White Cheddar Mac and Cheese from Parent Magazine
Indulge in the ultimate comfort food with this White Cheddar Mac and Cheese from Parent Magazine, a rich and creamy twist on a classic favorite. Boasting a velvety sauce made from sharp white cheddar and Parmesan cheese, this baked pasta dish is elevated with a golden, buttery panko breadcrumb topping for the perfect crunch. Seasoned with a hint of mustard powder, garlic, and optional cayenne pepper, this recipe delivers a balance of bold yet kid-friendly flavors. Ready in just under an hour and perfect for family dinners or special occasions, this easy-to-follow recipe yields a crowd-pleasing dish that’s irresistibly creamy, cheesy, and topped with fresh parsley for a finishing touch.
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Recipe Information
Ingredients
- 16 oz macaroni pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard powder
- 1 tsp garlic powder
- 0.25 tsp cayenne pepper (optional)
- 12 oz white cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until golden and bubbling, stirring constantly to avoid burning.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Stir in the dry mustard, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Lower the heat to medium-low and stir in the shredded white cheddar cheese and grated Parmesan cheese, one handful at a time. Keep stirring until the cheese is completely melted and the sauce is smooth. Remove from heat.
Add the cooked macaroni to the cheese sauce. Stir to coat the pasta evenly.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter until well-coated. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
5329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.0 g | 396% | |
| Saturated Fat | 175.8 g | 879% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 5878 mg | 256% | |
| Total Carbohydrate | 438.5 g | 159% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 51.3 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3907 mg | 301% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
