Description

This creamy and decadent 30-Minute White Cheddar Mac and Cheese features tender pasta enveloped in a rich sauce made from white cheddar and Parmesan cheese. Perfectly cooked cavatappi or shells are coated in a velvety cheese sauce made by creating a roux with butter and flour and slowly whisking in warm milk. Finished off with seasoning and melted cheese for a comforting, crowd-pleasing meal that’s quick enough for weeknights yet impressive enough for gatherings.

Ingredients

Scale

Pasta

1 pound uncooked pasta, such as cavatappi or shells

Cheese Sauce

4 cups whole milk
8 Tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups shredded white cheddar cheese
1 cup grated Parmesan cheese

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente, about 10 minutes. Drain the pasta then set it aside.
Heat Milk: Add the milk to a medium saucepan set over low heat. Once the milk is hot to the touch, turn off the heat and set it aside.
Make Roux: Add the butter to a large heavy-bottomed stockpot set over low heat. Once the butter has melted, whisk in the flour. Cook the mixture, whisking constantly, until it is pale golden in color and smells slightly toasted, about 3 minutes.
Incorporate Milk: Slowly whisk in the warm milk, whisking constantly to avoid any lumps. The mixture will become very thick then thin out slowly.
Thicken Sauce: Increase the heat to medium and continue whisking constantly until the sauce has thickened enough to coat the back of a spoon. Whisk in the salt and pepper.
Add Cheeses: Stir in the white cheddar cheese and Parmesan cheese, continuing to cook while stirring frequently until the cheese sauce is creamy and the cheese has melted completely.
Combine Pasta and Sauce: Stir in the drained pasta then taste and season the mac and cheese with additional salt and pepper as needed. Serve immediately.

Notes

Use whole milk for richest flavor and creaminess; 2% milk can be used as a lighter substitute.
Be sure to whisk continuously while making the roux and adding milk to prevent lumps.
Shred your own cheese from blocks for better melting and flavor compared to pre-shredded.
For a crisp topping, transfer to a baking dish, sprinkle with extra cheese and breadcrumbs, then broil for 2-3 minutes (optional).
Leftovers store well refrigerated for up to 3 days and reheat with a splash of milk to restore creaminess.