Description
A quick and creamy stovetop white cheddar mac and cheese recipe that comes together in just 20 minutes—perfect for busy weeknights or comforting side dishes.
Ingredients
Units
Scale
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded white cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp mustard powder (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly, to form a roux.
- Gradually whisk in the milk, and continue whisking until the mixture is smooth and starts to thicken, about 3–5 minutes.
- Reduce heat to low and stir in the shredded white cheddar cheese until melted and creamy.
- Season with salt, pepper, garlic powder, and mustard powder if using.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Serve warm and enjoy!
Notes
- Use freshly shredded cheese for best melting results.
- Add a splash of cream for extra richness.
- Top with breadcrumbs and broil briefly for a baked texture twist.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg