Creamy White Cheddar Mac & Cheese
A cozy and creamy mac and cheese that's quick to make, perfect for weeknight dinners and guaranteed to impress.
Ingredients
Pasta and Base Ingredients
- 1 pound macaroni (elbows or shells) Classic elbow macaroni or shells work well.
- 4 tablespoons butter For creating the sauce base.
- 4 tablespoons flour To thicken the sauce.
- 3 cups milk Whole milk is best, but any milk will work.
- 1 cup half and half or cream Optional but makes it creamier.
Cheese and Seasonings
- 3 to 4 cups shredded white cheddar cheese Shred your own for best results.
- to taste Salt and black pepper Essential for seasoning.
- optional Garlic powder Adds flavor.
- optional Pinch of paprika Mostly for warmth and color.
Instructions
Cooking the Pasta
- Boil the pasta. Salt your water so it tastes like the sea. Cook until just tender, then drain.
Making the Sauce
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for about a minute until smooth.
- Gradually add the milk while whisking to avoid lumps. Once combined, add the cream if using.
- Stir until the mixture thickens and coats the back of a spoon.
Finishing Touches
- Lower the heat and add the cheese in handfuls, stirring until melted.
- Add the drained macaroni, season with salt and pepper, and stir until coated.
- Taste and adjust seasoning as needed.
Notes
Keep heat gentle to avoid clumping of cheese. For better results, shred your cheese and do not overcook the pasta.