20-Minute Stovetop White Cheddar Mac and Cheese Recipe

This creamy, dreamy 20-Minute Stovetop White Cheddar Mac and Cheese is everything you want in a comfort food—rich, cheesy, and unbelievably fast. In just 20 minutes, you’ll have a velvety pot of mac and cheese that’s miles better than anything from a box. With the sharp tang of white cheddar and the buttery smoothness of a simple roux, it’s the kind of weeknight magic you’ll come back to again and again.

Why You’ll Love This Recipe

• Ready in 20 Minutes: Perfect for those nights when you’re too tired to cook but still want something delicious and homemade.
• Ultra Creamy and Cheesy: That luscious white cheddar sauce clings to every bite of pasta—comfort food at its finest.
• Simple Ingredients: Nothing fancy here. Just pantry staples and a block of good cheese.
• Endlessly Adaptable: You can dress it up, keep it classic, or tweak it to fit any craving or dietary need.

Ingredients You’ll Need

Here’s everything you’ll need to make this ultra-creamy stovetop mac and cheese, plus a few notes to help you get the best result:

• Elbow macaroni: The classic choice. Short pasta like shells or cavatappi also work great and hold the sauce beautifully.
• Butter: Forms the base of the roux and adds richness to the sauce.
• All-purpose flour: Helps thicken the cheese sauce so it clings perfectly to the pasta.
• Milk: Whole milk is ideal for a creamy texture, but 2% will also work. Avoid skim—it just doesn’t cut it here.
• White cheddar cheese: Sharp white cheddar gives the mac its bold, tangy flavor. Buy a block and shred it yourself—it melts much better than pre-shredded cheese.
• Salt and pepper: Simple seasonings that let the cheese shine.
• Garlic powder and mustard powder (optional): A pinch of each enhances the cheese flavor and adds depth.

Variations

• Add Protein: Stir in cooked bacon, shredded rotisserie chicken, or diced ham for a heartier version.
• Make it Spicy: Add a pinch of cayenne pepper or stir in some diced jalapeños.
• Gluten-Free: Use gluten-free pasta and substitute the flour with a gluten-free blend.
• Different Cheese Combos: Mix in a bit of mozzarella for extra meltiness or gruyère for a nutty twist.
• Veggie Boost: Fold in steamed broccoli, peas, or sautéed mushrooms for a bit of green and added texture.

How to Make 20-Minute Stovetop White Cheddar Mac and Cheese

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain it and set aside.

Step 2: Make the Roux

In the same pot, melt butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste and forms the base of your sauce.

Step 3: Add Milk and Seasonings

Slowly whisk in the milk, making sure to break up any lumps. Add salt, pepper, garlic powder, and mustard powder (if using). Simmer until the mixture thickens slightly, about 3-5 minutes.

Step 4: Add Cheese

Reduce the heat to low and stir in the shredded white cheddar cheese. Keep stirring until the cheese is fully melted and the sauce is smooth and velvety.

Step 5: Combine and Serve

Add the drained pasta back into the pot and toss to coat evenly with the sauce. Serve hot and creamy straight from the stove.

Pro Tips for Making the Recipe

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. A block of sharp white cheddar will melt better and taste richer.
• Don’t Rush the Sauce: Let the roux cook and the milk simmer before adding the cheese. This ensures a silky, lump-free sauce.
• Salt the Pasta Water: This simple step seasons the pasta from the inside out. It really makes a difference.
• Low Heat for Melting Cheese: High heat can make cheese separate or become grainy. Keep it low and gentle.

How to Serve

This mac and cheese is a meal in itself, but here are a few pairing ideas to make it even better:

Classic Combo

Serve with roasted or grilled chicken and a side of steamed green beans or a fresh garden salad.

Comfort Food Vibes

Top with crispy bacon bits or toasted breadcrumbs for added crunch and flavor.

Weeknight Winner

Pair with a simple tomato soup or a bowl of chili for a satisfying, cozy dinner.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to an airtight container and store in the fridge for up to 4 days.

Freezing

Mac and cheese can be frozen, but the texture of the sauce may change slightly. For best results, freeze in single portions and thaw overnight before reheating.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of milk to bring back the creaminess. Stir frequently to avoid clumps.

FAQs

Can I use pre-shredded cheese for this recipe?
You can, but it’s not recommended. Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts. For the best, silkiest sauce, shred your own white cheddar.

What’s the best type of milk to use?
Whole milk delivers the creamiest results, but 2% works well too. Avoid skim or non-dairy milks unless they’re specifically designed for cooking and creamy sauces.

How do I prevent the sauce from becoming grainy?
Avoid high heat when adding cheese and make sure your milk mixture isn’t boiling. Keep the heat low and stir constantly until smooth.

Can I make this recipe ahead of time?
It’s best served fresh, but you can make it ahead and reheat with a bit of milk. Just note the texture may change slightly as it sits.

Final Thoughts

This 20-Minute Stovetop White Cheddar Mac and Cheese is your go-to comfort meal for those hectic nights when time is short but cravings are strong. It’s quick, simple, and irresistibly cheesy—everything a great mac and cheese should be. Try it once and you’ll be hooked!

Print