White Cheddar Mac and Cheese

Total Time:
45 mins
Prep Time:
25 mins
Cook Time:
20 mins
6 servings
Dish Size:
2.5 Quart
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November 28, 2012

A brick of really sharp Vermont white Cheddar cheese is a thing of beauty, and nobody ever said macaroni and cheese had to be yellow. So here's a little secret: you can serve a white version of mac 'n cheese like this one at your nicest get-togethers, and guests will feel like they're eating something refined, not off the kiddie menu!



  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 3 cups milk
  • 1 teaspoon salt
  • 8 ounces extra sharp white Cheddar cheese, shredded
  • 4 ounces cream cheese, regular or low fat
  • 12 ounces elbow macaroni, undercooked by 2 minutes and drained
  • 1/3 cup Italian breadcrumbs


  1. Preheat oven to 375 degrees. Add butter and flour to a saucepan over medium-high heat, stirring until a simmering paste is formed. Simmer, stirring constantly for 4-5 minutes, until the paste turns slightly more golden in color.
  2. Add Dijon mustard, milk and salt, and whisk constantly, until combined and simmering. Once simmering, lower the heat to medium-low. Whisk in 2/3 of the white Cheddar cheese and all of the cream cheese, a little at a time until combined. Remove from heat.
  3. Add cooked pasta to a 2.5-quart temp-tations® baking dish and cover with the finished cheese sauce. Top the casserole with the remaining 1/3 of the white Cheddar cheese, and then sprinkle Italian breadcrumbs over all.
  4. Bake uncovered 15-20 minutes until cheese is bubbling and beginning to brown. Let cool 5 minutes before serving.
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