Julie Clark
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White Cheddar Mac and Cheese
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Made with a blend of sharp white cheddar and Gruyère cheeses, this white cheddar mac and cheese recipe has a creamy texture and delicious flavor.
The secret to what makes this macaroni recipe so delicious is the cheese.
Sharp white cheddar and Gruyère cheeses provide a rich and creamy base.
Shredding blocks of cheese results in cheese sauce that melts smoothly. It’s a “better than Panera” copycat recipe!
Upgrade mac and cheese with white cheddar and Gruyère.
In many recipes, cheese makes all the difference. Potatoes with Gruyere, mac and cheese with Boursin, broccoli cheddar soup, hamburger mac and cheese with Velveeta and even mac and cheese with cottage cheese.
This macaroni and cheese recipe is no different. Sharp white cheddar cheese with a tang, and rich and nutty Gruyere come together to make this white cheddar mac and cheese a little extra special.
This 30 minute recipe is delicious enough for a traditional Thanksgiving dinner or Christmas dinner, but easy enough for a weeknight dinner too!
It’s the ultimate in comfort food and can be used as a base for our pulled pork mac and cheese.
Love Panera copycat recipes? Try our egg soufflés and cinnamon crunch braided bread.
Enjoy! -Julie
Ingredients
- Panera Bread uses shell pasta so that’s what I chose. Use the pasta shape of your choice if you do not prefer shells. Macaroni elbows are always a classic choice.
- Experiment with different types of cheese for unique flavor variations. Sharp cheddar cheese and Gruyère cheeses provide a rich and creamy base, but you can also add other cheeses such as fontina, Gouda, or Parmesan cheese for added depth of flavor.
- You can add in vegetables and protein to make this a more complete meal. Chicken, broccoli, and mixed vegetables are all great options.
White Cheddar Mac and Cheese
Made with a blend of sharp white cheddar and Gruyère cheeses, this white cheddar mac and cheese recipe has a creamy texture and delicious flavor.
Servings 8
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 12 ounces shell macaroni or pasta of choice
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded white cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 3 strips of cooked bacon crumbled (optional topping)
Instructions
- Cook the shell pasta according to the package instructions until al dente. Drain and set aside. 12 ounces shell macaroni or pasta of choice
- In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Stir the roux constantly for about 1-2 minutes until the color is a golden brown and looks smooth. 4 tablespoons unsalted butter, ¼ cup all-purpose flour
- Slowly whisk in the whole milk and heavy cream. Cook the mixture over medium-low, stirring frequently, until it begins to thicken, about 4-5 minutes. Be careful not to burn the milk. 2 cups whole milk, 1 cup heavy cream
- Reduce the heat to low and gradually stir in the shredded white cheddar and Gruyère cheeses until melted and smooth. Continue to cook, stirring occasionally, until the sauce is creamy and thickened. 2 cups shredded white cheddar cheese, 1 cup shredded Gruyère cheese
- Stir in the garlic powder, onion powder, salt, and black pepper to taste. Adjust the seasonings as needed. ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and black pepper
- Add the cooked pasta to the cheese sauce and toss gently until all the pasta is coated. Pop back on low heat until the cheese sauce has thickened a little bit more.
- Transfer the creamy white cheddar mac and cheese to a serving dish or individual bowls. Sprinkle with the chopped bacon and some fresh cracked black pepper. 3 strips of cooked bacon
Notes
Add protein to this stovetop mac if you’d like! Try a rotisserie chicken, ground beef or leftover ham.
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream to maintain creaminess.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the macaroni and cheese. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 579kcal | Carbohydrates: 40g | Protein: 21g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 392mg | Potassium: 275mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1154IU | Vitamin C: 0.2mg | Calcium: 473mg | Iron: 1mg
How to Make White Cheddar Mac and Cheese: Step by Step
Cook the pasta. Cook the shell pasta according to the package instructions until al dente. Drain and set aside.
Make the roux. In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Stir the roux constantly for about 1-2 minutes until the color is a golden brown and looks smooth.
Add the milk. Slowly whisk in the whole milk and heavy cream. Cook the mixture over medium-low, stirring frequently, until it begins to thicken, about 4-5 minutes. Be careful not to burn the milk.
Add the cheese. Reduce the heat to low and gradually stir in the shredded white cheddar and Gruyère cheeses until melted and smooth. Continue to cook, stirring occasionally, until the sauce is creamy and thickened.
Add the seasonings and pasta. Stir in the garlic powder, onion powder, salt, and black pepper to taste. Adjust the seasonings as needed. Add the cooked pasta to the cheese sauce and toss gently until all the pasta is coated. Pop back on low heat until the cheese sauce has thickened a little bit more.
Make it a meal.
This white cheddar mac and cheese makes a great side dish or main dish. Here’s a few serving ideas!
- butterhorn dinner rolls
- green bean and potato casserole
- grilled shrimp foil packets
- serve it for brunch along with a sourdough egg breakfast casserole
