White Cheddar Mac and Cheese

Indulge in my signature White Cheddar Mac and Cheese, a rich and creamy twist on classic steakhouse Mac and cheese. Made with velvety white cheddar, a hint of seasoning, and perfectly cooked pasta, this dish is the ultimate comfort food with a gourmet touch. Perfect as a side or a star on its own!

Y’all, this White Cheddar Mac & Cheese will change your life! I wanted to recreate that rich, creamy steakhouse-style mac, and this recipe delivered. It’s perfectly cheesy without being oily or overly heavy. One of the best parts? It reheats beautifully—no greasy texture or stiff sauce, just the same creamy goodness as when it was fresh. This is my new go-to mac and cheese, and you have to try it!

White Cheddar Mac and Cheese Ingredients:

• Cavatappi/Corkscrew Pasta: Perfect for Mac and Cheese, being that the ridges and shape help keep all the cheesy goodness inside the pasta, ensuring a rich, creamy and cheesy sensation in every bite.

• Seasonings: For my seasonings I used Nature Seasoning & Ground Mustard. Nature seasoning which is a great all purpose seasoning to use and touches all bases of places. While the ground mustard enhances the richness of the Mac and balances the flavors of the cheeses.

• Cheeses: I used a three cheese blend which has: Smoked Applewood Gouda, Monterey Jack and Sharp White Cheddar Cheese. These cheeses meld together very well and complement each other giving that steakhouse Mac and cheese taste. It’s essential to freshly grate all your cheeses as it melts a lot better when incorporating into your roux.

• Evaporated Milk: This is an ingredients I’ll consider a key component. Not only did this make the dish tremendously creamy but also adds another depth of flavor to your Mac and cheese that you didn’t know you needed.

• Heavy Cream: Used to help add creamy and richness to the dish. Can also substitute for half and half as well. I find that heavy cream works best for me.

• Salted Butter and Flour: These two components are essential when making your roux for your cheese sauce. Using equal parts butter to equal parts flour and whisked together to make a perfect roux.

How To Make White Cheddar Mac and Cheese:

• Preheat the oven to 375°F.

• Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set it aside.

• Grate all cheeses into a mixing bowl and toss them together to create a well-blended three-cheese mix.

• In a large pot over medium-high heat, melt the butter. Once fully melted, sprinkle in the flour and whisk continuously until a smooth roux forms.

• Slowly pour in the evaporated milk, whisking constantly until the mixture starts to thicken. Stir in the heavy cream, whisk until fully incorporated, then reduce the heat to low.Add half of the cheese blend to the pot, stirring until the cheese is completely melted and smooth.

• Season with Nature’s Seasoning and ground mustard, mixing well to enhance the flavors.

• Fold in the cooked pasta, ensuring each noodle is evenly coated in the creamy cheese sauce.

• Transfer the mixture to a baking dish, spreading it evenly.

• Sprinkle the remaining cheese blend over the top for a gooey, golden crust.

• Bake for 25 minutes, then switch to broil for 3-5 minutes, or until the cheese is bubbling and lightly browned.

• Remove from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley, then dig in and enjoy!

FAQ

Why use cavatappi pasta?

• Cavatappi’s ridges and spiral shape help hold onto the cheese sauce, creating a more flavorful and creamy bite.

Can I use pre-shredded cheese?

• It’s better to freshly grate your cheeses, as pre-shredded cheese contains anti-caking agents and will mess up the consistency and smoothness of your cheese sauce.

How do I prevent my mac and cheese from being greasy?

• Avoid using overly processed cheeses and balance your cheese-to-liquid ratio. White cheddar melts smoothly, especially when combined with evaporated milk and heavy cream.

Can I make this ahead of time?

• Yes! Assemble the mac and cheese, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

What pairs well with white cheddar mac and cheese?

• Things that pair well with white cheddar Mac and cheese are: Fried Chicken, Green Beans, Turkey Wings or a good ole steak!

Reheating & Storing White Cheddar Mac and Cheese

Reheating:

• Stovetop: Add mac and cheese to a pot over low heat, stirring frequently. Add a splash of milk or heavy cream to restore creaminess. Heat until warmed through.
• Microwave: Place in a microwave-safe dish, add a little milk or cream, and cover loosely. Heat in 30-second intervals, stirring between each, until heated evenly.
• Oven: Preheat oven to 350°F, place mac and cheese in a baking dish, and cover with foil. Bake for 15-20 minutes (or 25-30 minutes if reheating from frozen). Add extra cheese on top for a fresh, melty finish.

Storing:

• Refrigerator: Let the mac and cheese cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
• Freezer: For longer storage, place cooled mac and cheese in a freezer-safe container or wrap tightly with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.