This epic White Cheddar Mac and Cheese is incredibly cheesy and easy to prepare. It uses two varieties of cheese for a rich, deep flavor! Plus, there is one secret ingredient that makes it extra smooth and creamy.
Preheat the oven to 350°F. Meanwhile, bring a large pot of salted water to a boil.
Cook pasta to al dente where they still have a little bite.
In a medium sauce pot, melt butter then add flour and salt. Cook, stirring constantly until it boils one minute, trying not to let it brown. If it does, no big deal. Just keep going!
Slowly whisk in the milk several tablespoons at a time. Be sure to allow each addition of milk to completely absorb and thicken before adding the next addition. This will keep your roux thick and smooth.
Add the shredded white cheddar cheese and gruyère, reserving ½ cup for the topping, followed by the noodles.
Finish with the crème fraiche.
Pour into a casserole dish. Top with the reserved cheese and bake in a preheated oven until the center is boiling and the top has browned. Be careful not to over-bake the macaroni & cheese. Too much moisture will evaporate and then you will not get that cheese pull or the gooey cheese filling.
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Notes
Flavor Tips - Start with the best sharp cheddar. If you don’t like the way the cheese tastes off the block, you won’t love the final dish. Choose a gruyère and white cheddar that you love.Technique - Be sure to allow the butter and flour to cook for at least one minute to get all the thickening properties and none of that raw flour taste! Storage - Store leftover white cheddar mac and cheese in an airtight container in the fridge for 3 to 4 days in the refrigerator. I do not recommend you freeze mac and cheese.