Baked White Cheddar Mac & Cheese: Your New Comfort Food Obsession
Hey friends, Jackson here from Food Meld! Let’s talk about the ultimate hug-in-a-bowl: mac and cheese. Not just any mac and cheese, though. We’re making a luxe, velvety pot of gold today with my Baked White Cheddar Mac & Cheese topped with Crunchy Garlic Breadcrumbs. Imagine elbows of pasta swimming in a sauce so creamy it’ll make you whisper “whoa,” all hugged by sharp white cheddar, nutty Parmesan, and stretchy mozzarella. Then? We crown it with crispy, garlicky panko that crackles like autumn leaves underfoot. This ain’t your childhood blue box (love you, buddy—but this is NEXT LEVEL).
Why’s this my go-to crowd-pleaser? First off, it’s a one-pot wonder before it hits the oven—less dishes, more high-fives. Second, we’re using water and milk in the sauce. Sounds wild? Trust me—it gives the pasta that perfect al dente bite while keeping things extra creamy. And that breadcrumb topping? It’s the MVP. Without that crunch, it’s just… well, soft and sad. We don’t do sad food here. Whether you’re feeding a hungry game-day crew or just treating yourself on a Tuesday, this recipe’s your golden ticket. So tie on that apron, crank up your favorite tunes, and let’s turn simple into spectacular together. Your taste buds? They’re about to send you a thank-you note.
Grandma’s Apron & My Mac & Cheese Epiphany
This recipe? It’s got roots. Picture 8-year-old me, standing on a wobbly stool in my Grandma Lou’s kitchen in Savannah. She’d let me “help” make her famous baked mac—code for sneaking shreds of cheddar when she wasn’t looking. Hers was classic Southern: orange cheddar, a dash of hot sauce, and buttery Ritz crackers crumbled on top. One summer, I got bold. I swapped her mild cheddar for sharp white cheddar I’d spotted at the deli. Grandma raised an eyebrow but let me roll with it. When we pulled it from the oven, that ivory sauce looked… wrong. “Child, that’s the color of ghosts!” she laughed. But one bite? Silence. Then, “Well butter my butt… that’s GOOD.”
That day stuck with me. Grandma’s lesson wasn’t just about cheese—it was about courage. Cooking’s meant for playing! Now, every time I bake this, I smell her kitchen: flour dust in the air, bacon grease in a tin, and that fearless joy of making something uniquely yours. This recipe’s my love letter to her—elevated, yes, but still whispering, “Go on, try it.”
Gather Your Flavor Arsenal
Makes enough for 10-12 hungry humans (or 4 very ambitious ones)
Cheese Sauce & Pasta:
- 6 tbsp butter – Unsalted! We control salt levels here. Vegan? Swap in plant-based butter.
- 6 tbsp all-purpose flour – Our roux base. Gluten-free? 1:1 GF flour works great.
- 6 cups water + 8 cups milk – Chef insight: Water cooks pasta perfectly without curdling milk. Whole milk = richest sauce, but 2% works!
- 2 lbs elbow pasta – Cavatappi or shells are fun too—grab nooks for cheese!
- 2 tsp garlic powder – Double the cozy. Fresh garlic? Sauté 4 cloves with butter first.
- 2 tsp ground mustard – Secret weapon! Brightens cheese flavor. No sub? Skip it.
- 2 tsp salt + ½ tsp black pepper – Season in layers. Taste before baking!
- 8 cups sharp white cheddar, shredded – Key move: Shred it yourself! Pre-shredded won’t melt as creamy.
- 1 cup Parmesan, grated – Adds salty depth. Grana Padano works too.
- ½ cup mozzarella, shredded – Our stretchy surprise! Low-moisture works best.
Topping:
- 1 cup panko breadcrumbs – Their flakes stay crispier than regular crumbs.
- 2 tsp garlic powder + ½ tsp paprika – Smoky, savory kick. Add cayenne for heat!
- 1 tbsp olive oil – Helps crumbs toast. Melted butter? Even richer.
Let’s Build Some Magic: Step-by-Step
Prep: Preheat oven to 375°F (190°C). Grab a 9×13-inch baking dish—grease it lightly! (Butter or spray.)
- Start your roux: Melt butter in a large, heavy-bottomed pot (think Dutch oven) over medium heat. Once it’s foaming, whisk in flour. Cook 1 minute, stirring non-stop—this cooks off raw flour taste. Should smell nutty, like pie crust! Chef hack: Use a flat whisk to scrape corners.
- Liquid courage: Gradually whisk in water and milk. SLOWLY—no lumps allowed! Bring to a gentle boil (not furious—we’re gentle giants). Watch for steam burns!
- Pasta party: Stir in pasta, garlic powder, mustard, salt, and pepper. Reduce heat to medium-low. Simmer 10-12 minutes, stirring often. Critical tip: Scrape the bottom! Pasta should be al dente (firm but edible), and sauce will thicken like heavy cream.
- Cheese avalanche: Remove pot from heat. Stir in cheddar, Parmesan, and mozzarella in 3 batches. Let each melt before adding more—this keeps sauce smooth. Insider trick: Residual heat melts cheese; boiling makes it grainy.
- Pan up: Pour cheesy glory into your greased dish. Use a spatula—every drop counts!
- Crunch time: In a bowl, mix panko, garlic powder, paprika, and olive oil. Sprinkle evenly over mac. Pro move: Press crumbs lightly so they adhere.
- Bake: Slide into oven. Bake uncovered 20-25 mins until top is golden and edges bubble like a jacuzzi. Rotate dish halfway for even browning.
- Rest: Let it sit 5-10 minutes. Patience, grasshopper! This lets sauce set—no soupiness.
Serving: How to Make It Shine
Scoop this beauty with a big spoon—watch those crumbs cascade! For homey vibes, serve straight from the dish at the table (cue oohs and ahhs). Pair with simple greens to cut richness: an arugula salad with lemon vinaigrette or roasted broccoli. Protein pals? Try crispy bacon bits on top, or alongside garlic-butter shrimp. Leftovers? (Ha!) Reheat in the oven with a splash of milk to revive creaminess. And friends? Cold mac straight from the fridge at midnight is a sacred experience.
Shake It Up: 5 Flavor Twists
- Buffalo Blue: Stir ½ cup buffalo sauce + 1 cup crumbled blue cheese into sauce. Top with extra blue and celery salt breadcrumbs.
- Truffle Mushroom: Sauté 2 cups wild mushrooms. Fold in with 1 tbsp truffle oil. Swap Parmesan for Gruyère.
- Protein Power: Add 2 cups cooked diced chicken, pulled pork, or lobster meat before baking.
- Veggie Loaded: Mix in roasted butternut squash, spinach, or caramelized onions.
- Gluten-Free/Dairy-Lite: Use GF pasta + flour. For sauce: 4 cups veg broth + 4 cups unsweetened almond milk + 6 cups vegan cheddar.
Chef’s Notes: Tales from the Trenches
This recipe’s evolved like my music taste—started basic, now it’s got layers. First attempt? I used only pre-shredded cheese. Big mistake—grainy city! Lesson learned: always shred fresh. Another time, I got cocky and added the pasta dry without simmering first. Let’s just say… crunchy mac isn’t a vibe. My favorite “oops”? Once subbed smoked paprika in the topping. Now I do it every time—adds bonfire warmth. Pro tip: Double the topping if you’re feeding crunch addicts (hi, it’s me). And if your sauce seems thin post-bake? No sweat—it thickens as it cools. Promise!
FAQs: Your Questions, Solved!
Q: Can I make this ahead?
A: Totally! Assemble (without baking), cover, and fridge up to 24 hours. Add 5-10 mins bake time. Topping might soften—sprinkle fresh crumbs before baking.
Q: Why did my sauce break/grainy?
A: Two culprits: 1) Cheese added while sauce was boiling (remove from heat first!). 2) Pre-shredded cheese (anti-caking agents mess with melt). Always shred your own!
Q: Can I freeze it?
A: Yes, but… texture changes. Freeze before baking. Thaw overnight, then bake as directed (add extra 10 mins). Topping won’t be as crisp—refresh with new crumbs.
Q: Too thick/thin sauce?
A: Pasta absorbs liquid! If thick pre-bake, stir in ½ cup warm milk. If thin, simmer 2-3 mins off-heat. Remember—it thickens while resting!
Nutritional Nibbles (Per Serving)
Calories: ~580 • Protein: 28g • Fat: 28g • Carbs: 52g • Fiber: 2g
Rich, indulgent comfort food. Vegetarian (contains dairy/gluten). Not a low-cal dish—but worth every bite!
Baked White Cheddar Mac & Cheese
- Total Time: 45 minutes
- Yield: 10 - 12 1x
Description
This ultra-creamy mac and cheese is packed with bold white cheddar, a touch of Parmesan and mozzarella, and finished with a garlicky, buttery panko topping. It’s comfort food taken to the next level—perfect for a crowd or a decadent dinner side.
Ingredients
Cheese Sauce & Pasta:
6 tablespoons butter
6 tablespoons all-purpose flour
6 cups water
8 cups milk
2 lbs uncooked elbow pasta
2 teaspoons garlic powder
2 teaspoons ground mustard
2 teaspoons salt
½ teaspoon ground black pepper
8 cups sharp white cheddar cheese, shredded
1 cup Parmesan cheese, grated
½ cup mozzarella cheese, shredded
Topping:
1 cup panko breadcrumbs
2 teaspoons garlic powder
½ teaspoon paprika
1 tablespoon olive oil
Instructions
Preheat oven to 375°F (190°C).
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in water and milk. Bring to a gentle boil.
Stir in pasta, garlic powder, mustard, salt, and pepper. Simmer, stirring often, until pasta is al dente and sauce has thickened (about 10–12 minutes).
Remove from heat. Stir in cheddar, Parmesan, and mozzarella until fully melted.
Pour mixture into a greased 9×13-inch (or larger) baking dish.
In a bowl, mix breadcrumbs with garlic powder, paprika, and olive oil. Sprinkle evenly over mac and cheese.
Bake uncovered for 20–25 minutes until bubbly and golden brown on top.
Let rest for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 580 / serving
- Fat: 28g / serving
- Carbohydrates: 52g / serving
- Fiber: 2g / serving
- Protein: 28g / serving
Final Thoughts: Your New Mac & Cheese Love Story Starts Here 🧀🔥
If comfort had a flavor, this Baked White Cheddar Mac & Cheese would be it. It’s not just dinner—it’s a warm hug from your childhood, a celebration of grown-up cheese cravings, and a party for your taste buds all rolled into one bubbling, golden baking dish. That creamy, sharp white cheddar sauce? It’s rich without being heavy. The garlic-panko crunch? Game-changing. And the fact that it comes together in one pot before hitting the oven? Pure weeknight wizardry.
But here’s the real secret: this dish is about joy. It’s the recipe you pull out when you want to turn a Tuesday into something memorable. It’s for potlucks where everyone asks for the recipe, cozy nights when you need a food hug, or just because you bought way too much cheese on sale. And like all the best comfort food, it’s forgiving, flexible, and full of little moments that make you go, “YEP. That’s the bite.”
So go ahead—make it your own, top it high with crunch, double the cheese (no judgment), and serve it with a smile. Because nothing says I love you quite like a scoop of this melty masterpiece.
Stay cheesy, stay cozy, and keep feeding your people well.
– Jackson 🧡 @FoodMeld
