Easy White Cheddar Mac and Cheese (Print version)
Creamy stovetop white cheddar mac and cheese with a smooth homemade sauce, tender pasta, and a buttery panko finish.
# Ingredients:
For the pasta
01 -
12 oz (340 g) elbow macaroni or small shells
02 -
1 tablespoon kosher salt, for the pasta water
For the cheese sauce
03 -
4 tablespoons (56 g) unsalted butter
04 -
3 tablespoons (24 g) all-purpose flour
05 -
2 1/2 cups (600 ml) whole milk, warmed
06 -
1/2 cup (120 ml) half-and-half
07 -
1 teaspoon dry mustard powder
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon onion powder
10 -
1/4 teaspoon white pepper or black pepper
11 -
1/4 teaspoon cayenne pepper, optional
12 -
10 oz (285 g) sharp white cheddar cheese, freshly shredded
13 -
4 oz (115 g) Monterey Jack cheese, freshly shredded
For the topping
14 -
1 tablespoon (14 g) unsalted butter
15 -
1/2 cup (30 g) panko breadcrumbs
16 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
02 -
Melt 1 tablespoon butter in a small skillet over medium heat. Add the panko and cook for 2-3 minutes, stirring often, until golden. Transfer to a bowl.
03 -
Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until smooth and lightly nutty.
04 -
Slowly whisk in the warm milk and half-and-half. Add the dry mustard, garlic powder, onion powder, pepper, and cayenne if using. Cook for 4-5 minutes until steaming and slightly thickened. Do not boil.
05 -
Remove the pan from the heat. Stir in the white cheddar and Monterey Jack a handful at a time until the sauce is smooth. Taste and adjust salt if needed.
06 -
Fold in the drained pasta until coated. If the sauce is too thick, loosen it with a splash of reserved pasta water or milk. Serve hot with toasted panko and parsley.
# Good to know:
01 -
Freshly shredded cheese melts smoother than pre-shredded cheese.
02 -
Serve right away for the creamiest texture.
03 -
Leftovers keep refrigerated for up to 3 days.