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    Homebody Eats » Recipes » Pasta

    Baked White Cheddar Mac and Cheese

    Published: Jun 12, 2020 · Modified: Apr 10, 2022 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see [disclosure] for more details.

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    Bake up the cheesiest white cheddar mac and cheese for the ultimate comfort food. This recipe is made with Gouda and white cheddar cheese, then topped with a pretzel crust.

    hand holding a bowl of white cheddar macaroni and cheese.

    There's not much better than a big bowl of hot, ooey-gooey macaroni and cheese.

    The great thing about mac and cheese is how versatile it is. It's one of my favorite comfort foods during the cold winter months, but it's also a great side dish for summer BBQs.

    While all mac and cheese is delicious, you're going to especially love this homemade white cheddar version. It's an easy recipe to follow that has a delicious rich white sauce all over the noodles.

    Trust me, you won't even want the boxed version anymore!

    Jump to:
    • What You'll Learn In This Recipe
    • Ingredients You'll Need
    • How To Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • What To Serve With Mac and Cheese
    • Baked White Cheddar Mac and Cheese

    What You'll Learn In This Recipe

    • Tips for making the best homemade mac and cheese, including what cheese melts well.
    • The French mother sauce that's used to make the creamy cheese sauce for macaroni.
    • How to customize this recipe to make it your own with various mix-ins or toppings.

    To learn even more kitchen lessons like these, sign up for my free 5-day email series with helpful tips to become a better home chef.

    Ingredients You'll Need

    white cheddar macaroni and cheese ingredients with labels.

    Let's talk about the ingredients you'll need to make homemade cheesy macaroni and cheese:

    • Fusilli pasta: Something about spiral fusilli pasta makes this white cheddar mac and cheese so much more fun! Another type of pasta such as elbow macaroni, cavatappi, or rotini would also be great noodles for this dish.
    • Unsalted butter: The butter is used as part of the base for the béchamel sauce as well as the pretzel topping. If you prefer a saltier dish, you can substitute salted butter.
    • All purpose flour: Flour is key to creating a thick and creamy sauce. A gluten free 1:1 flour substitute will also work in this recipe.
    • Whole milk: The additional fat in whole milk is so important for the béchamel cheese sauce. Don't try to use a lower fat content or plant-based milk for this recipe.
    • Gouda cheese: The key to good mac and cheese is high-quality cheese. Be sure it's freshly grated. The pre-shredded cheese at the grocery store has an anti-caking agent that doesn't allow it to melt as easily as freshly grated cheese.
    • Sharp white cheddar cheese: A white sharp cheddar provides some of the best flavor; however, if you'd prefer, you can substitute for yellow cheddar cheese.
    • Pretzels: This is the base for the mac and cheese topping. The pretzels add the perfect salty bite and crunch on top.
    • Garlic powder, Italian seasoning, and onion powder: All of these spices go into the pretzel topping. It adds a great flavor to the entire dish.

    How To Make This Recipe

    Mise En Place

    Mise en place is a French word that roughly translates to 'put in place.' Before you begin cooking this recipe, you should get all of your ingredients prepared and 'put in place' on the counter, so you're ready to cook. These preparation tasks include:

    • Grating the cheese.
    • Measuring out all of the ingredients.
    • Grabbing the kitchen tools you'll need.

    Boil The Noodles & Make The Cheese Sauce

    four numbered photos showing how to boil noodles and make a roux.

    Start out by cooking the fusilli pasta according to the package instructions until it's al dente. Don't overcook the pasta at this stage since the white mac and cheese will be baked all together in the oven.

    The base of any macaroni and cheese is a classic French mother sauce called béchamel. It's one of the most basic sauces to master. With some practice, you'll be making delicious homemade mac and cheese in no time!

    A properly made mac and cheese sauce is rich, creamy, and doesn't contain any lumps or graininess. In order to achieve this, we're going to make a béchamel sauce and add some cheese. Technically, this means we made a Mornay sauce, which is the French term for cheese sauce.

    To make a béchamel sauce, we'll need to first melt butter in a saucepan. This whole process should be done over low to medium heat. Low and slow is important for making béchamel.

    Once melted (make sure the butter doesn't brown), add in the flour and whisk together for a few minutes. We want to ensure the butter and flour are incorporated, and the raw flour taste can cook off.

    From there, add in cold milk, and continue to whisk until the milk is steaming but not boiling. Remove the saucepan from the heat, then slowly add the freshly grated cheese. It takes some patience, but nothing about this process is hard - I promise!

    four numbered photos showing how to make homemade macaroni and cheese.

    Once the cheese sauce is ready, add the pasta and stir until combined.

    Make The Topping

    This baked cheddar mac and cheese is topped with a unique crust that's made with pretzels. It adds a nice crust and texture to the dish.

    To make the topping, simply pulse the pretzels, some spices, and butter in a food processor. Sprinkle that on top of the mac and cheese and then it's ready to bake!

    numbered photo showing a pan of macaroni topped with a pretzel crust.

    Expert Tips

    Homemade macaroni & cheese is so rewarding. It takes some love and a little bit of work, but it's definitely worth the effort. Here are some tips for the best mac and cheese:

    • Don't overcook the pasta. It should cook to al dente (still slightly stiff in the middle). The pasta will finish cooking in the oven. Overdone pasta will turn mushy when it absorbs the cheese sauce, so don't over-boil the noodles.
    • In order to avoid gritty macaroni and cheese, you'll want to make sure you are adding cold milk to your hot roux (flour and butter mixture). Also equally as important, make sure you are continuously whisking the béchamel sauce throughout the whole cooking process.
    • Keep a careful eye on the milk to ensure it doesn't start to boil. Milk boils really quickly compared to other liquids. To avoid a burnt, overcooked flavor, keep an eye on the milk the whole time.
    • Remember to remove the saucepan from the heat before adding cheese. We want the cheese to melt nice and slow.

    Recipe FAQs

    Can I make this macaroni and cheese ahead of time?

    Yes, this recipe can be made ahead of time. Simply store the macaroni and cheese in a 9x13 baking dish in the refrigerator after step six in the recipe below. Then, when you're ready to eat, finish baking the macaroni in the oven.

    Can I use yellow cheddar cheese instead of white cheddar?

    Yes, you can absolutely use yellow cheddar instead of white. Just make sure it's freshly grated!

    I want to add additional mix-ins to this macaroni and cheese.

    Sure, you can definitely add in your favorite mix-ins to customize this mac and cheese recipe to your taste. Try adding blanched broccoli, peas, or crispy bacon. You could also add your favorite hot sauce on top for a little kick!

    What's the best type of cheese for macaroni and cheese?

    When making macaroni and cheese, it's really important to find a cheese that can easily melt. Cheddar cheese, gouda, Colby jack, fontina, and Monterey jack cheese are all great options!

    Can I make this recipe gluten free?

    Yes! I've made this white cheddar mac and cheese gluten free several times. Simply swap out the pasta, flour, and pretzels for a gluten free alternative. I like using Bob's Red Mill Gluten Free One to One Baking Flour.

    bowl of white cheddar macaroni and cheese.

    What To Serve With Mac and Cheese

    Looking for some easy recipes to eat alongside macaroni and cheese? Try these out:

    • Pesto turkey burgers on ciabatta bread.
      Pesto Mozzarella Turkey Burgers
    • roasted brussel sprouts topped with balsamic glaze and parmesan cheese.
      Brussel Sprouts With Balsamic Glaze (4 Ingredients)
    • air fryer chicken on bed of greens.
      Air Fryer Pretzel Chicken Cordon Bleu
    • herb and cheese crusted salmon with lemon slices.
      Herb Crusted Baked Salmon With Mayonnaise

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    bowl of white cheddar macaroni and cheese.

    Baked White Cheddar Mac and Cheese

    Bake up the cheesiest white cheddar mac and cheese for the ultimate comfort food. This recipe is made with Gouda and white cheddar cheese, then topped with a pretzel crust.
    Author: Jessica Mode
    5 from 4 votes
    Print Recipe Pin Recipe
    Active Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 12 people (9 x 13 pan)
    Calories 573 kcal

    Equipment

    • heavy bottom saucepan
    • whisk
    • 9x13 baking dish
    • silicone spatula
    • food processor

    Ingredients
      

    • 1 pound fusilli pasta
    • 6 tablespoons room temperature unsalted butter divided
    • ¼ cup all purpose flour
    • 3 ½ cups whole milk
    • 16 ounces gouda cheese freshly grated
    • 16 ounces sharp white cheddar cheese freshly grated
    • 4 ½ ounces pretzels
    • ½ teaspoon garlic powder
    • ½ teaspoon Italian seasoning
    • ½ teaspoon onion powder

    Instructions
     

    • Heat oven to 375°F.
    • Cook the fusilli pasta according to package directions until al dente. Drain completely.
    • Meanwhile, in a large heavy bottom saucepan, melt 4 tablespoons of butter over low heat. Once completely melted, whisk in flour and cook for 2-3 minutes. Turn the heat to medium, and add in the milk, while continuing to whisk. Allow the milk to heat, but not boil (about 7 minutes).
    • Once the milk is very hot (steaming, but not boiling), remove the saucepan from the heat. Slowly add in the shredded cheese one handful at a time, continuing to stir. Once all the cheese is melted, add in cooked fusilli and stir together.
    • Transfer macaroni and cheese to a greased 9" x 13" pan.
    • Pulse the pretzels, garlic powder, Italian seasoning, and onion powder in a food processor until they are a fine powder. Add in the remaining 2 tablespoons of butter and pulse until well combined. Sprinkle on top of macaroni and cheese.
    • Bake uncovered for 30-35 minutes or until the top is golden and bubbly.

    Notes

    Make Ahead: Store the macaroni and cheese in a 9x13 baking dish in the refrigerator after step six. Then, when you're ready to eat, finish baking the macaroni in the oven.
    Don't overcook the pasta. It should cook to al dente (still slightly stiff in the middle). The pasta will finish cooking in the oven. Overdone pasta will turn mushy when it absorbs the cheese sauce, so don't over-boil the noodles.
    In order to avoid gritty macaroni and cheese, you'll want to make sure you are adding cold milk to your hot roux (flour and butter mixture). Also equally as important, make sure you are continuously whisking the béchamel sauce throughout the whole cooking process.
    Keep a careful eye on the milk to ensure it doesn't start to boil. Milk boils really quickly compared to other liquids. To avoid a burnt, overcooked flavor, keep an eye on the milk the whole time.
    Remember to remove the saucepan from the heat before adding cheese. We want the cheese to melt nice and slow.

    Nutrition

    Serving: 1servingCalories: 573kcalCarbohydrates: 44gProtein: 27gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 104mgSodium: 719mgPotassium: 297mgFiber: 2gSugar: 6gVitamin A: 883IUVitamin C: 0.2mgCalcium: 634mgIron: 1mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

    More Pasta Recipes

    • vegetable lasagna topped with mushrooms and basil.
      Vegetable Lasagna With Béchamel
    • plate of gnocchi topped with shredded parmesan cheese.
      Kale and Tomato Gnocchi
    • rice noodles topped with peanuts and green onions.
      Simple Rice Noodle Stir Fry

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kyle Manera

      November 12, 2021 at 12:39 pm

      5 stars
      This recipe was amazing and so easy to make! It’s so simple and once i saw the picture i knew i had to try it.

      Reply
    2. Maddie

      March 11, 2022 at 12:08 am

      5 stars
      This recipe makes my heart and stomach happy! Such a great cozy meal for winter (or anytime). I used gluten free pretzels and it turned out great!

      Reply

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    baked white cheddar mac and cheese Pinterest pin.