Delicious creamy homemade mac n cheese using white cheddar instead of traditional cheddar that mixes up the flavor profile for an easy dinner recipe.

Mac n cheese is a classic kid favorite. But I’ll let you in on a secret- I don’t really like yellow cheeses. I much prefer all the white ones and white cheddar is my favorite.

This classic dish is also great because it’s so versatile. Bake them in muffin cups for delicious crispy appetizers for a party. Add in some extra ingredients to change it up each time or make a double batch and freeze half for dinner another night (see below).

Really, mac n cheese is just there to help you out, you know?

Mix-in Ideas for Mac N Cheese

Want to add more oomph to your mac n cheese? Here are some ideas of extra ingredients to add in:

Chopped BBQ Chicken or Shredded Pulled Pork
Grilled Chicken and Bacon
Sauteed onions and mushrooms
Blanched broccoli and diced ham

A bowl of mac n cheese on a blue plate with 2 rolls

Which cheese is better- pre-shredded or block?

Pre-shredded cheese is tossed with a coating to prevent it from sticking together. This can slightly change the texture of the sauce.

Personally, I prefer to shred my own from a block. Yes it takes more time, but that extra time is worth it.

Tips for shredding cheese more easily:

Use a food processor! This has to be hands down the single most underutilized kitchen tool. What would take you 15 minutes to do by hand will take just a few with the food processor.

If you scrub the blades right after using them, they clean up really easy.

A close up of a bowl of white cheddar mac n cheese

How do you make oven baked crispy topped mac n cheese?

To get crispy topped mac n cheese you need to bake it in the oven. I like to add a breadcrumb top to min for extra crunch.

Once you’ve made the sauce and added the pasta, combine the whole thing thoroughly.
Then spread in a greased 9 by 13 pan, and if desired sprinkle with bread crumbs over the top.
Bake at 350 for 25-30 minutes.

Can you freeze homemade mac n cheese?

Yes! Follow the steps above to make oven baked mac n cheese but use a foil pan.

Once you’ve prepared the pan, cover it tightly with foil and store in the freezer for up to 2 months.

How to cook frozen mac n cheese:

Preheat your oven to 375 degrees F.
Remove mac n cheese pan from the freezer but do not remove the foil or allow to thaw. Place on a cookie sheet for stability.
Bake for an hour until the center is cooked through. If you want a crispy top, remove the foil for the last 15 minutes of cooking time.

A bowl of shell pasta covered in white cheddar sauce

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What to serve with white cheddar mac n cheese?

Creamy Homemade White Cheddar Mac n Cheese

Name: Creamy Homemade White Cheddar Mac n Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 Tbsp butter; 1/2 cup flour; 4 1/4 cups milk (hot); 1/2 tsp seasoned salt; 4 cups extra sharp white cheddar cheese (grated (about 1 lb)); 1 lb macaroni (cooked); 1/2 cup bread crumbs; Salt and pepper, to taste

Creamy Homemade White Cheddar Mac n Cheese

There is nothing better than delicious creamy homemade mac n cheese and using white cheddar instead of traditional cheddar kicks up the flavor profile for a knock out easy dinner recipe.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Main Course

Cuisine: American

Servings: servings

Calories: 864kcal

Author: Jade Jones

Ingredients

Instructions

Melt the butter in a heavy saucepan over low heat. Add flour and cook stirring constantly until light brown (about 3 minutes). Season to taste with salt and pepper.
Whisk in hot milk 1/4 cup at a time and cook whisking constantly until sauce thickens.
Add cheese one cup at a time and stir each addition until incorporated into the sauce.
Combine the macaroni with the cheese sauce. Serve hot.

For a crispy top baked version:

Preheat oven to 350 degrees. Spread the mixture into a greased 9 by 13 pan.
Distribute the bread crumbs over the top. Bake until crust is golden and interior is hot and bubbly, about 30 minutes.

Nutrition

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Recipes by other bloggers for National Cheese Lovers Day

Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
Cheese Charcuterie and Pickled Onions from Our Good Life

2 Comments

Wendy Klik says:

January 21, 2019 at 6:18 am

I”m with you on the food processor. I use mine nearly every time I cook. It always cracks me up when people come up with ways not to cry when chopping onions. Food Processor!!

1. Jade says:
  
  January 21, 2019 at 11:55 pm
  
  100% true! The food processor definitely cuts back on the tears when chopping onions.