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
Calories: 579kcal
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, 1/4 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. 1/2 teaspoon garlic powder, 1/2 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 1/8 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