Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ultra Creamy White Cheddar Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 84 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This Ultra Creamy White Cheddar Mac and Cheese is a rich and flavorful twist on the classic comfort food. Featuring tender small pasta shells coated in a velvety white cheddar and Manchego cheese sauce with a subtle smoky kick from ground chipotle pepper, this recipe promises creamy indulgence in every bite. Perfect for family dinners or special occasions, it combines simplicity and gourmet flair for a crowd-pleasing meal.

Ingredients

Scale

Pasta

  • 1 package (16 ounces) small pasta shells

Cheese Sauce

  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 cups 2% milk
  • 2 cups shredded sharp white cheddar cheese
  • 2 cups shredded Manchego cheese (or additional white cheddar cheese)

Instructions

  1. Cook the Pasta: In a 6-quart stockpot, bring water to a boil and cook the small pasta shells according to the package directions until al dente. Drain the pasta thoroughly and return it to the pot to keep warm.
  2. Make the Roux: While the pasta cooks, melt the cubed butter in a large saucepan over medium heat. Stir in the all-purpose flour, onion powder, ground chipotle pepper, black pepper, and salt until you achieve a smooth, paste-like consistency. This roux is the base for the creamy cheese sauce.
  3. Add Milk and Thicken: Gradually whisk in the 2% milk to the roux, stirring constantly to avoid lumps. Continue to stir and bring the mixture to a boil. Cook and stir for 6 to 8 minutes or until the sauce thickens enough to coat the back of a spoon.
  4. Melt the Cheese: Remove the sauce from heat and stir in the shredded sharp white cheddar and Manchego cheeses. Mix until all the cheese has melted completely, creating a rich and creamy sauce.
  5. Combine and Serve: Pour the cheese sauce over the cooked pasta in the pot. Toss gently to ensure the pasta shells are evenly coated with the cheese sauce. Serve immediately while warm and creamy.

Notes

  • For a sharper flavor, consider using aged white cheddar or an alternative cheese like smoked Gouda.
  • Conchiglie (shell pasta) works best as its shape holds the cheese sauce inside, enhancing every bite.
  • You can adjust the heat by altering the amount of ground chipotle pepper or substituting it with other chili powders like cayenne or harissa.
  • This mac and cheese reheats well; store leftovers in the refrigerator and gently warm on the stovetop or microwave with a splash of milk to restore creaminess.
  • Freezing is possible; place portions in airtight containers and thaw overnight in the fridge before reheating.

Find it online: https://recipes.mbeams.com/ultra-creamy-white-cheddar-mac-and-cheese-recipe/