Loaded White Cheddar Mac and Cheese
Ingredients
Directions / Instructions
Why You'll Love This Loaded White Cheddar Mac and Cheese
If you're looking for the ultimate creamy macaroni and cheese recipe, this Loaded White Cheddar Mac and Cheese delivers everything you could want. Every bite is packed with silky white cheddar cheese sauce, perfectly cooked pasta, smoky crispy bacon, buttery toasted breadcrumbs, fresh green onions, and a touch of Parmesan for extra depth. The combination creates an incredibly rich and satisfying comfort food that's worthy of any restaurant menu.
Unlike boxed macaroni and cheese, this homemade version uses freshly shredded cheese, heavy cream, and a classic roux to create an ultra-smooth sauce that coats every piece of pasta. Whether served as a hearty main course or a crowd-pleasing side dish, it's guaranteed to become a family favorite.
Ingredients
For the Pasta
- 16 ounces elbow macaroni or cavatappi pasta
- Salted water for boiling
For the White Cheddar Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3½ cups freshly shredded sharp white cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Loaded Toppings
- 8 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- ½ cup toasted panko breadcrumbs
- 2 tablespoons melted butter
- Extra white cheddar cheese for topping
- Fresh parsley (optional)
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package instructions. Drain and set aside.
2. Prepare the Breadcrumbs
Combine the panko breadcrumbs with melted butter and toast them in a skillet over medium heat until golden brown and crispy. Set aside.
3. Make the Roux
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden and smooth.
4. Build the Cheese Sauce
Gradually whisk in the milk and heavy cream until smooth. Simmer for about 5 minutes until slightly thickened. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Add the Cheese
Reduce the heat to low and gradually add the shredded white cheddar and Parmesan cheese. Stir continuously until completely melted and velvety smooth.
6. Combine with Pasta
Add the cooked pasta to the cheese sauce and stir gently until every piece is evenly coated.
7. Add the Loaded Toppings
Fold in half of the crumbled bacon and half of the sliced green onions. Transfer the mac and cheese to a serving dish or baking dish.
8. Finish and Serve
Top with the remaining bacon, extra white cheddar, toasted buttery breadcrumbs, Parmesan cheese, green onions, and fresh parsley. Serve immediately while hot and creamy.
Expert Tips
Always shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can affect the smoothness of the sauce. Cook the pasta just until al dente because it continues to soften in the hot cheese sauce. Add the cheese over low heat to prevent the sauce from becoming grainy. For extra richness, use a combination of sharp white cheddar and Gruyère cheese.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of milk or cream to restore the creamy texture. This dish can also be frozen for up to 2 months, although the sauce may require additional stirring after reheating.
Serving Suggestions
Serve Loaded White Cheddar Mac and Cheese with grilled chicken, barbecue ribs, smoked brisket, roasted vegetables, fried chicken, meatloaf, burgers, pulled pork, or fresh green salads. It also makes an excellent holiday side dish for Thanksgiving, Christmas, and Easter dinners.
Recipe Variations
Add grilled chicken, pulled pork, smoked brisket, lobster, shrimp, or sautéed mushrooms to transform this into a hearty main course. Stir in roasted jalapeños for a spicy kick or use smoked Gouda, Gruyère, Fontina, or Monterey Jack alongside the white cheddar for even deeper flavor. Bake the finished mac and cheese for 15 minutes with extra cheese on top for a bubbly golden crust.
Frequently Asked Questions
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