White Cheddar Mac Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Add 1.5 cups elbow macaroni and cook until al dente according to package directions (about 7–9 minutes). Stir occasionally to prevent sticking.

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

In a medium saucepan or wide skillet over medium heat, melt 3 tablespoons unsalted butter until foaming but not browned (about 1–2 minutes).

Add 3 tablespoons all-purpose flour to the melted butter and whisk constantly to form a smooth roux. Cook the roux for 1–2 minutes to remove the raw flour taste, stirring but not allowing it to brown.

Slowly pour in 2 cups whole milk and 1/2 cup half-and-half while whisking continuously to avoid lumps. Continue whisking until the mixture is smooth.

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Allow it to thicken until it coats the back of a spoon, about 4–5 minutes.

Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon Dijon mustard, 1/2 teaspoon ground black pepper, and 1/2 teaspoon kosher salt. Taste and adjust seasoning as needed.

Reduce heat to low. Gradually add 2 cups shredded white cheddar, a handful at a time, stirring constantly until each addition melts and the sauce is smooth. Then stir in 1/4 cup grated Parmesan (optional) until incorporated.

If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Fold the drained pasta into the cheese sauce, stirring to coat evenly. Heat together for 1–2 minutes so the pasta absorbs some sauce.

Preheat the broiler (or oven to 425°F / 220°C if you prefer baking). If broiling, move the oven rack to the upper-middle position.

In a small bowl combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 1 teaspoon chopped parsley, and 1/4 cup extra shredded white cheddar. Mix until crumbs are evenly coated.

Transfer the mac and cheese to an oven-safe dish (if not already in one). Sprinkle the panko-cheddar mixture evenly over the top.

Broil until the topping is golden and the edges bubble, 2–4 minutes—watch carefully to prevent burning. Alternatively, bake at 425°F (220°C) for 8–10 minutes until golden.

Remove from oven and let rest 3–5 minutes. Garnish with a little extra chopped parsley if desired, then serve warm.