Creamy White Cheddar Macaroni and Cheese

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This Creamy White Cheddar Macaroni and Cheese is rich, cheesy, and full of comforting flavor. It’s an easy stovetop mac and cheese recipe that works as a main dish, side dish, or party favorite.

Bowl of creamy white cheddar mac and cheese with shell pasta on a wooden table, with a spoon beside the bowl.

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Extra Creamy, Extra Cozy, Always a Good Idea

I love mac and cheese. It’s just so comforting and always hits. This version is extra creamy, full of white cheddar flavor, and works just as well as a main dish as it does a side. It’s perfect for holidays, parties, or anytime you want something cozy and crowd-friendly. You can easily double or triple it for a bigger group, and you can even use protein pasta if you want to make it a little higher in protein.

Serve it hot while the sauce is silky and loose, with a little black pepper on top if you like that extra bite. This is the kind of mac and cheese that disappears fast at potlucks, holidays, and weeknight dinners alike.

Here is how it all comes together:

Boil the pasta until just tender, then set it aside while the sauce comes together.
Melt the butter first so the cream and milk go into a warm base.
Whisk in the seasonings for that classic savory mac and cheese flavor.
Add the shredded cheddar a little at a time so the sauce stays smooth.
Stir in the pasta until every piece is glossy and fully coated.

Creamy White Cheddar Macaroni and Cheese

Danielle Cochran

Creamy White Cheddar Macaroni and Cheese is silky, rich, and loaded with sharp white cheddar flavor in every glossy bite. The stovetop sauce stays smooth and velvety, and it works just as well as a cozy main as it does next to a holiday spread.

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Servings

Calories 622 kcal

Equipment

large pot
Colander
Measuring cups and spoons
Whisk or wooden spoon
Cheese grater

Video

Ingredients

16 ounces elbow macaroni (or your favorite pasta shape)
7 ounces white cheddar cheese (shredded)
7 ounces sharp white cheddar cheese (shredded)
4 ounces cream cheese (softened)
1 ½ cups heavy cream
1 cup milk
1 teaspoon ground mustard
¼ teaspoon black pepper
1 ½ teaspoons kosher salt
⅛ teaspoon garlic powder
3 tablespoons butter

Ingredient Note:

Use freshly shredded cheese for the smoothest sauce. Protein pasta can be used for a higher protein option.

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
Place a large pot over medium-low heat and add the butter. Let the butter melt completely.
Add the milk, heavy cream, ground mustard, black pepper, kosher salt, and garlic powder. Whisk until combined and warm through.
Bring the mixture to a very low boil.
Add the cream cheese and the shredded cheese about 1/2 cup at a time, stirring until fully melted and smooth before adding more.
Continue adding the cheese a little at a time until all of the cheese is melted and the sauce is smooth.
Add the cooked pasta and stir until well coated.
Serve warm.

Notes

Melt the butter first before adding the milk, cream cheese and cream.
Shred the cheese from a block for the smoothest cheese sauce.
Keep the heat at medium-low so the sauce stays smooth and does not separate.
Add the cheese gradually and stir well between each addition.
This recipe can easily be doubled or tripled for parties or holidays.

Nutrition

Calories: 622kcalCarbohydrates: 46gProtein: 21gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 115mgSodium: 821mgPotassium: 257mgFiber: 2gSugar: 4gVitamin A: 1334IUVitamin C: 0.3mgCalcium: 432mgIron: 1mg

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Frequently Asked Questions

Why should I shred the cheese fresh instead of using pre-shredded?

Freshly shredded cheese melts more smoothly and gives you a creamier sauce. Pre-shredded cheese usually has anti-caking ingredients on it, which can make the sauce feel a little grainy or less silky.

Can I use a different pasta shape?

Yes. Shells, cavatappi, rotini, or really any short pasta that catches sauce well will work here. Elbows keep it classic, but the creamy white cheddar sauce is great on plenty of shapes.

Can I make this higher in protein?

Yes. Protein pasta works well here and keeps the dish a little more filling. Just cook it according to the package and keep an eye on texture, since some protein pastas can go soft faster.

Can I make this ahead of time?

It’s creamiest right after cooking, but you can make it a little ahead and reheat gently with a splash of milk or cream. That helps loosen the sauce back up so it stays smooth instead of tight.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a little milk, stirring often, until the sauce turns creamy again.