My White Cheddar Mac and Cheese recipe always earns a spot at the table whether it’s a special occasion or just for dinner. It’s perfectly creamy, saucy, and cheesy, and the flavors are incredible.
What I really love about this baked mac and cheese is texture contrast! The bubbling, creamy mac and cheese is topped with golden, herb-seasoned breadcrumbs that add just the right amount of buttery crunch. It’s so good!
Quick Look at the Recipe
- Prep Time: 35 minutes, Cook Time: 25 minutes
- Total Time: 1 hour
- Method: Stovetop sauce, then baked
- Main Ingredients: White cheddar, Gruyere, cavatappi pasta, milk, heavy cream, bread crumbs
- Flavor Profile: Rich, savory, creamy
- Ideal for: Holidays, potlucks, make-ahead dinners, comfort food, sides
Ingredient Notes
- Cavatappi pasta: My favorite pasta for my white cheddar mac and cheese. The tiny pockets and curls hold all of the saucy goodness. Rotini, shells, or ziti work well too.
- Sharp white cheddar and Gruyere cheese: The white cheddar is the main cheese in this recipe, with Gruyere adding a secondary layer of flavor.
- Unsalted butter and all-purpose flour: These form the roux, the base of the sauce. I use slightly less flour than the standard 1:1 ratio to keep the sauce from getting too thick, since the cheese will thicken it further.
- Whole milk and heavy cream: Using both is what makes this sauce so rich and saucy. Low-fat or skim milk will make it too diluted, so I’d recommend whole.
- Dijon mustard and garlic powder: You won’t taste the Dijon directly, but it adds a subtle tang. The garlic powder adds great flavor.
- Bread crumb topping: Sandwich bread, melted butter, garlic powder, and Italian seasoning.
Ingredient quantities can be found in the recipe card down below, as always.
Substitutions and Variations
- Gruyere: Substitute freshly grated Gouda.
- Heavy cream: Canned evaporated milk works well.
- Breadcrumbs: Use buttered panko or crushed Ritz crackers. Add during the last 12-15 minutes of baking to prevent burning.
- Nutmeg: Add a pinch for subtle warmth and depth.
- Extra-cheesy center: Layer some extra shredded cheese in the center of the assembled white cheddar mac and cheese.
- For a non-baked version, try my stovetop mac and cheese recipe.
How to Make White Cheddar Mac and Cheese
Start by preheating the oven to 350°F. Grate all the cheese now if you haven’t already. Cook the pasta until a little under al dente, 1-2 minutes less than the package says, as the mac and cheese will finish cooking in the oven.
- Make the roux: In a large pot over medium-low heat, melt the butter and add the flour. Whisk continuously for about 3 minutes until the mixture is slightly thickened, pale yellow, and starts to smell nutty. This is the roux. Tip: Don’t rush it, as undercooked flour gives the sauce a raw, floury taste.
- Make the bechamel sauce: Warm up the milk and cream in the microwave oven or in a saucepan. Gradually add the warm milk, dissolving any lumps. Add the heavy cream and dijon mustard. It should thicken as it heats up. It’s ready when it thickens and coats the spoon.
- Add cheese: Add the freshly grated white cheddar and Gruyere cheese. Turn off the heat immediately. Stir to combine and melt the cheese. Season with garlic powder, salt, and pepper to taste. If the sauce feels too thick, stir in a splash of warm milk.
- Add pasta. Add the cooked cavatappi and stir until everything is evenly coated.
- Make the breadcrumb topping: In a food processor, pulse the bread (crust removed) until crumbs form. Drizzle in melted butter, garlic powder, and Italian seasoning and pulse a few more times until the crumbs are moist.
- Assemble. In a large 9×13 baking pan, add the mac and cheese and top evenly with the breadcrumb mixture, plus some extra shredded cheese.
- Bake uncovered for about 20-25 minutes bubbly and the breadcrumb topping is golden. Let your finished white cheddar mac and cheese cool slightly before serving.
Tips for Success
- Undercook the pasta by like 1-2 minutes, as it will finish cooking in the oven. It should have a bite.
- Don’t rinse the cooked pasta. You want to keep all that starch on the surface so that the cheese can cling onto the noodles better.
- Never let the sauce boil after the cheese goes in. Once the cheese is added, turn off the heat and let the residual warmth finish the melting. This helps prevent a greasy, grainy sauce.
- Grate the cheese ahead. About 5-7 days ahead, stored in an airtight container in the fridge. It saves significant time on the day of.
- Use a deep 9×13 baking pan. The sauce is intentionally generous, and a shallow pan won’t hold everything well. If your pan is on the shallower side, divide the mac and cheese between two smaller pans.
Recipe FAQs
The simplest method is to use a box grater. You can also use a food processor, use the slicing or shredding disc attachment and feed the cheese block through down the chute to grate (don’t attach the bottom blades when using the shredding disc).
Baking the mac and cheese does a few things: the edges get slightly crispy and caramelized, the sauce continues to thicken and cling to the pasta as it heats, and the cheese develops a little more flavor from the extra heat. Most importantly, it gives you that golden, bubbly topping!
I’d recommend using whole milk or 2 percent. Fat-free milk tends to be more diluted, which can affect the richness of the sauce.
Sure thing.
Make Ahead and Freezing
Make ahead: Assemble the mac and cheese as directed, but don’t add the breadcrumbs yet. Let cool, cover with foil, and refrigerate for up to 2 days. Before baking, let it sit at room temperature for 30+ minutes. Bake at 350°F for 30 minutes, covered, until warm. Then, add the breadcrumbs and finish for another 15 minutes until warm.
Freezing: Freeze in smaller portions, if possible. I like to use disposable aluminum pans rather than glass or ceramic, which can crack going straight from a cold freezer to a hot oven. Freeze for up to 3 months.
To bake from frozen, remove the plastic wrap and cover with foil. Bake in a preheated 350°F oven for 45-60 minutes, then remove the cover, add the breadcrumb topping, and continue baking for another 15-20 minutes.
Reheating leftovers: Add a splash of milk before reheating to loosen the sauce. Reheat on the stovetop over low heat or in the oven at 350°F for larger portions. Individual portions reheat well in the microwave in 30-second intervals, stirring between each.
Pairing and Serving Ideas
As with any good mac and cheese dish, this is a versatile side that works for weeknights, weekends, and all your special occasions!
- Weeknights and weekends: Serve alongside my Dutch Oven Pulled Pork, Slow Cooker BBQ Pulled Chicken, Spatchcock BBQ Chicken, or my trusty Dutch Oven Roast Chicken for a Sunday meal.
- Holidays mains: Pairs beautifully with Slow Cooker Turkey Breast, Slow Cooker Ham, or my amazing Dry Brined Roast Turkey recipe.
- Leftover idea: Use any leftover mac and cheese to make Mac and Cheese Bites. They’re so incredibly good!
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White Cheddar Mac and Cheese
Equipment
- box grater to grate cheese
- Food processor for bread crumb mixture
Ingredients
- 12 ounces white cheddar cheese - freshly grated, about 3-4 cups grated
- 6 ounces gruyere cheese - freshly grated, about 1½ cups, plus more for topping
- 1 pound cavatappi pasta
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk - warmed up, plus more as needed
- 1 cup heavy cream - warmed up
- 1 teaspoon dijon mustard
- 1 ½ teaspoons garlic powder - to taste
- Salt and pepper - to taste
Herbed bread crumb topping
- 4 slices white sandwich bread - crust removed
- 3 tablespoons melted unsalted butter
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
Instructions
- Preheat oven to 350°F. You'll need a deep 9×13 baking pan.
- Grate the cheese: If you haven’t already, grate the cheese. I always use a box grater, you can use a food processor too – see note below.
- Cook pasta: In a pot with generously salted water, cook the pasta according to package directions until just al dente, or a little under since it will finish cooking in the oven. Drain and set aside (do not rinse with water).
- Make the roux (for the sauce): In a large pot, melt the ½ cup butter over medium-low heat until just melted, don’t let it burn. Stir in the flour, whisking to incorporate for about 3 minutes, until slightly thickened. This is called a roux. At this point, it should look a little pale yellow and should begin to smell nutty. Tip: Don’t rush this process as the raw flour needs to be cooked, and be careful not to let it burn.
- Make the bechamel (the creamy sauce): Warm up the milk and heavy cream in the microwave until it’s a little warm. Gradually, add the milk into the roux, stirring to dissolve any lumps. Then, add the heavy cream and dijon mustard. Continue cooking and stirring over medium-low heat – it will thicken as it heats up. Tip: You can turn up the heat momentarily to get it going faster.
- Add cheese: Once it’s thickened, add the cheese and turn off the heat. Stir until evenly combined and melted. At this point, you can add more milk to taste if the sauce is too thick. Season with garlic powder, and salt and pepper to taste.
- Return pasta: Stir in the cooked pasta until well combined and coated.
- Bread crumb topping: In a food processor, pulse the bread until you get crumbs. Drizzle in the melted butter, add garlic powder and Italian seasoning, and pulse a few more times until moist. Top the mac and cheese with the moist crumbs evenly.
- Assemble and bake: Transfer the creamy mac and cheese to a deep 9×13 inch baking dish. Top evenly with the bread crumbs and a few more sprinkles of shredded cheese. Bake for about 20-25 minutes until golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Notes
- How to grate cheese with a food processor: Attach the slicing and shredding disc on top of the food processor. Do not attach the bottom blades, you don’t need this part. Turn on the food processor and press the cheese down the feed tube so it slowly goes through the blades.
- Sharp vs. mild cheddar: For more intense flavors, go for sharp white cheddar (or extra sharp), but mild will work too.
- Grate the cheese yourself. Don’t use pre-shredded cheese, as these usually come with added starch and preservatives that make it hard to help. I buy blocks of cheese and use a box grater.
- Do not let the cheese boil. After you add the cheese, turn off the heat. The residual heat will melt the cheese so it’s smooth. Cheese turns oily and grainy when heated too much.
- Make Ahead: Refrigerate assembled mac and cheese without breadcrumbs for up to 2 days. Let sit at room temperature for 30 minutes, then bake covered at 350°F for 30 minutes. Add breadcrumbs and bake 15 minutes more.
- Freezing: Freeze in smaller portions for up to 3 months. Bake from frozen, covered, at 350°F for 50-60 minutes. Add breadcrumbs and bake uncovered for 15-20 minutes.
- Reheating: Add a splash of milk and reheat gently on the stovetop, in the oven, or in the microwave.
- Gruyere: Substitute freshly grated Gouda.
- Heavy cream: Canned evaporated milk works well and is less likely to split.
- You can also use buttered panko breadcrumbs or crushed Ritz crackers. Add during the last 12-15 minutes of baking to prevent burning.
- Ground nutmeg, a little pinch for subtle warmth and depth.
- Extra-cheesy center: Layer half the mac and cheese in the baking dish, add freshly shredded cheese, then top with the remaining mac and cheese.
Makenzie says
Amazing. Skipped the bread topping and baking- and topped it with taco meat and taco sauce. Did not disappoint!
Tania says
Thank you so much for trying my recipe! I love that fun twist. I’ll have to try it myself!
Dragon Lady says
The process was easy but it was so wet it wouldn’t even cling to the noodles. I followed every step as directed and it was disgusting. I’m sorry, but I will not be making this again.
Makenzie says
Sounds like you didn’t heat it up enough to thicken. I had no problems with mine and followed recipe to a T! (Minus the breadcrumbs)
Jan says
Fantastic
Walter White says
I made it and followed directions on the box for pasta. Even cut it short a couple minutes.
Looked like enough sauce.
It came, out pasta overcooked and no cheese sauce. Topping was Perfect I used panko and herbs as suggested.
What happened ? Please Reply.
It is delicious. Just want more sauce and I know The noodles were overcooked.
Tania says
Hi Walter! You can undercook the pasta until just under al dente, that way it’s just right after it’s out of the oven. And if you want it saucier, you can use a little less pasta, or add more milk or heavy cream to the sauce as needed.
Kim says
This is my go to “every holiday” recipe! Everyone always asks me to make it. Thank you for a great recipe.
Kay says
How long is it good for in the refrigerator after making?
Tania says
About 3 days or so. When reheating, stir in a splash of milk to loosen it up and make it creamy again.
Brandylee says
Awesome recipe!! I was craving white mac and cheese from a local restaurant but knew it wojld be overcrowded on a Saturday event night. So, I saw this recipe and tried it. My goodness, it was so yummy and cooked perfectly. It was just as good if not better than what I was craving. P.S. I did add diced onion to the butter mixture, so give it a little extra flavor. BWhich absolutely elevated the taste!! Thank you so much for sharing this delicious dish!!
alison says
This was so good! when I added the milk I thought there was no way it would reduce down, but it did and it was perfect. I did the breading with panko and brought to a family potluck. Got so much compliments! Thank you!