With every twirl of the fork, you’ll discover the creamy comfort of White Mac and Cheese; it envelops your taste buds in a velvety cheese sauce that feels like a warm hug. Picture the soft, tender cavatappi pasta, smothered in a luscious white cheddar sauce that’s rich yet light, creating a dish that pulls you back to cozy family dinners or festive gatherings. And then there’s that buttery Ritz cracker topping, which brings a satisfying crunch to every bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Mac and Cheese
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Mac and Cheese

I still remember those chilly winter evenings, sitting around the table with my family, laughter echoing as we enjoyed bowls of this comforting dish. It’s the highlight of holiday dinners, often stealing the show from the main course. Whether it’s a crisp autumn night or a holiday celebration, the anticipation of diving into a bubbling dish of White Mac and Cheese is irresistible. Gather your ingredients and join me in making this lovely dish that can turn any meal into a special occasion!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, it’s perfect for busy weeknights!
Irresistible Flavor: The combination of white cheddar and the buttery crunch keeps you coming back for more.
Eye-Catching Appeal: Topped with a golden-brown Ritz cracker crust, this dish looks as good as it tastes.
Flexible Serving: Ideal for potlucks, family dinners, or as a comforting late-night snack.
Diet-Friendly Options: Can be adapted easily for gluten-free pasta or vegan cheese!

Ingredients You’ll Need

16 ounces cavatappi pasta: This spiral pasta holds sauce beautifully, but you can substitute for any short pasta shape like elbow macaroni or penne.
4 tablespoons unsalted butter: Used to create a roux with flour for the cheese sauce, it adds a rich flavor. Always use unsalted to control the saltiness.
1/4 cup all-purpose flour: This standard flour thickens the sauce. For a gluten-free option, use a gluten-free all-purpose blend.
2 cups half and half: Provides creaminess without being too heavy. Full cream or milk can work in a pinch, but they will change the sauce’s texture slightly.
1 cup evaporated milk: Adds creaminess and depth of flavor. You can skip this for a more traditional sauce or substitute with more half and half.
3 cups white cheddar cheese (shredded): The star of the show! Freshly shredded cheese melts better than pre-shredded. Feel free to mix in some Gouda for a smoky flavor.
1/2 teaspoon garlic powder: Adds a subtle aromatic quality. Fresh garlic can make for a stronger punch but may need sautéing first.
1 teaspoon salt: Season to taste! Adjust according to your cheese’s saltiness.
1/2 teaspoon black pepper: Just enough to balance the flavors; feel free to use white pepper if you prefer not to see the black flecks in your dish.
1 cup Ritz crackers (crushed, about 20 crackers): These add a perfect crunchy topping. You can substitute with panko breadcrumbs or crushed saltines if you’re in a bind.
2 tablespoons unsalted butter (melted): Helps the cracker topping brown beautifully in the oven.

How to Make White Mac and Cheese

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Prepare your 9 x 13 baking dish by spraying it lightly with nonstick cooking spray to prevent sticking. This simple step ensures every cheesy morsel comes out perfectly!

Cook Pasta: While the oven heats up, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente, about 7-8 minutes. Drain well and set aside. The pasta should be slightly firm, as it will soften further in the oven.

Melt Butter: In a large saucepan, melt the 4 tablespoons of unsalted butter over medium-low heat. Once melted, whisk in the flour until it forms a smooth paste. This roux will create the base for your creamy sauce, so keep stirring to avoid lumps.

Whisk in Liquid: Gradually add the half and half and evaporated milk, whisking continuously until the mixture is smooth. Raise the heat to medium and let it come to a gentle boil, stirring all the while until it thickens enough to coat the back of a spoon. This is the moment the magic begins!

Add Cheese and Seasonings: Remove the saucepan from the heat and stir in the garlic powder, salt, black pepper, and white cheddar cheese until melted and combined. If you’re using any extra cheese for flavor, now’s the time! This sauce should be creamy and deeply flavored—give it a taste and adjust the seasoning if necessary.

Mix and Transfer: Fold the cooked cavatappi into the cheese sauce, ensuring each piece is coated. Pour the mixture into the prepared baking dish. For an extra cheesy touch, add some shredded cheese on top before proceeding to the next step!

Bake Until Golden: In a small bowl, combine the crushed Ritz crackers with melted butter and sprinkle them evenly over the top of the mac and cheese. Bake in the oven for about 15 minutes, or until the edges are bubbling and the topping is beautifully golden. You’ll know it’s ready when it smells absolutely divine!

Storing & Reheating

To store leftover White Mac and Cheese, allow it to cool at room temperature for no more than an hour before transferring it to an airtight container. In the refrigerator, it will be good for about 3-4 days. If you want to keep it longer, consider freezing it in a sturdy container—just make sure to label it and consume within 2-3 months. To reheat, pop it in the oven at 350°F for 20-25 minutes or microwave individual portions until heated through. Note that the texture may change slightly, but a splash of milk can help restore creaminess!

Chef’s Helpful Tips

When preparing the roux, be careful not to let it brown. You want a light blonde color for a smooth sauce.
For creamy perfection, make sure your dairy ingredients are at room temperature to prevent clumping when combined with the roux.
Don’t overcook your pasta; it should be slightly underdone as it will continue cooking in the oven.
Want to add more flavor? Consider adding sautéed onions or cooked bacon for a rich twist!
This dish can be made ahead of time; just assemble it before baking and store it in the fridge for up to a day.

As we wrap up our delicious journey through the creamy, cheesy goodness of White Mac and Cheese, remember that the heart of cooking comes from experimentation. Feel free to add your favorite ingredients, tweak the flavors, and make this dish your own! Whether it’s a family night in, a comforting meal after a long day, or a dish served at celebratory gatherings, this recipe guarantees smiles all around. Enjoy every cheesy bite!

Recipe FAQs

Can I use a different type of cheese?

Absolutely! While white cheddar gives the dish its signature flavor, feel free to experiment. Consider blending in Gruyère, mozzarella, or even spicy pepper jack for a kick. Just ensure that whatever cheese you choose melts well.

Can I make this dish ahead of time?

Yes, you can prepare White Mac and Cheese in advance! Assemble the mac and cheese, cover it well, and store it in the fridge for up to a day. When you’re ready to bake, just pop it into the preheated oven straight from the fridge; you may need to add a few extra minutes to the baking time.

Can I freeze leftovers?

Absolutely! To freeze, allow the dish to cool completely, then transfer it to an airtight container. It’s best enjoyed within 2-3 months. When ready to consume, thaw it overnight in the refrigerator and reheat in the oven for best results.

Is this recipe gluten-free?

Yes! To make this White Mac and Cheese gluten-free, simply substitute the regular cavatappi pasta and all-purpose flour with gluten-free options. There are many great alternatives available that taste just as delicious!

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White Mac and Cheese

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

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Description

Experience the irresistible flavor of White Mac and Cheese, featuring creamy white cheddar, tender cavatappi pasta, and a crispy Ritz cracker topping. Perfect for any meal!

Ingredients

Scale

16 ounces cavatappi pasta
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups half and half
1 cup evaporated milk
3 cups white cheddar cheese (shredded)
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Ritz crackers (crushed, about 20 crackers)
2 tablespoons unsalted butter (melted)

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Instructions

Preheat oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
Cook cavatappi in salted water until al dente, about 7-8 minutes; drain.
In a saucepan, melt butter and whisk in flour to form a roux.
Gradually whisk in half and half and evaporated milk until smooth; heat until thickened.
Stir in garlic powder, salt, pepper, and white cheddar until melted.
Fold in cooked pasta, transfer to baking dish, and top with more cheese if desired.
Combine crushed Ritz crackers with melted butter and sprinkle over mac and cheese; bake for 15 minutes until golden.

Notes

For a gluten-free version, substitute the pasta and flour with gluten-free options.
Adding sautéed onions or cooked bacon can enhance flavor.
Make ahead and refrigerate before baking for convenience.