Creamy White Cheddar Mac And Cheese
Recipe Snapshot
PREP + COOK TIME: 55 minutes
METHOD: Stovetop and oven
OTHER TOOLS: cheese grater
TOTAL INGREDIENTS: 9
Leave the boxed mac and cheese on the shelf! Here’s a recipe that will leave everyone talking about it and returning for more! Creamy white cheddar mac and cheese combines a made-from-scratch sauce with your favorite beer flavor and a crispy potato chip topping.
What’s To Love About This Recipe
- Every home chef needs an ultra-hearty and decadent homemade mac and cheese recipe! It’s the gold standard in comfort food, and this time, you don’t have to rely on traditional recipes with processed cheese.
- Just because it’s not from a box doesn’t mean it can’t be simple! Once you try your hand at making a homemade cheese sauce, you’ll see how easy it is to get this baked casserole from scratch right into the oven.
- If you are going to enjoy a nostalgic bowl of mac and cheese, make it worthwhile and indulgent! This recipe is packed full of grown-up flavors and will pair well with a number of other dishes.
- You’ll love the pub-style twist with a splash of beer to richly flavor the cheddar cheese sauce and crushed chips for a crispy, browned topping!
Ingredients Needed
- Elbow pasta noodles – Elbow noodles are the ideal choice for mac and cheese, with their nooks and crannies just right for catching the creamy cheese sauce. More cheese on every bite means more deliciousness!
- Sharp white cheddar – This is the star ingredient. It brings a bold flavor and melts into an unforgettable creamy texture.
- Butter – No lack of decadence here! Butter makes a rich, smooth roux to create a thick and creamy sauce.
- Flour – Flour and butter together will thicken the sauce to just the right consistency to coat the noodles – adding more sauce to every bite.
- Beer – There’s just something about a slight fermentation that really adds depth to this cheese sauce. Choose your favorite brew to make this recipe really stand out.
- Milk – Milk creates the creamy sauce base and provides a nice balance between sharp cheddar and the bitterness of beer.
- Salt – Add a bit of salt to the sauce as you like.
- Chipotle chili powder – This spice adds a hint of smokiness to elevate the overall flavor of the sauce.
- Kettle-cooked potato chips – Adding crushed potato chips sprinkled on top of the casserole sets it apart from your average baked mac! This adds the perfect salty and crunchy finish to the recipe.
How To Make White Cheddar Mac and Cheese
- Preheat oven to 350 ℉.
- Cook pasta noodles according to package directions, cooking to al dente or slightly less, then drain well.
- Shred cheese from the block.
- Melt butter in a saucepan over medium-high heat.
- Whisk in flour and continue whisking while cooking for 1-2 minutes.
- Slowly and carefully stir in the beer while continuing to whisk.
- Bring to a simmer for 3-4 minutes.
- Slowly whisk in milk and then bring to a simmer until the sauce has thickened enough to coat a spoon, about 5 minutes.
- Stir in 12 ounces of the shredded cheese until melted and smooth, and remove from heat.
- Add salt and a pinch of chipotle chili powder to taste.
- Stir together cooked noodles and cheese sauce and place in a 2-3 quart casserole dish.
- Layer the remaining shredded cheese across the noodles, then crush potato chips and sprinkle across the top.
- Bake for about 30 minutes, until the chips are lightly browned and the cheese is bubbly.
Pro Tips
- Be sure to cook the noodles to al dente so they don’t become overly mushy during baking.
- Always shred your own cheese for the best and smoothest sauce! Pre-shredded cheese contains anti-caking additives which can change the texture.
- Whole milk (yes, full fat!) is the key to ensuring creaminess.
Recipe Substitutions and Variations
- Elbow noodles are truly the favorite option, but the next best option would be cavatappi noodles.
- You can adapt this recipe and make it gluten-free by using high-quality gluten-free pasta (like Rummo brand pasta) along with a gluten-free beer and gluten-free all-purpose flour.
- Beer certainly adds signature flavor and complements that sharp cheddar in this recipe, but if you prefer not to use it, you could swap it for the same amount of chicken broth.
- Swap out the white cheddar for a yellow cheddar, or make the sauce with part cheddar and part gruyere cheese.
- Potato chips are far superior to bread crumbs for the crunchy and salty crust we are going for on the top. You don’t want this dish to be soggy, and it helps to have a nice contrast of flavors with this as the topping layer.
- If you want a more robust dish, you could stir some sliced mushrooms or even some shredded, cooked chicken in with the pasta when getting it assembled to bake in the oven.
What To Serve With White Cheddar Mac and Cheese
This mac and cheese is definitely “main-course-worthy.” No judgment if a bowl of this completes your meal!
It also makes a delicious side for all your favorite comfort-style foods. Serve it with cookout favorites such as Instant Pot Baked Beans and Instant Pot Potato Salad. Or, grill some Lemon Herb Chicken Drumsticks, add a Wedge Salad with Herbed Buttermilk Dressing, and serve hearty mac and cheese on the side.
This is about to become your new signature dish for a cozy meal at home or for any special gatherings!
Storing and Reheating
Leftover baked mac and cheese will keep in the fridge for up to 3 days. You can even portion it out and freeze it for up to 3 months. I love to recommend Souper Cubes for this option!
Defrost in the fridge and reheat in the microwave or in the oven until warmed through.
Creamy White Cheddar Mac And Cheese
Equipment
- saucepan
- Casserole Dish
- Cheese grater
Ingredients
- 12 oz elbow pasta noodles
- 16 oz sharp white cheddar
- 4 tablespoons butter
- 1/4 cup flour
- 1 cup beer
- 2 cups milk
- salt to taste
- pinch of chipotle chili powder
- 3 oz kettle-cooked potato chips
Instructions
- Preheat oven to 350 ℉
- Cook pasta noodles according to package directions (al dente or slightly less), then drain well
- Shred cheese from block
- Melt butter in saucepan over medium-high heat
- Whisk in flour and continue whisking while cooking for 1-2 minutes
- Slowly and carefully stir in beer while continuing to whisk
- Bring to a simmer for 3-4 minutes
- Slowly whisk in milk and then bring to a simmer until sauce has thickened enough to coat a spoon (about 5 minutes)
- Stir in 12 ounces of shredded cheese until melted and smooth, and remove from heat
- Add salt and pinch of chipotle chili powder to taste
- Stir together cooked noodles and cheese sauce and place in 2-3 quart casserole dish.
- Layer remaining shredded cheese across the noodles, then crush potato chips and sprinkle across the top
- Bake for about 30 minutes, until chips are lightly browned and cheese is bubbly
Notes
- Keep leftover mac and cheese in the fridge for up to 3 days in the freezer for up to 3 months. Defrost and reheat as needed.
- Shred cheese fresh from the block for best results.
- For gluten-free swaps, use high-quality gluten-free pasta, along with gluten-free beer and gluten-free all-purpose flour.
White Cheddar Mac and Cheese FAQs
- Does the mac and cheese have to be baked? Baking is a must so you don’t end up with runny mac and cheese. It also creates a golden, crispy topping!
- Can mac and cheese be made ahead of time? Start by shredding the cheese fresh from the block (one of the more time-consuming steps). You can go ahead and assemble the whole dish, except the potato chips, and store it in the fridge for up to 24 hours before baking. Add the crushed potato chips and bake right before serving!
- How do you keep mac and cheese creamy? Be sure to use whole milk for a rich, creamy base sauce base. Also, be sure not to overbake, which can lead to drying out.
- Can you freeze mac and cheese? Absolutely! Portion servings into airtight containers or freezer-safe bags, freeze for up to 3 months, and reheat when ready to eat.
Wow. I really don’t know what else to say. I mean come on, this is like the holy grail of mac and cheeses!! The beer and chips and okay, I’m officially drooling. MUST make this soon!