This white cheddar mac and cheese is SO rich and creamy. Topped with buttery, garlic panko breadcrumbs, this easy recipe is to die for, and a big upgrade from the boxed stuff!
Now, before you get mad at me, I have nothing against boxed mac and cheese. In fact, I love the stuff, especially Annie's white cheddar mac. But nothing can beat a good, homemade creamy mac and cheese, and this one requires just a handful of ingredients!
This recipe is made using two different types of white cheddar, garlic-infused milk, a roux, and garlicky, buttery panko breadcrumbs, making it the best homemade white cheddar mac, if I do say so myself!
Whether you are looking for the perfect side dish to pair with a main entree, or you are looking for the perfect main dish that the whole family will love, this classic mac with a white sauce is sure to become a new favorite comfort food.
For another white-sauce mac and cheese recipe, try my Brie Mac and Cheese!
Table of Contents:
🎥 Watch the video of this recipe
Why you'll love this White Cheddar Mac and Cheese!
- It is perfectly creamy and not chunky, despite being baked. I used to hate any baked mac and cheese, because it was never creamy or saucy enough. This one is still SO creamy and saucy while having a crisp topping.
- The panko breadcrumbs take this to the next level! Panko breadcrumbs make everything better. Pro-tip, try browning the butter that you toast the breadcrumbs in. *swoon*
- Full of flavor, while still being comforting and simple. Infusing garlic into important parts of this recipe makes it still flavorful, despite being a white-sauce dish.
🥘 What you need for this recipe
Ingredients and Substitutions
- Shell Pasta - I recommend using small shells, but elbow macaroni noodles or other small pasta works too.
- Vermont cheddar block - White Vermont cheddar or another slightly sharp white cheddar cheese BLOCK. Do not use pre-grated cheese.
- Aged reserve cheddar - I suggest using both of these cheeses, as they have different flavors. However, if necessary, just one is fine.
- Butter - Unsalted butter, some for the roux, some for the breadcrumbs.
- All-purpose Flour - Do not omit this step or use gluten-free flour, this is for the roux.
- Whole milk - Another kind of milk can work, but whole milk is the best. Heat it before adding it to the roux.
- Garlic - Whole garlic cloves, do not use pre-minced.
- Panko breadcrumbs - Unseasoned panko breadcrumbs, do not substitute for another kind of breadcrumbs. If you don't like breadcrumbs on mac and cheese, you may omit.
- Spices - Onion powder, garlic powder, salt, and pepper.
Tools and Equipment
- Large Pot
- Small Pot
- Small Pan
- Large Pan
- Whisk
- Box Grater
📋 How to make White Cheddar Mac n Cheese
Step 1: Prepare Ingredients
Begin by bringing a large pot of salted water to a boil.
Grate 2 cups of the Vermont white cheddar and 1 cup of the aged reserve white cheddar.
Mince one clove of garlic, set aside. Smash the other 2 cloves of garlic so that the inside is exposed, but keep it intact.
Add the pasta to the boiling water and cook until al dente, according to box instructions. Drain and set aside.
Step 2: Make the Mac and Cheese
In a large saucepan or dutch oven, melt half of the stick of butter (4 tbsp.) over medium heat.
Meanwhile, heat the whole milk in a small pot with 2 smashed garlic cloves until small bubbles form on the edges.
Once melted, sprinkle in the flour and use a spatula to combine until crumbly. Continue stirring until it is just slightly darker in color, about 30 seconds to 1 minute.
Remove the garlic cloves from the milk. Then, slowly pour the milk into the butter and flour mixture and whisk until smooth and thick.
To the thickened roux, add all the seasonings and grated cheeses.
Whisk until the cheese is completely melted and smooth.
Add the cooked pasta shells to the creamy cheese sauce, then gently stir to combine.
Step 3: Make Breadcrumbs & Broil
In a small non-stick pan, melt the remaining 4 tablespoon of butter.
Add the minced garlic and the panko breadcrumbs. Stir to combine until the breadcrumbs are fully coated in the butter and the garlic is slightly cooked.
If not already, add the mac and cheese to an oven-safe dish and turn the oven to the broiler setting.
Sprinkle the breadcrumbs over the mac and cheese, and grate a bit more cheese (optional), then broil for about 2-3 minutes until the top is golden brown. Keep a very close watch on the oven, as it is easy to burn.
Remove from the oven, serve hot, enjoy!
💭 Expert Tips & Tricks
- For even more flavor, brown the butter in the pan before tossing with the panko breadcrumbs. Just be careful to not burn the butter, but browning it will give a rich, nutty flavor.
- When broiling, keep a very very close watch on the mac and cheese. Broilers get very hot and it can burn in the blink of an eye!
- I really do insist on grating your own cheese. Pre-shredded cheese usually has cornstarch or some sort of anti-caking agent, which impacts the way that it melts into a creamy sauce.
Recipe FAQs
Believe it or not, white and yellow cheddar have nearly the same flavor. White cheddar simply doesn't have yellow coloring in it. So, for mac and cheese, it is up to your preference.
No. Regular breadcrumbs are too fine and "bread-y" which will not bode well for the topping of a mac and cheese. Panko is light and crisp, do not substitute, but you can omit.
Store leftovers in an airtight container for up to a week. When reheating, it is difficult to keep the top crisp, but you can heat up in the microwave, oven, or even on the stovetop with a little cream.
Related Recipes
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📖 Recipe
White Cheddar Mac and Cheese
Equipment
- Large Pot
- Small pot
- Small Pan
- Large pan
- Box Cheese Grater
Ingredients
- 1 lb Small shell pasta
- 2 cups Vermont cheddar block any slightly sharp, white cheddar
- 1 cup Aged reserve cheddar
- 8 tablespoon Butter (1 stick) split in half.
- ⅓ cup All-purpose Flour
- 3 cups Whole milk
- 3 cloves Garlic 2 for the milk, 1 for the breadcrumbs
- 1 cup Panko breadcrumbs
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 1 teaspoon Salt
- Pepper
Instructions
- Begin by bringing a large pot of salted water to a boil.
- Grate 2 cups of the Vermont white cheddar and 1 cup of the aged reserve white cheddar.
- Mince one clove of garlic, set aside. Smash the other 2 cloves of garlic so that the inside is exposed, but keep it intact.
- Add the pasta to the boiling water and cook until al dente, according to box instructions. Drain and set aside.
- In a large pan or dutch oven, melt half of the stick of butter (4 tbsp.) over medium heat.
- Meanwhile, heat the whole milk in a small pot with 2 smashed garlic cloves until small bubbles form on the edges.
- Once melted, sprinkle in the flour and use a spatula to combine until crumbly. Continue stirring until it is just slightly darker in color, about 30 seconds to 1 minute.
- Remove the garlic cloves from the milk. Then, slowly pour the milk into the butter and flour mixture and whisk until smooth and thick.
- To the thickened roux, add all the seasonings and grated cheeses.
- Whisk until the cheese is completely melted and smooth.
- Add the cooked shell pasta to the cheese sauce, then gently stir to combine.
- In a small non-stick pan, melt the remaining 4 tablespoon of butter.
- Add the minced garlic and the panko breadcrumbs. Stir to combine until the breadcrumbs are fully coated in the butter and the garlic is slightly cooked.
- If not already, add the mac and cheese to an oven safe vessel and turn the oven to the broiler setting.
- Sprinkle the breadcrumbs over the mac and cheese, then broil for about 2 minutes. Keep a very close watch on the oven, as it is easy to burn.
- Remove from the oven, serve hot, enjoy!
Video
Notes
- For even more flavor, brown the butter in the pan before tossing with the panko breadcrumbs. Just be careful to not burn the butter, but browning it will give a rich, nutty flavor.
- When broiling, keep a very very close watch on the mac and cheese. Broilers get very hot and it can burn in the blink of an eye!
- I really do insist on grating your own cheese. Pre-grated cheese usually has cornstarch or some sort of anti-caking agent, which impacts the way that it melts into a sauce.
Yaee says
This was the best Mac and cheese! A big hit for Christmas dinner.