Mild Cheddar Mac and Cheese Recipe
A basic flour-and-butter roux thickens the milk into a stable sauce that won't break, and shredded mild cheddar melts into it smoothly since it's lower in acidity and moisture than sharper aged cheddars, giving a sauce that stays silky instead of turning oily or grainy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 8
Ingredients
- 16 oz elbow macaroni, dry
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups mild cheddar cheese, shredded
- 1 tsp dry mustard powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/2 cup panko breadcrumbs (optional topping)
Nutrition per serving
- Calories
- 530
- Protein
- 22g
- Carbs
- 55g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
- 2Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente, about 1 minute less than the package directs, then drain.
- 3In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it smells nutty and no raw flour lumps remain.
- 4Slowly whisk in the milk, a little at a time at first to keep the mixture smooth, then simmer, stirring often, until it thickens enough to coat the back of a spoon, 5-6 minutes.
- 5Remove the pan from the heat and stir in the mustard powder, salt, and pepper. Add the shredded mild cheddar a handful at a time, stirring until each addition melts before adding more.
- 6Fold the drained macaroni into the cheese sauce until every piece is coated.
- 7Pour the mixture into the prepared baking dish. Scatter the panko over the top if using.
- 8Bake for 20-25 minutes, until the edges are bubbling and the top is golden.
- 9Let the dish rest for 5 minutes before serving so the sauce sets slightly.
Tips & variations
- Shred a block of mild cheddar by hand rather than buying pre-shredded bags; the anti-caking starch coating on bagged cheese keeps it from melting smoothly into sauce.
- Swap up to a third of the mild cheddar for a stronger aged cheddar or gruyere if a sharper flavor is wanted without losing the creamy melt of the mild cheese.
- Stir in a teaspoon of hot sauce or a pinch of cayenne to the sauce for background heat that doesn't compete with the mild cheddar flavor.
- Crumbled cooked bacon or sauteed diced ham folded in with the pasta turns this into a heartier main course.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in the microwave with a splash of milk stirred in to loosen the sauce, or warm covered in a 325°F (160°C) oven for about 15 minutes.
Tips from the Tulo kitchen
- Undercooking the macaroni slightly before it goes into the oven keeps it from turning mushy after baking, since it keeps absorbing sauce and heat in the oven.
- Room-temperature milk incorporates into the roux faster and with fewer lumps than milk straight from the fridge.
FAQ
What's the difference between mild and sharp cheddar in this recipe?
Mild cheddar is aged for a shorter time, so it has less acidity and a smoother, more consistent melt than sharp cheddar, which makes it a more forgiving choice for a stovetop cheese sauce that won't split or turn grainy.
Can I use pre-shredded mild cheddar?
It works in a pinch, but bagged shredded cheese is coated with cellulose or starch to prevent clumping, which also prevents it from melting as smoothly, so the sauce can end up slightly grainy.
Why did my cheese sauce turn grainy or oily?
This usually happens when the cheese is added over direct heat or all at once; adding it off the heat in small handfuls, stirring until each batch melts, keeps the sauce emulsified.
Can I make this ahead of time?
Assemble the dish up to a day ahead, cover, and refrigerate unbaked. Add about 10 extra minutes to the bake time since it will start cold.
