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- 8 ounces elbow macaroni - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups whole milk - 1 cup heavy cream - 2 cups shredded white cheddar cheese - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup panko breadcrumbs - 2 tablespoons fresh parsley, chopped (for garnish) - 8 ounces = 1 cup - 4 tablespoons = 1/4 cup - 1 cup = 8 fluid ounces - 1 teaspoon = 5 milliliters - 1/2 cup = 4 ounces These simple conversions help you adapt recipes easily. Knowing these can save you time in the kitchen. - Elbow Macaroni: Barilla or Ronzoni - Unsalted Butter: Kerrygold or Land O’Lakes - All-Purpose Flour: King Arthur Flour or Gold Medal - Whole Milk: Horizon Organic or Organic Valley - Heavy Cream: Land O’Lakes or Organic Valley - White Cheddar Cheese: Tillamook or Cabot - Parmesan Cheese: Grana Padano or Kraft Grated Parmesan Using these brands gives you consistent results. Quality ingredients make your creamy white cheddar mac and cheese shine. {{ingredient_image_1}} Start by boiling a large pot of water. Add a pinch of salt to the water. Once it boils, add 8 ounces of elbow macaroni. Cook this for about 6-8 minutes until it is al dente. Drain the pasta and set it aside. In the same pot, melt 4 tablespoons of unsalted butter over medium heat. When the butter is melted, whisk in 1/4 cup of all-purpose flour. Cook this mixture for about 1-2 minutes until it bubbles. Next, slowly whisk in 2 cups of whole milk and 1 cup of heavy cream. Make sure to stir until the mix thickens, which takes about 5-7 minutes. Remove the pot from heat. Stir in 2 cups of shredded white cheddar cheese and 1 cup of grated Parmesan cheese. Mix well until the cheese melts and the sauce is smooth. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste. Now, add the cooked macaroni to the cheese sauce. Stir well to coat all the pasta with the creamy sauce. In a separate bowl, mix 1/2 cup of panko breadcrumbs with a little melted butter and a pinch of salt. Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. Spread it out evenly. Top it with the panko breadcrumb mix. Bake for 20-25 minutes, or until the top is golden and crispy. After baking, let it cool a bit. Garnish with 2 tablespoons of freshly chopped parsley before serving. Enjoy the creamy delight! To make your mac and cheese extra creamy, use whole milk and heavy cream. These rich liquids add depth and smoothness. Stir the cheese in off the heat. This keeps it from clumping. You can also add a splash of pasta water. The starchy water helps the sauce cling to the pasta. One common mistake is overcooking the pasta. You want it al dente, so it holds up in the sauce. Another mistake is adding cheese too fast. Gradually mix in cheese for a smooth sauce. Also, don’t skip seasoning. Salt and pepper enhance the flavors of the cheeses. Lastly, don’t forget to bake! Baking gives you a crispy top. Serve your creamy white cheddar mac and cheese in warm bowls. For a fun twist, add more cheese or crispy breadcrumbs on top. Pair it with steamed broccoli or a fresh garden salad for color and crunch. If you want to spice it up, try hot sauce or chili flakes on top. Enjoy your meal! Pro Tips Choose Quality Cheese: Use high-quality white cheddar and Parmesan for a richer flavor and creaminess in your mac and cheese. Perfect Pasta Texture: Cook the macaroni just until al dente, as it will continue to cook in the oven, ensuring it doesn't become mushy. Breadcrumb Crunch: Mix the panko breadcrumbs with a bit of melted butter before baking for an extra crispy topping that adds great texture. Herb Enhancements: Experiment with different herbs, such as thyme or rosemary, for an aromatic twist to your creamy mac and cheese. {{image_2}} You can make creamy white cheddar mac and cheese even better by adding proteins. Cooked chicken adds a nice texture and flavor. You can use grilled chicken or rotisserie chicken for ease. Crumbled bacon gives a smoky, salty kick. Just cook the bacon until crispy, then mix it into your mac and cheese. For a heartier meal, try adding ground beef or sausage. Simply brown the meat in a pan before mixing it into the cheese sauce. These proteins turn a simple dish into a filling feast. If you want a vegetarian option, just skip the meat. You can still enjoy the creamy sauce with added veggies. Spinach, broccoli, or peas work great in this dish. They add color and nutrients. For a vegan version, swap the dairy for plant-based options. Use almond milk or coconut milk instead of whole milk and cream. Nutritional yeast can give you that cheesy taste without using real cheese. Look for vegan cheeses that melt well, too. You can enjoy a rich and creamy dish without any animal products. Adding herbs and spices can elevate your creamy mac and cheese. Fresh or dried herbs like basil, thyme, or oregano can change the flavor profile. A pinch of cayenne pepper adds a nice heat. You can also experiment with spices like curry powder for a twist. If you love garlic, add more garlic powder or sauté fresh garlic in butter before making the sauce. Try different cheese blends too. Mixing sharp cheddar with gouda or fontina will create a unique taste. Each variation offers a new way to enjoy this comforting dish. To store your creamy white cheddar mac and cheese, let it cool first. Once cool, place it in an airtight container. This keeps your dish fresh. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it. Reheating is easy! For the best results, use the oven. Preheat your oven to 350°F (175°C). Place the mac and cheese in a baking dish. Add a splash of milk to keep it creamy. Cover with foil and heat for about 20 minutes. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps it from drying out. You can freeze creamy white cheddar mac and cheese for later. First, let it cool completely. Use a freezer-safe container or a heavy-duty freezer bag. It can stay in the freezer for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Then reheat using the oven or microwave. Enjoy your creamy treat again! The best cheese for mac and cheese is white cheddar. It gives a rich, creamy taste. A mix of white cheddar and Parmesan adds depth. You can also try Gouda for a smoky flavor. Each cheese brings a unique touch to your dish. Yes, you can use gluten-free pasta. It works just like regular pasta in this recipe. Look for brands that hold their shape well. Cook it slightly less than the package suggests to avoid mushiness. Your creamy mac and cheese will still be delicious! You can store creamy mac and cheese for up to five days in the fridge. Keep it in an airtight container. When ready to eat, reheat it gently. Add a splash of milk if it seems dry. Enjoy your tasty leftovers! This blog post covered how to make creamy mac and cheese, from choosing ingredients to final touches. You learned about the best brands and how to cook pasta perfectly. I shared tips for extra creaminess and avoided common mistakes. You can try variations with proteins or herbs and know how to store leftovers. In the end, making mac and cheese is simple and fun. Enjoy your delicious meal!

Deliciously Creamy White Cheddar Mac & Cheese

A rich and creamy mac and cheese made with white cheddar and topped with crispy panko breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded white cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 6-8 minutes. Drain and set aside.
  • In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly.
  • Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.
  • Remove the pot from heat and stir in the white cheddar and Parmesan cheese until melted and smooth. Add garlic powder, onion powder, smoked paprika, salt, and pepper to taste.
  • Add the cooked macaroni to the cheese sauce and stir well to combine, ensuring all pasta is coated in the creamy sauce.
  • In a separate bowl, combine the panko breadcrumbs with a bit of melted butter (optional) and a pinch of salt.
  • Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish and spread evenly. Top evenly with the panko breadcrumb mixture.
  • Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and crispy.
  • Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Notes

Serve in individual bowls and sprinkle extra cheese or breadcrumbs on top for added texture. Enjoy with a side of steamed broccoli or a fresh garden salad.
Keyword cheddar, comfort food, mac and cheese