly thickened.
- Add the shredded white cheddar and stir until fully melted and creamy. Reduce heat to low and season with salt and pepper.
- Toss the drained pasta into the cheese sauce, stirring to coat. If the sauce is too thick, add a tablespoon or two of reserved pasta water until you reach your desired consistency.
- Serve immediately for the best, creamiest texture.
Notes
- Use a deep pan for easier stirring when combining the pasta and sauce.
- Reserve pasta water to thin the sauce if it tightens up.
- Do not let the roux brown; keep stirring until it’s pale and smooth.
- Serve right away for peak creaminess; reheat leftovers gently with a splash of milk or pasta water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American