Less than 30 minutes stands between you and some of the creamiest, tastiest White Cheddar Cheese Mac and Cheese. And this stove top version is quick and easy to make, its a perfect side dish for a busy weeknight or cozy night in.
What You Can Expect From This Recipe
This stovetop White Cheddar Mac and Cheese is almost as easy as the boxed varieties.
Macaroni and cheese is the universal comfort food. And so many versions, so many methods, so many cheeses to use. I’m sharing my favorite and easiest way to make macaroni and cheese. Stovetop. Easy peasy, creamy and delectable.
The consistency of the mac and cheese is just right. Perfectly thick and creamy without being too thick. The secret to it’s creamy consistency is adding some of the cooked pasta water during prep.
And the flavor is enhanced with just a small dollop of mustard. It brightens the overall taste of the dish.
I’ve had this recipe for White Cheddar Cheese Mac and Cheese for over 40 years, and have made it about a thousand times … it’s that good.
Let’s take a look.
Ingredients You’ll Need
- Elbow Macaroni
- White Cheddar Cheese: I like to use sharp Dubliner White Cheddar Cheese. It’s an aged full flavored mature Irish cheese that is full flavored. It brings a distinctive flavor with a hint of sweetness.
- Whole Milk: This is no time to skimp on fat calories. Use whole milk.
- All Purose Flour
- Butter: Unsalted please.
- Dijon Mustard: The acidity in the mustard will brighten the end flavor in an amazing way.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
Ingredient Substitutions
- Pasta: Elbow macaroni is customary to make mac and cheese, however shell macaroni is a good choice here, or a corkscrew shape such as fusilli.
- Milk: Using whole milk will result a creamier mac and cheese. However, you can also use reduced fat 2% milk.
- Mustard: Substitute plain yellow mustard for Dijon, or even mustard powder.
Step by Step Instructions, It’s Super Easy
- Step 1: Cover elbow macaroni with water and cook to package directions, drain and reserve ½ cup of the water the pasta was cooked in.
Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
- Step 2: n the meantime, in a saucepan, melt the butter. Add flour and stir for two minutes.
- Step 3: Slowly add the milk and stir constantly until thickened.
- Step 4: Add the pasta and cheese and stir until the cheese melts.
- Step 5: Stir in the Dijon mustard until blended.
Frequently Asked Questions
When it comes to choosing cheese, I always reach for name brand quality. Boar’s Head makes a good white cheddar cheese, as well as Tillamook. If you can find Kerrygold Irish Dubliner White Cheddar, don’t hesitate to use it. It’s good stuff, complex, worldly, slightly sweet, slightly nutty and robust, this cheese is fabulous.
Adding a form of acidity to many dishes helps to brighten the flavor. Adding mustard to macaroni and cheese won’t give the end flavor an overly mustard-y flavor, it will simply add a slight tanginess and round out the flavors.
Yes, macaroni and cheese dishes freeze well. Store in an airtight container for up to three months. I like to use zip-lock style freezer bags. Just fill the bag, squeeze the air out while it’s standing, seal and then lay flat in the freezer to optimize space. Let frozen white cheddar mac and cheese thaw overnight in the refrigerator before re-heating.
Tips For Success
- Use room temperature ingredients. Let the milk set out for 30 minutes. The warmer the milk, the quicker the roux will thicken.
- Grate your own cheese and use sharp white cheddar or even extra sharp cheese. You’ll love the aged cheddar flavor experience it gives this recipe.
- The easiest way to grate cheese is with an old-fashioned box grater, using the large holes. You can also use a food processor with a grater attachment.
Storage
- Store any leftovers in the refrigerator covered tightly. It will keep for 3 – 4 days.
- To reheat, add a little milk and microwave in 1 minute increments at 50% power. Stirring after each increment. Using the gentler lower temperature will help the macaroni and cheese to not dry out. And reheating at a higher temperature will bring out the oil in the cheese, which will compromise the texture.
What To Serve With Mac and Cheese With White Cheddar
This pristine comfort food side dish deserves a comfort food main course. Consider these to make it a meal. Our favorite Steakhouse Burger is a good choice. Or how about a Grilled T-bone Steaks. This white cheddar mac and cheese would also make a great side dish for Chicken Asado.
Recipe Variations
- Measure the cheese with your heart. This recipe calls for a healthy cup of white cheddar cheese. It won’t hurt a thing to throw in a little more.
- To make this mac and cheese even more decadent, use half and half instead of milk.
- Add a protein to make this a meal. Cooked chicken, sausage or shrimp would work well here.
Recipe for White Cheddar Mac And Cheese
I hope you give this super-easy White Cheddar Mac and Cheese side dish a try. It’s a one-pot wonder that you’ll want to make over and over.
And if you love macaroni and cheese recipes as much as we do, here are some of our favorites.
This mac and cheese recipe has similarities to another one of our favorites, Flemings Steakhouse Mac and Cheese. They are both creamy and dreamy and the ultimate family comfort food.
Related Recipes
Stove-Top White Cheddar Cheese Mac and Cheese
Equipment
- 1 3-4 Quart Dutch Oven or sauce pan
Ingredients
- 2 Cups Elbow macaroni
- 2 Tablespoons unsalted butter
- 2 Tablespoons All-purpose flour
- 1 Cup Milk
- 1 (healthy) Cup White cheddar cheese shredded. About ½ of a 7 ounce block of Dubliner White Cheddar Cheese.
- ½ Cup Water from cooked pasta
- ½ teaspoon Dijon mustard or ¼ teaspoon mustard powder
Instructions
- Using a Dutch oven or large sauce pan, cook elbow macaroni according to package directions. Drain, reserving ½ cup of the water the pasta was cooked in.
- While the pasta is draining, using the same pan, melt the butter. Add flour and stir for two minutes.
- Slowly add the milk and stir constantly until thickened. Add in the drained macaroni. Add the grated white cheddar cheese and stir until it melts. Stir in the Dijon mustard until blended. Use the pasta water to bring to consistency that you like.
- Taste and add salt if necessary. Cheese can be salty, and the pasta water also adds salt. I like to sprinkle with a little freshly ground pepper to add color.
Notes
-
- Use room temperature ingredients. Let the milk set out for 30 minutes. The warmer the milk, the quicker the roux will thicken.
-
- Grate your own cheese: Buying pre-grated cheese in bags contain ingredients to keep cheese from clumping. Grating cheese from a block of cheese will give you a creamier and quicker melting experience.
- The easiest way to grate cheese is with an old-fashioned box grater, using the large holes. You can also use a food processor with a grater attachment.
- This recipe can easily be doubled.
Nutrition
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
White Cheddar Mac and Cheese …. It’s Whats for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
It was always stovetop in our house also. My mom used Velveeta … gawd it was so good.
Perhaps because it was all I got as a kid, but I still prefer the stovetop version of mac and yours looks very good. Mom used Longhorn cheese for hers – and all other cheesy dishes.