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5 from 2 votes

Baked White Cheddar Macaroni and Cheese

Looking for the best baked macaroni and cheese? This dish is made with a creamy, rich béchamel sauce, Gouda, and white cheddar cheese, all topped with a pretzel topping. Make this mac and cheese for an outdoor BBQ, a cozy weekend in, or family dinner on Sunday night.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 10
Calories: 629kcal
Author: Jessica Mode



  • Heat oven to 375°F.
  • Cook the fusilli pasta according to package directions until al dente. Drain completely.
  • Meanwhile, in a heavy bottom saucepan, melt 4 tablespoons of butter over low heat. Once completely melted, whisk in flour and cook for 2-3 minutes. Turn heat to medium, and add in the milk, while continuing to whisk. Allow milk to heat, but not boil (about 7 minutes).
  • Once the milk is very hot (steaming, but not boiling), remove pot from 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.


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.


Calories: 629kcal | Carbohydrates: 58g | Protein: 29g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 822mg | Potassium: 330mg | Fiber: 2g | Sugar: 7g | Vitamin A: 843IU | Vitamin C: 1mg | Calcium: 608mg | Iron: 2mg