Name: 20-Minute Stovetop White Cheddar Mac and Cheese Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound small pasta shells, cooked according to package directions, drained, and set aside; ½ cup unsalted butter; ½ cup all-purpose flour; 1 teaspoon kosher salt, or to taste; 1 teaspoon dry mustard powder; 1 teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon pepper, or to taste; pinch cayenne pepper, optional and to taste; 4 cups 2% or whole milk; 1 pound (16 ounces) extra-sharp white cheddar cheese, grated by hand

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Introduction

This creamy white cheddar mac and cheese is ready in just 20 minutes, making it the perfect comforting meal for busy nights. Using a simple stovetop method, you’ll enjoy a rich, cheesy sauce coated over tender pasta shells that everyone will love.

A close-up view of a large silver pot filled with creamy macaroni and cheese, showing a thick, smooth cheese sauce that coats small shell pasta evenly. The cheese sauce has a rich yellow color with a slightly shiny texture. A silver spoon is scooping a portion from the middle, lifting up the pasta which looks soft and well cooked. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound small pasta shells, cooked and drained
½ cup unsalted butter
½ cup all-purpose flour
1 teaspoon kosher salt, or to taste
1 teaspoon dry mustard powder
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper, or to taste
Pinch cayenne pepper, optional and to taste
4 cups 2% or whole milk
1 pound (16 ounces) extra-sharp white cheddar cheese, grated by hand

Instructions

Step 1: Cook the pasta according to package instructions in a large pot or Dutch oven; drain and set aside.
Step 2: In the same pot, melt the butter over medium heat.
Step 3: Once the butter has melted, whisk in the flour, mustard powder, onion powder, garlic powder, pepper, and optional cayenne pepper until smooth. Keep whisking constantly to form a smooth roux—this is key for perfect texture.
Step 4: Slowly pour in the milk while whisking continuously to avoid lumps, cooking until the sauce thickens.
Step 5: Add the grated white cheddar cheese to the sauce and whisk until fully melted and smooth.
Step 6: Stir in the cooked pasta until coated evenly with the cheese sauce, then serve immediately.

Tips & Variations

Grate your own cheese for better melting and creaminess compared to pre-shredded varieties.
If you prefer a thicker sauce, cook the roux for an extra minute before adding the milk.
For a smoky twist, add a teaspoon of smoked paprika or swap out half the white cheddar for smoked cheddar.
Add cooked bacon, sautéed mushrooms, or steamed broccoli to bulk up the dish with extra flavor and texture.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 5 days. To freeze, place it in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of milk if needed to restore creaminess.

How to Serve

A close-up view of creamy macaroni and cheese in a silver pot, filled nearly to the brim with soft, small shell pasta coated evenly in a smooth, thick layer of melted yellow cheese sauce. A silver spoon is partially dipped into the macaroni, lifting some of the cheesy pasta above the rest, showing the shiny and gooey texture of the dish. The pot sits on a white marbled surface that highlights the warm, rich color of the macaroni and cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes! While extra-sharp white cheddar is ideal for its flavor and meltability, you can substitute with sharp yellow cheddar, Gruyère, or a blend of cheeses to suit your taste.

What pasta works best for mac and cheese?

Small pasta shapes like shells, elbow macaroni, or cavatappi are great because they hold the cheese sauce well. This recipe uses small pasta shells for excellent sauce catchment.