White Cheddar Mac and Cheese from Parent Magazine

Indulge in the ultimate comfort food with this White Cheddar Mac and Cheese from Parent Magazine, a rich and creamy twist on a classic favorite. Boasting a velvety sauce made from sharp white cheddar and Parmesan cheese, this baked pasta dish is elevated with a golden, buttery panko breadcrumb topping for the perfect crunch. Seasoned with a hint of mustard powder, garlic, and optional cayenne pepper, this recipe delivers a balance of bold yet kid-friendly flavors. Ready in just under an hour and perfect for family dinners or special occasions, this easy-to-follow recipe yields a crowd-pleasing dish that’s irresistibly creamy, cheesy, and topped with fresh parsley for a finishing touch.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 16 oz macaroni pasta
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp dry mustard powder
• 1 tsp garlic powder
• 0.25 tsp cayenne pepper (optional)
• 12 oz white cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 tsp salt
• 0.5 tsp black pepper
• 0.75 cup panko breadcrumbs
• 2 tbsp olive oil or melted butter
• 2 tbsp fresh parsley, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.

Step 2

Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.

Step 3

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until golden and bubbling, stirring constantly to avoid burning.

Step 4

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.

Step 5

Stir in the dry mustard, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

Step 6

Lower the heat to medium-low and stir in the shredded white cheddar cheese and grated Parmesan cheese, one handful at a time. Keep stirring until the cheese is completely melted and the sauce is smooth. Remove from heat.

Step 7

Add the cooked macaroni to the cheese sauce. Stir to coat the pasta evenly.

Step 8

Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.

Step 9

In a small bowl, mix the panko breadcrumbs with olive oil or melted butter until well-coated. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the cheese is bubbling.

Step 11

Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(1964.3g)

Amount per serving	% Daily Value*
Calories	5328.9

Total Fat 309.0g	0%
Saturated Fat 175.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 856.3mg	0%
Sodium 5878.3mg	0%
Total Carbohydrate 438.5g	0%
Dietary Fiber 17.9g	0%
Total Sugars 51.3g
Protein 193.5g	0%

Vitamin D 395.0IU	0%
Calcium 3906.9mg	0%
Iron 12.6mg	0%
Potassium 2484.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 14.6%

Carbs: 33.0%