White cheddar mac and cheese comes together in under 20 minutes on the stovetop. This cheesy side dish is way better than the boxed stuff and just as easy.
This kid-friendly recipe is super simple to make and uses a lot of ingredients you already have in your fridge or pantry. It's also really versatile!
If you just love pasta recipes, you should check out this butternut squash cheddar mac and cheese, bruschetta chicken pasta, or healthy chicken noodle casserole.
Ingredients and Substitutions
- Pasta - I used elbow macaroni noodles to make this, substitute any noodle you have on hand (rotini, penne, bowties, and shells all work great)
- Milk - 2% milk kept this a little lighter than other options. Any dairy-based milk or cream will work, though.
- White cheddar cheese - Extra sharp white cheddar cheese gives the cheese sauce a deep, cheesy flavor. Swap it out with sharp cheddar, Swiss, parmesan, gruyere, or any combination of these.
Instructions
STEP 1: Prepare. Fill a large pot with 10 cups of water. Add 2 teaspoons of salt to the water and bring to a boil. Add the pasta and boil for the time specified on the package (the times will vary depending on the type of pasta you are using).
STEP 2: Make the cheddar sauce. While the pasta cooks, melt the butter in a large saucepan. Add the flour and whisk continuously until fully incorporated. Slowly pour in the milk, remaining ½ teaspoon salt, garlic powder, and ground mustard. Whisk until the mixture thickens, about 5 minutes. Add the cheese and continue whisking until it has melted and thickened a bit more, about 2 minutes. Remove the sauce from the heat.
STEP 3: Add the pasta to the sauce. Drain the pasta quickly without rinsing. Pour the noodles into the cheese sauce and fold together. Let the mixture rest for about 5 minutes to allow the sauce to thicken around the noodles before serving.
Storage
Store leftovers in the fridge for up to 5 days in an airtight container. If the sauce gets too thick, add a tablespoon or so of milk before reheating.
Stovetop White Cheddar Mac and Cheese
Ingredients
- 2 ½ teaspoons kosher salt
- 8 ounces pasta (like rotini, elbow, bowtie, or shells, uncooked)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cup 2% milk
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- 6 ounces sharp white cheddar cheese
Instructions
- PREPARE: Fill a large pot with 10 cups of water. Add 2 teaspoons of salt to the water and bring to a boil. Add the pasta and boil for the time specified on the package (the times will vary depending on the type of pasta you are using).
- MAKE THE SAUCE: While the pasta cooks, melt the butter in a large saucepan. Add the flour and whisk continuously until fully incorporated. Slowly pour in the milk, remaining ½ teaspoon salt, garlic powder, and ground mustard. Whisk until the mixture thickens, about 5 minutes. Add the cheese and continue whisking until it has melted and thickened a bit more, about 2 minutes. Remove the sauce from the heat.
- ADD THE PASTA TO THE SAUCE: Drain the pasta quickly without rinsing. Pour the noodles into the cheese sauce and fold together. Let the mixture rest for about 5 minutes to allow the sauce to thicken around the noodles before serving.
Nutrition
RECIPE EQUIPMENT
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