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0 from 6 votes

White Cheddar Mac and Cheese

An elegant version of everyone's comfort food favorite!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 644 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 8 ounces (226g) elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup (34g) all-purpose flour
  • 2 cups (490g) milk
  • 8 ounces (226g) white cheddar cheese shredded
  • salt and pepper to taste
  • Pinch of nutmeg

Instructions

    Cup of Yum
  1. Bring water to a boil and cook the macaroni according to package instructions until al dente. Drain the macaroni and set aside.
  2. In a large pot, melt the butter over medium heat. Whisk in the flour to create a rouxe and continue to cook for about 2 minutes until the flour starts to brown.
  3. Slowly add the milk while constantly whisking to make a creamy sauce.
  4. Bring the mixture to a simmer and cook for about 3 minutes or until thickened.
  5. Remove the pot from heat and stir in the shredded cheese until melted and smooth.
  6. Season with salt, pepper, and a pinch of nutmeg.
  7. Add the cooked macaroni to the cheese sauce and stir to combine.
  8. Serve immediately and enjoy!

Notes

  •  
  • Cook the macaroni to al dente as it will continue to cook when you add it to the cheese mixture. 
  • Let the flour and butter mixture cook until it just starts to brown. This takes away the raw flavor. 
  • Slowly add the milk and constantly stir so you don’t have any lumps. 
  • Grate the cheese yourself. It will melt much better than pre-shredded cheese. 
  • Use a box grater or the grater attachment on a food processor to quickly grate the cheese. 
  • Whole milk will have the best flavor and creaminess. 
  • Mix in your favorite protein, vegetables or seasonings to customize this recipe. 
  • Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
  • Cook the macaroni to al dente as it will continue to cook when you add it to the cheese mixture. 
  • Let the flour and butter mixture cook until it just starts to brown. This takes away the raw flavor. 
  • Slowly add the milk and constantly stir so you don’t have any lumps. 
  • Grate the cheese yourself. It will melt much better than pre-shredded cheese. 
  • Use a box grater or the grater attachment on a food processor to quickly grate the cheese. 
  • Whole milk will have the best flavor and creaminess. 
  • Mix in your favorite protein, vegetables or seasonings to customize this recipe. 
  • Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.

Nutrition Information

Calories 644kcal (32%) Carbohydrates 55g (18%) Protein 26g (52%) Fat 35g (54%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.5g Cholesterol 101mg (34%) Sodium 422mg (18%) Potassium 365mg (10%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1116IU (22%) Calcium 567mg (57%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 644

% Daily Value*

Calories 644kcal 32%
Carbohydrates 55g 18%
Protein 26g 52%
Fat 35g 54%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.5g 25%
Cholesterol 101mg 34%
Sodium 422mg 18%
Potassium 365mg 8%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 1116IU 22%
Calcium 567mg 57%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.