Take your all-time favorite comfort food to the next level with this creamy and dreamy white Mac and cheese recipe.
Loaded with the flavors of garlic and three cheeses, here is your favorite Mac and cheese, taken to the next level. Give this white Mac and cheese recipe a shot when you’re craving for some comfort food to dig into, but want something a bit different too.
But before you go ahead and get started with the recipe, here’s everything you need to know about it.
What Else Can I Add in?
You can obviously stick to your classic Mac and cheese recipe with no additions, but sometimes, when I’m in the mood, I also like to add in some extras, depending on what I have lying in my refrigerator.
I’ve found that shredded chicken tastes great when added to this Mac and cheese recipe, and so do sautéed mushrooms. And of course, if you fancy a pop of color, you can also add in some sliced bell peppers or jalapeños if you enjoy a bit of spice.
Can I Make these in My Instant Pot?
Yes, you can! It is actually one of the best ways to get your white mac and cheese ready in minutes! Boil your pasta in the Instant Pot first, get it out, drain it and follow the rest of the recipe in your Instant Pot using the sauté function. Easy peasy!
Tips to Make the White Mac and Cheese
And of course, you can never go wrong with some additional help right? Follow these quick tips and tricks to make sure you nail the recipe.
- While making the roux for the recipe, you can dry roast the flour to the extent you want to. If you fancy that distinct white color to your Mac and cheese, don’t cook it too much, but if you really want a nice, nutty flavor to your pasta, cook it until its color starts to change slightly.
- Don’t add the milk to the flour all together. Pour it into the mixture slowly, while whisking constantly. This will help prevent any lumps from forming, and you’ll get that perfect, creamy and smooth mixture.
Serving Ideas & Suggestions
There’s nothing better than digging into a warm bowl of this creamy white mac and cheese for dinner, but if you really want to take it up a notch, and are looking for serving ideas and suggestions, I’ve got you covered right here.
- Garnish the bowl of Mac and cheese with some chopped parsley and a sprinkle of red pepper flakes if you like some heat.
- If you’ve got leftovers, just pop them in an airtight container and refrigerate them. You can then transfer the Mac and cheese to a baking dish the next day, and sprinkle some grated cheese and breadcrumbs on the top and bake it until the top is golden brown- a quick and easy baked mac and cheese dinner.
- I also sometimes like to pair up my mac and cheese dinners with some homemade Italian meatballs or a fresh salad filled with green, to get something a bit different for my taste buds.
White Mac and Cheese
- 4 c elbow noodles uncooked
- 2 tbsp butter
- ¼ c flour
- 1 ½ - 2 c whole milk
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp white pepper
- 1 c white cheddar cheese shredded
- 1 c mozzarella cheese
- ½ c parmesan cheese shredded
- 4 oz Velveeta Queso Blanco cheese cubed (half a package)
- Prepare the elbow macaroni according to package directions. Do not rinse the noodles after draining.
- Meanwhile, prepare the cheese sauce.
- In a large saucepan over medium-heat, melt the butter.
- Whisk the flour into the melted butter and then whisk in 1 ½ cups of the milk.
- Cook for 2 minutes, then add the onion powder, mustard powder, and white pepper.
- Whisk in the cheddar, mozzarella, and Parmesan cheese and continue to heat and stir until the cheeses appear melted and fully incorporated into the milk mixture, about 3-5 minutes.
- Cut the Velveeta into cubes and then add to the milk mixture. Stir occasionally until the Velveeta is fully melted and the mixture is smooth and consistent.
- Pour the cheese mixture over the cooked, drained noodles, and stir to coat.*If needed, add the remaining ½ cup of milk to thin out the sauce to personal preference.*
- Taste and adjust the seasonings, as desired.