Description

This Creamy White Cheddar Mac and Cheese is a comforting and classic dish featuring tender elbow macaroni enveloped in a rich, velvety sauce made from sharp white cheddar cheese. Perfectly seasoned and enhanced with optional hints of ground mustard and garlic powder, this recipe delivers a creamy, cheesy experience that’s quick and easy to prepare, making it ideal for a family meal or cozy dinner.

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp white cheddar cheese
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon ground mustard (optional)
1/4 teaspoon garlic powder (optional)

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Instructions

Cook pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain the pasta well and set aside.
Make roux: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux that will thicken the sauce.
Add milk and thicken: Slowly pour in the whole milk while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, approximately 5 to 7 minutes.
Melt cheese: Reduce the heat to low and gradually stir in the shredded sharp white cheddar cheese a handful at a time until completely melted and smooth.
Season sauce: Add salt, black pepper, and if desired, ground mustard and garlic powder. Stir well to combine all flavors evenly.
Combine pasta and sauce: Stir the cooked elbow macaroni into the cheese sauce until the pasta is fully coated with the creamy mixture.
Serve: Serve the mac and cheese warm. Optionally garnish with fresh herbs such as parsley or additional shredded cheese for extra flavor and presentation.

Notes

To achieve a smoother cheese sauce, grate your own cheddar cheese instead of pre-shredded varieties which may contain additives.
Adjust salt and pepper to taste, especially if using salted butter or older cheeses which can be saltier.
For a richer flavor, add a pinch of nutmeg or a splash of white wine to the sauce while cooking.
This dish can easily be doubled to serve more people or saved as leftovers in an airtight container for up to 3 days in the refrigerator.
Reheat gently on the stovetop with a splash of milk to restore creaminess.