White Cheddar Mac and Cheese

This white mac and cheese is the ultimate comfort food dish! Tender pasta coated in a creamy cheese sauce made with two kinds of cheese: white cheddar cheese for that classic flavor and fontina so the sauce is extra creamy. Oh, and bonus! It’s made on the stovetop, so it’s super easy.

One of the many things I love about life is mac and cheese – it’s like a great friend who’s there to offer up some comfort, and good feels when you need it most. Even if it’s been a while since mac and cheese and I have met, I can always depend on what it has always delivered: good old-fashioned cheesy pasta comfort food goodness. 

And today, it’s a white mac and cheese recipe made with white cheddar cheese for an old-school flavor and Fontina cheese to amp up the rich and creamy factor. This combo makes the creamiest, silkiest macaroni and cheese with lots of flavor.

It’s made on the stovetop, so it’s easy, and the taste and texture give it a nostalgic blue box-meets-Panera macaroni and cheese vibe, but trust me on this, it’s a million times better.

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.

Recipe Tips

What I love about this white cheddar mac and cheese is that it goes from pot to plate in about 30 minutes.

You can fancy it up and spread it in a baking dish and sprinkle more cheese (like sharp white cheddar or Parmesan cheese) over the top. Pop it under the broiler to melt the cheese. You get those golden brown spots, too, which are always nice.

Or sprinkle seasoned buttered bread crumbs over the top and broil them until crispy.

Storage and Reheating Tips

• It’s best when it’s made, but leftovers will keep in an airtight container for a few days in the refrigerator.
• When you warm them up, you may need to add a few splashes of milk to loosen the cheese sauce.

More Macaroni and Cheese Recipes

• Baked Mac and Cheese
• Broccoli Macaroni and Cheese
• Bacon Mushroom Mac and Cheese
• Green Chile Macaroni and Cheese

More Easy Comfort Food Recipes

• One Pot Chicken Lasagna
• Spaghetti with Tomato Basil Sauce
• Pulled Pork Enchiladas
• 5-Ingredient Orange Chicken

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.