White Cheddar Mac and Cheese
Creamy homemade White Cheddar Mac and Cheese made with white cheddar, smoked Gouda, and Havarti. Tossed in a rich, buttery cheese sauce, layered with more cheese on top, and baked until hot and bubbly. The perfect cheesy side dish for Sunday dinners, cookouts, and holidays!
Ingredients
Pasta
- 1 pound pasta
- Salt for pasta water
Cheese Sauce
- 1 stick ½ cup salted butter
- Pinch of salt
- 1 teaspoon white pepper or black pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 2 12-ounce cans evaporated milk
- 2 cups half-and-half or heavy cream
- Reserved pasta water as needed
Cheese
- 2 8-ounce blocks white cheddar cheese, shredded
- 1 8-ounce block smoked Gouda, shredded
- 1 8-ounce block Havarti, shredded
Instructions
- Shred the Cheese: Shred the white cheddar, smoked Gouda, and Havarti. Combine all the cheeses in a large bowl and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente according to package directions. Reserve some pasta water before draining.
- Bloom the Seasonings: In a large pot or Dutch oven over medium heat, melt the butter. Add the salt, white pepper, and garlic powder. Stir for about 30 seconds to bloom the seasonings.
- Make the Roux: Add the flour and whisk continuously for 1–2 minutes until combined and smooth.
- Add the Milk: Slowly whisk in the evaporated milk, followed by the half-and-half. Continue stirring until smooth and slightly thickened. Avoid bringing the mixture to a hard boil.
- Make the Cheese Sauce: Reduce the heat to low. Add half of the shredded cheese mixture, a handful at a time, stirring until melted and smooth.
- Combine the Pasta: Add the cooked pasta to the cheese sauce and stir until evenly coated. Add a splash of reserved pasta water if needed to adjust the consistency.
- Add the Remaining Cheese and Bake: Preheat 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.
Notes
- Shred your own cheese for the smoothest melting results.
- Keep the heat low when adding cheese to prevent the sauce from becoming grainy.
- Don't overcook the pasta before baking.
- You can substitute heavy cream for half-and-half.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat with a splash of milk or half-and-half to bring back the creamy texture.