White Cheddar Mac and Cheese Recipe

5 from 2 votes

Creamy, cheesy, and delicious White Cheddar Mac and Cheese is the ultimate comfort food and super easy to make.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: bowls

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

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 9x13 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.

Storage: Store white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.