White Cheddar Mac and Cheese with Bacon Bits Recipe
A rich and creamy White Cheddar Mac and Cheese made with cavatappi pasta, slow-cooked cheddar cheese sauce, and hints of smoked paprika and dry mustard powder for added depth and flavor. This comforting dish is topped with crispy bacon bits for a delightful crunch, perfect for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 1 pound cavatappi pasta (or elbow macaroni, shells)
Cheese Sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk (or 2 cups milk + 2 cups heavy cream)
- 16 ounces white cheddar cheese, freshly grated (about 4 cups)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (for a smoky flavor)
- ½ teaspoon dry mustard powder (for depth)
- Salt and black pepper to taste
- ½ cup grated parmesan (for extra cheesiness)
Toppings
- ½ cup crispy bacon bits (for crunch)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 7-8 minutes. Drain the pasta but do not rinse it, then set aside.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture becomes slightly golden, which helps to eliminate the raw flour taste.
- Add the Milk: Slowly pour in the whole milk while whisking constantly. This prevents lumps from forming and helps create a smooth sauce. Continue cooking and stirring for 3-4 minutes until the mixture thickens to a creamy consistency.
- Incorporate Cheese and Seasonings: Reduce the heat to low. Gradually add the freshly grated white cheddar cheese, stirring continuously until it melts and the sauce is smooth. Then mix in the garlic powder, smoked paprika, dry mustard powder, salt, and black pepper to enhance flavor layers.
- Combine Pasta with Cheese Sauce: Add the drained pasta into the cheese sauce. Gently stir to thoroughly coat each piece of pasta with the creamy sauce. If the sauce seems too thick, add a splash of milk to adjust its consistency to your liking.
- Serve and Garnish: Serve the mac and cheese hot. Garnish with freshly ground black pepper, extra grated parmesan if desired, and sprinkle crispy bacon bits on top for added texture and flavor. Pair it with garlic bread or roasted vegetables for a complete meal.
Notes
- Do not rinse the pasta after draining to ensure the sauce sticks better.
- Use freshly grated cheese for best melting and flavor results.
- You can substitute the white cheddar with sharp yellow cheddar if preferred.
- For a vegetarian version, omit the bacon bits or replace with crispy fried onions.
- To make the sauce thinner, gradually add more milk until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.
Keywords: mac and cheese, white cheddar, comfort food, creamy pasta, cheese sauce
