With a velvety smooth white cheddar cheese sauce and buttery Ritz topping, this White Mac and Cheese tastes like something straight from a steakhouse. An easy, comforting side that’s perfect for holiday dinners and busy weeknights alike.
We LOVE mac and cheese in this house. Regular stovetop mac and cheese, crockpot mac and cheese, buffalo chicken mac and cheese…it’s all a hit in our house.
This tangy white mac and cheese is no exception. It’s a twist on my popular baked mac and cheese recipe, swapping classic cheddar cheese for sharp white cheddar. That simple swap adds so much flavor and, in my opinion, makes it feel more like a “special” side dish than regular comfort food. My family always requests this for the holidays.
Why This White Mac and Cheese Recipe Is My Favorite
- Smooth, velvety sauce. The base of the cheese sauce in this white mac and cheese is a combination of half and half and evaporated milk. Using that combination instead of regular milk makes the sauce thicker and creamier than other recipes, which gives the noodles a velvety texture.
- Tangy white cheddar flavor. The primary difference between white cheddar mac and cheese and regular mac and cheese is, obviously, the white cheddar cheese used in the sauce. White cheddar has a sharper, tangier flavor than most yellow cheddar and I love the contrast.
- Crunchy Ritz topping. I finished this off with a buttery Ritz cracker topping to add a bit of texture. It’s optional, of course, but I think it really adds that final touch to turn this from basic mac and cheese to something that you’d order at a steakhouse.
Recipe Ingredients
Here’s an overview of the few ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Pasta – I used cavatappi but elbow macaroni, shells, and penne also work.
- Unsalted butter – Using unsalted butter allows full control over the flavor of the dish.
- All-purpose flour – Thickens the sauce.
- Half and half – Makes the rich, creamy base for the cheese sauce.
- Evaporated milk – Evaporated milk also helps make the sauce very smooth and creamy since it has less moisture than regular milk.
- White cheddar cheese – Freshly shredded is the way to go here. It tastes better and since it doesn’t the anti-caking agents it also melts more smoothly.
- Spices – Garlic powder, salt, and pepper.
- Ritz crackers – Combined with melted butter to add a crispy topping to the mac and cheese.
How To Make White Cheddar Mac and Cheese
This white mac and cheese tastes like something straight from a restaurant but is so easy to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 375F. Grease the baking dish.
- Cook the pasta. Cook the pasta in salted water until al dente.
- Make the sauce. Melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring continuously. Gradually whisk in the half and half and evaporated milk to make the roux. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
- Add the cheese. Reduce the heat to low. Stir in the shredded cheese one handful at a time. Add the spices. Stir until the cheese is fully melted and smooth.
- Add the pasta. Stir the pasta into the cheese sauce to coat. Transfer to the baking dish.
- Add the topping. Combine the crushed Ritz crackers and butter. Sprinkle evenly over the mac and cheese.
- Bake. Bake for 15-20 minutes, until the topping is golden brown and the cheese is bubbling around the edges. Let cool for 5 minutes before serving.
Recipe Tips & Tricks
Here are a few tricks to perfecting this white mac and cheese recipe.
- Stir continuously. When adding the flour to the butter, it’s important to stir continuously to prevent lumps. Continue stirring constantly when adding the dairy and add it incrementally to prevent lumps as well.
- Use freshly shredded cheese. Sharp white cheddar shredded from a block will result in the smoothest, creamiest cheese sauce and the best flavor.
- Add a second cheese. For extra flavor, mix in 1/2 cup of grated Parmesan, gouda, provolone or Gruyère with the white cheddar.
- Add a bit of heat. Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
Serving Suggestions
White mac and cheese makes a great holiday side, whether it’s Christmas crown turkey, orange glazed ham, or prime rib. The tangy white cheddar flavor is a wonderful complement to the rich flavors of other popular sides, like sweet potato casserole or green bean casserole.
Outside of the holidays, we also love white cheddar mac and cheese with everything from rack of lamb on special occasions to meatloaf for a casual family dinner.
Make Ahead & Storage
- To make ahead: Assemble the mac and cheese and refrigerate for up to 24 hours. Add the topping just before baking.
- Fridge: Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat individual portions in the microwave for 1-2 minutes, or warm the entire dish in the oven at 350°F (175°C) for 15-20 minutes. Add a splash of milk if needed to restore creaminess.
White Mac and Cheese
Ingredients
Mac and Cheese:
- 16 ounces cavatappi pasta
- 4 Tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 cup evaporated milk
- 3 cups white cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Ritz Cracker Topping:
- 1 cup Ritz crackers crushed, about 20 crackers
- 2 Tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray.
- Cook noodles according to package directions until al dente.
- In a large saucepan, melt the butter over medium-low heat. Add the flour and whisk until smooth. Slowly add milk, whisking continuously. Add the seasonings and bring to a boil, stirring constantly, until the mixture thickens enough that it coats the back of a spoon.
- Add the cheeses, stirring until melted. Immediately remove from heat.
- Mix together the sauce and noodles. Transfer to the baking dish and top with additional white cheddar cheese if desired.
- Bake for 15 minutes or until the cheese has melted and the edges bubble.
Last Step:
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3 comments on “White Mac and Cheese”
Hello you make no mention of sour cream in ingredients list?
How much?
Hi Jame. Sorry about that. That was a typo from a previous recipe. There is no sour cream in this version. Thanks.
Wood like to try new things