Description
This Creamy White Cheddar Mac and Cheese delivers pure comfort in every bite—featuring a silky cheese sauce made with sharp white cheddar, a touch of garlic and mustard (optional), and perfectly tender elbow macaroni. It’s a fast, stovetop-only recipe that brings a gourmet twist to a nostalgic favorite, perfect for family dinners or special occasions.
Ingredients
8 oz elbow macaroni
2 cups shredded sharp white cheddar cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon ground mustard (optional)
1/4 teaspoon garlic powder (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
3. Slowly pour in the milk while whisking constantly. Cook until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Reduce heat to low. Stir in the shredded cheddar cheese a handful at a time until fully melted.
5. Add salt, pepper, and optional mustard or garlic powder.
6. Stir the cooked macaroni into the cheese sauce until well coated.
7. Serve warm, garnished with fresh herbs or extra cheese if desired.
Notes
For the creamiest texture, always use freshly shredded cheese—avoid pre-shredded varieties.
Don’t skip the roux step! It ensures the sauce thickens beautifully without clumping.
Reheat with a splash of milk over low heat to maintain that creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg