There’s something about mac and cheese that takes me back.
I still remember the first time I tried a creamy white cheddar mac and cheese at a restaurant. It was rich, smooth, and comforting in a way I can’t explain. I kept thinking, why does this taste so much better than regular mac and cheese?
So I came home and started experimenting. I tested different cheeses. I played with cream ratios. I even tried adding bacon once — and wow, that changed everything.
Today, I’m sharing my homemade version of Chilis White Cheddar Mac and Cheese Recipe. It’s creamy, flavorful, and surprisingly easy to make.
Hi, I’m Mayank, the home cook behind The Calorie Curry. I spend most of my time experimenting in my kitchen, cooking for friends and family who often say my food tastes like it came from a pro chef. Their honest feedback and my love for simple, homemade cooking inspire every recipe I share here.
Why This White Cheddar Mac and Cheese Is Worth Making
Ultra creamy and smooth texture
Rich white cheddar flavor without being too sharp
Easy enough for beginners
Tastes like restaurant-style comfort food
Can be made with or without bacon
Perfect as a main dish or side
What This Recipe Really Is
This white cheddar mac and cheese recipe is a creamy pasta dish made with a smooth white cheese sauce instead of the usual yellow cheddar sauce. It has a richer, slightly sharper flavor and a silky texture that feels more gourmet.
You can keep it classic or turn it into white cheddar mac and cheese with bacon for extra flavor.
Ingredients You’ll Need
| Amount | Unit | Ingredient | Notes |
|---|---|---|---|
| 250 | grams | Elbow macaroni | Or any short pasta |
| 2 | cups | White cheddar cheese | Freshly grated |
| 1 | cup | Whole milk | Room temperature |
| 1 | cup | Heavy cream | For richness |
| 2 | tbsp | Butter | Unsalted |
| 2 | tbsp | All-purpose flour | For thickening |
| ½ | tsp | Salt | Adjust to taste |
| ½ | tsp | Black pepper | Freshly ground |
| ¼ | tsp | Garlic powder | Optional but recommended |
| 4 | strips | Bacon (optional) | For bacon variation |
Kitchen Equipment Required
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Large pot | For boiling pasta |
| 1 | Saucepan | For cheese sauce |
| 1 | Whisk | Prevents lumps |
| 1 | Wooden spoon | For stirring |
| 1 | Grater | For fresh cheese |
| 1 | Colander | To drain pasta |
Nutritional Breakdown (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 42 g |
| Protein | 18 g |
| Fat | 27 g |
| Saturated Fat | 15 g |
| Fiber | 2 g |
| Sodium | 520 mg |
Why Each Ingredient Matters
White cheddar gives the signature creamy, sharp flavor.
Milk + cream create a smooth, rich base.
Butter + flour form a roux that thickens the sauce.
Garlic powder adds subtle depth.
Bacon adds smoky contrast if you choose that version.
Freshly grated cheese melts better than pre-shredded.
Step-by-Step Cooking Instructions
Step 1: Cook the Pasta
First, bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente. You don’t want it too soft because it will cook slightly more in the sauce.
Drain it and set it aside. Don’t rinse it — that starch helps the sauce stick better.
Step 2: Make the Base (Roux)
In a saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously.
Keep whisking for about 1–2 minutes. It should look slightly golden but not brown.
Step 3: Add Milk and Cream
Slowly pour in the milk while whisking constantly. This prevents lumps.
Then add the heavy cream and let it gently simmer for 3–4 minutes. You’ll see it start to thicken slightly.
Step 4: Add the Cheese
Lower the heat. Add the grated white cheddar gradually, stirring continuously.
The sauce should become smooth and creamy. If it feels too thick, add a splash of warm milk.
Step 5: Season It
Add salt, black pepper, and garlic powder. Taste and adjust if needed.
This is where the flavor really comes together.
Step 6: Combine Pasta and Sauce
Add the cooked pasta into the cheese sauce. Stir gently until every piece is coated.
If adding bacon, stir in crispy chopped bacon now.
Step 7: Serve Warm
Serve immediately while hot and creamy. Mac and cheese thickens as it cools.
Tips for Creamiest Results
Always grate cheese yourself
Keep heat low when adding cheese
Don’t overcook pasta
Stir constantly while making sauce
Mistakes to Avoid
Using high heat when melting cheese
Adding cheese all at once
Overcooking the roux
Using pre-shredded cheese
Calorie-Friendly Tips
Use low-fat milk instead of cream
Reduce cheese slightly
Add steamed broccoli for volume
Skip bacon for fewer calories
Variations You Can Try
White cheddar mac and cheese with bacon
Add grilled chicken
Mix in sautéed mushrooms
Add jalapeños for spice
Use smoked white cheddar for depth
What to Serve with It
Grilled chicken
Garlic bread
Simple green salad
Roasted vegetables
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of milk. Avoid microwaving too long, as it can dry out.
Chilis White Cheddar Mac and Cheese Recipe
Ingredients
Equipment
Method
- First, bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente. You don’t want it too soft because it will cook slightly more in the sauce.Drain it and set it aside. Don’t rinse it — that starch helps the sauce stick better.
- In a saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously.Keep whisking for about 1–2 minutes. It should look slightly golden but not brown.
- Slowly pour in the milk while whisking constantly. This prevents lumps.Then add the heavy cream and let it gently simmer for 3–4 minutes. You’ll see it start to thicken slightly.
- Lower the heat. Add the grated white cheddar gradually, stirring continuously.The sauce should become smooth and creamy. If it feels too thick, add a splash of warm milk.
- Add salt, black pepper, and garlic powder. Taste and adjust if needed.This is where the flavor really comes together.
- Add the cooked pasta into the cheese sauce. Stir gently until every piece is coated.If adding bacon, stir in crispy chopped bacon now.
- Serve immediately while hot and creamy. Mac and cheese thickens as it cools.
Notes
If the sauce thickens too much, just stir in a little warm milk before serving.
Frequently Asked Questions
Can I use yellow cheddar instead?
Yes, but it won’t taste like authentic white cheddar mac and cheese.
Can I make this ahead of time?
Yes, but it’s best fresh. Reheat with added milk.
Why is my cheese sauce grainy?
Usually due to high heat or pre-shredded cheese.
Can I freeze white mac and cheese recipe?
It’s not recommended because the texture may change.
Final Thoughts from My Kitchen
This Chilis White Cheddar Mac and Cheese Recipe is comfort food done right. It’s creamy, rich, and full of flavor without being complicated.
I love how simple ingredients can create something so satisfying. If you try this at home, I promise it’ll become a regular in your kitchen — just like it did in mine.
Happy cooking,
Mayank
The Calorie Curry 🍲
