White Cheddar Mac and Cheese

For a bowl full of comfort and satisfaction, this creamy, homemade white cheddar mac and cheese is perfect. We begin by by creating a smooth and velvety cheese sauce that will tantalize your taste buds. To achieve the ultimate baked mac and cheese consistency, we top it off with a crispy breadcrumb layer, and then bake it to perfection in the oven. This easy-to-follow, family-friendly recipe takes less than an hour from start to finish.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Holiday Sides

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 591kcal

Author Wendy Polisi

Ingredients

16 ounces elbow noodles
¼ cup butter
¼ cup all-purpose flour
3 cups whole milk
1 ½ pounds sharp white cheddar cheese
½ pound smoked Gouda cheese
4 ounces cream cheese cut into cubes
1 teaspoon dried mustard
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper

Topping

2 tablespoons olive oil
½ cup breadcrumbs

Instructions

Preheat your oven to 350° F. Spray a 13 x 9 casserole dish with cooking spray.
Bring a pot of salted water to a boil. Cook the pasta according to package directions. Drain.
While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour, and cook for three minutes.
Add the milk, and cook for about 6 minutes, until the sauce starts to thicken.
Reduce the heat to low and add the cheddar cheese, gouda cheese, and cream cheese. Cook for 3 to 4 more minutes until the cheese melts.
Stir in the dried mustard, salt, pepper, and cayenne pepper.
Toss the drained noodles with the cheese sauce. Transfer the mixture to the prepared casserole dish.
Stir the breadcrumbs and oil together in a small bowl and sprinkle over the mac and cheese.
Cook for 20 to 25 minutes, until golden and bubbly.

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