A quick and creamy stovetop white cheddar mac and cheese recipe that’s perfect for a comforting meal in just 20 minutes.

Units Scale

Cook Mode Prevent your screen from going dark

Cook the elbow macaroni according to package directions. Drain and set aside.
In a large saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook for 3-5 minutes until slightly thickened.
Reduce heat to low and stir in the shredded white cheddar cheese until melted and smooth.
Add salt, pepper, garlic powder, and mustard powder, if using. Stir to combine.
Fold in the cooked macaroni and stir until fully coated with the cheese sauce.
Serve immediately for the best creamy texture.

Use freshly shredded cheese for the smoothest sauce.
Whole milk provides the creamiest texture, but you can substitute with 2% if needed.
For extra flavor, try adding a pinch of cayenne pepper or paprika.