White Cheddar Mac and Cheese Recipe - The Cookie Rookie® (2024)

4.80 from 10 votes

Author: Becky Hardin

• ▢ 5 tablespoons salted butter (⅝ stick)
• ▢ ½ cup all-purpose flour
• ▢ 3 cups whole milk room temperature
• ▢ 2¾ cups heavy cream room temperature
• ▢ ¼ cup white wine
• ▢ 12 ounces dry elbow macaroni
• ▢ 2 teaspoons Dijon mustard
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 4 cups freshly shredded white cheddar cheese

For the Topping

• ▢ 1 tablespoon unsalted butter melted (⅛ stick)
• ▢ 1 cup Panko breadcrumbs
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ ¼ cup freshly chopped chives

• Heat the butter in a large nonstick skillet over medium-high heat.

  5 tablespoons salted butter

  

• Whisk in the flour and stir while cooking for 1 minute.

  ½ cup all-purpose flour

  

  See Also

  Kaddu (Sweet and Sour Butternut Squash) RecipeSheet-Pan Fried Rice With Vegan ‘XO’ Sauce RecipeChicken Croquettes - The Midnight Baker - Retro RecipeSheet-Pan Bibimbap Recipe

• Whisk in the milk, cream, and wine slowly, one cup at a time, whisking constantly. Bring to a simmer.

  3 cups whole milk, 2¾ cups heavy cream, ¼ cup white wine

  

• Quickly add the macaroni, Dijon, and salt and pepper, stirring constantly while cooking, about 6 minutes, or until al dente. Be sure to scrape the bottom of the pan while you cook.

  12 ounces dry elbow macaroni, Kosher salt and freshly ground black pepper, 2 teaspoons Dijon mustard

  

• Turn off the heat and stir in the cheese. I stirred in about half at a time to make sure none spilled over the sides.

  4 cups freshly shredded white cheddar cheese

  

• In a small bowl, combine the melted butter, breadcrumbs, and parmesan.

  1 tablespoon unsalted butter, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese

  

• Pour the breadcrumb mixture over the mac and cheese and broil for 2 minutes or until they are golden and toasted. Top with the chives and serve hot.

  ¼ cup freshly chopped chives

  

• This Skillet Mac and Cheese wasn’t an intentional knockoff of Panera’s Creamy White Cheddar Mac and Cheese, but it sure does taste like it. It was a happy accident that I’m more than thrilled with!
• If the pasta becomes too dry or the sauce thickens too much, thin it with additional milk.
• Use room temperature milk and cream to prevent curdling.
• Shred the cheese by hand if possible for the best flavor and texture.

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Very rich and very delicious! I made it as directed except I had to cook the pasta for around 13 minutes instead of 7 to get it al dente. I’m not sure if my pan was too big (so the sauce didn’t heat evenly) or if the sauce was so thick, it just took longer to cook the pasta, but in any case we loved the final product.

I prefer to use a baked mac n cheese recipe but this would be great if you had a bunch of kids to feed.

yummmm!! That looks so good! Can’t wait to try this. Thanks for sharing

Good morning, Becky! I came across this recipe whilst looking for something to bring to a Valentine’s potluck tomorrow night. I was wondering if I could make this in a 6 qt. Dutch oven rather than a skillet? Also, would this double well? Thanks so much! :)

Hey, this looks delicious! I’m excited to try it
I’m just wondering what I can substitute the wine with?

My family enjoyed this side dish today for brunch it was so good will make this for now on thank you.

This looks saucy and cheesey and just ugh yum! Love the inclusion of wine in the bechamel, by the way. Pinned!

My favorite words to read in a title… “large and mac n cheese”! ;) This looks SOOOOO good. Definitely going straight to the list of favorites at my house!

This needs to be on everyone menu this week!

Love this! The perfect mac and cheese!