Creamy White Cheddar Mac and Cheese
This creamy white macaroni and cheese is the ultimate comfort food dish! Tender pasta is coated in a creamy cheese sauce made with two kinds of cheese – sharp white cheddar cheese for that classic mac and cheese flavor and fontina for an extra silky, creamy sauce. And bonus: It’s made on the stovetop, so it’s super easy.
Why This Recipe Works
- It’s made with two kinds of cheese. Sharp white cheddar gives this macaroni and cheese that classic, nostalgic flavor while fontina melts beautifully for a rich, silky sauce.
- It’s easy to make on the stovetop. No baking or complicated steps — just homemade white mac and cheese that comes together without much fuss in about 30 minutes.
- It has the best cozy comfort food vibe. It’s a little nostalgic like the mac and cheese you grew up loving, but richer, creamier, and so much better than the boxed version. The flavor and texture even remind me a little of Panera’s white cheddar mac and cheese, only homemade and way more delicious.
Ingredients
- Rotini pasta or any short pasta shape like elbow macaroni, penne, or cavatappi.
- Unsalted butter
- Cornstarch
- All-purpose flour
- Garlic powder
- Ground dry mustard
- Kosher salt
- White pepper – this type of pepper is – surprise! – white and has a mild flavor. You can use black pepper in its place if you prefer.
- Whole milk – half and half also works for a more decadent sauce.
- Shredded Fontina cheese
- Shredded white cheddar cheese – don’t use aged white cheddar cheese because it will make the sauce grainy.
- Chopped parsley for garnish
How to Make It
Prepare the Pasta and Seasonings
Boil the pasta to al dente in a large pot following package instructions.
While the pasta boils, combine the cornstarch, flour, garlic powder, ground mustard, salt, and pepper in a small bowl.
Make the Cheese Sauce
Melt the butter in a large saucepan over medium heat. Add the seasoned flour mixture and stir for a minute or so until smooth. This creates a roux that thickens the sauce.
Slowly add the milk while whisking continuously. There should be no lumps. If lumps form, stop adding the milk and whisk to remove them before adding the rest of the milk.
Heat the mixture for a few minutes, and then add the shredded cheese in small batches, stirring with a rubber spatula until the cheese is melted.
Finish it Up
Drain the noodles and add them to the cheese sauce. Stir to coat the pasta evenly in the sauce and garnish it with parsley for serving.
How to Keep White Mac and Cheese Creamy
- Shred the cheese yourself. Pre-shredded cheese doesn’t always melt smoothly because of the added anti-caking ingredients.
- Don’t skip the flour or cornstarch: I tested this recipe several different ways – with flour only, cornstarch only, and a combination of both. The combination works best because the flour helps stabilize and thicken the sauce while the cornstarch gives it a silky, velvety texture.
- Don’t boil the milk: Once you whisk the milk into the butter, flour, and cornstarch mixture, heat it only until it’s steaming hot before adding the cheese. If the sauce boils, it can separate and turn grainy.
- Serve it soon after it’s made. For the creamiest texture, enjoy the mac and cheese while it’s hot and freshly made. The sauce will naturally thicken as it cools.
- Loosen the sauce when reheating leftovers. Leftover mac and cheese keeps well in the refrigerator for a few days. When reheating it, add a few splashes of milk to loosen the sauce and bring back the creamy texture.
More Mac and Cheese Recipes
- Baked Mac and Cheese – a classic made with bechamel and cheddar
- Broccoli Macaroni and Cheese – a comfort food favorite dressed up with fresh broccoli
- Bacon Mushroom Mac and Cheese – decadent, savory, and loaded with flavor
- Green Chile Macaroni and Cheese – mac and cheese with a Southwest twist
Creamy White Cheddar Mac and Cheese
Ingredients
- 10 ounces rotini pasta
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 8 ounces Fontina cheese shredded
- 8 ounces white cheddar cheese shredded
- Chopped parsley for garnish
Instructions
- Boil the pasta following package instructions.
- Combine 1 tablespoon cornstarch, 1 tablespoon flour, 1 teaspoon garlic powder, 1/2 teaspoon ground mustard, 1/2 teaspoon salt, and 1/4 teaspoon white pepper in a small bowl.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add the flour mixture and stir until smooth. Cook the mixture for a minute or so.
- Slowly add 2 cups whole milk while whisking continuously. There should be no lumps. If lumps form, stop adding the milk and whisk to remove them before adding the rest of the milk.
- Heat the mixture for a few minutes, but don't let it boil. Once the milk mixture is steaming hot add both kinds of shredded cheese in small batches, stirring with a rubber spatula until the cheese is melted.
- Add the cooked pasta and stir to coat it in the sauce. Garnish with parsley.
Video
Nutrition Estimate
More Creamy Pasta Recipes
- Truffle Mushroom Pasta – creamy pasta made with truffle cheese and mushrooms
- Easy Chicken and Noodles – an easy, cozy comfort food dinner
- Creamy Gruyere Spaghetti – super simple pasta dish with gruyere cheese
- Creamy Asiago Bow Tie Pasta – a restaurant-inspired pasta dinner
I hope you give this creamy stovetop mac and cheese a try. Save it for a day when you want a cheesy pasta hug. It won’t disappoint.
Happy cooking,
This post was updated from the archives. It was first published in February 2022.
I recently learned how to make mac and cheese, so I wanted to cook one with white cheddar cheese powder soon. It was a good tip when you told us to add a few splashes of milk when we reheat the mac and cheese after storage since this will help loosen the cheese sauce. I’ll keep this in mind while I look for where I can buy white cheddar cheese powder online soon.
This recipe is a good and simple take on mac and cheese! Although I still use all flour rather than splitting it with cornstarch.
You have the same ideas I have about cooking….simple, quick, and tasty if possible. I make the white sauce…add the cheese, then bake in the oven, though with the bread crumb topping.
Toasted top, and bubbling twice baked mac and cheese.
Oh, and I still use elbow macaroni…my husband and I are …olddddd……fashioned! and OLDER too!
Thanks again for your tips…I get tips from all your recipes! This time it was the dry mustard. Never tried that before in my mac and cheese! Sounds like a winner!
I’m glad you enjoyed it!