This white cheddar mac and cheese is my go-to homemade mac. It's made with sharp white cheddar and nutty Gruyère in a simple stovetop cheese sauce, and it's on the table in about 25 minutes. It's the side I bring to Friendsgiving, the bowl I pair with chili on a cold Sunday night, and the comfort food I make for myself when I just need a cozy dinner.
This post may contain affiliate links, meaning I may earn a small commission when you click on the links and make a purchase. I will never recommend a product that I don't support 100%.
AT A GLANCE
This post is a recipe for creamy stovetop white cheddar mac and cheese made with Gruyère, butter, flour, whole milk, garlic powder, and cavatappi pasta. It's for home cooks who want a from-scratch mac and cheese that's easy enough for a weeknight but special enough for Thanksgiving or a dinner party. Gruyère adds a nutty, savory depth that white cheddar alone can't give you, without adding extra ingredients. The post covers why shredding your own cheese matters, how to keep the sauce smooth instead of grainy, a baked version, how to make it ahead for a crowd, and how to reheat leftovers.
You'll love this white cheddar mac and cheese
It's easy. There's no baking, no fancy technique, and only seven ingredients. If you can melt butter and stir, you can make this.
It tastes like more work than it is. Gruyère brings a nutty, slightly sweet flavor that makes the whole dish taste richer. You get a grown-up mac and cheese without adding a long list of extras.
It's real comfort food. This is the mac and cheese I make when I want something warm and cozy. It's just as good next to a bowl of chili as it is on a holiday table.
Ingredients
Pasta. I use cavatappi because the spiral shape holds onto the sauce in every twist. Elbow macaroni and shells work great too. Any short pasta with ridges or a cup shape will catch the cheese.
White cheddar. White cheddar is the sauce base. Go for sharp or extra sharp so the cheese flavor really comes through. Tillamook and Cabot both make a great sharp white cheddar block.
Gruyère. Gruyère is a Swiss cheese that melts beautifully and tastes nutty and savory. It's the secret to this mac's rich flavor. I like to grab it from the cheese case at Trader Joe's or Whole Foods, where it's usually priced well.
Whole milk. Whole milk makes the sauce creamy without making it too heavy. Heavy cream will give you a thicker sauce, but I like the lighter, silkier texture of milk here.
Butter. Butter and flour make the roux, which is what thickens the sauce. I use salted butter. If you only have unsalted, add a pinch more salt at the end.
Flour. All-purpose flour is all you need. It cooks into the butter and gives the sauce its body.
Garlic powder. A tablespoon of garlic powder adds a savory backbone. It's the one seasoning I never skip.
Salt and pepper. I use black pepper, but white pepper is a great swap if you don't want dark flecks in your sauce.
How to make white cheddar mac and cheesE
This makes about 6 servings.
- Bring a large pot of salted water to a boil. Cook the pasta until it's just al dente, 1 to 2 minutes less than the package says. Drain and rinse quickly with cold water.
- In the same pot, melt ½ cup butter over low heat.
- Whisk in ½ cup flour and cook for about 1 minute, until it forms a thick paste. This is your roux.
- Slowly pour in 2 cups whole milk, a little at a time, whisking the whole time to prevent lumps.
- Turn the heat to medium-low and keep whisking until the sauce thickens enough to coat the back of a spoon.
- Add the garlic powder, then stir in the Gruyère and white cheddar a handful at a time. Stir until the sauce is smooth.
- Add the pasta back to the pot and stir to coat. Cook over low heat for 2 to 3 minutes so the pasta soaks up some of the sauce.
- Taste, season with salt and pepper, and serve right away.
Why I did it this way: I pull the pasta early and rinse it to stop cooking. It finishes cooking in the cheese sauce, which means it soaks up flavor and never turns mushy.
Substitutions and variations
Swap the cheeses. Yellow sharp cheddar, white American, gouda, or fontina all work as a substitute for either cheese. White American melts extra smoothly if you want a super creamy, kid-friendly version.
Add some veggies. Peas, spinach, sautéed onions, or roasted carrots all fold right in. Stir them in with the pasta in step 7.
Spice it up. Add ½ teaspoon dry mustard or onion powder, a few dashes of hot sauce, or a sprinkle of Old Bay to the sauce. Dry mustard is my favorite because it makes the cheese taste even cheesier.
Add a protein. Crispy bacon, pulled chicken, or browned sausage turn this side into a full dinner.
Storing and reheating leftovers
Leftovers keep in an airtight container in the fridge for up to 4 days.
To reheat, add the mac to a pan with a splash of milk or water. Cover and warm it over medium-low heat for 3 to 5 minutes, stirring once or twice. The splash of liquid brings the sauce back to a creamy consistency.
What to Serve with White Cheddar Mac and Cheese
- A big bowl of chili (my favorite combo)
- Roast turkey or ham on Thanksgiving
- Pulled pork or BBQ chicken
- Meatballs or roasted sausages
- A simple green salad to balance all the cheese
Frequently Asked Questions
Is white cheddar good for mac and cheese?
Yes, white cheddar is great for mac and cheese. It melts well and has a sharp, tangy flavor that tastes a little more grown-up than yellow cheddar. Pairing it with a creamy melting cheese like Gruyère makes the sauce extra smooth.
What is the difference between white and yellow cheddar?
The only difference is color. Yellow cheddar contains annatto, a natural plant dye, while white cheddar does not. They taste the same when they're the same age, so you can swap one for the other in any mac and cheese recipe.
Why is my mac and cheese grainy?
Mac and cheese usually turns grainy when the heat is too high or when you use pre-shredded cheese. High heat tightens the cheese proteins and causes them to separate. Shred your own cheese and add it over medium-low heat, a handful at a time.
What cheese goes best with Gruyère in mac and cheese?
Sharp white cheddar pairs best with Gruyère. The cheddar adds tang and the Gruyère adds nutty depth, so together they taste balanced. Fontina and gouda are also great partners.
Can you make white cheddar mac and cheese ahead of time?
Yes, you can make it up to 2 days ahead. Store it covered in the fridge, then stir in a splash of milk and bake at 350°F for 20-25 minutes before serving. The extra milk keeps it from drying out.
Pin it for later!
Want more comfort food recipes?
Gruyere and White Cheddar Mac and Cheese
This is such an easy homemade mac and cheese recipe, you will love it! I love making it as the ultimate comfort food recipe
Ingredients
- ½ cup butter
- ½ cup flour
- 2 cups whole milk
- 2 cups shredded gruyere
- 2 cups shredded white cheddar
- 1 tablespoon garlic powder
- 1 lb pasta, cooked
Instructions
- Bring 1 pot of salted water to a boil over medium-high heat.
- Cook 1lb of pasta (1 box) for 5 minutes, you want to make sure you cook the pasta al dente because it'll cook more in the white cheddar sauce.
- Strain and rinse with cold water so the noodles don't stick to each other
- In the same large pot, melt 1 stick of butter over low heat.
- Once melted, slowly whisk in ½ cup of flour over low heat.
- Once the flour and the butter are combined into a thick roux, slowly add in 2 cups of whole milk over low heat.
- Once smooth, fold in 4 cups of cheese.
- Stir the cheese over medium heat until smooth and melted.
- Add back in your cooked pasta and stir.
- Let your pasta cook in the cheese sauce over low heat for an additional 2-3 minutes.
- Serve immediately and enjoy your creamy white cheddar mac and cheese!
Notes
Substitutions and variations
Cheeses. If you don't love white cheddar or gruyere, you can use yellow cheddar (a yellow sharp cheddar is always great), white American cheese, or gouda cheese.
Veggies. If you want to add some veggies like carrots, peas, onions, or spinach, that's a great way to add some extra nutrition!
Bake it. If you want to bake this, I recommend using 4 cups of cheese. 2 for the sauce and 2 for the top. Don't let the pasta cook in the sauce for the additional 2-3 minutes. Instead, broil on low for 2-4 minutes, or until the cheese is golden brown.
Storing and reheating leftovers
Store any leftover mac and cheese in an airtight container. To reheat, add some to a frying pan with a splash of milk or water, cover and let it cook over medium-low heat for 3-5 minutes.
FAQs
How to spice up white cheddar mac?
There are so many different ways to spice up homemade mac and cheese is by adding dry mustard powder, onion powder, hot sauce, or old bay seasoning.
