White Cheddar Mac and Cheese

5 from 2 votes

Extra creamy homemade white cheddar mac and cheese is full of savoury flavours, perfect for a quick weeknight meal.

Cook Time30

Total Time30

Course: Main Course, Pasta

Cuisine: American

Servings: Servings

Calories: 631kcal

Author: Jessica

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.

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.

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.
This recipe is almost naturally vegetarian. Make it vegetarian by substituting the chicken stock for a vegan chicken stock or vegetable stock.
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.