White Cheddar Macaroni And Cheese Recipe

Cook pasta

Preheat oven to 350°F (175°C). Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just shy of al dente (about 7-8 minutes for packaged times of 9-10). Pasta will finish cooking in the oven. Reserve 1 cup of starchy pasta cooking water, then drain pasta and set aside.

Temper eggs

In a medium bowl beat 2 large eggs lightly. When the cheese sauce is hot (see next section), whisk a few tablespoons of hot sauce into the eggs to temper them, then whisk the tempered eggs back into the finished sauce off the heat. (Eggs add richness and creaminess — do not add raw eggs directly to very hot sauce.)

Make roux

In a heavy-bottomed saucepan over medium heat melt 4 tbsp unsalted butter. Once foaming, add 1 cup all-purpose flour and whisk continuously for 1.5–2 minutes until the raw flour smell cooks out but the roux remains pale (do not brown).

Add milk and cream

Gradually whisk in 3 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Increase heat to medium-high and bring mixture to a gentle simmer while whisking. Simmer 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Season sauce

Reduce heat to low. Whisk in 1 tsp dry mustard powder, 1 tsp ground black pepper, 1 tsp cayenne pepper (adjust to taste), and 1 tsp kosher salt. Taste and adjust seasoning; remember cheese will add saltiness.

Add cheeses

Remove saucepan from direct heat. Gradually stir in 5 cups shredded white cheddar and 1 cup shredded sharp white cheddar in batches, stirring each addition until fully melted and smooth. If sauce is too thick, whisk in up to 1/2 cup of reserved pasta water a few tablespoons at a time to reach a creamy consistency.

Incorporate eggs

Temper the 2 beaten eggs by whisking a few tablespoons of the hot cheese sauce into the eggs, then slowly whisk the tempered eggs back into the cheese sauce off the heat until fully incorporated. This adds richness and helps set the final bake.

Fold pasta into sauce: Combine the drained pasta with the cheese sauce in a large mixing bowl or directly in the saucepan. Mix gently to coat all pasta evenly. If the mixture seems dry, stir in reserved pasta water 1–2 tablespoons at a time until desired creaminess is reached.

Transfer to baking dish: Lightly butter a 9x13-inch (or similar) baking dish. Pour the mac and cheese into the dish and spread into an even layer.

Prepare topping (optional): In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp grated Parmesan, and 1 tbsp chopped parsley. Toss until crumbs are evenly moistened. Sprinkle topping evenly over the mac and cheese.

Bake: Place the baking dish in the preheated 350°F (175°C) oven and bake uncovered for 20–25 minutes until bubbling and the top is golden. If you want extra color on top, broil for 1–2 minutes watching closely to prevent burning.

Rest and serve: Remove from oven and let rest 5–10 minutes to set. Serve warm, garnished with additional parsley if desired.