20-Minute Stovetop White Cheddar Mac and Cheese Recipe
This 20-Minute Stovetop White Cheddar Mac and Cheese is a quick, creamy, and ultra-cheesy comfort food made with small pasta shells and sharp white cheddar cheese. Using a traditional roux base, this stovetop recipe delivers a smooth, rich cheese sauce that coats the pasta perfectly, making it an ideal weeknight meal or anytime comfort dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 1 pound small pasta shells, cooked according to package directions, drained, and set aside
Cheese Sauce
- 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
- Cook the Pasta: In a very large pot or Dutch oven, cook the pasta shells according to package directions until al dente, then drain and set aside.
- Melt the Butter: In the same pot, add the unsalted butter and heat it over medium heat until fully melted.
- Make the Roux and Seasonings: Once the butter is melted, add flour, dry mustard powder, onion powder, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk constantly until the mixture is smooth and well combined; this is crucial to achieve the right texture.
- Add Milk Gradually: Slowly pour in the milk while whisking constantly to avoid lumps, creating a smooth sauce base.
- Melt the Cheese: Add the freshly grated extra-sharp white cheddar cheese to the sauce, continuing to whisk until all the cheese is fully melted and the sauce is perfectly smooth.
- Combine Pasta and Sauce: Return the cooked pasta shells to the pot and stir well to coat them evenly with the creamy white cheddar cheese sauce.
- Serve Immediately: Serve the mac and cheese right away for the best texture and flavor.
Notes
- Storage: Store mac and cheese in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- The pinch of cayenne pepper adds depth of flavor without making the dish spicy.
- Using freshly grated cheese helps the sauce melt smoothly and enhances flavor.
- Whisking constantly during roux and sauce preparation is key to avoid lumps and achieve a perfect creamy texture.
Keywords: white cheddar mac and cheese, stovetop mac and cheese, creamy mac and cheese, quick mac and cheese, pasta shells mac and cheese, comfort food recipe
