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This Cheddar Mac and Cheese is a comforting and satisfying meal the whole family will love. It comes together in less than 30 minutes and is perfect for everyday dinners.
Made with a simple cheese sauce using mild red cheddar, this creamy dish requires no oven time. It’s easy to customize with your favorite cheeses, and a great make-ahead dish to heat up and enjoy later.
Serve it with my crispy focaccia for some crunch or try a crisp green salad. It even makes a delicious side dish alongside your favorite proteins.
❤️ Why You’ll Love Mac and Cheese with Cheddar
- Delicious family meal.
- Comes together in 20 minutes.
- Serve as a side dish or main.
- Easy to customize.
- Creamy and comforting!
Cheddar Mac and Cheese Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Pasta: I use orecchiette, but you can use macaroni, rotini, penne, ziti, or any pasta you like.
- Milk: Whole cow’s milk, or what you have.
- Plain white flour: All-purpose flour.
- Butter: I like salted butter.
- Red cheddar: Also called Leicester. A white cheddar is fine too (mild or mature, as you prefer).
- Seasoning: Sea salt and black pepper to balance the flavors. Season to taste.
How to Make Cheddar Mac and Cheese
- Boil water in a medium saucepan and cook the pasta according to the package instructions.
- Prepare the sauce: Melt the butter in a large pot. Whisk in the flour for 2-3 minutes. Pour in the milk bit by bit, whisking to prevent lumps. Keep whisking while you turn up the heat to let the sauce thicken.
- Add the cheese: Turn down the heat to medium, season, and top with the cheese.
- Drain the pasta and mix with the cheesy sauce.
Tips for Success
- Add the milk to the flour and butter mixture in small batches to avoid lumps.
- Keep whisking the roux while adding milk. It will look like a paste at first, and then become more creamy, as you incorporate more of the milk.
- Use grated cheese so it will melt quickly.
Possible Variations
- Red cheddar: Try any combination of cheese: White cheddar, Parmesan, Gouda, Gruyere, Swiss cheese, or blue cheese.
- Milk: Opt for any milk. You can even swap some of the milk for heavy cream or half-and-half.
- Plain white flour: Whole wheat flour or gluten-free flour (although these swaps will alter the taste slightly).
- Add-ins: Fresh garlic, nutmeg, caramelized onion, shredded chicken, cooked bacon, onion powder, garlic powder, chili flakes, sriracha, or smoked paprika.
- Toppings: Toasted breadcrumbs or fresh herbs.
Don’t fancy pasta?
Swap for cooked chick peas, baby potatoes, lentils, or beans for a different version.
Best Served with
- Garlic bread.
- Steak, pulled pork, roast chicken, ribs, or meatballs.
- A green salad.
- Coleslaw.
- Roast vegetables.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge and enjoy within 3 days.
FAQs
Yes. You can prepare the sauce ahead of time and store it in the fridge once it’s cooled down. Then, reheat it in a pot and add the freshly cooked pasta. You may need to loosen the sauce by adding a splash of milk while reheating.
You can freeze the cheese sauce without the pasta in an airtight container for three months. Thaw the sauce overnight in the fridge or transfer it directly to a pot to reheat. Add a bit of milk if necessary, and then your cooked pasta.
You can. Pour it into a baking dish and top with extra grated cheese. Bake at 180°C (356°F) until the top is melty and golden.
Pour in a little pasta water or add more milk.
Let it bubble away on medium heat for 5-10 more minutes, until the consistency is thicker. Then add the pasta.
More Pasta
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Cheddar Mac and Cheese
Equipment
- medium saucepan
Ingredients
- 350 grams pasta
- 500 ml milk
- 60 grams butter
- 60 grams plain flour
- 200 grams Cheddar, red, grated
- sea salt, to taste
- pepper, to taste
Instructions
- Cook the pasta in a medium saucepan, according to the package instructions. You want it al dente.
- Melt the butter in a large saucepan on medium heat.
- Add in the flour and whisk for 2-3 minutes.
- Pour in the milk a little at a time, as you whisk, to prevent clumps.
- Once the sauce looks a thick dip, pour in the remaining milk.
- Turn up the heat to medium-high and let the sauce thicken for a few minutes while you stir.
- Once the sauce is thick enough to stick to the back of a spoon, season to taste with sea salt and pepper.
- Turn down the heat to medium.
- Add the cheese and stir to combine.
- When the pasta is cooked, pour it into the sauce.
- Use a wooden spoon to combine.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
