Insanely cheesy, creamy, and packed with rich, savory flavours this white cheddar mac and cheese is the ultimate comfort food. Complete with a crunchy cauliflower topping, it is a meal you can feel good about serving and it will be a smash hit at the dinner table. As if it couldn't get any better, this creamy mac and cheese will be ready in just 30 minutes!
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Do you love quick and easy pasta recipes? If your answer is yes then you have to try my easy pesto chicken pasta, tomato rose penne, and my creamy avocado carbonara. Both of these recipes are ready in under 30 minutes and are perfect for a weeknight trip to Italy via your taste buds!
Why You'll Love This Recipe
- Quick and easy to make for a weeknight - this stovetop mac and cheese is ready in just 30 minutes!
- The ultimate side dish - is there anything more classic than serving a yummy creamy mac and cheese as a side to your delicious beef burger or BBQ pulled pork? No, no there is not.
- The crispy cauliflower panko topping - this part is completely optional but very worth it! The crispy cauliflower adds some lovely texture to the finished dish, plus if you have kids, it might help you sneak in those veggies too!
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Ingredients for Homemade Mac and Cheese
- Any tubular pasta noodle such as elbow macaroni, cavatappi, penne, or rigatoni can be used for this recipe.
- Use sharp white cheddar cheese for a more intense classic cheesy flavour. Skip the pre-bagged shredded cheese though, these are coated with cellulose and often contain other additives and preservatives that can cause a grainy, gritty texture when melted.
- For best results use whole milk for this recipe. Whole milk will ensure the sauce has that extra creamy consistency.
- The chicken stock may be substituted for savory homemade bone broth or vegetable stock.
Recipe Modifications and Variations
- Whole Milk may be substituted with full-fat coconut milk, 2% milk, or half and half. Do not use 1% or skim as the cheese sauce will be too watery.
- The white cheddar cheese may be substituted for Gruyère, Gouda or Monterey Jack cheese.
- To make this recipe vegetarian substitute the chicken stock for a vegan chicken stock or vegetable stock.
Family-friendly pasta recipes are my favorite. Try making my baked lazy lasagna recipe, this creamy Gouda mac and cheese, or my super popular avocado carbonara tonight!
A full list of ingredients with exact quantities can be found on the recipe card below.
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How to Make The Best Cheesy Mac and Cheese
This easy macaroni and cheese recipe is ready in under 30 minutes making it a go-to weeknight meal.
Step by Step Instructions
- In a large deep skillet add the dry pasta noodles, chicken stock and whole milk. Give it a quick stir to combine.
- Place the skillet over medium heat, cover it with a tight-fitting lid, and bring it to a boil. Let the noodles cook for 10-15 minutes, stirring every 2-3 minutes until they are al dente. Once the pasta is boiling, adjust the heat if it starts to bubble over.
- Remove the pasta from the heat and do not drain off any excess liquid. The leftover liquid is what you will use for the base of the creamy cheese sauce!
- Stir in the parsley, paprika, salt and pepper.
- Add the shredded sharp white cheddar, mozzarella, and parmesan cheese on top.
- Slowly stir in all of the cheese. You will be left with a creamy white mac and cheese. You can stop here if you like, or follow the next couple of steps to add a crispy cauliflower topping.
- Prepare the crispy cauliflower topping.
- Pack the crisp cauliflower on top of the prepared mac and cheese and enjoy!
Tips for Making Creamy Mac and Cheese
In this recipe, the pasta noodles are cooked in the liquid that will become the base of the cheese sauce. To thicken the mac and cheese, this recipe uses the natural starches released from the noodles during cooking, resulting in a thick and creamy mac and cheese.
If you are preparing the optional cauliflower topping, start making it before you start to cook the mac and cheese so the cauliflower can bake while the mac and cheese cooks.
Frequently Asked Questions
Yes, white cheddar melts well, however, aged (or sharp) white cheddar can sometimes melt a little less smoothly. For this reason, we pair the sharp white cheddar with mozzarella (which melts exceptionally well) and parmesan for that extra tangy flavor, ultimately creating an unstoppable cheese trio for the perfect ultra-creamy mac and cheese.
Yes. Panko will yield a crispier final texture, but breadcrumbs may be substituted.
Store the leftovers in an airtight container in the refrigerator for 3-4 days. Reheat the mac and cheese in the microwave or in a frying pan until heated through.
Note- homemade mac and cheese will never keep the same consistency after it has been reheated. The noodles absorb the excess liquid. So, while still yummy, reheated mac and cheese will not have the same creamy consistency.
What Goes Well with Mac and Cheese?
These are some of my favorite dishes to serve with white cheddar mac and cheese:
📖 Recipe
White Cheddar Mac and Cheese
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Print Recipe Pin RecipeIngredients
- 600 grams Penne Noodles dry
- 4 cups Chicken Stock
- 2 cups Whole Milk
- 1 Tablespoon Parsley
- 1 ½ teaspoons Black Pepper
- 1 teaspoon Paprika
- ½ teaspoon Kosher Salt
- 1 ½ cups Sharp White Cheddar shredded
- 1 ½ cups Mozzarella Cheese shredded
- ½ cup Parmesan Cheese shredded
Crispy Cauliflower Topping (optional)
- 1 head Cauliflower separated into small florets
- ⅔ cup Panko Breadcrumbs
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
Instructions
To Make the Mac and Cheese
- In a large deep skillet add the dry pasta noodles, chicken stock and whole milk, and stir to combine.
- Place the skillet over medium heat, cover and bring to a boil. Let the noodles cook for 10-15 minutes, stirring every 2-3 minutes until al dente.
- Remove from the heat but do not drain the pasta.
- Stir in the parsley, paprika and salt and black pepper.
- Add the sharp white cheddar cheese, mozzarella and parmesean cheese and stir slowly until all of the cheese has fully melted into the pasta.
- (optional) Top the prepared mac and cheese with a whole batch of crispy roasted cauliflower and serve immediately.
To Make the Crispy Cauliflower Topping
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- In a large bowl toss the cauliflower florets with extra virgin olive oil until completely coated. Add the panko breadcrumbs to the bowl and gently toss.
- Season the cauliflower with salt, pepper, garlic powder and onion powder, tossing to combine.
- On the prepared baking sheet spread the cauliflower out in a single layer.
- Bake for 30 minutes, turning once in between, until the cauliflower is golden brown and crispy.
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Notes
- Whole Milk may be substituted with full-fat coconut milk, 2% milk, or half and half. Do not use 1% or skim milk.
- Do not use pre-bagged shredded cheese for this recipe. It has additives and preservatives that prevent it from melting into a smooth consistency. For best results, shred block cheese using a box grater or a food processor with the shredder attachment.
- Any tubular-shaped pasta noodle can be used for this recipe. Some examples include: elbow macaroni, cavatappi, penne, or rigatoni.
- Sharp white cheddar cheese may be substituted for Gruyère, Gouda or Monterey Jack cheese.
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- Do not drain off the excess liquid after the pasta has finished cooking. This liquid is the base for the most creamy and delicious cheese sauce.
- If you are preparing the crispy cauliflower topping, do that before you start to cook the pasta so the two can cook in tandem and will be ready at the same time.
- You can store leftover mac and cheese in an airtight container in the refrigerator. Be warned that leftover mac and cheese will not reheat and have the same consistency as when it was freshly made. The noodles absorb the moisture, so while it will still be delicious it will be lacking some of that creamy consistency.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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