Creamy White Mac and Cheese

Get ready to elevate your favorite comfort food with this creamy and dreamy white mac and cheese recipe. Loaded with a rich blend of white cheddar, mozzarella, Parmesan, and Velveeta Queso Blanco, this dish brings a twist to the classic mac and cheese.

Chef’s Tips

• When making the roux, adjust the level of roasting for the flour to suit your preference. A light roast keeps the dish white, while a deeper roast adds a nutty flavor.
• Always whisk the milk into the flour mixture slowly to prevent lumps and achieve a smooth, creamy sauce.
• For best results, shred cheese fresh from the block; pre-shredded cheese often contains anti-caking agents that can affect the sauce’s texture.

Ingredients

• 4 cups elbow noodles (uncooked): Classic macaroni shape that holds the creamy sauce perfectly.
• 2 tablespoons butter: Adds richness to the sauce and forms the base of the roux.
• 1/4 cup flour: Used to thicken the cheese sauce.
• 1 1/2–2 cups whole milk: The base for the creamy sauce; adjust for desired thickness.
• 1 teaspoon onion powder: Adds a subtle savory flavor to the dish.
• 1 teaspoon mustard powder: Enhances the tanginess and depth of the cheese flavor.
• 1 teaspoon white pepper: Provides a mild heat without altering the sauce’s color.
• 1 cup white cheddar cheese (shredded): Sharp and creamy, a key flavor component.
• 1 cup mozzarella cheese: Adds a stretchy, melty texture to the sauce.
• 1/2 cup Parmesan cheese (shredded): Lends a nutty, salty kick to the dish.
• 4 oz Velveeta Queso Blanco cheese (cubed): Creates an ultra-smooth and creamy texture.

Substitutions

• Elbow noodles: Swap with shells, penne, or any pasta you prefer.
• Whole milk: Substitute with half-and-half for a richer sauce or a non-dairy alternative for a lighter version.
• White cheddar cheese: Use Gruyère or Monterey Jack for a slightly different flavor profile.
• Velveeta Queso Blanco: Replace with cream cheese or additional mozzarella for a similar creamy consistency.

Instructions

1. Cook the Pasta: Prepare the elbow macaroni according to package instructions. Drain but do not rinse to retain the starch, which helps the sauce adhere to the pasta.
2. Make the Roux: In a large saucepan over medium heat, melt the butter. Gradually whisk in the flour to create a smooth paste.
3. Add the Milk: Slowly pour in 1 1/2 cups of milk, whisking constantly to prevent lumps. Cook for about 2 minutes until the mixture thickens.
4. Season the Sauce: Stir in the onion powder, mustard powder, and white pepper for a balanced, savory base.
5. Incorporate the Cheeses: Add the white cheddar, mozzarella, and Parmesan cheese. Continue stirring until fully melted and the sauce is smooth.
6. Melt Velveeta: Add the cubed Velveeta to the sauce. Stir occasionally until melted and incorporated.
7. Combine with Pasta: Pour the cheese sauce over the cooked pasta and stir to coat evenly. If needed, add the remaining 1/2 cup of milk to adjust the sauce’s thickness.
8. Taste and Adjust: Sample the dish and adjust the seasoning to your liking. Serve warm and enjoy!

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of milk to restore creaminess.

FAQs

Can I add protein or veggies?
Yes! Shredded chicken, sautéed mushrooms, or steamed broccoli are great additions to make this dish heartier.

Can I make this gluten-free?
Substitute the flour with a gluten-free alternative like cornstarch and use gluten-free pasta.

Can I bake it?
Absolutely! Transfer the prepared mac and cheese to a baking dish, top with breadcrumbs and shredded cheese, and bake at 375°F until golden and bubbly.

This creamy white mac and cheese recipe is a comforting twist on the classic that’s perfect for weeknight dinners or special occasions. With its rich blend of cheeses and customizable options, it’s a dish that everyone will love. Try it today and watch it become a new family favorite!