Why You’ll Love This Recipe

This 20-minute stovetop white cheddar mac and cheese is a creamy, comforting dish made with real white cheddar cheese and simple pantry staples. It’s quick enough for a weeknight dinner yet rich and satisfying enough to serve as a crowd-pleasing side. With no baking required, it’s perfect when you need delicious food—fast.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

elbow macaroniunsalted butterall-purpose flourwhole milkheavy creamwhite cheddar cheese (sharp, freshly shredded)saltblack peppergarlic powderonion powder

directions

Boil the elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat.

Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux.

Slowly whisk in the milk and heavy cream until smooth and slightly thickened, about 3–5 minutes.

Reduce heat to low and stir in the shredded white cheddar cheese until melted and creamy.

Season with salt, black pepper, garlic powder, and onion powder to taste.

Add the drained macaroni to the cheese sauce and stir until fully coated.

Serve hot and enjoy immediately.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 5 minutesCooking time: 15 minutesTotal time: 20 minutes

Variations

Stir in cooked bacon bits or diced ham for added protein.

Add steamed broccoli or peas for a veggie boost.

Swap white cheddar with gouda, gruyère, or Monterey Jack for different flavors.

Use gluten-free pasta and flour for a gluten-free version.

Top with crushed crackers or breadcrumbs for a crunchy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.Avoid freezing, as the texture may become grainy.

FAQs

Can I use pre-shredded cheese?

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredded cheese is best.

What kind of milk should I use?

Whole milk is ideal for a rich, creamy texture. Lower-fat milk can work, but the sauce may be thinner.

Can I add spices?

Yes, paprika, mustard powder, or a dash of hot sauce can add depth of flavor.

Can I make this ahead?

It’s best enjoyed fresh, but you can make the sauce in advance and reheat gently before adding cooked pasta.

Can I double the recipe?

Absolutely—just make sure your saucepan is large enough to handle the extra volume.

What’s the best pasta shape?

Elbow macaroni is classic, but shells or cavatappi work well too.

How do I prevent the sauce from clumping?

Add the cheese gradually and stir constantly over low heat for smooth results.

Is white cheddar stronger than yellow?

Yes, sharp white cheddar has a bolder flavor, perfect for mac and cheese.

Can I make it lighter?

Use 2% milk and reduce the cheese slightly, but note that it will affect the richness.

Can I use a different cheese mix?

Yes, just ensure it melts well and complements the white cheddar.

Conclusion

20-Minute Stovetop White Cheddar Mac and Cheese is your go-to recipe for quick, creamy comfort food. Whether you’re feeding your family or indulging in a solo bowl of cheesy goodness, this dish brings satisfaction in every bite with minimal effort. Keep this recipe in your back pocket for a fast and flavorful meal anytime.