White Cheddar Mac and Cheese is a cheesy, easy recipe that covers all the bases: it's made in one pan, it's full of cheesy flavor, and it couldn't be easier to make. This skillet mac and cheese recipe makes 8 servings, so don't be afraid to share it with the whole family!
Kosher salt and freshly ground black pepperto taste
4cupsfreshly shredded white cheddar cheese
For the Topping
1tablespoonunsalted buttermelted (⅛ stick)
1cupPanko breadcrumbs
½cupfreshly grated Parmesan cheese
¼cupfreshly chopped chives
Instructions
Heat the butter in a large nonstick skillet over medium-high heat.
5 tablespoons salted butter
Whisk in the flour and stir while cooking for 1 minute.
½ cup all-purpose flour
Whisk in the milk, cream, and wine slowly, one cup at a time, whisking constantly. Bring to a simmer.
3 cups whole milk, 2¾ cups heavy cream, ¼ cup white wine
Quickly add the macaroni, Dijon, and salt and pepper, stirring constantly while cooking, about 6 minutes, or until al dente. Be sure to scrape the bottom of the pan while you cook.
12 ounces dry elbow macaroni, Kosher salt and freshly ground black pepper, 2 teaspoons Dijon mustard
Turn off the heat and stir in the cheese. I stirred in about half at a time to make sure none spilled over the sides.
4 cups freshly shredded white cheddar cheese
In a small bowl, combine the melted butter, breadcrumbs, and parmesan.
1 tablespoon unsalted butter, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese
Pour the breadcrumb mixture over the mac and cheese and broil for 2 minutes or until they are golden and toasted. Top with the chives and serve hot.
¼ cup freshly chopped chives
Video
Notes
This Skillet Mac and Cheese wasn't an intentional knockoff of Panera's Creamy White Cheddar Mac and Cheese, but it sure does taste like it. It was a happy accident that I'm more than thrilled with!
If the pasta becomes too dry or the sauce thickens too much, thin it with additional milk.
Use room temperature milk and cream to prevent curdling.
Shred the cheese by hand if possible for the best flavor and texture.
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.