This stovetop white cheddar mac and cheese is creamy, comforting, and perfect for weeknights or any time you want a satisfying meal with minimal effort. It combines sharp white cheddar for bold flavor, mozzarella for meltiness, and half and half for a silky sauce. Everything comes together on the stovetop in under 30 minutes.
The sauce begins with a simple roux, is gradually loosened with half and half, and finished with shredded cheese for a rich, velvety texture. Seasoned with a touch of mustard powder, garlic powder, and a dash of hot sauce, the flavors are classic and well balanced.
Serve this mac and cheese straight from the pot as a main course or a side for dinner, holidays, or cozy nights in. It pairs well with BBQ meatballs or pork chops and also complements many other comfort food dishes.
Recipe Highlights
- 30-Minute Meal: Quick stovetop recipe — make the sauce while the pasta cooks and you’ll be ready in about 30 minutes.
- Sharp Cheddar Flavor: Extra-sharp white cheddar provides bold, tangy flavor, balanced by mozzarella for creaminess.
- Pantry Friendly: Uses familiar ingredients most cooks have on hand.
Ingredients
- Elbow macaroni: Classic shape that holds sauce well.
- Unsalted butter: Base for the roux.
- All-purpose flour: Thickens the sauce.
- Half and half: Adds richness and a smooth texture.
- Extra sharp white cheddar: Shred from a block for the best melt and flavor.
- Mozzarella: Adds stretch and creaminess.
- Hot sauce: A small splash brightens the sauce without making it very spicy.
- Seasonings: Salt, mustard powder, garlic powder.
See the recipe card for exact quantities.
Instructions
1. Boil the macaroni in salted water until al dente. Drain and set aside.
2. While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour until smooth and cook for about 1 minute to remove the raw flour taste.
3. Gradually whisk in the half and half, stirring until smooth. Cook 3–5 minutes, stirring frequently, until the mixture slightly thickens and begins to bubble — do not let it reach a full boil.
4. Reduce heat to low and stir in hot sauce, salt, mustard powder, and garlic powder. Add the shredded cheddar and mozzarella a handful at a time, stirring until each addition melts and the sauce is smooth.
5. Remove the sauce from the heat, add the cooked pasta, and gently stir until every piece is coated.
6. Serve warm, garnished with fresh parsley if desired.
Substitutions
- Pasta: Any short pasta works — shells, cavatappi, penne, or cellentani are great alternatives.
- Half and half: Swap with whole milk plus a splash of cream, heavy cream for extra richness, or evaporated milk for a lighter option.
- Cheese blend: Use about four parts sharp cheddar to one part melty cheese (mozzarella, American, or Gruyère) for the best texture and flavor.
Equipment
Basic equipment: a large pot for boiling pasta, a colander, a medium saucepan for the sauce, and a whisk. A food processor or box grater makes shredding the cheese quick and smooth.
Behind the Recipe
This is a classic comfort-food approach inspired by time-tested home cooking. For the creamiest result, shred your own cheese rather than using pre-shredded blends. Whisk the dairy as it heats to prevent separation, and lower the heat before adding cheese to keep the sauce smooth and avoid graininess.
Did you make this recipe? Leave a rating and review to share how it turned out — feedback helps others and improves recipes.
FAQ
Yes. The recipe scales well — just use larger pots and pans so everything cooks evenly.
Yes. Transfer the finished mac and cheese to a baking dish, top with about 1/2 cup breadcrumbs or crushed crackers, and broil 2–3 minutes until golden for a crispy topping.
📖 Recipe
Stovetop White Cheddar Mac and Cheese
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half and half
- 2 cups extra sharp white cheddar, shredded
- 1/2 cup mozzarella, shredded
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- While the pasta cooks, melt butter in a large saucepan over medium heat. Whisk in flour and cook about 1 minute.
- Slowly whisk in half and half, stirring frequently until slightly thickened and beginning to bubble, 3–5 minutes. Do not let it fully boil.
- Reduce heat to low and stir in hot sauce, salt, mustard powder, and garlic powder. Add shredded cheddar and mozzarella a handful at a time, stirring until fully melted and smooth.
- Remove from heat, add the cooked pasta, and gently stir to coat. Serve warm.
Notes
Freezer: Freeze in a sealed container for up to 3–4 months. Texture may change slightly; reheat on the stovetop with added milk for best results.
Nutrition
Carbohydrates: 52 g
Protein: 28 g
Fat: 43 g
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Related
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Easy Cajun Alfredo Sauce
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Creamy Shrimp Pasta Salad with Italian Dressing
