Creamy White Cheddar Mac And Cheese

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.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 746kcal

Author Jennifer Draper

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

Get Recipe Ingredients

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.

Nutrition