This easy baked White Cheddar Mac and Cheese is perfect for your Thanksgiving table! It’s an ultra gooey mac and cheese recipe with crispy breadcrumbs.

Your Thanksgiving table isn’t complete without mac and cheese and this is the ultimate recipe! It’s easy to make, can be prepped in advance, and is the perfect side dish recipe.

The Ultimate White Cheddar Mac and Cheese

The ultimate mac and cheese recipe for the holidays: White Cheddar Mac and Cheese! Pasta is tossed into a velvety, rich cheese sauce made with 3 cheeses and finished with buttery breadcrumbs on topped.

It’s baked until it’s gooey, melty, and crispy perfection!

Let’s be honest, mac and cheese is the Thanksgiving side dish we all reach for first! While this recipe is a great side dish, it’s also a rich and cozy main dish that you can enjoy all year long.

This white cheddar mac and cheese recipe starts with a lightly spiced bechamel sauce. Then, we melt in white cheddar, gruyere, and parmesan and toss in perfectly al dente pasta. Then the mac and cheese is topped with buttery bread crumbs and baked until deliciously gooey. The perfect recipe!

If you love mac and cheese as much as I do, try my creamy baked mac and cheese or my better than boxed stovetop mac and cheese.

A QUICK, IMPORTANT NOTE:

Something important to acknowledge before we jump into the details of this recipe is the cultural significance of mac & cheese throughout the South, especially for the Black community. While this creamy white cheddar mac and cheese is inspired by the soulfulness of serving mac and cheese with a holiday meal, this recipe is by no means an attempt at being an authentic soul food dish.

How to Make White Cheddar Mac and Cheese

This is an easy mac and cheese side dish that you’ll turn to over and over again!

Tools Needed

• 12″ Skillet
• 9×13 Baking Dish
• Cheese Grater
• Cutting Board
• Whisk

Ingredients and Substitutions

• Pasta. I used shells here, but you could swap in another type of pasta! Macaroni, Cavatappi, Rigatoni, or Lumache (shellbows), would all be great options.
• Cheese. The most important part! I used a mix of white cheddar, gruyere, and freshly grated parmesan. These cheeses are the perfect blend of melty and flavorful.
• Butter. Butter for greasing the baking dish, and for sautéing the shallots.
• Flour. Using a bit of flour to create a roux makes a thick and silky sauce.
• Shallots. I love the mild flavor that shallots give the sauce, but you could swap in finely minced yellow or white onion.
• Half and half. Half and half. I use half and half for this recipe, but you can use equal parts whole milk and heavy cream. If you swap in regular whole milk, I can’t guarantee the texture.
• Thyme. Fresh thyme leaves add the perfect hint of herby flavor. You could swap in another herb like rosemary or sage.
• Dijon. A hint of dijon adds nice savory notes to the sauce.
• Nutmeg. A pinch of nutmeg in bechamel is classic!
• Breadcrumbs. I like to make fresh breadcrumbs, but you could also use plain panko here.

The Process

1. Boil the pasta. Bring a pot of salted water to a boil and cook the pasta to al dente. The pasta should still have some bite to it. This process is usually 2-3 minutes shy of the package instructions. Drain and rinse your pasta with cold water. If you do this step in advance, toss the pasta with a little oil to keep it from sticking.
2. Make the roux. Melt the butter in a large nonstick skillet over medium heat. Once the butter and melted and foamy, add the diced shallots. Cook, stirring often, until the shallots are soft, about 2-3 minutes. Sprinkle the thyme leaves in with the flour and stir well to form a paste. Cook for 2 minutes.
3. Make the bechamel. Slowly whisk in the warmed half and half in small increments to avoid lumps. Once all the half and half is whisked in, add the dijon and pinch of nutmeg and continue to stir while the sauce simmers for 5-7 minutes, until thickened.
4. Add the cheese. Remove the bechamel from the heat and stir in the shredded cheeses and the parmesan until melted. Season to taste with salt and pepper. Add the cooked paste and stir well. Add the mac and cheese to the buttered baking dish.
5. Mix the breadcrumb topping. In a small mixing bowl, toss the breadcrumbs with the melted butter, thyme, parmesan, salt and pepper. Spread over the mac and cheese in an even layer.
6. Bake. Bake the mac and cheese for 30 minutes, until the top is golden brown and the cheese is bubbly.

Tips for Making White Cheddar Mac and Cheese

While white cheddar mac and cheese is easy to make, there are always tips to help you perfectly execute. Here are all my best tips and tricks:

1. Grate your own cheese. I know it’s an additional step but so worth it. It makes a huge difference to shred the blocks of cheese yourself using a food processor or boxed grater. Pre-shredded bags of cheese contain a white powdery substance called cellulose. That anti-caking agent prevents the cheese from having that ultra creaminess level.
2. Don’t overcook the pasta. This is super important! The pasta will continue cooking as it bakes and if you overcook it you’ll end up with mushy pasta. Cook your pasta until it is al dente (cooked, but firm). I usually achieve this right around 6-8 minutes, depending on the shape.
3. Salt your pasta water. This is the only opportunity you have to season the pasta itself! You don’t want bland mac and cheese, so make sure to season your pasta water well.
4. Don’t skip the half and half. Can you make this recipe with milk? Sure. But the half and half adds such a nice richness and makes the creamiest sauce. Sometimes It’s worth it to indulge!

How to Make Fresh Breadcrumbs

Fresh breadcrumbs make all the difference in this white cheddar mac and cheese and they couldn’t be easier to make. They add the perfect bit of crunch for a nice textural change.

Whenever I have bread that’s getting ready to go stale or that’s been hanging around for a bit, I make a batch of breadcrumbs to keep in the freezer.

Tear some pieces of bread into chunks and throw them into a food processor and run it until you have small crumbs. It’s THAT easy. Store in a freezer-safe ziplock bag in the freezer for up to 6 months.

Ways to Customize White Cheddar Mac and Cheese

This is an easy recipe to customize to your tastes! I love this Baked Mac and Cheese recipe as is, but here are a few ways to jazz things up:

1. Add fresh herbs. You can totally kick things up with some fresh herbs like chives, rosemary, sage, or parsley.
2. Swap the pasta. Shells are classic here, but you could use cavatappi, macaroni, or even lumache which is like a shellbow combination!
3. Add bacon. Bacon makes everything better right? Stir in some crispy bacon pieces to add a smoky, savory flavor.
4. Top with crispy onions. Tis the season of crispy fried onions! If you find you have some leftover from your green bean casserole, top this white cheddar mac and cheese with crispy onion bits!
5. Add veggies. Add some diced fresh jalapeño for a bit of spice! You could also add some sautéed bell peppers, spinach, or caramelized onions.
6. Add a protein. Want to make this into a main dish? Stir in some grilled chicken, pulled pork, or shredded beef.

Make Ahead Instructions

When you’re hosting a large dinner or event (especially Thanksgiving), I am definitely team prep ahead! Any recipe that can be made early will be made early so that the big day goes off without a hitch.

There are a couple of ways that you can prep white cheddar mac and cheese in advance.

Cook the pasta ahead of time. You can boil, drain, and rinse the pasta up to 2 days in advance. Toss the rinsed pasta with a little oil and store in a ziplock bag.

Build the mac and cheese 4 hours in advance. Follow all the steps up to when you bake the mac and cheese and let the mac and cheese sit covered at room temperature. Then, bake right before serving.

What to Serve with White Cheddar Mac and Cheese

While this white cheddar mac and cheese would make an amazing Thanksgiving side dish, it’s also perfect for pairing with any weeknight dinner.

Here are some of my favorite main dishes to pair with mac and cheese!

• Herb Roasted Chicken
• Roasted Chicken Piccata
• Roasted Pork Tenderloin
• Steak au Poivre
• Mom’s Classic Pot Roast

Storage & Reheating Instructions

Any leftovers need to be refrigerated and covered tightly.  Mac and cheese can be stored this way for 3-4 days. The mac and cheese will lose a little bit of creaminess from being refrigerated.  I do not recommend freezing this dish.

To reheat, stir in a little bit of milk or cream and microwave partially covered with plastic wrap.  Stir often as it reheats. You can also reheat it on the stovetop with a bit of cream or milk.

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White Cheddar Mac and Cheese is the ultimate cheesy and gooey Thanksgiving side dish! It’s perfect for holidays and weeknight dinners alike. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Thanksgiving Side Dish Recipes to Try

Brussels Sprouts Gratin
Homemade Green Bean Casserole
Skillet Cornbread
Parmesan Creamed Corn
Garlic Sautéed Green Beans

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