White Cheddar Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the 3 cups of elbow macaroni. Cook until al dente according to package directions (about 7–8 minutes), stirring occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same large pot (or a medium saucepan) melt 3 tablespoons unsalted butter over medium heat. Once melted and foaming but not browned, add 3 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbling and smells slightly toasty. This cooks out the raw flour flavor.

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a small splash at a time to avoid lumps. After all liquid is added, continue whisking and bring the mixture to a gentle simmer (do not boil) until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Season the sauce

Stir in 1 teaspoon garlic powder, 1 teaspoon Dijon mustard, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning if needed (remember the cheeses add salt). Keep the sauce on low heat.

Add cheeses

Reduce heat to low. Add the 3 cups freshly grated white cheddar cheese a handful at a time, stirring after each addition to melt evenly and create a smooth sauce. Once the white cheddar is fully incorporated, stir in 1 tablespoon grated Parmesan for complexity. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water a tablespoon at a time until desired consistency is reached.

If the sauce shows signs of over-heating (grainy or oily), remove from heat briefly and whisk in a tablespoon of cold milk to bring it back together, then return to low heat and stir gently.

Fold in the cooked and drained pasta to the cheese sauce, stirring gently until the pasta is evenly coated. If needed, use a couple tablespoons of reserved pasta water to loosen the mixture to a creamy consistency.

Preheat the broiler if you want a crisp top (optional). In a small bowl combine 3 tablespoons panko breadcrumbs, 1 tablespoon melted butter, and 1 tablespoon reserved grated cheddar. Toss to moisten the crumbs.

Spoon the mac & cheese into a 9-inch baking dish or individual ramekins. Sprinkle the breadcrumb mixture evenly over the top. Broil on the top rack for 1–3 minutes (watch closely) until the breadcrumbs are golden and crisp. Alternatively, bake at 375°F (190°C) for 10–12 minutes to heat through and brown the top.

Remove from oven, let rest 3–5 minutes. Sprinkle with chopped fresh parsley if using, then serve warm.