Stovetop White Cheddar Mac and Cheese
There is nothing better, in my very correct opinion, than a massive pot of stovetop mac and cheese, and this white cheddar version is exactly what I want when the craving hits. It is creamy, rich, unapologetically cheesy, and comes together in under twenty minutes. No baking, no waiting, just comfort food at its peak.
This recipe is all about technique and balance. A simple roux made from butter and flour creates the base, and warmed milk keeps the sauce smooth and lump free. From there, white American cheese does the heavy lifting. It melts beautifully and gives the sauce that silky, restaurant style texture that never turns grainy. White cheddar comes in next, adding sharpness and depth without overpowering the sauce. Freshly grating the cheese makes a huge difference here and keeps everything smooth and cohesive.
A touch of Dijon mustard rounds out the richness and adds just enough tang to keep the sauce from feeling flat. Elbow pasta is my go-to for stovetop mac and cheese because it holds onto the sauce perfectly, giving you cheesy goodness in every bite.
This is classic, cozy, no nonsense mac and cheese done right.
Enjoyyy! ❤️
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🧾 Ingredients 🧾
1 pound white cheddar cheese, freshly grated
12 ounces white American cheese
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
1 teaspoon Dijon mustard
1.5 teaspoons kosher salt
1/4 teaspoon black pepper
👨🍳 Instructions 👨🍳
1) Bring a large pot of well-salted water to a boil for the pasta. Keep it on high heat while you prepare the cheese sauce.
2) In a separate large pot over medium heat, melt the unsalted butter. Once melted, add the flour and whisk until fully combined. Cook for two to three minutes, whisking constantly, to cook out the raw flour flavor.
3) Slowly add the warmed milk in two additions, whisking constantly until smooth after each addition. Take your time here to prevent lumps.
4) Continue cooking the sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon.
5) Stir in the kosher salt, black pepper, and Dijon mustard until fully incorporated.
6) Reduce the heat to low. Add the white American cheese in batches, whisking constantly until each addition is fully melted and smooth before adding more. There should be no visible lumps.
7) Add the white cheddar cheese in two additions, whisking gently until fully melted before adding the remaining cheese. Keep the heat low to prevent the sauce from breaking.
8) Cook the pasta in the boiling water until just al dente. Drain thoroughly.
9) Add the drained pasta directly to the cheese sauce and stir gently until evenly coated.
10) Serve immediately while hot and creamy.
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