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Creamy White Cheddar Mac and Cheese

The ultimate comfort food featuring tender elbow macaroni smothered in a rich, glossy, sharp white cheddar cheese sauce, accented with fresh thyme and cracked black pepper.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Macaroni and Cheese
  • 16 oz large elbow macaroni or cavatappi
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk warmed slightly
  • 1 cup heavy cream warmed slightly
  • 6 cups sharp white cheddar cheese freshly shredded from block
  • 1.5 tsp kosher salt plus more for pasta water
  • 1 tsp freshly cracked black pepper plus extra for garnish
  • 1 tbsp fresh thyme leaves for garnish

Equipment

  • Large Pot
  • Dutch Oven or Large Deep Skillet
  • Whisk
  • Cheese Grater
  • Colander

Method
 

  1. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente according to package directions. Drain well.
  2. While pasta cooks, melt butter in a large Dutch oven over medium heat. Whisk in flour and cook for 2 minutes.
  3. Slowly whisk in warm milk and heavy cream until smooth. Simmer gently until thickened enough to coat a spoon.
  4. Stir in salt and pepper. Remove pot from heat.
  5. Gradually whisk in shredded white cheddar a handful at a time until completely melted and glossy.
  6. Fold the drained pasta into the cheese sauce until evenly coated.
  7. Serve immediately, garnished generously with extra cracked black pepper and fresh thyme.

Notes

For the smoothest sauce, grate your own cheese from a block rather than using pre-shredded bagged cheese.