White Mac And Cheese

White Mac And Cheese baked until bubbly never sticks around long at my house There’s always lots of cheesy pasta topped with crunchy crumbs that snap when you dig in It’s just right for when you want something comforting with friends or just a chill night

The first time I baked this one for a family meal my kids basically licked the pan I always love how the cheeses blend together for that crazy rich center and the golden top wins over everyone at the table

Hearty Ingredients

• Mozzarella Cheese: Melts into stringy gooey goodness Get the block kind and shred it yourself for the best melt and texture
• Monterey Jack Cheese: Gives the sauce extra smoothness Grab a block and skip the pre-shredded
• White Cheddar Cheese: Extra sharp flavor Hand-shredded melts way nicer
• Butter: Starts the sauce off right Real butter makes everything richer and tastier
• Heavy Cream: Makes things extra rich and lush Fresh, real cream is what you want
• Milk: Lightens the sauce and makes it silky Go with whole milk for that creamy touch
• Cavatappi Pasta: This corkscrew shape soaks up cheese Pick a premium or bronze-cut pack for best bite
• Flour: Thickens the sauce All-purpose works and keeps it smooth
• Parmesan Cheese: Adds nutty salty depth Freshly shaved or grated, never the shaker stuff
• Salt and Pepper: Classic must-haves Grind your pepper fresh, add salt carefully since cheese is salty already
• Garlic Powder: Makes everything extra savory Just make sure it’s not stale for full punch
• Italian Style Breadcrumbs: Classic crunchy bite Look for golden and seasoned ones
• Melted Butter: Gets the bread crumb top golden brown Use the same butter as in your sauce for flavor match

Simple Step Guide

Rest and Serve:

Set the hot pan aside for about five minutes after pulling it from the oven That keeps the cheese nice and gooey and makes serving easy

Bake:

Pop it in the oven at 375 for twenty to twenty-five minutes Look for bubbling sides and a toasted crumb top Broil for a minute if you want it extra crackly

Assemble and Top:

Spoon your cheesy pasta into a greased dish Even the top Mix your breadcrumbs and melted butter, scatter that all over for a crunchy layer

Combine Pasta and Sauce:

Pour the pasta into your cheese sauce Stir it up until it looks super thick and every noodle is covered and shiny

Melt in the Cheeses:

Drop your heat to low Chuck in cheddar, mozzarella, Monterey Jack and parmesan Mix while everything melts until you have a stringy smooth sauce

Make the Cheese Sauce:

Slowly whisk the milk and cream into your roux so it doesn’t lump Bring it to a light simmer and keep stirring for five minutes The mix should thicken up Sprinkle in a bit of garlic powder, salt and pepper, but remember cheese is salty already

Prepare the Roux:

In a big pan melt your butter medium heat and then whisk in the flour Let that cook as you stir for three minutes You want it a little toasty and pale

Cook the Pasta:

Boil the cavatappi in salted water ‘til it’s almost done (al dente) You want it a little chewy Drain and keep aside

Save

The ultimate for me is watching those cheesy strands stretch across the spoon The first time my kid tasted this she called it ‘magic mac’ and now always wants to sprinkle on the crumbs herself before baking

Smart Storage

Keep leftovers chilled in a tight container and eat within four days For best texture, reheat in the oven or zap it with a little extra milk to make it creamy again If you freeze single servings, eat within two months—just know the texture gets a little softer once thawed

Swap Ideas

Change out cavatappi for elbow macaroni or penne Anything that’ll catch sauce is game No white cheddar? Toss in more mozzarella and some extra parmesan Want to lighten it? Swap some heavy cream for whole milk

How to Serve

You can make it the main meal—pair with your favorite greens or oven veggies Or let it shine as a hearty side with roasted meats, barbecue, or holiday ham Want variety? Mix in bacon, jalapeños, or green peas for a surprise

Save

Backstory

This baked mac goes way back—even colonial America had takes on it In the South, mac with a crispy topping was classic at my grandma’s table every Sunday We put a modern creamy spin on it with all those white cheeses and haven’t looked back

Recipe FAQs

→ Why is this mac and cheese so creamy?

Melting white cheddar, mozzarella, Monterey Jack, and Parmesan into a base made from milk, cream, butter, and flour creates a smooth, rich sauce.

→ Can I swap out the pasta type?

Of course! Cavatappi works great, but feel free to use penne, shells, or classic elbow macaroni. They all soak up the sauce beautifully.

→ How do I achieve a crispy breadcrumb topping?

Mix breadcrumbs with melted butter before sprinkling on top for an evenly browned, crispy layer once baked.

→ Is this dish good for meal prep?

Absolutely. Assemble it ahead of time and keep it in the fridge until you're ready to bake. Just bake longer if it's straight from the fridge.

→ How can I give it extra flavor?

Spice it up with smoked paprika, mustard powder, or herbs. For heat lovers, add a dash of hot sauce or red chili flakes.