Baked White Cheddar Mac and Cheese
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This is the white cheddar mac and cheese recipe made with a creamy, rich béchamel sauce, Gouda, white cheddar cheese, all topped with a pretzel crust.
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Here's what you'll need...
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You'll Need:
– 1 pound fusilli pasta
– 6 tablespoons unsalted butter
– ¼ cup all purpose flour
– 3 ½ cups whole milk
– 16 ounces gouda cheese
– 16 ounces sharp white cheddar cheese
– 4 ½ ounces pretzels
– ½ teaspoon garlic powder
– ½ teaspoon Italian seasoning
– ½ teaspoon onion powder
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Instructions:
Heat oven to 375°F. Cook the fusilli pasta according to package directions until al dente. Drain completely.
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Instructions:
Meanwhile, in a heavy bottom saucepan, melt the butter over low heat. Once completely melted, add in flour and whisk for 2-3 minutes.
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Instructions:
Turn heat to medium, and add in the milk, while continuing to whisk. Allow milk to heat, but not boil (about 7 minutes).
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Instructions:
Once the milk is very hot, remove pot from heat. Slowly add in the cheese one handful at a time, continuing to stir. Add in cooked fusilli and stir together.
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Instructions:
Transfer mac & cheese to a greased 9 x 13" pan. Pulse the pretzels and spices in a food processor until they are a fine powder.
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Instructions:
Add in 2 tablespoons of room temperature butter and pulse until well combined. Sprinkle on top of mac & cheese.
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Instructions:
Bake uncovered for 30-35 minutes or until top is golden and bubbly.
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Swipe up for full recipe.
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