Name: White Cheddar Mac and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Cook pasta according to package directions, drain and set aside.

Meanwhile, in a large saucepan, melt butter over medium low heat.

When butter is melted, whisk in flour and All Purpose Seasoning. Whisk for a few minutes until a paste forms and it becomes a pale yellow color.

Slowly whisk in the milk to avoid lumps.

Bring the sauce to a low boil and cook until the mixture is thickened, about 6 minutes.

Remove the saucepan from the heat and stir in the cheeses. Taste for seasoning and adjust if necessary.

When the cheese has completely melted, stir in the cooked pasta until it’s completely coated.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Pasta Slightly 🍝
Before boiling, lightly toast the shell pasta in a dry pan for 2-3 minutes to develop a subtle nutty flavor that enhances the overall dish complexity.
Make a Proper Roux Base 🧈
Cook butter and flour together for 1-2 minutes while stirring constantly before adding milk to eliminate flour taste and create a silky, lump-free sauce foundation.
Grate Fresh Cheese Only 🧀
Always use freshly grated sharp white cheddar rather than pre-shredded cheese, as anti-caking agents prevent proper melting and create a grainy, separated texture.
Low Temperature for Cheese Melting 🔥
Remove the sauce from heat before adding cheese and stir gently to melt it, as high heat can cause the cheese proteins to seize and create an oily, broken sauce.
Reserve Pasta Water for Consistency 💧
Keep 1 cup of starchy pasta cooking water to adjust your sauce thickness—it helps the cheese coating cling to the pasta while preventing the dish from becoming too thick as it sits.