Extra Creamy White Cheddar Mac & Cheese
This Extra Creamy White Cheddar Mac & Cheese blends white mild cheddar with Monterey Jack for a silky, velvety sauce that clings to every curve of cavatappi pasta. Made with whole milk and just a touch of heavy cream, it’s rich, comforting, and kid-approved — perfect for a quick weeknight dinner or a holiday side dish.
Servings: 6 servings
Ingredients
- 1 lb cavatappi pasta noodles
- 4 tbsp salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk room temperature or warmed
- ¼ cup heavy cream room temperature or warmed
- ¼ cup sour cream room temperature
- 16 oz mild white cheddar cheese shredded
- 8 oz Monterey Jack shredded
- ½ tsp kosher salt
- ½ tsp garlic powder
Instructions
- Bring a large pot of salted water to a boil. Add cavatappi and cook until just al dente, about 7–8 minutes. Drain and set aside. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, whisking constantly, until the mixture is bubbly and lightly golden.
- Slowly whisk in the warmed whole milk, followed by the heavy cream. Continue whisking until the sauce thickens slightly, about 2-4 minutes. Reduce the heat to low, whisk in the sour cream until smooth. If your sauce gets too thick (this happens if it's too hot) add in an extra ½ cup whole milk.
- Add the white cheddar and Monterey Jack cheeses a handful at a time, stirring gently after each addition until fully melted and silky. Stir in the salt, and add garlic powder.
- Add the cooked pasta to the sauce and stir gently to coat every piece. Let sit for 2–3 minutes before serving to allow the sauce to cling to the pasta.