Mac and cheese is the ultimate comfort food! This White Cheddar Mac and Cheese recipe is the perfect combination of creamy, cheesy, and flavorful, thanks to the addition of garlic and thyme. Made with corkscrew pasta noodles and white cheddar cheese, this easy-to-follow recipe is perfect for a cozy weeknight dinner or a family gathering.
What’s in this White Cheddar Mac and Cheese Recipe?
With simple ingredients and easy instructions, you can make this delicious, crowd-pleasing cheesy pasta dish in about 30 minutes.
- Pasta: I’m using cavatappi pasta in this recipe but feel free to use what you have on hand! You can of course use macaroni noodles, mini shells, or any medium-sized pasta shape.
- White Cheddar Cheese: Freshly shredded cheese melts so much better than pre-shredded cheese– plus it has more flavor!
- Olive Oil: Helps the shallot brown without burning. Feel free to use your favorite neutral cooking oil or another tablespoon of butter.
- Shallot: I love the mild onion flavor of shallot. If you don’t have any, use ¼ cup finely minced onion.
- Garlic: Pairs perfectly in mac and cheese and adds a bit more flavor and earthiness.
- Thyme: Adds a bit of freshness and herbaceousness. Rosemary or sage would also be delicious.
- Red Pepper Flakes: Adds a bit of spice and warmth. Feel free to add as much or as little as you like.
- Butter and Flour: Create a roux to thicken the sauce!
- Milk: I’m using whole milk but skim or 2% would also work in this recipe.
- Reserved Pasta Water: Helps thicken the sauce and provides additional starch and salt.
- Nutmeg: A classic addition to bechamel sauces and adds a bit of warmth to the mac and cheese.
Pro Tip: If you forget to reserve a cup of pasta water, you can swap it out for an additional ¾ cup of milk.
Variations on Macaroni and Cheese
This savory white cheddar mac and cheese casserole is great as is, but you can spice it up by adding crumbled cooked bacon, sausage, or ham; shredded chicken; broccoli florets, diced peppers and onions; Buffalo sauce or sriracha; canned beans and salsa, canned tuna, or chili. There are really so many ways to load about this pasta!
I love classic white cheddar, but you could use sharp white cheddar, fontina, Swiss, Monterey jack, mozzarella, or gruyere cheese.
Yes! You can use any medium-sized pasta shape, like rotini, ziti, or penne.
Yes! Rinsing the pasta will remove any excess starch, which could cause your sauce to be too thick! I like using a roux to control the thickness of my sauce, and extra pasta starch makes it harder to control the thickness. Rinsing in cold water also stops the pasta from overcooking!
While you certainly can use pre-shredded cheese, I don’t recommend it. Pre-shredded cheeses are coated in starch to keep them from sticking, but that also makes them more difficult to melt, and the starch can affect the consistency of the sauce. Furthermore, fresh cheeses just taste better.
You can add onion powder, cayenne pepper, Italian seasoning, crushed red pepper flakes, or Buffalo sauce to spice up your mac and cheese.
How to Store and Reheat Macaroni and Cheese with White Cheddar
Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
How to Freeze Homemade Mac and Cheese
Freeze leftovers whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Creamy White Cheddar Mac and Cheese
White cheddar mac and cheese is a rich and hearty dish that you can enjoy as a simple main dish or a tasty side dish. The addition of Grilled Chicken Breast and Air Fryer Broccoli would make this the ultimate weeknight dinner! Or serve this pull apart cheesy bread on the side.
More Mac and Cheese Recipes We Love
- Mac and Cheese Casserole
- Loaded Mac and Cheese
- Instant Pot Mac and Cheese
- Pumpkin Mac and Cheese
- Lobster Mac and Cheese
- Chili Mac and Cheese
- Mexican Mac and Cheese
- King Ranch Chicken Mac and Cheese
- Crockpot Mac and Cheese
White Cheddar Mac and Cheese Recipe
Equipment
Ingredients
- 16 ounces dry cavatappi pasta (1 box)
- 1 tablespoon olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 teaspoon minced fresh thyme
- ½ teaspoon crushed red pepper flakes optional
- 4 tablespoons unsalted butter (½ stick)
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup reserved pasta water
- 12 ounces freshly shredded white cheddar cheese
- ¼ teaspoon ground nutmeg optional
Instructions
-
Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta to al dente according to the package directions. Reserve 1 cup of pasta water and then drain.16 ounces dry cavatappi pasta
-
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once fragrant, add the shallot and cook for 2-3 minutes or just until the shallot is tender.1 tablespoon olive oil, 1 shallot
-
Add the garlic, thyme, and red pepper flakes. Stir and cook for an additional minute.2 cloves garlic, 1 teaspoon minced fresh thyme, ½ teaspoon crushed red pepper flakes
-
Add the butter and allow it to melt, stirring occasionally. Once the butter is melted, add the flour and stir– a thick paste should form. Continue stirring for 1-2 minutes or until the flour has turned from white to light brown.4 tablespoons unsalted butter, ¼ cup all-purpose flour
-
Slowly add the milk, stirring constantly. If there are any large lumps of flour in the sauce, use a whisk to break them up.2 cups whole milk
-
Once the milk has been incorporated into the roux, add the reserved pasta water. Allow the sauce to cook for 3-4 minutes or until it is thickened enough to coat the back of a spoon.1 cup reserved pasta water
-
Remove the sauce from the heat and add the white cheddar cheese and ground nutmeg. Stir until the cheese has melted. Then, add the pasta and stir to combine.12 ounces freshly shredded white cheddar cheese, ¼ teaspoon ground nutmeg
Notes
- You can use any medium-sized pasta shape in this recipe.
- Feel free to use your favorite neutral cooking oil or another tablespoon of butter in place of the olive oil.
- If you don’t have any shallots, use ¼ cup finely minced onion.
- You can use rosemary or sage in place of the thyme.
- Generously salt your pasta water; it adds a lot of flavor.
- Rinse the pasta thoroughly to remove excess starch and prevent the pasta from overcooking. Don’t forget to reserve some of the cooking liquid!
- If the pasta becomes too dry or the sauce thickens too much, thin it with additional milk or pasta water.
- Use room temperature milk to prevent curdling.
- Shred the cheese by hand if possible for the best flavor and texture.
- For a delicious cheesy crust, transfer the mac and cheese to a deep 9×13 dish and cover it with an additional 2 cups of shredded white cheddar cheese. Place it under the broiler for 2-3 minutes or until browned and crisp.
Nutrition
The post White Cheddar Mac and Cheese appeared first on The Cookie Rookie®.
0 Commentaires