If you’ve ever craved a cozy, ultra-creamy bowl of mac and cheese that feels both elevated and comforting, this Creamy White Cheddar Mac and Cheese is going to be your new go-to. This dish takes the nostalgic charm of classic mac and cheese and gives it a sophisticated twist with the sharp, buttery flavor of white cheddar.

Perfect for weeknight dinners, potlucks, or even holiday spreads, this stovetop version skips the baking step and still delivers an ultra-luxurious texture. The white cheddar creates a velvety, rich cheese sauce that hugs every macaroni curve, making every bite deeply satisfying.

What Kind of White Cheddar Should I Use?

You’ll want to go with a sharp or extra-sharp white cheddar for the boldest flavor. A high-quality block cheese that you shred yourself will melt smoother and taste fresher than pre-shredded varieties (which often contain anti-caking agents). Aged white cheddar provides that deep, complex tang that really makes this dish shine. If you like, you can mix in a bit of Monterey Jack or Havarti for extra creaminess.

Ingredients for the Creamy White Cheddar Mac and Cheese

Elbow Macaroni – The classic choice that holds onto the cheese sauce perfectly in its curves and tubes.

White Cheddar Cheese – The star of the dish. Look for a good sharp or extra-sharp aged white cheddar for maximum flavor.

Butter – Adds richness and helps create the base of the roux that thickens the cheese sauce.

Flour – Combined with butter, this forms the roux that thickens the milk and cheese into a silky sauce.

Whole Milk – Gives the sauce a creamy base. You can sub part of it with half-and-half for even more richness.

Salt and Pepper – Essential for bringing out the flavors in the cheese and pasta.

Ground Mustard (Optional) – Adds a subtle tang that enhances the flavor of cheddar.

Garlic Powder (Optional) – For a hint of savory depth.

How To Make the Creamy White Cheddar Mac and Cheese

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to the package directions. Drain and set aside. Don’t overcook—it will continue to soften in the cheese sauce.

Step 2: Make a Roux

In a large saucepan or the same pot you used for the pasta, melt the butter over medium heat. Once fully melted, sprinkle in the flour and whisk constantly for about 1 to 2 minutes. This cooks off the raw flour taste and creates the roux that will thicken your sauce.

Step 3: Add the Milk

Slowly pour in the milk while whisking to avoid lumps. Continue to cook, whisking frequently, until the mixture thickens and coats the back of a spoon. This can take about 5 to 7 minutes.

Step 4: Melt in the Cheese

Reduce the heat to low and add the shredded white cheddar a handful at a time. Stir until melted before adding more. Once all the cheese is incorporated, season the sauce with salt, pepper, and any optional spices like ground mustard or garlic powder.

Step 5: Combine Pasta and Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir gently to combine. Make sure every piece is fully coated in the luscious, creamy sauce.

Step 6: Serve Immediately

This mac and cheese is best served right away while the sauce is ultra-silky and warm. Garnish with freshly cracked pepper, a little extra cheese, or chopped herbs if you’re feeling fancy.

How to Serve and Store Creamy White Cheddar Mac and Cheese

This mac and cheese is comfort food at its finest—perfect on its own or as a creamy sidekick to grilled meats, crispy chicken tenders, or a roasted veggie platter. Serve it straight from the pot while it’s still warm and glossy, and add a little sprinkle of fresh thyme, cracked black pepper, or a dusting of extra shredded cheddar for presentation.

If you’re planning to serve it for a party or potluck, keep it warm in a slow cooker on the “keep warm” setting with a splash of milk stirred in before serving to keep the sauce from drying out.

To store leftovers, transfer the mac and cheese into an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of milk to restore its creamy texture, or microwave in short bursts, stirring in between.

Frequently Asked Questions

How do I keep mac and cheese creamy after reheating?

The key is to reheat slowly with a little extra milk. Stir continuously over low heat to bring back the creaminess without breaking the sauce.

Can I freeze white cheddar mac and cheese?

You can freeze it, but keep in mind the texture may change slightly when thawed. For best results, thaw overnight in the fridge and reheat gently with added milk.

What pasta shapes work besides elbow macaroni?

Shells, cavatappi, or rotini are all great alternatives that hold onto sauce well. Just avoid long noodles like spaghetti for this style.

Can I make this gluten-free?

Yes! Use gluten-free pasta and a 1:1 gluten-free flour blend to make the roux. The result is just as creamy and comforting.

Is it okay to use pre-shredded cheese?

Pre-shredded cheese will work, but it may not melt as smoothly due to anti-caking agents. For the creamiest sauce, always shred your own.

What can I add to this mac and cheese to make it a meal?

Try mixing in cooked bacon, sautéed spinach, roasted chicken, or even caramelized onions for a flavor-packed upgrade.

Want More Pasta Comfort Food Ideas?

If you love the creamy richness of this white cheddar mac and cheese, here are a few more pasta recipes from Life With Jam that are guaranteed to hit the spot:

Try this flavor-packed One-Pot Creamy Beef and Garlic Butter Pasta for a hearty weeknight dinner.
Craving something ultra-savory? The Creamy Garlic Parmesan Tortellini with Sausage and Broccoli will satisfy.
For a spicier twist, check out the Creamy Cajun Steak Alfredo.
Or lighten things up with the cheesy goodness of Cheesy Cauliflower Patties.
You might also like Creamy Alfredo Lasagna Soup for a spoonable pasta fix.

📌 Save this recipe to your Pinterest dinner board so you can make it again when the craving hits: Follow my Pinterest for more daily recipes!

Did you mix in bacon? Maybe you used a blend of cheeses or baked it with a crispy topping? I’d love to hear what spin you put on this dish! Leave a comment and let’s trade tips. Your tweaks might just inspire someone else.