White Cheddar Mac and Cheese

Closeup on some creamy mac and cheese with panko topping.

5 from 1 vote

This creamy White Cheddar Mac and Cheese is topped with buttery, golden panko breadcrumbs for the perfect mix of rich, cheesy, and crunchy. Kid and adult approved, this from-scratch mac and cheese should be on your table soon!

Course Side Dish

Cuisine American

Keyword baked mac and cheese, white cheddar mac and cheese

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 521kcal

Author Sue Ringsdorf

Ingredients

12 oz. orecchietti pasta - or other type of pasta
6 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
3 cups milk - 1%, 2%, or whole milk
12 oz. white cheddar cheese (or four cups, after grating) - freshly grated
1-2 teaspoons ground mustard
kosher salt and freshly ground black pepper - to taste

For the topping:

2 Tablespoons unsalted butter
1 cup panko bread crumbs
1 teaspoon cayenne pepper - we like adding cayenne but Italian Seasoning, garlic powder, onion powder etc works too

Instructions

Cook pasta. In a stock pot, cook pasta to al dente in some salty water. The salt adds FLAVOR! Strain cooked pasta in a colander.
12 oz. orecchietti pasta
Shred cheese. Use a box grater to shred a block of white cheddar cheese.
12 oz. white cheddar cheese (or four cups, after grating)
Make a roux. Melt butter in a stock pot over medium heat. Add flour and stir for a couple of minutes. Then add the slightly warmed milk (warm milk will help the sauce thicken faster) and stir until the mixture thickens, approximately 4-5 minutes.
6 Tablespoons unsalted butter, 6 Tablespoons all-purpose flour, 3 cups milk,
Add cheese. Then add the shredded cheese and seasonings. Stir until the cheese is completely melted.
1-2 teaspoons ground mustard, kosher salt and freshly ground black pepper
Add pasta. Remove the pot from the heat and add the orecchiette pasta. Stir until well combined. Then pour mixture into a 9x13 casserole dish.
Make bread crumb topping. In a small bowl, melt butter. Then add bread crumbs and cayenne pepper (or other seasonings). Add bread crumb topping evenly over the mac and cheese.
2 Tablespoons unsalted butter, 1 cup panko bread crumbs, 1 teaspoon cayenne pepper
Bake casserole. Bake the Mac and cheese for 25-30 minutes, or until hot and bubbly.

Notes

Store leftover mac and cheese in an airtight container in your refrigerator for 3-4 days. Reheat in microwave. I don't normally freeze mac and cheese because the texture may change slightly.
It’s best to shred your own cheese. Pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
To make ahead of time: Assemble the dish, cover, and refrigerate up to a day ahead. Add the panko topping right before baking for the best crunch.

Nutrition