Deliciously cheesy, white cheddar mac and cheese recipe with a creamy base of white cheddar cheese and a touch of nutty gruyere that’s ready in less than 30 minutes.
Get ready to experience the ultimate comfort food with our creamiest white cheddar mac and cheese recipe.
This recipe takes the classic mac and cheese to a whole new level, using the richest and creamiest white cheddar cheese with a touch of nutty gruyere to finish it off. Each bite will melt in your mouth with a ton of flavor.
Whether you’re looking for a quick and easy side dish or there’s a potluck and you’re short on time to bake, this mac and cheese recipe is sure to please.
But don’t just take our word for it – try it yourself! Follow our step-by-step instructions to create the perfect white cheddar mac and cheese recipe. So if you’re ready, let’s start!
How To Make White Cheddar Mac & Cheese
Ingredients you’ll need
- Elbow macaroni noodles
- White cheddar cheese
- Gruyere cheese
- Butter
- All-purpose flour
- Milk
- Half & half
Important tips for the best recipe
- Make the macaroni last and do not rinse the macaroni after boiling. You want the al dente pasta to go right into the sauce to absorb all those flavors of the cheese sauce.
- You can skip the gruyere and use all white cheddar but it does add a nice nutty note to the cheese sauce.
- Watch the heat, dairy will and can curdle with too much heat. This will make it very grainy and not a very good mouthfeel when eating.
- Grate or finely chop your own cheese! This is a rule when making any mac and cheese recipe.
Making the white cheddar mac and cheese recipe
- In a pot, add in the butter on medium heat. Once the butter is melted, toss in the flour. Whisk the flour with the butter until you start to get a nutty smell coming from the pot.
- Next, pour in the milk then the half and half. Allow the milk to come up to temperature to the point it’s simmering a little. This is the important part I mentioned about the heat. There should be a very light simmer, if you’re nervous lower the heat.
- Once the milk has begin to thicken you can turn off the stove but leave it over the hot eye. If you notice any lumps, just give it a whisk they’ll come out without a problem. Start making the elbow macaroni pasta now according to the box instructions.
- In the sauce, add in the grated cheese and the seasonings. Continue to stir until all the cheeses have melted. Once the macaroni is al dente, drain the water then toss directly into the cheese sauce.
- Mix everything around then allow the pasta to sit in the sauce as it cools. Once it has cooled now you can serve, enjoy.
Recipes to serve with mac and cheese
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
White Cheddar Mac And Cheese
Ingredients
- 8 ounce elbow macaroni, dry (1/2 of 16oz box)
- 3 tablespoon butter
- 2 tablespoon all-purpose flour
- 1.5 cup whole milk
- 3/4 cup half & half
- 1.5 cup white cheddar cheese, grated
- 1 cup gruyere cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a pot, add in the butter on medium heat. Once the butter is melted, toss in the flour. Whisk the flour with the butter until you start to get a nutty smell coming from the pot.
- Next, pour in the milk then the half and half. Allow the milk to come up to temperature to the point it's simmering a little. This is the important part I mentioned about the heat. There should be a very light simmer, if you're nervous lower the heat.
- Once the milk has begin to thicken you can turn off the stove but leave it over the hot eye. If you notice any lumps, just give it a whisk they'll come out without a problem. Start making the elbow macaroni pasta now according to the box instructions.
- In the sauce, add in the grated cheese and the seasonings. Continue to stir until all the cheeses have melted. Once the macaroni is al dente, drain the water then toss directly into the cheese sauce.
- Mix everything around then allow the pasta to sit in the sauce as it cools. Once it has cooled now you can serve, enjoy.