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White Cheddar Baked Mac and Cheese

White Cheddar Baked Mac and Cheese is loaded with a creamy combination of shredded white cheddar cheese, pasta, and seasonings whipped up on the stove top and finished in the oven until golden brown. Ready in 30 minutes.

Why I love this recipe

This easy recipe is rich and creamy and works great for a side or main dish.

Mac and Cheese with White Cheddar in a cast iron skillet.
Mac and Cheese with White Cheddar

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

elbow macaroni (or shells, or cavatappi, etc.)

unsalted butter

all-purpose flour

powdered mustard

black pepper

milk

shredded white cheddar cheese

Substitutions

Use any shape macaroni or pasta you like.

Equipment used for this recipe

Step 1 – Preheat the oven to 400°F.

Step 2 – In a sauce pan, cook the elbow macaroni according to the package directions and set aside.

macaroni cooking in a pan.

Step 3 – At the same time, in a large sauce pan over low heat, melt the butter.

Step 4 – Whisk in the flour, dry mustard, and black pepper. Cook for about 1 – 2 minutes until well combined.

butter, flour, dry mustard, and black pepper whisked in a sauce pan.

Step 5 – Gradually whisk in the milk and cook until the mixture is smooth and bubbly, about 10 minutes, stirring very often.

milk, butter, flour, dry mustard, and black pepper whisked in a sauce pan.

Step 6 – Remove the sauce from the heat and gradually add 3 cups of white cheddar cheese and whisk until the cheese is melted and smooth.

white cheddar cheese sauce cooking in a pan.

Step 7 – Using a colander, drain the macaroni well and add it to the cheese sauce, mix until everything is coated.

white cheddar macaroni and cheese cooking in a pan.

Step 8 – Pour the mac and cheese into a 10 inch cast iron skillet (or a 9×9 inch baking dish) sprayed with non-stick spray.

Step 9 – Top with the remaining 1 cup of shredded white cheddar cheese.

White Cheddar Baked Mac and Cheese in a cast iron skillet.
White Cheddar Baked Mac and Cheese

Step 10 – Bake for 15 – 20 minutes or until the cheese is lightly golden brown and bubbly.

Step 11 – Remove from the oven and allow to cool for 5 minutes before serving.

White Cheddar Mac and Cheese Baked in a cast iron skillet.
White Cheddar Mac and Cheese Baked

Recipe FAQs

Should mac and cheese be baked covered or uncovered?

Macaroni and cheese should be baked uncovered to allow the cheese to lightly brown on top.

Can you prep baked mac and cheese the night before?

Yes you can then store it in the fridge until you’re ready to bake it. Allow it to come to room temperature while the oven pre-heats. It can also be frozen. When you’re ready to use it, thaw it first in the fridge and then bake it.

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White Cheddar Mac and Cheese Baked in a cast iron skillet.

White Cheddar Baked Mac and Cheese

White Cheddar Baked Mac and Cheese is loaded with a creamy combination of shredded white cheddar cheese, pasta, and seasonings whipped up on the stovetop and finished in the oven until golden brown. Ready in 30 minutes!
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 577 kcal

Ingredients

  • 8 ounces elbow macaroni (or shells, or cavatappi, etc.)
  • 4 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • teaspoon powdered mustard
  • teaspoon black pepper
  • 2 cups milk
  • 4 cups shredded white cheddar cheese

Instructions
 

  • Preheat the oven to 400°F.
  • In a sauce pan, cook the elbow macaroni according to the package directions and set aside.
  • At the same time, in a large sauce pan over low heat, melt the butter.
  • Whisk in the flour, dry mustard, and black pepper. Cook for about 1 – 2 minutes until well combined.
  • Gradually whisk in the milk and cook until the mixture is smooth and bubbly, about 10 minutes, stirring very often.
  • Remove the sauce from the heat and gradually add 3 cups of white cheddar cheese and whisk until the cheese is melted and smooth.
  • Using a colander, drain the macaroni well and add it to the cheese sauce, mix until everything is coated.
  • Pour the mac and cheese into a 10 inch cast iron skillet (or a 9×9 inch baking dish) sprayed with non-stick spray.
  • Top with the remaining 1 cup of shredded white cheddar cheese.
  • Bake for 15 – 20 minutes or until the cheese is lightly golden brown and bubbly.
  • Remove from the oven and allow to cool for 5 minutes before serving.

Notes

  • This easy recipe is rich and creamy and works great for a side or main dish.

Nutrition

Serving: 1Calories: 577kcalCarbohydrates: 37gProtein: 26gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 105mgSodium: 527mgPotassium: 271mgFiber: 1gSugar: 5gVitamin A: 1.12IUVitamin C: 0.003mgCalcium: 644mgIron: 1mg
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5 from 1 vote (1 rating without comment)
Recipe Rating