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This white cheddar mac and cheese is creamy, garlicky, and baked to perfection. It’s classic comfort food and the perfect side dish or main course for the entire family!
WHY YOU’LL LOVE THIS RECIPE
- It tastes just as good as this 4 cheese mac and cheese but it’s made with only one type of cheese therefore it’s much more economical to make.
- Made with just 7 ingredients!
- It’s loaded with flavor!
- Super cheesy.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – I used fusilli pasta but feel free to use any short shape pasta. Macaroni or shells work perfectly for this recipe!
- Milk – Do not substitute with skim milk or 2%. Use whole milk for the best results.
- Cheese – Grate the cheese yourself! Don’t buy pre-shredded cheese.
- Butter – I recommend salted butter but unsalted butter works too.
- Garlic – You’ll need fresh garlic and granulated garlic. It adds amazing flavor!
- Flour – Regular all-purpose flour will help thicken the sauce.
HOW TO MAKE WHITE CHEDDAR MAC AND CHEESE STEP-BY-STEP
- Bring a large pot of water to a boil, season it generously with Kosher salt, and cook the pasta until it’s al dente.
- Preheat your oven to 400 degrees F.
- While the pasta cooks, you’ll want to get started on the bechamel sauce. Add the butter to a large skillet and allow it to melt completely.
- Stir in the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 1-2 minutes while whisking continuously.
- Stir in the milk and cook for 15-20 minutes over medium heat. Make sure to whisk frequently.
- Once the sauce has thickened, turn off the heat and add 2 cups of cheese and granulated garlic. Give it a good stir and then season generously with salt and pepper. Taste it and add more granulated garlic, if needed.
- Fold in the cooked pasta and check for seasoning. Top it off with the remaining cheese, and bake for 10 minutes, and broil for 1-2 minutes.
- Allow it to cool for a few minutes before serving, and enjoy!
TOP TIPS
- It is crucial that you whisk the bechamel sauce frequently so it doesn’t stick to the bottom of your skillet.
- For this mac and cheese to taste good, you have to season it generously with salt! Salt adds tons of flavor.
- Make sure to broil the mac and cheese for at least 1 minute if you want it to come out hot and bubbly.
- Feel free to throw in some crispy bacon, grilled shrimp, or the veggies of your choice!
- Do not use pre-shredded cheddar cheese, it’ll make your sauce grainy. I highly recommend buying a block of white cheddar cheese and grating it yourself.
WHAT CAN I SERVE THIS WITH?
Mac and cheese is straight-up comfort food so it goes great with anything! However, I love serving it with slow cooker candied yams and Southern fried shrimp.
STORAGE
Have leftovers? Allow them to cool completely, transfer them to an air-tight container, and refrigerate for up to 3 days. Reheat in the microwave until heated through. Do not freeze; the sauce will split and be unpleasant.
MORE RECIPES YOU MIGHT ENJOY…
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White Cheddar Mac and Cheese
This white cheddar mac and cheese is creamy, garlicky, and baked to perfection. It's classic comfort food and the perfect side dish or main course for the entire family!
Ingredients
- 16 ounces fusilli pasta , or the pasta of your choice
- 4 cups white cheddar cheese , divided *check notes*
- 4 tablespoons butter, ½ stick
- ¼ cup all-purpose flour
- 2 garlic cloves, finely minced
- 2 teaspoons granulated garlic
- 4 ½ cups whole milk
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil, season it generously with Kosher salt, and cook the pasta until it's al dente.
- Preheat your oven to 400 degrees F.
- While the pasta cooks, you'll want to get started on the bechamel sauce. Add the butter to a large skillet and allow it to melt completely.
- Stir in the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 1-2 minutes while whisking continuously.
- Stir in the milk and cook for 15-20 minutes over medium heat. Make sure to whisk frequently.
- Once the sauce has thickened, turn off the heat and add 2 cups of cheese and granulated garlic. Give it a good stir and then season generously with salt and pepper. Taste it and add more granulated garlic, if needed.
- Fold in the cooked pasta and check for seasoning. Top it off with the remaining cheese, and bake for 10 minutes, and broil for 1-2 minutes.
- Allow it to cool for a few minutes before serving, and enjoy!
Notes
- It is crucial that you whisk the bechamel sauce frequently so it doesn’t stick to the bottom of your skillet.
- For this mac and cheese to taste good, you have to season it generously with salt! Salt adds tons of flavor.
- Make sure to broil the mac and cheese for at least 1 minute if you want it to come out hot and bubbly.
- Feel free to throw in some crispy bacon, grilled shrimp, or the veggies of your choice!
- Do not use pre-shredded cheddar cheese, it’ll make your sauce grainy. I highly recommend buying a block of white cheddar cheese and grating it yourself.
Nutrition
Calories: 788kcal | Carbohydrates: 72g | Protein: 34g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 628mg | Potassium: 525mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1285IU | Vitamin C: 0.3mg | Calcium: 779mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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