This stovetop white cheddar mac and cheese is creamy, cozy, and great for weeknights or anytime you need something satisfying without much effort. It’s made with sharp white cheddar, mozzarella for creaminess, and half and half. Everything comes together on the stovetop in under 30 minutes.
The sauce starts with a simple roux, thickened with half and half, then finished with shredded cheese for a silky, rich texture. The flavors are simple and classic, with just enough mustard powder, garlic powder, and hot sauce.
Serve this homemade mac and cheese straight from the pot or as a side dish for dinner, holidays, or cozy nights in. I love creamy mac and cheese alongside BBQ meatballs and BBQ pork chops.
If you're a macaroni and cheese fan like me, try my Ritz cracker mac and cheese, Southern baked mac and cheese, or cheesy buffalo chicken pasta.
Recipe Highlights
- 30-Minute Meal: This is an easy stovetop mac and cheese recipe that's fast. Make the sauce while the pasta boils, and you're looking at 30 minutes or less.
- Sharp Cheddar Flavor: Uses extra sharp white cheddar for bold flavor, plus mozzarella for a creamy texture.
- Pantry Friendly: Made with ingredients you probably have on hand.
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Ingredients
- Elbow macaroni: Macaroni elbows are classic for holding creamy sauce in every bite.
- Unsalted butter: Forms the base of the roux.
- All-purpose flour: Combines with butter to create a thick base for the cheese sauce.
- Half and half: Adds richness and a silky texture to the sauce.
- Extra sharp white cheddar cheese: Bold, tangy flavor that stands out. I recommend skipping the bagged cheese, buying block cheese, and shredding it yourself for a creamy cheese sauce.
- Mozzarella cheese: Helps create a creamy melty texture.
- Hot sauce: Just a dash of hot sauce to add tang without making it spicy (trust me). I like Frank's and Crystal Hot Sauce, personally.
- Seasoning: Salt, mustard powder, garlic powder.
See the recipe card for quantities.
Instructions
Boil macaroni in salted water until al dente. Drain and set aside.
While the pasta cooks, in a large saucepan over medium heat, melt the butter. Whisk in flour until smooth and cook for about 1 minute. (This cooks off the raw flour flavor)
Slowly whisk in half and half, stirring it in gradually until smooth. Cook for 3–5 minutes, stirring frequently, until slightly thickened and starting to bubble (do not let it get to a full boil).
Reduce the heat to low and stir in hot sauce, salt, mustard powder, and garlic powder. Add shredded cheddar and mozzarella one handful at a time, stirring until the cheese melts.
Remove from the heat and combine the cooked pasta and the cheese sauce, gently stirring until coated.
Serve warm.
Substitutions
- Elbow macaroni: Use your favorite pasta shape. I also love shells, cavatappi, cellentani, and penne.
- Half and half: Substitute with whole milk, a mixture of milk and cream (half and half is half milk and half cream), or heavy whipping cream for an extra creamy result. You can also use evaporated milk. The texture will be slightly less rich, but it still makes a smooth, creamy sauce.
- Grated Cheese: Adjust the cheese blend to your liking, but try to follow 4 parts white cheddar to 1 part melty cheese (like mozzarella, American, white American, or Gruyère) for the best taste and texture.
Equipment
To boil the macaroni, you'll need a large pot and a colander. For the sauce, you'll need a medium saucepan and a whisk. To shred the cheese, I recommend a food processor with a cheese grater insert. It's so fast!
Behind the Recipe
This is my ultimate comfort food. Mac and cheese was one of the first things my mom taught me to make in the 90s from a well-loved Williams Sonoma cookbook.
To get the creamiest sauce, shred your own cheese for a better melt. Whisk the half and half frequently as it heats to help prevent curdling, and turn the heat to low before stirring in the cheese to avoid a grainy texture.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Absolutely, this recipe scales well. Just be sure to use a large pot and a large saucepan.
Yes, you can transfer the finished mac and cheese to a baking dish, top with about one-half cup of breadcrumbs (or I really like Ritz Crackers), and broil for 2 to 3 minutes until golden. It’s not necessary, but baked mac and cheese adds a crispy topping if you like a little texture.
📖 Recipe
Stovetop White Cheddar Mac and Cheese
Video
Ingredients
- 8 oz elbow macaroni
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups half and half
- 2 cups extra sharp white cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ teaspoon hot sauce
- ½ teaspoon salt or to taste
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- While the pasta cooks, in a large saucepan over medium heat, melt the butter. Whisk in flour until smooth and cook for about 1 minute.
- Slowly whisk in half and half, stirring it in gradually until smooth. Cook for 3–5 minutes, stirring frequently, until slightly thickened and starting to bubble (do not let it get to a full boil).
- Reduce the heat to low and stir in hot sauce, salt, mustard powder, and garlic powder. Add shredded cheddar and mozzarella one handful at a time, stirring until the cheese melts.
- Remove from the heat and combine the cooked pasta and the cheese sauce, gently stirring until coated. Serve warm.
Notes
Nutrition
Related
If you like this stovetop white cheddar mac and cheese recipe, try another pasta recipe next:
Kelsey Smith says
This one's a keeper, according to me at least. I hope you all love my recipe! Be sure to rate and review if you give it a try.