White Cheddar Mac and Cheese

Content… Does White Cheddar Taste Better? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Magical Mac and Cheese Recipes to Try

Does White Cheddar Mac and Cheese Taste Better?

If you mean does white cheddar mac and cheese taste better than yellow or orange cheddar mac and cheese, then the answer is no. Orange cheddar is actually the same thing as white cheddar, just with annatto added for color.

Of course, loads of mac and cheese variations, like smoked gouda mac and cheese or Velveeta mac and cheese, vary in taste. Which is better comes down to personal preference. I love them all. 😉

Recipe Ingredients

1. Pasta – Macaroni elbows, shells, penne – use any pasta you like. Just remember, the smaller the pasta, the more cheesy goodness you get in every bite.
2. Cheese – White cheddar cheese and mozzarella create a creamy, white sauce. Feel free to add your favorite melty white cheeses, like Provolone or Gouda.
3. Sauce – Butter and flour make the perfect roux for the cheese sauce. Making sure it doesn’t brown will keep your sauce white. Then milk adds richness for the sauce’s bulking ingredient.
4. Seasonings – S&P, onion and garlic powder, and Creole seasoning make this mac and cheese ultra flavorful.

How to Make White Cheddar Mac and Cheese

• Pasta – Cook macaroni according to the package instructions, using a tablespoon of salt per quart of water. Drain and set aside, stirring occasionally so it doesn’t stick.
• Roux – Heat butter in a large skillet over medium heat. As soon as it melts, whisk in the flour and continue whisking for about a minute until it has a light tan color. Please don’t let it brown. (Photos 1-2)
• Sauce – Add the milk a little at a time while continuing to whisk to prevent lumps from forming. Simmer for 3-5 minutes or until the mixture thickens slightly. Turn off the heat. (Photos 3-4)

• Cheese – Stir in about ¾ of the white cheddar cheese and all the mozzarella cheese. Follow with the onion powder, garlic powder, salt, pepper, and optional Creole seasoning. Continue stirring until the cheese melts, everything evenly combines, and the sauce becomes smooth. (Photos 5-7)
• Assemble -Add the cooked pasta and mix until thoroughly combined and the sauce covers every piece of pasta. Adjust seasonings to taste. (Photo 8)
• Transfer the macaroni and cheese mixture to a lightly greased 4-quart baking dish and top with the reserved grated cheese. (Photos 9-10)

• Bake at 375℉ (190℃) for 12 minutes or until bubbly. Be careful not to overcook it so it doesn’t dry out. Optional: For an extra touch, lightly broil the top for another 1-2 minutes for a slightly golden brown top.
• Optional Breadcrumb Topping – Add crispiness to the topping with a breadcrumb topping (instructions follow).
• Breadcrumb Topping – Melt 1-2 tablespoons butter in a small skillet on medium heat. Add in a teaspoon of minced garlic and stir for about 30 seconds. Add ½-1 cup bread crumbs, and toast them for about 4 minutes or until fragrant and lightly browned. Use as desired.

Recipe Variations

1. Meaty additions. Add bacon, ham, or pulled pork to the mix for a meat lover’s delight.
2. Casserole. Add your favorite cooked meat and steamed veggies to the dish before baking, and your mac and cheese is now a one-pot dinner. 🙌
3. Gluten-free. Use your favorite gluten-free pasta and use gluten-free flour for the roux. 

Tips and Tricks

1. Don’t overbake the mac and cheese! Pull it out of the oven as soon as it bubbles so it doesn’t dry out. 
2. Slightly undercook the pasta. Cook your pasta to barely al dente because you’ll cook it again in the oven.
3. Freshly grated cheese works way better. The additives in the pre-grated stuff keep it from melting as smoothly.
4. Double the recipe for eight servings or for a vegetarian main course.

Make-Ahead and Storage Instructions

This dish is perfect for making ahead if you follow a few simple steps. Since pasta absorbs moisture, add a little extra milk to the sauce when assembling the ingredients. You can refrigerate and bake it the next day or freeze it for up to four months. When ready, thaw the frozen mac and cheese overnight and bake for about 30 minutes.

Refrigerate leftover mac and cheese in an airtight container for 3-5 days. Add a splash of milk before heating in the microwave or stovetop.

What Goes With Baked White Cheddar Mac and Cheese

White cheddar mac and cheese goes amazing with brown sugar glazed ham and green beans and bacon. Don’t forget a side of the world’s easiest biscuits and some peach cobbler for dessert. 👌

More Magical Mac and Cheese Recipes to Try

1. Bacon Mac and Cheese
2. Buffalo Chicken Mac and Cheese
3. Lobster Mac and Cheese
4. Mac and Cheese Bites
5. Smokey Mac and Cheese