If you’re craving a creamy, comforting bowl of cheesy goodness, this Stovetop Mac and Cheese with White Cheddar Recipe is going to be your new go-to. It’s rich and velvety with the sharp tang of white cheddar melting perfectly into every bite, while the hint of spices adds just the right amount of depth. What makes this recipe truly special is how quickly and easily you can whip it up on the stovetop, yielding a luscious dish that feels both nostalgic and indulgent. Whether you’re feeding a crowd or just treating yourself, this mac and cheese hits every note of pure comfort food bliss.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one plays a critical role in building layers of flavor, creamy texture, and that irresistible golden hue. From the sharp white cheddar that lends a bold bite to the crunchy toasted panko topping, every component is essential for the perfect Stovetop Mac and Cheese with White Cheddar Recipe.
- 3 tablespoons butter: Adds richness and creates the roux base for your sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce for that creamy, clingy texture.
- 3 cups water: Helps cook the pasta directly in the sauce and keeps it tender.
- 4 cups milk: Brings creaminess and balances the sharpness of the cheese.
- 1 pound elbow pasta, uncooked: Classic choice that soaks up all that cheesy goodness.
- 1 teaspoon garlic powder: Infuses subtle savory notes throughout.
- 1 teaspoon ground mustard: Adds a gentle tang and depth to the cheese sauce.
- 1 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon ground black pepper: Provides a hint of warmth.
- 4 cups sharp white cheddar cheese: The star ingredient with bold flavor and meltability.
- 1/2 cup Parmesan cheese: Adds a salty, nutty umami kick.
- 1/4 cup mozzarella cheese: Creates extra gooey stretch and creaminess.
- 1/2 cup panko breadcrumbs: Delivers a crispy, golden topping contrast.
- 1 teaspoon garlic powder: For flavoring the breadcrumb topping.
- 1/4 teaspoon paprika: Brings color and a subtle smoky sweetness.
- 1/2 tablespoon olive oil: Used to toast the breadcrumbs into crunchy perfection.
How to Make Stovetop Mac and Cheese with White Cheddar Recipe
Step 1: Create the Creamy Base
Start by melting butter in a large pot over medium heat. Stir in the flour and cook it for about a minute while continuously stirring; this step cooks out the raw flavor and starts your roux, which is the foundation of the creamy sauce. Slowly whisk in the water until smooth, then add the milk and combine it all. This liquid base is where the magic starts, turning from simple ingredients into a dreamy sauce ready to cradle your pasta.
Step 2: Cook the Pasta Right in the Sauce
Add the uncooked elbow pasta directly into the pot along with garlic powder, ground mustard, salt, and pepper. Bring everything to a boil on high heat, then lower the heat to medium-low to let it simmer. Cook for 9 to 10 minutes until the pasta is tender but still has a slight bite. Stir occasionally to prevent sticking, making it a perfect one-pot wonder without the extra dishes.
Step 3: Melt in the Cheese
Once the pasta is cooked just right, remove the pot from the heat. Stir in the sharp white cheddar, Parmesan, and mozzarella cheeses until they melt fully into the sauce. This is the moment where your stovetop mac and cheese truly transforms into that rich, smooth, and irresistible comfort food we all love.
Step 4: Prepare the Crunchy Topping
In a small bowl, mix the panko breadcrumbs with garlic powder and paprika for extra flavor. Heat olive oil in a skillet over medium heat and add the breadcrumb mixture. Toast it, stirring frequently, for 2 to 3 minutes until the crumbs turn golden brown and smell wonderfully nutty. This crunchy topping adds a delightful contrast to the creamy pasta beneath.
Step 5: Serve it Up
Spoon the hot, cheesy pasta into bowls and sprinkle the toasted panko topping generously over each serving. Serve warm for a dish that’s gooey, crispy, and packed full of rich flavors that’ll make everyone ask for seconds.
How to Serve Stovetop Mac and Cheese with White Cheddar Recipe
Garnishes
Adding garnishes to your mac and cheese elevates the dish and adds some fresh flavor and color. Try sprinkling chopped fresh parsley or chives on top for a pop of green and a mild herbaceous note. A drizzle of hot sauce or a sprinkle of crushed red pepper flakes can be wonderful for those who like a little spice.
Side Dishes
This stovetop mac and cheese recipe is hearty enough to be a meal on its own, but pairing it with crisp green salads, roasted vegetables, or tangy pickles can provide a lovely balance. Grilled chicken or barbecue ribs also complement the rich creaminess beautifully, making for a satisfying and well-rounded dinner.
Creative Ways to Present
For a fun twist, serve the mac and cheese in individual ramekins topped with the crunchy panko and broil them briefly for a bubbly, golden crust. You can even stuff creamy mac and cheese inside bell peppers or top it off with crispy bacon bits. The Stovetop Mac and Cheese with White Cheddar Recipe is versatile and invites playful presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover mac and cheese in an airtight container and refrigerate for up to 3 days. Before sealing it, allow the dish to cool slightly so condensation doesn’t make it soggy. Proper storage will help maintain that creamy texture on reheating.
Freezing
Mac and cheese freezes well, making it perfect for meal prepping. Transfer cooled portions into freezer-safe containers and label with the date. It can be frozen for up to 2 months. While the texture may mellow a little after thawing, the flavor stays delicious and comforting.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of milk to loosen the sauce and keep it creamy. Alternatively, microwave in short bursts, stirring in between. If you saved some of the breadcrumb topping, toast it fresh to regain that perfect crunch.
FAQs
Can I use other types of cheese in this Stovetop Mac and Cheese with White Cheddar Recipe?
Absolutely! While white cheddar is the star for its sharp flavor, feel free to add or swap cheeses like Gruyère, Monterey Jack, or even a little smoked cheese for unique twists. Just be mindful of their meltability and salt content.
Is it necessary to cook the pasta in the sauce?
Cooking the pasta directly in the liquid base helps the noodles soak up extra flavor and creates a wonderfully creamy sauce without draining water. It also saves time and dishes, making this recipe easy and efficient.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy for creaminess and flavor, but you can try swapping the butter for plant-based alternatives, use plant-based milk, and substitute cheeses with vegan cheese options. The texture and taste will be different, but it’s worth experimenting with.
What if I don’t have panko breadcrumbs?
If you don’t have panko, you can use regular breadcrumbs or crushed crackers for the topping. For extra crunch, toast them lightly with a bit of butter or oil just like the panko.
Can I double this recipe for a bigger crowd?
Definitely! The Stovetop Mac and Cheese with White Cheddar Recipe scales well. Just use a larger pot and adjust the cooking time slightly to ensure the pasta cooks evenly. It’s perfect for feeding a hungry group.
Final Thoughts
This Stovetop Mac and Cheese with White Cheddar Recipe is pure joy from the first creamy bite to the crunchy topping. It’s simple to make yet packed with rich, bold flavors and comforting textures that will have everyone at the table smiling. If you’re looking for a cozy, satisfying dish to brighten your meal rotation, I can’t recommend diving into this recipe enough. Go ahead and treat yourself — a bowl of cheesy happiness awaits!
Print
Stovetop Mac and Cheese with White Cheddar Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy stovetop mac and cheese features sharp white cheddar cheese melted into a rich, homemade sauce. Pasta cooks directly in the cheesy sauce made with butter, flour, milk, and water, combining convenience with a deliciously comforting texture. The dish is finished with a crispy garlic and paprika toasted panko topping, adding a delightful crunch to each bite.
Ingredients
Mac and Cheese Base
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups water
- 4 cups milk
- 1 pound elbow pasta, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups sharp white cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup mozzarella cheese, shredded
Toasted Panko Topping
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Instructions
- Melt Butter and Make Roux: In a large pot, melt the butter over medium heat. Add the flour and cook for 1 minute while stirring constantly to create a smooth roux that will thicken the sauce.
- Add Liquids: Slowly pour in the water while whisking to avoid lumps. Then add the milk and whisk everything together until well combined and smooth.
- Cook Pasta with Seasonings: Add the uncooked elbow pasta to the pot along with garlic powder, ground mustard, salt, and black pepper. Increase heat to high to bring the mixture to a boil, then lower to medium-low and cook for 9-10 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and fully cooked in the sauce.
- Incorporate Cheeses: Remove the pot from heat. Stir in the shredded sharp white cheddar, Parmesan, and mozzarella cheeses until they melt completely, yielding a creamy, cheesy sauce coating the pasta.
- Prepare Panko Topping: In a small bowl, combine the panko breadcrumbs, garlic powder, and paprika. Heat olive oil in a skillet over medium heat, then add the panko mixture. Toast for 2-3 minutes until golden and fragrant, then remove from heat.
- Serve: Spoon the mac and cheese into bowls, sprinkle each serving with the toasted panko topping for crunch, and serve warm immediately.
Notes
- For a vegetarian option, ensure the cheeses used do not contain animal rennet.
- Use whole milk for a richer, creamier sauce or reduced-fat milk for a lighter version.
- The toasted panko topping adds great texture but can be omitted if preferred.
- Stir frequently during pasta cooking to prevent sticking and ensure even cooking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.
