White Cheddar Macaroni and Cheese features elbow macaroni smothered in an extra sharp white cheddar sauce and topped with Italian breadcrumbs. It is the ultimate comfort food! This recipe is so easy and quick, it makes the perfect side dish for weeknight meals yet is fancy enough to serve at large gatherings and holidays.
Can I Use Add Ins in Macaroni and Cheese?
Absolutely! There are so many great add-ins that pair well with macaroni and cheese. Have some leftover bacon in the fridge? Throw it in! Or maybe you would like to incorporate some vegetables? Add in some broccoli or spinach. When adding in extra ingredients, adjust the milk level accordingly. If the add-in will absorb liquid (such as cooked chicken), you may need to increase the milk a little. On the other hand, if it releases more liquid into the dish, reduce the milk. Here are some add-in suggestions:
- Cooked Bacon
- Broccoli
- Spinach
- Cooked Chicken/Ground Beef
- Sautéed Mushrooms
- Peas
Tips
- Cheese – Extra sharp white cheddar cheese is my favorite because of its strong flavor but any cheddar will work due to its low melting point. It is best to grate the cheese (either by hand or with a food processor) but you can also slice into small, thin pieces if desired. I typically use Cracker Barrel or Cabot.
- Make ahead of time – This dish is perfect for making in advance. Simply assemble and bake but reduce baking time to about 25 minutes. Let cool completely, cover with aluminum foil, and refrigerate. When ready to serve, bake (covered with foil) at 350 degrees F until warm, about 15-20 minutes. You can remove foil for last 5 minutes to crisp top if desired.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Baking dish – 13×9 baking dish
- Hand grater – to grate cheese
- Large pot – to cook macaroni
- Strainer – to strain macaroni
White Cheddar Macaroni and Cheese
White Cheddar Macaroni and Cheese features elbow macaroni smothered in an extra sharp white cheddar sauce and topped with Italian breadcrumbs.
Ingredients
- 1 (16 oz) box elbow macaroni
- 4 Tbsp butter
- 2 (8 oz) blocks extra sharp white cheddar cheese
- Milk
- Italian Breadcrumbs
- Salt and Pepper to taste
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Cook elbow macaroni according to instructions on the box.
- Step 3 While macaroni is cooking, cut up butter into a few slices and place on the bottom of a 13×9 baking dish. Grate or cut up cheese into small pieces and set aside.
- Step 4 Strain macaroni after cooking and pour into 13×9 dish on top of butter. Stir so that all the noodles are covered and butter is melted. Add salt and pepper to taste and stir again.
- Step 5 Add the grated/cut cheese to macaroni and mix so it is evenly distributed throughout. Slowly, pour milk into dish just until you begin to see it coming up the sides. Top with breadcrumbs.
- Step 6 Bake for 35-45 minutes depending on how crisp you prefer the top. Serve warm. Store (covered) in refrigerator for 3 to 5 days. If you would like to make this dish ahead of time, please see “Tips” section above.
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