White Mac and Cheese

With each bite of this White Mac and Cheese, you’ll be transported to a cozy evening by the fireplace, where the rich aroma of white cheddar wafts through the air, beckoning you to dig in. The creamy, velvety sauce envelops the perfectly cooked cavatappi, each piece glistening with melted cheese. Just picture it: a bubbling, cheesy wonder right out of the oven, topped with a golden, buttery Ritz cracker crust that’s just begging to be broken. It’s the kind of dish you want to dive into after a long day or serve at festive family gatherings, bringing a sense of comfort that’s truly unparalleled.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• How to Make White Mac and Cheese
• Storing & Reheating
• Chef’s Helpful Tips
• Recipe FAQs
• White Mac and Cheese

I still remember my first experience with a rich, creamy mac and cheese at a local steakhouse; it made such an impression that I’ve been chasing that memory ever since. The smooth texture and warm cheesiness filled my heart with pure joy. This White Mac and Cheese recipe captures that moment perfectly and is just as ideal for those busy weeknights as it is for holiday feasts. I can’t wait for you to try it—trust me, your taste buds will be cheering!

Ingredients You’ll Need

16 ounces cavatappi pasta
This twisted pasta shape holds onto the cheese sauce beautifully, making every bite cheesy and satisfying. You can substitute with elbows or shells if needed.

4 Tablespoons unsalted butter
The base for our roux, it adds richness to the sauce. Use dairy-free butter for a vegan option.

1/4 cup all-purpose flour
This works with the butter to create a thick, creamy sauce. If gluten-free is your goal, cornstarch can work in a pinch.

2 cups half and half
Combining milk and cream, half and half results in a creamy texture without being overly rich. You can use whole milk if you prefer a lighter version.

1 cup evaporated milk
This adds even more creaminess and depth. Just avoid the sweetened condensed milk—it isn’t a substitute!

3 cups white cheddar cheese (shredded)
Known for its sharp flavor and smooth melt, white cheddar is a must here. Feel free to experiment with other cheese blends for variety.

1/2 teaspoon garlic powder
A little garlic elevates the flavor profile. Fresh minced garlic can be a lovely substitute if you prefer a bolder punch.

1 teaspoon salt
Essential for flavoring the cheese sauce. Adjust as needed based on your taste preferences.

1/2 teaspoon black pepper
This adds a subtle warmth that enhances all the flavors. Smoked paprika can be a fun alternative for an extra kick.

1 cup Ritz crackers (crushed, about 20 crackers)
These create a deliciously buttery topping that contrasts with the creamy pasta. Any buttery cracker can work—try it with gluten-free alternatives if needed.

2 Tablespoons unsalted butter (melted)
Used to mix with the crushed crackers for an extra layer of flavor and crunch.

How to Make White Mac and Cheese

Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit. Grab a 9 x 13 baking dish and spray it lightly with nonstick cooking spray. This ensures your glorious mac and cheese won’t stick to the dish, making serving much easier and cleaner.

Cook the Pasta: In a large pot, bring salted water to a boil, then add the cavatappi pasta. Cook according to the package directions until al dente—don’t forget, the pasta will continue to cook in the oven! Drain and set aside once done, giving it a quick rinse to stop the cooking process.

Make the Roux: In a large saucepan over medium-low heat, melt 4 tablespoons of unsalted butter. Sprinkle in the flour, whisking until it forms a smooth paste. Gradually whisk in the half and half and evaporated milk, stirring continuously until the mixture begins to thicken—this is usually when it coats the back of a spoon. It’s a bit of a workout, but totally worth it!

Add the Cheese and Seasonings: Lower the heat slightly and stir in the garlic powder, salt, and black pepper. Then, fold in the shredded white cheddar cheese. Keep stirring until everything is beautifully melted and combined. Once it looks luscious and creamy, remove it from heat.

Combine with Pasta: Now, it’s time to bring it all together! Gently mix the cheesy sauce with the cooked cavatappi, ensuring every little piece is coated in that dreamy cheese sauce. Pour the entire mixture into the prepared baking dish, and don’t be shy about spreading it out evenly. You can sprinkle more cheese on top if you like extra cheesy goodness!

Bake Until Golden: In a small bowl, mix the crushed Ritz crackers with the melted butter until combined. Sprinkle this mixture generously over the mac and cheese. Bake for about 15 minutes, or until it’s bubbly around the edges and the topping is golden brown. The aroma will have you drooling!

Storing & Reheating

You can keep leftover White Mac and Cheese at room temperature for about 2 hours, but to keep it fresh, pop it in the refrigerator in an airtight container for up to 3 days. If you want to store it longer, freeze it in a freezer-safe container for up to 3 months. When it’s time for a feast, simply reheat in the oven at 350 degrees for about 20 minutes, or until heated through. For a better texture, add a splash of milk while reheating to bring back some creaminess.

If you’re in the mood for something comforting, indulgent, and delicious, this White Mac and Cheese is your go-to dish! Not only does it deliver a melt-in-your-mouth experience, but it also leaves room for your personal flair. Try swapping in your favorite cheeses or toppings to make it your own. Enjoy the process and have fun with it!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While cavatappi is a perfect choice due to its shape and texture, you can easily substitute it with elbow macaroni, shells, or any pasta you have on hand. Just make sure to follow the cooking instructions on the package!

How can I make this mac and cheese gluten-free?

Great question! To make gluten-free White Mac and Cheese, simply swap out the regular pasta for a gluten-free equivalent and use gluten-free flour for the roux. The rest of the recipe remains the same, so you can still enjoy all that cheesy goodness!

What if I want to make this a one-pot dish?

For a one-pot meal, you can cook the pasta directly in the milk! Just add the uncooked pasta and cover with half-and-half, cooking until al dente. Then, continue by adding in the cheese and seasonings, mixing until creamy without needing to pre-cook the pasta separately.

Can I prepare this dish ahead of time?

Definitely! You can prepare the mac and cheese up to the baking step, then cover it tightly and refrigerate it for up to a day. When you’re ready to serve, just pop it in the oven and bake until bubbly—easy-peasy!

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