If you’re a fan of creamy, homemade mac and cheese, this White Cheddar Mac and Cheese is one you want to add to your recipe collection. Made with three delicious cheeses — white cheddar, smoked Gouda, and Havarti, this baked mac and cheese is rich, creamy, and packed with flavor. The homemade cheese sauce starts with a buttery roux, seasoned with garlic powder and white pepper, then finished with evaporated milk and half-and-half for that smooth, creamy texture. It’s perfect for Sunday dinner, cookouts, holiday gatherings, or anytime you’re craving a good homemade mac and cheese.

Why You’ll Love This White Cheddar Mac and Cheese

Three cheese combination: White cheddar, smoked Gouda, and Havarti come together for the perfect balance of sharp, smoky, and buttery flavors.
Rich and creamy sauce: Evaporated milk and half-and-half create a smooth, velvety cheese sauce that coats every piece of pasta.
Homemade from scratch: A simple butter and flour roux creates the foundation for a delicious homemade cheese sauce.
Perfect for any occasion including the holidays: This mac and cheese makes a great side dish for Sunday dinners, cookouts, holiday meals, and family gatherings.

What You’ll Need

Pasta – Use your favorite pasta shape. Elbows, cavatappi, and shells are all great options for holding onto that creamy cheese sauce.
White cheddar cheese – The star of this recipe! White cheddar brings a sharp, cheesy flavor that makes this mac and cheese stand out.
Smoked Gouda – Adds a subtle smoky flavor that pairs perfectly with the white cheddar.
Havarti cheese – A buttery, creamy cheese that melts beautifully and helps create a smooth sauce.
Salted butter – Creates the base for the roux and helps bloom the seasonings before adding the flour.
All-purpose flour – Combines with the melted butter to create a roux that thickens the cheese sauce.
Evaporated milk – Adds richness and helps create a creamy base for the cheese sauce.
Half-and-half – Adds extra creaminess. You can also use heavy cream if you prefer.
White pepper – Adds a little warmth and seasoning without overpowering the cheese. Black pepper works too.
Garlic powder – Brings another layer of savory flavor to the cheese sauce.
Salt – Enhances the overall flavor of the sauce and is also used to season the pasta water.
Pasta water – Reserved pasta water can be added as needed to thin the cheese sauce and help it coat the pasta.

How to Make White Cheddar Mac and Cheese

Step 1: Shred the Cheese

Before getting started, shred the white cheddar, smoked Gouda, and Havarti. Combine the shredded cheeses in a large bowl and set aside.

I recommend shredding your own cheese instead of using pre-shredded cheese. Freshly shredded cheese melts much better and helps create a smoother, creamier sauce.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until just shy of al dente.

Before draining, reserve some of the pasta water. You’ll want to keep this on hand in case you need to adjust the consistency of your cheese sauce later. Drain the pasta and set aside.

Step 3: Melt the Butter and Bloom the Seasonings

In a large pot or Dutch oven over medium heat, melt the butter. Add the white pepper, garlic powder, and a pinch of salt. Stir for about 30 seconds to let the seasonings bloom in the melted butter.

This little step helps bring out the flavor of the seasonings before building the cheese sauce.

Step 4: Make the Roux

Add the flour to the seasoned butter and whisk continuously for about 1–2 minutes. The mixture should come together into a smooth paste. Cooking the flour briefly helps remove the raw flour taste and creates the base for a thick, creamy cheese sauce.

Step 5: Add the Evaporated Milk and Half-and-Half

Slowly pour in the evaporated milk while whisking continuously to prevent lumps. Add the half-and-half and continue whisking until everything is smooth and combined.

Allow the mixture to gently heat and thicken, stirring frequently. Avoid bringing it to a hard boil.

Step 6: Add the Cheese

Reduce the heat to low. Gradually add half of the shredded white cheddar, smoked Gouda, and Havarti, stirring between additions until the cheese melts into the sauce.

Continue stirring until everything is smooth and creamy. Keeping the heat low during this step helps prevent the cheese sauce from becoming grainy.

Step 7: Combine the Pasta and Cheese Sauce

Add the cooked pasta to the cheese sauce and stir until every piece is coated in that creamy, cheesy goodness.

If the sauce is thicker than you’d like, add a little reserved pasta water at a time until you reach your desired consistency.

Step 8: Bake the Mac and Cheese

Preheat your oven to 350°F. Transfer the mac and cheese to a greased baking dish and spread it out evenly. Top with remaining cheese. Bake for about 20-30 minutes, or until heated through, bubbly around the edges, and has a golden brown top. Remove from the oven and let it rest for a few minutes before serving.

Serve warm and enjoy!

Tips for Making the Best White Cheddar Mac and Cheese

Shred your own cheese: Freshly shredded cheese melts better than pre-shredded cheese and helps create a smoother sauce.
Bloom your seasonings: Add the garlic powder and white pepper directly to the melted butter before adding the flour. This helps bring out their flavor.
Don’t rush the roux: Whisk the butter and flour together for 1–2 minutes to cook out the raw flour taste.
Keep the heat low: Once you start adding the cheese, keep the heat low to prevent the sauce from becoming grainy or separating.
Don’t overcook the pasta: Cook it just shy of al dente since it will continue absorbing some of the cheese sauce.
Save your pasta water: A splash of reserved pasta water can help loosen the sauce without making it watery.
Serve it fresh: This mac and cheese is at its creamiest right after making it.

Frequently Asked Questions

What are the best cheeses for white cheddar mac and cheese?

White cheddar, smoked Gouda, and Havarti make a great combination. White cheddar provides a sharp flavor, smoked Gouda adds a little smokiness, and Havarti helps create a creamy, smooth sauce. Gruyere, parmesan, and mozzarella can also be used.

Can I use heavy cream instead of half-and-half?

Absolutely! You can substitute the 2 cups of half-and-half with 2 cups of heavy cream. It will give the cheese sauce an even richer texture.

Why is my cheese sauce grainy?

A grainy cheese sauce is often caused by overheating the cheese. Keep the heat low when adding your shredded cheese and stir gradually until melted.

Can I make white cheddar mac and cheese ahead of time?

You can make it ahead, but this recipe is best served fresh. If preparing in advance, store it in the refrigerator and gently reheat with a splash of milk or half-and-half.

How do I store leftover mac and cheese?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

How do I reheat mac and cheese without drying it out?

Add a splash of milk or half-and-half and reheat gently on the stovetop over low heat, stirring occasionally. You can also microwave individual portions, stirring between intervals.

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