Ultimate Creamy White Cheddar Mac and Cheese: A Baked Comfort Food Masterpiece

There’s nothing quite like a bubbling, golden-brown pan of homemade mac and cheese fresh from the oven. This recipe for White Cheddar Mac and Cheese takes that classic comfort food experience to a whole new level. Imagine a rich, velvety cheese sauce, infused with a double dose of garlic, generously coating perfectly cooked pasta, all crowned with a crisp, cheesy topping. It’s gloriously creamy, wonderfully garlicky, and baked to absolute perfection – making it the ideal side dish or a satisfying main course for the entire family. Forget the boxed versions; this homemade white cheddar mac and cheese is surprisingly simple to prepare and delivers an unparalleled depth of flavor that will have everyone asking for seconds. Get ready to indulge in the ultimate cheesy goodness!

Why This White Cheddar Mac and Cheese Will Be Your New Go-To

This isn’t just another mac and cheese recipe; it’s a culinary experience designed for maximum enjoyment and minimal fuss. Here’s why this particular rendition stands out and is sure to become a staple in your kitchen:

Unbeatable Flavor, Surprisingly Economical: While it boasts a luxurious taste comparable to more complex four-cheese versions, this recipe masterfully achieves that richness using only one type of cheese: white cheddar. This not only simplifies your shopping list but also makes it a significantly more budget-friendly option without compromising on that decadent, cheesy goodness. You get all the flavor without the extra cost!
Effortless Preparation with Just 7 Core Ingredients: In a world of complicated recipes, this one shines for its simplicity. With a mere seven fundamental ingredients, you can create a dish that tastes incredibly gourmet. This streamlined ingredient list means less prep time, less stress, and more time enjoying your delicious meal.
Explosion of Flavor in Every Bite: This mac and cheese is far from bland. The strategic use of both fresh and granulated garlic ensures a profound, aromatic depth that complements the sharp tang of white cheddar beautifully. Each mouthful is a symphony of creamy, savory, and garlicky notes that will tantalize your taste buds.
Indulgent, Super Cheesy Texture: If you’re a cheese lover, prepare to be delighted. This recipe delivers a truly “super cheesy” experience, with a perfectly thickened sauce that clings to every piece of pasta, creating an incredibly satisfying, melt-in-your-mouth texture that’s utterly irresistible. The baked top adds a delightful textural contrast with its slight crispness.

Essential Ingredients for Perfect White Cheddar Mac and Cheese

Creating the best white cheddar mac and cheese starts with understanding the role each ingredient plays. While the list is short, quality and preparation make all the difference. For precise quantities and step-by-step instructions, please refer to the detailed recipe card below.

Pasta: The Foundation of Comfort – I opted for fusilli pasta in this recipe, as its spiral shape is excellent for trapping and holding onto that luscious cheese sauce. However, feel free to use your favorite short pasta shape. Classic macaroni elbows are always a popular choice, as are medium shells, penne, or even rotini. The key is to select a pasta that provides plenty of nooks and crannies for the sauce to cling to, ensuring every bite is packed with cheesy flavor. Whichever you choose, cooking it al dente is crucial as it will continue to cook slightly when baked.
Milk: The Creaminess Factor – This is where you shouldn’t cut corners! For the creamiest, most luxurious cheese sauce, whole milk is absolutely essential. Skim milk or 2% simply won’t provide the richness and body needed to achieve that velvety texture that makes this mac and cheese so special. The higher fat content in whole milk contributes significantly to the sauce’s mouthfeel and overall decadence, preventing a thin or watery result.
Cheese: The Heart of the Dish – The star of the show is, of course, white cheddar. But the preparation is just as important as the type. Always grate the cheese yourself! Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent the cheese from melting smoothly and result in a grainy or clumpy sauce. Buying a block of high-quality sharp white cheddar and grating it fresh ensures a perfectly smooth, silky cheese sauce that melts beautifully and tastes superior. Sharp white cheddar will give you the most pronounced, delightful tang.
Butter: The Flavor Starter – Butter forms the rich, savory base of our béchamel sauce. I typically use salted butter for most of my cooking as it enhances flavor, but unsalted butter works perfectly fine too. If using unsalted, just be mindful to adjust your seasoning with salt a bit more later in the process to achieve that perfect balance.
Garlic: A Dual Approach to Depth – This recipe uses both fresh garlic and granulated garlic, a secret to its exceptional flavor profile. Freshly minced garlic provides a bright, pungent aromatic note when sautéed, while granulated garlic (added later) offers a more mellow, pervasive garlic essence that deeply infuses the cheese sauce. This combination ensures a truly garlicky, flavorful experience without being overpowering.
Flour: The Thickening Agent – Regular all-purpose flour is crucial for creating the roux, which is the base of our béchamel sauce. When cooked with butter, it forms a thickening agent that gives the cheese sauce its desirable creamy consistency, preventing it from being too thin or watery. This simple ingredient is what gives the sauce its body.

How to Craft Your Perfect White Cheddar Mac and Cheese: A Step-by-Step Guide

Follow these detailed steps to create a truly unforgettable baked white cheddar mac and cheese that’s rich, creamy, and wonderfully garlicky. Precision at each stage ensures a perfect result every time.

Cook the Pasta to Perfection: Begin by bringing a large pot of water to a rolling boil. It’s crucial to season the water generously with Kosher salt – this is your only chance to flavor the pasta itself. Cook your chosen pasta (fusilli, macaroni, shells, etc.) according to package directions until it’s al dente. This means it should be firm to the bite, as it will continue to cook slightly when baked with the sauce. Drain well and set aside, reserving a little pasta water if you wish for thinning the sauce later, though it’s usually not needed.
Preheat Your Oven: While your pasta is cooking, preheat your oven to 400 degrees F (200 degrees C). This ensures the oven is at the correct temperature for baking and achieving that desirable golden crust. Prepare your baking dish by lightly greasing it.
Start the Velvety Bechamel Base: In a large, heavy-bottomed skillet or Dutch oven, melt the butter completely over medium heat. Allow it to fully liquefy, but don’t let it brown. This forms the fat component of our roux, the foundation of the cheese sauce.
Infuse with Fresh Garlic: Add the finely minced fresh garlic to the melted butter. Sauté for about 30 seconds, stirring constantly. Be careful not to burn the garlic, as this can turn it bitter; you’re just aiming to release its aromatic oils and create a fragrant base.
Create the Roux: Whisk in the all-purpose flour. Cook for 1-2 minutes, whisking continuously. This step is vital for cooking out the raw flour taste and creating a smooth, lump-free thickening agent for your sauce. The mixture will resemble a thick paste.
Gradually Add Milk to Form Bechamel: Slowly pour in the whole milk, whisking vigorously as you add it to prevent lumps. Continue to cook the sauce over medium heat for 15-20 minutes, whisking frequently, until it has significantly thickened to a creamy consistency that coats the back of a spoon. Do not rush this step, as proper thickening is key to a rich, stable sauce.
Melt in the White Cheddar & Season: Once your béchamel has thickened, remove the skillet from the heat. Add 2 cups of your freshly grated white cheddar cheese and the granulated garlic. Stir until the cheese is completely melted and the sauce is smooth and homogeneous. Season generously with salt and freshly ground black pepper to taste. This is your chance to adjust the flavor profile – taste it, and if you desire a more pronounced garlic flavor, add a little more granulated garlic.
Combine, Top, and Bake to Golden Perfection: Fold the cooked, al dente pasta into the glorious cheese sauce, ensuring every piece is thoroughly coated. Transfer the mac and cheese to your prepared baking dish (a 9×13 inch dish or an oven-safe skillet works perfectly). Evenly top with the remaining 2 cups of freshly grated white cheddar cheese. Bake in the preheated oven for 10 minutes, then switch to broil for 1-2 minutes. Keep a very close eye on it during broiling to achieve a beautiful, bubbly, golden-brown crust without burning.
Rest and Enjoy: Allow the baked mac and cheese to cool for a few minutes (about 5-10 minutes) before serving. This brief resting period helps the sauce set slightly and prevents it from being too runny when scooped. Then, serve warm and savor every comforting bite!

Expert Tips for the Best White Cheddar Mac and Cheese

Achieving mac and cheese perfection is easy with a few key insights. These top tips will help you master this recipe and ensure your dish is consistently creamy, flavorful, and incredibly satisfying:

Continuous Whisking is Non-Negotiable: When preparing your béchamel sauce, it is absolutely crucial that you whisk it frequently, especially during the milk addition and thickening phase. This constant agitation prevents the flour from clumping and the sauce from sticking and burning to the bottom of your skillet, ensuring a perfectly smooth, luscious consistency. A silicone whisk is ideal for this.
Don’t Be Shy with the Salt: For this mac and cheese to truly sing with flavor, you must season it generously with salt at various stages. Remember to heavily salt your pasta water, and then season the cheese sauce itself with a good amount of salt and pepper. Salt is not just about making things salty; it’s a fundamental flavor enhancer that brings out the best in the cheese and garlic, elevating the entire dish. Always taste and adjust seasoning before baking!
Broiling for That Perfect Finish: While baking provides even heat for the sauce, a quick broil at the end is essential for that irresistible golden-brown crust and bubbly top. Make sure to broil the mac and cheese for at least 1 minute (or up to 2 minutes, depending on your broiler’s strength) if you want it to come out gloriously hot, bubbly, and with those coveted crispy bits on top. Watch it carefully to prevent burning, as broilers can be very powerful!
Customize with Your Favorite Add-Ins: This white cheddar mac and cheese is fantastic on its own, but it’s also incredibly versatile. Feel free to elevate it by throwing in some crispy, crumbled bacon for a smoky crunch, succulent grilled shrimp for a touch of seafood indulgence, or your favorite roasted vegetables like steamed broccoli florets, fresh spinach (stirred in at the end), or caramelized onions for added texture and nutrients.
Grating Your Own Cheese is a Game-Changer: This tip bears repeating because it’s paramount to the sauce’s success. Do not use pre-shredded cheddar cheese. The anti-caking agents found in pre-packaged shredded cheeses will prevent it from melting smoothly, resulting in a grainy, unappetizing sauce. Invest in a block of high-quality white cheddar cheese and take the extra minute to grate it yourself for an incomparably smooth and silky cheese sauce that melts perfectly.
Choosing the Right Baking Dish: A medium-sized baking dish (like a 9×13 inch casserole dish) or even an oven-safe cast-iron skillet works perfectly for baking this mac and cheese. The cast iron can provide a fantastic crispy bottom crust! Ensure your dish is adequately sized to prevent overflow and allow for even baking.

Perfect Pairings: What to Serve with White Cheddar Mac and Cheese

White cheddar mac and cheese is the epitome of comfort food, making it an incredibly versatile dish that pairs beautifully with almost anything. Whether you’re looking for a hearty main course accompaniment or a delightful side, this dish fits right in. Here are some fantastic ideas to complete your meal:

Classic BBQ & Grilled Meats: Mac and cheese is a staple at any barbecue. It pairs wonderfully with smoked brisket, juicy grilled chicken, tender pulled pork, or perfectly cooked ribs. The rich creaminess cuts through the smoky and savory flavors of grilled and barbecued dishes beautifully.
Southern Comfort Staples: As originally suggested, it’s a match made in heaven with sweet slow cooker candied yams and crispy Southern fried shrimp. Other soul food favorites like tender collard greens, fluffy cornbread, or even fried catfish would also be excellent choices.
Weeknight Dinners: For a simple yet satisfying family meal, serve it alongside roasted chicken, hearty meatloaf, pan-seared pork chops, or even a classic steak. The mac and cheese adds a comforting, indulgent element that transforms any main protein into a more special meal.
Fresh Salads & Veggies: To balance the richness of the mac and cheese, consider a light, crisp green salad with a bright vinaigrette dressing. Roasted asparagus, steamed green beans with a hint of lemon, or a vibrant medley of seasonal vegetables also make excellent, healthier complements that add freshness and texture.
Holiday Feasts: This decadent dish is also a welcome addition to holiday tables, serving as a universally crowd-pleasing side next to roasted turkey, glazed ham, or a celebratory prime rib.

Storing and Reheating Your White Cheddar Mac and Cheese

While freshly baked mac and cheese is always best, sometimes you have delicious leftovers! Here’s how to properly store and reheat your white cheddar mac and cheese to maintain its wonderful flavor and texture:

Refrigeration: Allow any leftover mac and cheese to cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate promptly. It will keep well in the refrigerator for up to 3 days.
Reheating Individual Portions: For convenience, reheat individual portions in the microwave until heated through, stirring halfway. If the sauce seems a little thick, you can add a small splash of milk (about a tablespoon) before reheating to help restore its creaminess.
Reheating Larger Portions in the Oven: To reheat a larger portion, transfer it to an oven-safe dish, cover it tightly with aluminum foil to prevent drying out, and bake at 300°F (150°C) for 20-30 minutes, or until warmed through. Again, a splash of milk can be stirred in for added creaminess if needed.
Freezing is Not Recommended: It’s important to note: do not freeze this mac and cheese. The dairy-based sauce (béchamel with cheese) tends to separate, become grainy, or turn watery when thawed and reheated after freezing. This will result in an unpleasant texture and compromise the overall quality of the dish. This recipe is best enjoyed fresh or from refrigeration within a few days.

Explore More Mac and Cheese Creations

If you’ve fallen in love with this white cheddar delight, you might enjoy exploring other unique and flavorful mac and cheese recipes from my kitchen. There’s a mac and cheese for every mood and occasion:

Lobster Mac and Cheese
Spicy Mac and Cheese
Seafood Mac and Cheese
Butternut Squash Mac and Cheese

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!

5 from 4 votes

White Cheddar Mac and Cheese

By Julie Maestre

This white cheddar mac and cheese is creamy, garlicky, and baked to perfection. It’s classic comfort food and the perfect side dish or main course for the entire family!

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Servings: 6

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Ingredients

▢ 16 ounces fusilli pasta , or the pasta of your choice
▢ 4 cups white cheddar cheese , divided *check notes*
▢ 4 tablespoons butter, ½ stick
▢ ¼ cup all-purpose flour
▢ 2 garlic cloves, finely minced
▢ 2 teaspoons granulated garlic
▢ 4 ½ cups whole milk
▢ salt and pepper to taste

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Instructions

Bring a large pot of water to a boil, season it generously with Kosher salt, and cook the pasta until it’s al dente.
Preheat your oven to 400 degrees F.
While the pasta cooks, you’ll want to get started on the bechamel sauce. Add the butter to a large skillet and allow it to melt completely.
Stir in the garlic and cook for 30 seconds.
Whisk in the flour and cook for 1-2 minutes while whisking continuously.
Stir in the milk and cook for 15-20 minutes over medium heat. Make sure to whisk frequently.
Once the sauce has thickened, turn off the heat and add 2 cups of cheese and granulated garlic. Give it a good stir and then season generously with salt and pepper. Taste it and add more granulated garlic, if needed.
Fold in the cooked pasta and check for seasoning. Top it off with the remaining cheese, and bake for 10 minutes, and broil for 1-2 minutes.
Allow it to cool for a few minutes before serving, and enjoy!

Notes

It is crucial that you whisk the bechamel sauce frequently so it doesn’t stick to the bottom of your skillet.
For this mac and cheese to taste good, you have to season it generously with salt! Salt adds tons of flavor.
Make sure to broil the mac and cheese for at least 1 minute if you want it to come out hot and bubbly.
Feel free to throw in some crispy bacon, grilled shrimp, or the veggies of your choice!
Do not use pre-shredded cheddar cheese, it’ll make your sauce grainy. I highly recommend buying a block of white cheddar cheese and grating it yourself.

Nutrition

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

Additional Info

Author: Julie Maestre

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Course: Entree, Side Dish

Cuisine: American

Servings: 6

Calories: 788

Keyword: Baked Mac and Cheese, white cheddar mac and cheese, creamy mac and cheese, comfort food

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