Sharp Cheddar Mac and Cheese Recipe
Sharp cheddar is aged longer than mild cheddar, so it has less moisture and more concentrated tang, which means it can turn grainy or oily if melted straight into hot liquid. Building a flour-and-butter roux first, then melting the cheese off the heat, gives that sharp flavor a smooth, clingy sauce instead of a broken one.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 4 cups sharp cheddar cheese, shredded
- 1 tsp dry mustard powder
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted (for topping)
Nutrition per serving
- Calories
- 796
- Protein
- 31g
- Carbs
- 73g
- Fat
- 40g
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. Cook the elbow macaroni until just shy of al dente, about 1 minute less than the package directs, since it will finish cooking in the oven. Drain well and set aside.
- 3In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until it smells toasty and no raw flour taste remains; this is your roux.
- 4Gradually whisk in the milk, adding it a little at a time so no lumps form. Cook, whisking often, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
- 5Remove the saucepan from the heat. Add the shredded sharp cheddar a handful at a time, stirring until each addition fully melts before adding more. Stir in the mustard powder, cayenne, salt, and black pepper.
- 6Add the drained macaroni to the cheese sauce and stir until every piece is coated.
- 7Pour the mac and cheese into the prepared baking dish and spread it into an even layer. Toss the panko with the melted topping butter and scatter over the top, if using.
- 8Bake for 20-25 minutes, until the sauce is bubbling at the edges and the top is golden.
- 9Let the dish rest for 5 minutes before serving; the sauce continues to set and thicken slightly as it cools.
Tips & variations
- Shred a block of sharp cheddar rather than using bagged pre-shredded cheese; pre-shredded cheese is coated in anti-caking starches that make sauces grainy and thin instead of smooth.
- For a meltier sauce without losing the sharp bite, swap one of the four cups of cheddar for Monterey Jack or Gruyere, both melt more smoothly than aged cheddar on its own.
- Extra-sharp cheddar gives a stronger tang; if using it, cut the mustard powder to 1/2 teaspoon so the flavor doesn't turn bitter.
- White sharp cheddar works identically to orange sharp cheddar, the color comes from annatto and doesn't affect melt or flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F (175°C) oven for about 15 minutes, or on the stovetop over low heat with a splash of milk stirred in to loosen the sauce back up; microwaving in short bursts with a splash of milk also works but can make the sauce separate slightly.
Tips from the Tulo kitchen
- Grate the cheese while it's cold straight from the fridge, it's far easier to shred than at room temperature, and it still melts smoothly once stirred into the hot sauce off the heat.
- Save a cup of the pasta cooking water before draining; a splash stirred into the finished sauce can loosen it up if it seems too thick before baking.
FAQ
Why did my sharp cheddar sauce turn grainy or oily?
This usually happens when the cheese is added directly to sauce that's still boiling, or dumped in all at once. Pull the pan off the heat first and stir the cheese in gradually so the proteins melt gently instead of breaking.
Should I use only sharp cheddar, or blend it with another cheese?
Sharp cheddar alone gives the strongest flavor but can turn slightly grainy since it's lower in moisture than younger cheeses. Blending in a cup of Monterey Jack, Colby, or Gruyere keeps most of that sharp flavor while giving a noticeably smoother, stretchier sauce.
Is block cheese really better than pre-shredded for this recipe?
Yes. Bagged shredded cheese is dusted with cellulose and starch to keep the strands from clumping in the bag, and that same coating keeps it from melting into a fully smooth sauce. Shredding a block yourself takes a few extra minutes but makes a noticeably silkier result.
Can I assemble this ahead of time?
Yes. Make the sauce, combine it with the pasta, and refrigerate in the baking dish (unbaked) for up to a day. Add about 10 minutes to the bake time since it's starting cold, and cover loosely with foil for the first half of baking so the top doesn't dry out.