White Cheddar Mac and Cheese

5 from 24 votes

This white cheddar mac and cheese is the ultimate comfort food. It's rich, creamy, and smooth with lots of amazing cheesy flavors. This one is baked with a homemade herbed breadcrumb topping for texture.

Prep Time30

Cook Time25

Total Time55

Course: Main Course, Side Dish

Cuisine: American

Servings: people

Calories: 724kcal

Author: Tania

Equipment

6-quart Dutch oven
9x13 inch baking dish
box grater to grate cheese
Food processor for bread crumb mixture

Ingredients

1 pound cavatappi pasta
½ cup unsalted butter
½ cup all-purpose flour
4 cups whole milk plus more as needed
16 ounces white cheddar cheese, freshly grated equiv to about 4 cups grated
½ teaspoon garlic powder plus more to taste
Salt and pepper to taste

Herbed bread crumb topping

6 slices white sandwich bread
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
2 teaspoons Italian seasoning

Instructions

Preheat oven to 375 degrees F.
Cook pasta in generously salted water, according to package directions until al dente. Drain and set aside.
Microwave the milk for a few seconds to bring it to room temperature. Set aside.
In a large pot or Dutch oven, melt butter over medium-low heat until just melted, don’t let it burn. Gradually stir in the flour, whisking to incorporate. Whisk constantly for about 3 minutes, until slightly thickened. This is called a roux. At this point, the roux should be a bit pale yellow color and should begin to smell a bit nutty. Tip: Don’t rush this process as the raw flour needs to be cooked. Be careful not to let it burn.
Gradually, add the milk, stirring to incorporate. Continue stirring until it thickens - it will thicken as it heats up. Tip: You can turn up the heat momentarily just to get it going and then reduce back to medium-low.
Add the grated cheese and 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.
Add the cooked pasta (drained) into the sauce and stir until well combined. Turn off the heat.
Make the herb crumb topping: In a food processor, pulse the herbed bread crumb topping ingredients to make breadcrumbs.
Transfer the prepared mac and cheese to a 9x13 inch baking dish. Top it with the prepared herbed breadcrumbs evenly.
Bake for about 20 to 25 minutes until golden brown and bubbly. Let it cool slightly before serving. Enjoy!

Notes

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.
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.
Make ahead: Make the recipe up until step 7. Cove with aluminum foil and refrigerate for up to 3 days. When ready to bake: Preheat oven to 375 degrees F. Let the mac and cheese sit at room temperature for 30 minutes. Then, bake for 20 to 25 minutes, covered. Remove foil and top with the breadcrumb mixture. Return to oven and bake the white cheddar mac, uncovered, for another 15-20 minutes until golden brown and bubbly.
Freezing: I would not recommend freezing it. Dairy does not reheat well after frozen.

Substitutions and variations:

Pasta shapes: Aside from cavatappi, try rotini, elbows, penne, fusilli, and farfalle.
Whole milk: If you really can’t find whole milk, 2 percent works too, although it may not be as rich. Do not use skim milk.
Instead of making breadcrumbs from scratch, feel free to use panko bread crumbs tossed with melted butter and dried herbs.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition