Best Creamy Baked White Cheddar Mac and Cheese Recipe

This Panera-worthy white cheddar mac and cheese is a comforting bowl of pasta that’s both rich and irresistibly creamy—perfect for your cheesy cravings! This quick recipe delivers a velvety sauce that coats each pasta shell beautifully. It’s perfect for hosting a family dinner or preparing a cozy meal for yourself, and kids absolutely love it.

Need another cozy pasta? Try creamy spaghetti chicken, boursin cheese pasta, or cottage cheese alfredo next.

creamy white cheddar mac and cheese in a skillet with a spatula.

You’ve probably seen the Annie’s boxed version of white cheddar mac and cheese. Or maybe your family loves the Panera version. There’s something about that creamy white sauce coating every noodle.

Thanks to this 15-minute recipe, you can have a better than boxed white cheddar mac n cheese. It’s cozy, nostalgic, and easy to make. You’re going to love it for a quick weeknight dinner, holiday side dish, or simple lunch for kids.

This recipe stands out thanks to its perfectly balanced cheese blend and creamy sauce that clings to each pasta shell. It’s straightforward and foolproof, making it easy to recreate restaurant-quality mac and cheese at home. Serve it with rice krispie chicken or hot honey chicken tenders for an extra cozy meal.

It’s a staple Thanksgiving side dish in our house because it’s one we can always count on the kids to eat!

Why You’ll Love this White Cheddar Mac and Cheese Recipe

Rich and Creamy: A luxurious sauce that perfectly coats each pasta shell.
Panera—but better: it’s rich and creamy like the restaraunt, but homemade is always better (and cheaper).
Gluten-Free friendly: Easily adaptable with gluten-free flour options.
Simple and Quick: Minimal ingredients and straightforward steps make it easy to prepare.
Versatile: Customize with different cheeses or add-ins to suit your taste.
Perfect for Kids: They will eat this up any day of the week.

Ingredients You Need

Here are the simple ingredients for this mac and white cheddar cheese recipe. Skip to the recipe card for exact measurements.

ingredients for white cheddar mac and cheese on a counter.

Pasta Shells: The perfect vessel for capturing the creamy cheese sauce. Use gluten-free if needed (I like Jovial). Other small pasta like Cavatappi and elbows capture cheese sauce well.
Unsalted Butter: Forms the base of the roux, adding richness to the sauce.
All-Purpose Flour (gluten-free if needed): Helps thicken the sauce, creating a smooth and velvety texture.
Whole Milk: Provides the creamy foundation for the cheese sauce.
Heavy Cream: Enhances the richness and creaminess of the sauce.
Shredded Cheese: A mixture of white sharp cheddar cheese and gruyere offers a mix of bold flavors with plenty of depth.
Spices: salt, pepper, and garlic powder balance it out.

Looking for a dairy-free and vegan alternative? Try this vegan mac and cheese (it’s so rich and creamy!).

Recipe Variations

Add protein: Add 2 cups of cottage cheese to the cheese sauce and noodles.
Baked white cheddar mac and cheese: I tested this as a baked mac and cheese with a crunchy topping. Transfer the mac and cheese to a casserole dish and top it with a mixture of crushed cheddar crackers and butter. Bake until bubbly! (see recipe notes)
Try a variety of cheese: Monterey jack, white American cheese, or even yellow cheddar are great options. Sprinkle some parmesan cheese on top if you have that on hand!
Add greens: boil broccoli florets for a few minutes then drain and add to the macaroni before baking. Or add in roasted broccoli!

Expert Recipe Tips

Perfect Roux: Ensure the roux is well-cooked to eliminate any raw flour taste, whisking continuously until it turns a light golden color.
Don’t use pre-shredded cheese. It contains preservatives that prevent it from melting as well. Take the extra 10 minutes to shred it yourself! I love this particular box grater.
Use high-quality cheese and other ingredients. There aren’t many in this recipe, so they need to shine!
Don’t overcook the noodles. They will continue to cook in the warm cheese sauce. Make sure they’re just al dente or they could become mushy.
Use whole milk for extra creaminess.

FAQs

What two cheeses are best for mac and cheese?

I like the mixture of cheddar and gruyere for most mac and cheese recipes. This white cheddar mac and cheese uses sharp white cheddar and gruyere.

How do you upgrade white cheddar mac and cheese?

Whether you’re using boxed mac and cheese or homemade mac and cheese, add some real shredded cheese to amp it up. You couold also add seasoning like garlic powder and black pepper. Consider mixing in roasted broccoli for some greens.

Can I use different types of pasta?

Absolutely! Elbow macaroni, penne, or even gluten-free varieties work perfectly. Just ensure the pasta is cooked al dente to prevent it from becoming mushy.

Is it possible to make this recipe dairy-free?

Yes! Substitute the butter and cheeses with dairy-free alternatives and use plant-based milk and cream to create a creamy, dairy-free mac and cheese.

Make-Ahead and Storage Tips

Make Ahead: Prepare the sauce and cook the noodles 1-2 days in advance. Store them separately and mix, assemble, and bake when you’re ready to serve the dish.

To store: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.

a bowl of white cheddar mac and cheese with shredded cheese on top.

Pairing and Serving Ideas

Servings: 10 servings

White Cheddar Mac and Cheese

Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions. Cook them until just al dente. Drain and do not rinse.

1 pound medium pasta shells
Melt the butter in a large saucepan over medium heat. Sprinkle the flour over top and whisk continuously until thickened. Turn the heat down to medium-low and continue to whisk the butter and flour mixture (roux) for 3-4 minutes. This cooks the flour and helps remove any raw flour taste.

½ cup unsalted butter, ½ cup all purpose flour
Whisk the milk, heavy cream, salt, pepper, and garlic powder into the roux until no lumps remain. Turn the heat up to medium-high, and bring to a gentle boil to thicken for 2-3 minutes. Add a splash of milk as needed to thin it out. Turn the heat back down and add each kind of cheese, continuing to stir until it’s melted.

2 1/2 cups whole milk, 1 cup heavy cream, 1 1/2 cups (6 ounces) shredded sharp white cheddar cheese, 1 1/2 cups (6 ounces) gruyere, manchego, or fontina cheese, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, Pinch of black pepper
Stir the cooked pasta into the sauce until it’s coated. Serve warm and enjoy! See notes for baked mac and cheese.

Note 1. Shredded Cheese. Buy a block of cheese and shred it yourself. Pre-shredded cheese doesn’t melt as well.
Baked White Cheddar Mac and Cheese: Mix 1 cup crushed cheese crackers (like Cheez Itz), 2 Tbsp butter, and a pinch of garlic powder in a small bowl. Transfer the mac and cheese to a greased 9×13 casserole dish. Bake at 350°F for 20-25 minutes.

Make Ahead: Prepare the sauce and cook the noodles 1-2 days in advance. Store them separately and mix, assemble, and bake when you’re ready to serve the dish.

To store: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
*This recipe was originally posted in November 2023 and updated with new photos.

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil