Maybe it is because I grew up in the sticks of Pennsylvania, but I have never cooked with Gouda or Gruyere cheese. I am sure it would taste delicious in mac and cheese, but my personal preference is to stick with sharp white and yellow cheddar cheese because it is what I usually have on hand anyway. And as most moms probably understand, the less trips we have to make to the grocery store with our little ones the better!
This creamy cheddar mac and cheese is so delicious and pure comfort food. My little ones (6 and under) absolutely love when I set a dish of this creamy mac and cheese on the table. For more creamy comfort food side dishes, be sure to check out the list below the recipe card.
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Creamy Cheddar Mac and Cheese
Ingredients
- 8 oz. macaroni pasta can use other small pasta types
- 4 tablespoons butter
- 3 tablespoons flour leveled
- 3 cups whole milk *see note
- 1/3 cup grated or shredded parmesan cheese shredded will be smoother in the sauce
- 1 cup shredded mozzarella cheese
- 2 cups freshly shredded sharp cheddar cheese I use half white and half yellow
- 1/2 teaspoon salt or to taste
- several dashes ground black pepper
Topping:
- Additional cheddar cheese
Instructions
Preheat oven to 350 degrees:
- Cook macaroni pasta in boiling water for no longer than 7-8 minutes, or until just al-dente (can be slightly undercooked). Drain the extra water from the pasta, then spread into a 13 by 9-inch baking dish.
- While the pasta is cooking, melt butter in a large saucepan, then whisk in flour and allow to cook for 30-60 seconds over low heat while stirring constantly. Whisk in milk then heat gradually until thickened and beginning to bubble. Do not heat too quickly or even allow to come to a full rolling boil because the flour will separate and cause a grainy sauce. Stir in cheeses, salt and pepper and allow to melt into the sauce.
- Remove the sauce from heat and pour over the pasta in the baking dish. Stir to combine, then bake in the preheated oven for 20 minutes, or until the top is beginning to brown a little.
- Remove the mac and cheese from the oven and top generously with additional shredded cheddar cheese. Return to the oven and allow to bake for an additional 5-10 minutes until the cheese has melted. Can use the broiler to brown the top a little during the last few minutes. Allow to cool slightly, then serve and enjoy!
Notes
Subscribe today and get free meal inspirations delivered to your doorstep!
More comfort food side dishes to try:
- Crockpot Funeral Potatoes
- Cheesy Scalloped Potatoes
- Amish Style Mashed Potatoes
- Slow Cooker Ultimate Potatoes
- Homemade Alfredo Sauce (without heavy cream)
- Sweet Potato Casserole
Ingredients needed for this cheddar mac and cheese recipe: Whole milk, shredded mozzarella cheese, grated or freshly shredded parmesan cheese, flour, salt and pepper, macaroni, shredded white and yellow cheddar (can use only white or only yellow), butter and chicken broth (optional).
Sharp vs. Mild Cheddar Cheese:
Honestly, I have used either one because I grab whatever is in the refrigerator. I have found the sharp cheddar cheese gives the best flavor though, because it is stronger in cheddar flavor than mild cheddar cheeses. I also prefer to add white cheddar for a rich cheddar flavor.
Step 1: Cook macaroni pasta in boiling water for no longer than 7-8 minutes, or until just al-dente (can be slightly undercooked). Drain and spread into a13 by 9-inch baking dish.
Tip:
To thin the sauce you can add a little of the pasta water. I tried it with 1/2 cup and found it to thin the sauce too much, around 1/4 cup should work (or as needed).
Step 2: While the pasta is cooking, melt butter in a large saucepan, then whisk in flour and allow to cook for 30-60 seconds over low heat. Whisk in milk then heat gradually until thickened and beginning to bubble. Do not heat too quickly or even allow to come to a full rolling boil because the flour will separate and cause a grainy sauce. Stir in cheeses, salt and pepper and allow to melt into the sauce.
Tips for smooth and creamy sauce:
I have had the best success with sauce that has been heated low and slow instead of over high heat which can cause the flour to separate and cause a lumpy texture. Freshly shredded cheeses can also be a huge help in a smooth sauce. I usually grab my grated parmesan, but it does leave some small lumps in the sauce which my family doesn’t mind. To avoid this, use freshly shredded parmesan instead.
Step 4-5: Remove the sauce from heat and pour over the pasta in the baking dish. Stir to combine, then bake in the preheated oven for 20 minutes, or until the top is beginning to brown a little. Remove the mac and cheese from the oven and top generously with additional shredded cheddar cheese. Return to the oven and allow to bake for an additional 5-10 minutes until the cheese has melted. Note: You can use the broiler to brown the top a little during the last few minutes.
Last but not least, serve and enjoy! We like Mac and cheese with so many main dishes, but some of my favorites to pair with this recipe are Family favorite meatloaf, Barbequed meatballs and pineapple glazed ham (slow cooker).
Storage options for leftovers:
Leftover macaroni and cheese can be frozen in an airtight container for several months or refrigerated for up to a week in an airtight container. To reheat, stir in a little water or milk in to help the sauce loosen back up because it tends to stiffen when chilled. Enjoy!
Feel free to use the icons in the recipe card to print or pin this recipe for later. In return, please leave a comment and recipe rating to let us know how it turned out for you.
Thank you for stopping by and may you feel the comfort and peace of Jesus in your day today! -Marilyn Stoltzfus Peight
