White Cheddar Mac and Cheese
A creamy and cheesy dish that elevates classic mac and cheese with rich white cheddar flavor, perfect for any occasion.
Ingredients
Pasta
- 8 ounces elbow macaroni The classic choice for this dish.
Cheese Sauce
- 2 tablespoons butter Adds richness to the cheese sauce.
- 2 tablespoons all-purpose flour Thickening agent for the sauce.
- 2 cups milk Whole milk or combination of milk and cream.
- 2 cups shredded white cheddar cheese The star ingredient that adds incredible flavor.
- ½ teaspoon salt Enhances flavors.
- ¼ teaspoon black pepper Adds a hint of spice.
- ¼ teaspoon garlic powder Infuses the sauce with savory depth.
- ¼ teaspoon onion powder Complements the cheese flavor.
Optional Topping
- ½ cup breadcrumbs For a crunchy topping if baked.
Instructions
Preparation
- Gather all your ingredients.
- Measure out 8 ounces of elbow macaroni.
Cooking Pasta
- Bring a pot of salted water to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente.
- Drain the macaroni and set aside.
Making Cheese Sauce
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute.
- Slowly pour in 2 cups of milk while whisking to prevent lumps, and cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in 2 cups of shredded white cheddar cheese until melted.
- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder; stir well.
Combining
- In a large bowl, combine the cheese sauce with the cooked elbow macaroni, stirring well.
Baking (Optional)
- Transfer the mac and cheese to a greased baking dish and sprinkle breadcrumbs on top.
- Preheat the oven to 350°F and bake for about 20 minutes or until the top is golden brown.
Notes
To reheat, add a splash of milk to maintain creaminess. Experiment with different cheeses or add jalapeños for a spicy kick.