White Cheddar Macaroni and Cheese
Creamy, cheesy, and irresistibly comforting, this White Cheddar Macaroni and Cheese is the ultimate upgrade to a classic favorite. Made with a rich blend of melted white cheddar and Parmesan cheeses, this recipe balances creamy indulgence with a crisp, golden panko breadcrumb topping for perfect texture in every bite. A velvety roux made with whole milk and heavy cream ensures a luscious sauce, enhanced by subtle hints of garlic and onion powder for a gourmet twist. Baked to bubbly perfection in under an hour, this dish is perfect for weeknight dinners, holiday sides, or sharing at potlucks. Garnish with fresh parsley for a pop of color and enjoy this elevated macaroni and cheese masterpiece that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups White cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Cook the elbow macaroni according to the 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, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture for 5-7 minutes, stirring frequently, until it thickens.
Reduce the heat to low and stir in the white cheddar cheese and Parmesan cheese until melted and the sauce is smooth.
Add garlic powder, onion powder, salt, and black pepper to the cheese sauce. Taste and adjust seasoning as needed.
Combine the cooked macaroni with the cheese sauce in the saucepan, stirring until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 75% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1010 mg | 78% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 367 mg | 8% | |
*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.
