Description
Creamy, sharp, and ultra-satisfying white cheddar mac and cheese with a smooth roux-based sauce, crispy panko topping, and bold flavor. Perfect as a main dish or side.
Ingredients
1 lb elbow macaroni (or cavatappi)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1 lb sharp white cheddar cheese, freshly grated
4 oz cream cheese, softened
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dry mustard
Salt and black pepper, to taste
1 cup panko breadcrumbs
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook pasta in salted water until al dente. Drain, do not rinse.
2. Melt butter in a large pot. Whisk in flour, cooking 1–2 minutes until blonde and nutty.
3. Slowly whisk in warm milk. Simmer 5–7 minutes until thickened.
4. Reduce heat to low. Whisk in cream cheese until smooth, then add cheddar gradually until melted.
5. Stir in garlic powder, smoked paprika, dry mustard, salt, and pepper.
6. Add pasta to sauce and stir to coat evenly.
7. Optional: transfer to baking dish, top with panko, and broil 2–3 minutes until golden.
8. Garnish with parsley and serve immediately.
Notes
Store cooled mac and cheese in an airtight container in the fridge up to 4 days. Reheat gently with a splash of milk or in the oven at 350°F until warm and bubbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg