20-Minute Stovetop White Cheddar Mac and Cheese
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
10 servings
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Calories
249 kcal
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Course
Main Course
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Cuisine
American
20-Minute Stovetop White Cheddar Mac and Cheese
Description
The 20-Minute Stovetop White Cheddar Mac and Cheese recipe blends cooked pasta shells with a carefully prepared cheddar cheese sauce. The sauce begins with melting butter, then whisking in flour and seasonings to form a smooth roux. Gradually adding milk while whisking prevents lumps and helps thicken the mixture. Once the milk has fully incorporated, grated extra-sharp white cheddar is added and melted into a silky sauce.
Spices like dry mustard, onion powder, garlic powder, black pepper, and a pinch of cayenne contribute depth and balance without overpowering the cheese. The sauce envelops the pasta shells, giving a creamy mouthfeel and a sharp cheese flavor.
The dish is best served immediately to maintain the sauce’s creamy consistency and can be paired with simple sides or served as a main comfort meal. The recipe’s notes include storing leftovers refrigerated for up to five days or freezing for longer storage.
Ingredients
- 1 pound pasta shells cooked according to package directions, drained, and set aside, small
- ½ cup butter unsalted
- ½ cup all-purpose flour
- 1 teaspoon kosher salt or to taste
- 1 teaspoon dry mustard powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper or to taste
- pinch cayenne pepper optional and to taste
- 4 cups milk 2% or whole
- 1 pound White Cheddar Cheese extra-sharp, 16 ounces, grated by hand
Instructions
- To a very large pot or Dutch oven, cook the pasta according to package directions, drain; set aside.
- To the same pot, add the butter and heat over medium heat to melt.
- After the butter has melted, add the flour, mustard, onion powder, garlic powder, pepper, optional cayenne (does not make it spicy at all, solely for depth of flavor), and whisk constantly until smooth. Note - this is a very important step and if your butter-flour mixture (roux) is not okay or is not smooth, your mac and cheese will not have the right texture or consistency.
- Slowly add the milk, whisking constantly.
- Add the cheese and whisk constantly until it's melted and the mixture is perfectly smooth.
- Add the cooked pasta, stir to coat and combine, and serve immediately.
Notes
- Store mac and cheese in an airtight container in the fridge for up to 5 days.
- Freeze leftovers for up to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 249kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 37mg | 12% |
| Sodium | 274mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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