This White Cheddar Mac and Cheese is creamy, smooth, and delicious! It is topped with an herbed bread crumb topping and baked until perfection. It's the perfect comfort food!
Preheat oven to 375 degrees F.
Cook pasta according to package directions. Drain and set aside.
In a large pot or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Once melted, add the flour and whisk constantly for about 4 minutes, until thickened. This is called a roux. Don’t rush this process as the raw flour needs to cook. At this point, the roux should be a bit pale in color and should begin to smell a tiny bit toasty.
Gradually, add the milk, stirring. Bring to a boil (turn up the heat to medium-high to get it going) and then reduce to a simmer for about 3-4 minutes, stirring often until thickened.
Add the freshly grated cheeses and stir until evenly combined. Cook for another 1-2 minutes. Add the cooked pasta (drained) to the sauce and stir until well combined. Season with garlic powder, salt, and pepper to taste. Transfer to a large 9” x 13” baking dish. Set aside.
Make the herb crumb topping: combine all the herbed bread crumb topping ingredients in a food processor and pulse a few times until you get crumbs. Note: if you don’t have food processor, use panko bread crumbs instead of bread.
Top the mac and cheese with the prepared herbed bread crumb topping.
Bake for about 25-30 minutes until golden brown and bubbly. Let it cool for 10 minutes. Enjoy!