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A close-up shot of the velvety white cheddar cheese sauce being stirred in a pot before the pasta is added.

White Cheddar Mac and Cheese Recipe (The Creamiest Ever)

This White Cheddar Mac and Cheese Recipe creates the creamiest, most flavorful homemade mac and cheese. Made with a rich, velvety cheese sauce and sharp white cheddar for an unforgettable comfort food classic.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Elbow Macaroni or Shells Or other short pasta of choice.
  • 1/2 cup Unsalted Butter One stick.
  • 1/2 cup All-Purpose Flour
  • 4 cups Whole Milk Gently warmed.
  • 16 oz Sharp White Cheddar Cheese Freshly shredded from a block.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Paprika

Equipment

  • 1 Large Pot
  • 1 Dutch Oven or Saucepan
  • 1 Whisk

Method
 

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain well and set aside.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the all-purpose flour. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  3. While whisking constantly, gradually pour the warmed milk into the roux. Add the milk slowly, about a cup at a time, ensuring the sauce is smooth before adding more. Continue cooking for 5-8 minutes, stirring frequently, until the sauce has thickened.
  4. Reduce the heat to low. Add the shredded white cheddar cheese in handfuls, stirring until each batch is completely melted and smooth before adding the next. Do not allow the sauce to come to a boil.
  5. Stir in the salt, black pepper, and paprika. Add the cooked pasta to the pot and stir gently until all the pasta is coated in the creamy cheese sauce. Serve immediately.

Notes

Shred Your Own Cheese: For the smoothest sauce, always buy a block of cheese and shred it yourself. Pre-shredded cheeses contain additives that can make the sauce grainy.
Warm Your Milk: Adding warm milk to the roux helps prevent lumps and creates a silkier sauce.
Don't Boil the Cheese: High heat can cause the cheese sauce to break and become oily. Keep the heat low and stir gently.