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!
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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!
I love classic white cheddar, but you could use sharp white cheddar, fontina, Swiss, Monterey jack, mozzarella, or gruyere cheese.
The flavor difference is usually attributed to a trick of the mind, as the only difference between white and yellow cheddar is annatto food coloring.
You can add onion powder, cayenne pepper, Italian seasoning, crushed red pepper flakes, or Buffalo sauce to spice up your mac and cheese. A hint of nutmeg also goes well!
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.
5-Star Review
“My family enjoyed this side dish today for brunch it was so good will make this for now on thank you.” – Tracy
White Cheddar Mac and Cheese Recipe
Ingredients
- 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
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Very rich and very delicious! I made it as directed except I had to cook the pasta for around 13 minutes instead of 7 to get it al dente. I’m not sure if my pan was too big (so the sauce didn’t heat evenly) or if the sauce was so thick, it just took longer to cook the pasta, but in any case we loved the final product.
Thanks for sharing, Helen!
I prefer to use a baked mac n cheese recipe but this would be great if you had a bunch of kids to feed.
Thank you so much!
yummmm!! That looks so good! Can’t wait to try this. Thanks for sharing
Hope you love it!
Good morning, Becky! I came across this recipe whilst looking for something to bring to a Valentine’s potluck tomorrow night. I was wondering if I could make this in a 6 qt. Dutch oven rather than a skillet? Also, would this double well? Thanks so much! :)
Thanks , Becky! <3 I'll try to report back & let you know how it went with the Dutch oven method. :)
Hi, Becky! I just wanted to pop over & let you know that I doubled the recipe in the Dutch oven, and it could NOT have turned out more perfect! It was the most talked about dish at our party last night. Thanks so much for a wonderful recipe!
Hey, this looks delicious! I’m excited to try it
I’m just wondering what I can substitute the wine with?
My family enjoyed this side dish today for brunch it was so good will make this for now on thank you.
This looks saucy and cheesey and just ugh yum! Love the inclusion of wine in the bechamel, by the way. Pinned!
My favorite words to read in a title… “large and mac n cheese”! ;) This looks SOOOOO good. Definitely going straight to the list of favorites at my house!