White Cheddar Mac and Cheese

White Cheddar Mac and Cheese is one of my favorite macaroni and cheese recipes. This large-batch skillet mac and cheese for a crowd is the perfect easy one-pot dinner for any night of the week. So much cheese and so much flavor!

What’s in White Mac and Cheese?

I can’t get over how cheesy and creamy this white cheddar mac and cheese recipe is. It’s the perfect combination of ingredients to create something truly crave-worthy. Grab these ingredients and get to cooking!

• Butter + All-Purpose Flour: Combine to create a roux that thickens the sauce.
• Milk: I’m using whole milk but skim or 2% would also work in this recipe.
• Heavy Cream: Adds richness to the cheese sauce.
• White Wine: Adds a touch of acidity that really enhances the overall flavor of this sauce. If you’re not a drinker, you can swap this out for more milk.
• Pasta: I’m using elbow macaroni in this recipe but feel free to use what you have on hand! You can of course use cavatappi, mini shells, or any medium-sized pasta shape.
• Dijon mustard: Adds just a hint of warm, spicy flavor.
• Salt + Pepper: Enhance the natural flavor of the cheese.
• White Cheddar Cheese: Freshly shredded cheese melts so much better than pre-shredded cheese– plus it has more flavor!
• Panko Breadcrumbs: Create a crispy, crunchy topping.
• Parmesan Cheese: Adds a salty, umami flavor to the topping.
• Chives: Add a pop of color and freshness!

Pro Tip: Use room temperature milk and cream to prevent curdling.

Variations on Mac and Cheese for a Crowd

This savory white cheddar mac and cheese casserole is great as is, but you can spice it up by adding crumbled cooked bacon, sausage, or ham; shredded chicken; broccoli florets, diced peppers and onions; Buffalo sauce or sriracha; canned beans and salsa, canned tuna, or chili. There are really so many ways to load up this pasta!

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How to Store and Reheat

Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.

How to Freeze

Freeze leftovers whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

White cheddar mac and cheese is a rich and hearty dish that you can enjoy as a simple main dish or a tasty side dish. The addition of Grilled Chicken Breast and Air Fryer Broccoli would make this the ultimate weeknight dinner! Or serve this pull apart cheesy bread on the side.

Recipe Card

White Cheddar Mac and Cheese Recipe

4.80 from 10 votes

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

White Cheddar Mac and Cheese is a cheesy, easy recipe that covers all the bases: it's made in one pan, it's full of cheesy flavor, and it couldn't be easier to make. This skillet mac and cheese recipe makes 8 servings, so don't be afraid to share it with the whole family!

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Ingredients 

1x2x3x

• ▢ 5 tablespoons salted butter (⅝ stick)
• ▢ ½ cup all-purpose flour
• ▢ 3 cups whole milk room temperature
• ▢ 2¾ cups heavy cream room temperature
• ▢ ¼ cup white wine
• ▢ 12 ounces dry elbow macaroni
• ▢ 2 teaspoons Dijon mustard
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 4 cups freshly shredded white cheddar cheese

For the Topping

• ▢ 1 tablespoon unsalted butter melted (⅛ stick)
• ▢ 1 cup Panko breadcrumbs
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ ¼ cup freshly chopped chives

Cook ModePrevent your screen from going dark

Instructions 

• Heat the butter in a large nonstick skillet over medium-high heat.
  5 tablespoons salted butter
  
• Whisk in the flour and stir while cooking for 1 minute.
  ½ cup all-purpose flour
  
• Whisk in the milk, cream, and wine slowly, one cup at a time, whisking constantly. Bring to a simmer.
  3 cups whole milk, 2¾ cups heavy cream, ¼ cup white wine
  
• Quickly add the macaroni, Dijon, and salt and pepper, stirring constantly while cooking, about 6 minutes, or until al dente. Be sure to scrape the bottom of the pan while you cook.
  12 ounces dry elbow macaroni, Kosher salt and freshly ground black pepper, 2 teaspoons Dijon mustard
  
• Turn off the heat and stir in the cheese. I stirred in about half at a time to make sure none spilled over the sides.
  4 cups freshly shredded white cheddar cheese
  
• In a small bowl, combine the melted butter, breadcrumbs, and parmesan.
  1 tablespoon unsalted butter, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese
  
• Pour the breadcrumb mixture over the mac and cheese and broil for 2 minutes or until they are golden and toasted. Top with the chives and serve hot.
  ¼ cup freshly chopped chives
  

Video

Becky’s Tips

• This Skillet Mac and Cheese wasn’t an intentional knockoff of Panera’s Creamy White Cheddar Mac and Cheese, but it sure does taste like it. It was a happy accident that I’m more than thrilled with! 
• If the pasta becomes too dry or the sauce thickens too much, thin it with additional milk.
• Use room temperature milk and cream to prevent curdling.
• Shred the cheese by hand if possible for the best flavor and texture.

Storage: Store white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Calories: 888kcalCarbohydrates: 52gProtein: 28gFat: 63gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 188mgSodium: 955mgPotassium: 401mgFiber: 2gSugar: 9gVitamin A: 2289IUVitamin C: 1mgCalcium: 650mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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