White Cheddar Mac and Cheese

5 from 2 votes

Perfectly gooey and cheesy, this white cheddar mac and cheese comes together in minutes and is amazing with garlicky toasted breadcrumbs on top!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 516kcal

1/4 cup unsalted butter
2 medium cloves garlic, minced
1/4 cup all-purpose flour
2 cups 2% or skim milk
1/2 cup heavy whipping cream
1 teaspoon Dijon mustard
2 cups shredded white cheddar cheese
1 lb pasta (shells, penne, elbows, etc), cooked according to package instructions until al dente
Salt and pepper to taste

Melt butter in a medium skillet over medium heat. Add garlic and breadcrumbs and stir around pan 2-3 minutes until breadcrumbs are golden brown. Remove from heat and transfer breadcrumbs to a small bowl.

In a medium pot or Dutch oven over medium heat, melt butter. Add garlic and cook 1 minute until fragrant. Whisk in flour until smooth and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add mustard and cheese, stirring until cheese is melted.
Fold cooked pasta into sauce and season with salt and pepper to taste. Sprinkle garlic breadcrumbs over mac and cheese and serve immediately while warm. Enjoy!

Storing Instructions

Store mac and cheese in refrigerator up to 6 days.