By Becky Hardin
Published Aug 31, 2016
White Cheddar Mac and Cheese is one of my favorite macaroni and cheese recipes. This large-batch skillet mac and cheese for a crowd is the perfect easy one-pot dinner for any night of the week. So much cheese and so much flavor!
What’s in White Mac and Cheese?
I can’t get over how cheesy and creamy this white cheddar mac and cheese recipe is. It’s the perfect combination of ingredients to create something truly crave-worthy. Grab these ingredients and get to cooking!
- Butter + All-Purpose Flour: Combine to create a roux that thickens the sauce.
- Milk: I’m using whole milk but skim or 2% would also work in this recipe.
- Heavy Cream: Adds richness to the cheese sauce.
- White Wine : Adds a touch of acidity that really enhances the overall flavor of this sauce. If you’re not a drinker, you can swap this out for more milk.
- Pasta: I’m using elbow macaroni in this recipe but feel free to use what you have on hand! You can of course use cavatappi, mini shells, or any medium-sized pasta shape.
- Dijon mustard: Adds just a hint of warm, spicy flavor.
- Salt + Pepper: Enhance the natural flavor of the cheese.
- White Cheddar Cheese: Freshly shredded cheese melts so much better than pre-shredded cheese– plus it has more flavor!
- Panko Breadcrumbs: Create a crispy, crunchy topping.
- Parmesan Cheese: Adds a salty, umami flavor to the topping.
- Chives: Add a pop of color and freshness!
Pro Tip: Use room temperature milk and cream to prevent curdling.
Variations on Mac and Cheese for a Crowd
This savory white cheddar mac and cheese casserole is great as is, but you can spice it up by adding crumbled cooked bacon , sausage, or ham; shredded chicken ; broccoli florets, diced peppers and onions; Buffalo sauce or sriracha; canned beans and salsa , canned tuna, or chili . There are really so many ways to load up this pasta!
I love classic white cheddar, but you could use sharp white cheddar, fontina, Swiss, Monterey jack, mozzarella, or gruyere cheese.
The flavor difference is usually attributed to a trick of the mind, as the only difference between white and yellow cheddar is annatto food coloring.
You can add onion powder, cayenne pepper, Italian seasoning , crushed red pepper flakes, or Buffalo sauce to spice up your mac and cheese. A hint of nutmeg also goes well!
How to Store and Reheat
Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
How to Freeze
Freeze leftovers whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
White cheddar mac and cheese is a rich and hearty dish that you can enjoy as a simple main dish or a tasty side dish. The addition of Grilled Chicken Breast and Air Fryer Broccoli would make this the ultimate weeknight dinner! Or serve this pull apart cheesy bread on the side.
5-Star Review
“My family enjoyed this side dish today for brunch it was so good will make this for now on thank you.” – Tracy
Ingredients1x2x3x
- ▢ 5 tablespoons salted butter (⅝ stick)
- ▢ ½ cup all-purpose flour
- ▢ 3 cups whole milk room temperature
- ▢ 2¾ cups heavy cream room temperature
- ▢ ¼ cup white wine
- ▢ 12 ounces dry elbow macaroni
- ▢ 2 teaspoons Dijon mustard
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 4 cups freshly shredded white cheddar cheese
For the Topping
- ▢ 1 tablespoon unsalted butter melted (⅛ stick)
- ▢ 1 cup Panko breadcrumbs
- ▢ ½ cup freshly grated Parmesan cheese
- ▢ ¼ cup freshly chopped chives
Video
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
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mac and Cheese Recipes We Love
15-Minute Mac and Cheese
Baked Mac and Cheese
Crockpot Mac and Cheese
Panera Mac and Cheese
Instant Pot Mac and Cheese
Loaded Mac and Cheese
Taco Mac and Cheese
Pesto Mac and Cheese
Lobster Mac and Cheese
Pumpkin Mac and Cheese
Mexican Mac and Cheese
King Ranch Chicken Mac and Cheese
White Cheddar Mac and Cheese Recipe
Ingredients
- 5 tablespoons salted butter (⅝ stick)
- ½ cup all-purpose flour
- 3 cups whole milk room temperature
- 2¾ cups heavy cream room temperature
- ¼ cup white wine
- 12 ounces dry elbow macaroni
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 4 cups freshly shredded white cheddar cheese
For the Topping
- 1 tablespoon unsalted butter melted (⅛ stick)
- 1 cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup freshly 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
