White Cheddar Mac and Cheese

4.85 from 32 votes

I love this white cheddar mac and cheese! It's rich and creamy, and the cheese melts beautifully in the sauce. I use cavatappi pasta, with plenty of freshly grated white cheddar and some Gruyere cheese too.

Prep Time35

Cook Time25

Total Time1

Course: Main Course, Side Dish

Cuisine: American

Servings: people

Calories: 825kcal

Author: Tania

Equipment

6-quart Dutch oven
9x13 inch baking dish
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 9x13 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 9x13 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!

Video

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.

Substitutions and variations:

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.

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

Nutrition