The most creamiest, delicious, and extra flavorful all-white mac and cheese with three different kinds of white cheese! This recipe is perfect as a weeknight staple or on your holiday table. Includes both a stovetop and baked option!

creamy white macaroni and cheese in a pot with a wooden spoon

Oooooeeeeee, my goodness, y’all.

Now tell me, who doesn’t love them some mac and cheese!?! And if you raised your hand just exit now, ha!

It’s just one of those ultimate, super cozy, extra indulgent, holiday table staples, make-you-wanna dance, types of food huh. I mean, some good mac and cheese is right up there on my top favorite foods of all time.

close up shot of baked mac and cheese in a mini pot with spoon

Along with this white mac and cheese recipe, I’ve also previously developed a southern style baked mac and cheese, and this smoked gouda mac and cheese. See, ya girl really does love her some mac and cheese.

More importantly, it’s time to talk about this specific recipe that I’m simply over the moon to share with you. Yeahhhhhh.

a bowl of shredded white cheese

The Key Ingredients In This Recipe:

  • Béchamel sauce: considered one of the classic French “mother sauces” of classical cuisine. A béchamel is basically a white sauce that gets its foundation from butter, milk, flour, and spices. It is a very integral component to a variety of recipes that you may be familiar with like lasagna, sausage gravy, and soufflés. This sauce adds a delightful depth to mac and cheese for sure.
  • White cheeses: since we’re making a white mac and cheese, the cheeses I’ve used are extra sharp white cheddar cheese, monterey jack cheese, and pepper jack cheese for an added lil’ kick! In addition, it’s of the utmost importance to buy your cheese from the block and NOT in the pre-shredded bags sold in grocery stores. While pre-shredded cheese may be useful in other scenarios; it contains a kind of dust material that disrupts the creaminess factor that only block-style cheese can achieve because it doesn’t have that coating. You can grate the cheese with a handheld box grater or shred in a food processor.
  • Spices: listen, if you’re not seasoning your mac and cheese…you’re doing it wrong. There, I said it and nah, I’m not taking it back! But you already know that I’m only telling you this because I care, mmkay. With that being said, we’ll get our flavor in this recipe from salt, white pepper, ground mustard, and garlic powder. These basic spices help elevate this dish and add that lip-smacking oomph note. BOOM.
one large pot with mini pot of mac and cheese

How To Make Creamy White Mac and Cheese:

  1. Be sure to use a short style pasta noodle such as classic elbow or small shell macaroni. Cook pasta according to package directions (al dente) and then set aside. In a large stock pot or dutch oven, melt butter over medium-low heat. Add in flour and stir together. The mixture will turn light brown and thicken quickly.
  2. Then, slowly add in milk and whisk everything together. Add in seasonings and continue to whisk. Lastly, add in cheeses cup by cup. Continue whisking until all cheese has melted.
  3. Finally, add cooked pasta into pan, then mix until everything is fully incorporated.
  4. At this stage if you prefer a stovetop mac and cheese, you can simply enjoy as it is. However, if you prefer a baked mac and cheese (my personal fave and honestly the most preferred method for ultimate yumminess!), then transfer the white mac and cheese into a large deep baking dish. But wait hun, there’s more… we’ll top dish with more shredded cheese all over and then let it bake in the oven for at least 30 minutes or until top is golden brown.
mini cast iron pots of macaroni and cheese with lids

I mean, do you see that photo above!

This all white mac and cheese is seriously one of my faves and I sincerely hope you all give it a try and enjoy it as well.

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

Until next time…love and butter,

Q.

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mini cast iron pots of macaroni and cheese with lids

The Creamiest White Mac and Cheese

  • Author: Quin Liburd
  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Yield: 68 1x

Description

The most creamiest, delicious, and extra flavorful all-white mac and cheese with three different kinds of white cheese! This recipe is perfect as a weeknight staple or on your holiday table. Includes both a stovetop and baked option!


Ingredients

Scale
  • 1 lb classic elbow or small shell macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups whole milk
  • 2 (8 ounce) blocks extra sharp white cheddar cheese, shredded
  • 1 (8 ounce) block monterey jack cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more to preferred taste
  • *For baked option, reserve 1 cup of cheese for topping

Instructions

  1. In a large stock pot or dutch oven, bring a quart of water to a boil. Add a touch of salt to water and cook pasta according to package directions. Drain pasta and set aside.
  2. In same pot, over medium-low heat, add butter to pan. Once all butter has melted, add in flour and stir around until flour dissolves and thickens with the butter. The mixture will turn light brown. Then slowly whisk in milk and turn up heat to medium-high and continue to stir until mixture comes together. 
  3. Add in seasonings and stir to combine. Reduce heat back to medium-low and add in cheese a cup at a time, whisking between each addition. Once all cheese is melted, add in cooked pasta and stir to combine.
  4. For a simple stovetop option, you can enjoy mac and cheese as is. 
  5. For the baked option, transfer mac and cheese into a lightly buttered, large deep baking dish. Top with more shredded cheese all over and bake for 30 minutes at 350°F or until top of dish is golden brown and bubbly. Let cool for at least 15 minutes and enjoy.

Notes

  1. For the stovetop option: if you enjoy a slightly thinner consistency, add more milk to loosen texture. 

Keywords: dinner, mac and cheese