For details and extra notes, see the recipe card down below. You’ll need a food processor to make the breadcrumbs.īelow is a visual overview on how to make this easy recipe at home. For the herbed breadcrumb topping: sandwich bread, unsalted butter, garlic powder, and Italian herb seasoning.Garlic powder, salt, and pepper for seasoning.Sharp white cheddar block: You’ll need 16 ounces, equivalent to about 4 cups shredded.Don’t use skim milk, as it’s diluted and will make the sauce runny. I’d highly recommend using whole milk for richness. Unsalted butter and all-purpose flour are used to make a roux, which will thicken the sauce.

Other options include rotini, elbows, penne, fusilli, and farfalle. Cavatappi pasta: Cavatappi is my go-to! It holds the cheese sauce very well and it’s short and long enough at the same time.Have you tried my Stovetop Mac and Cheese or Fried Mac and Cheese Bites yet? If you’re a cheese lover, you can’t miss these! Jump to: Make-ahead friendly: Assemble it up to 2 days in advance and bake later.Great texture! Creamy with crunchy herbed bread crumb topping? Yes please!.Creamy and comforting: You’ll love how creamy and smooth it is.Why my family LOVES this white cheddar mac and cheese: I like to bake my white cheddar mac and cheese with breadcrumbs sprinkled on top for added texture and to bring all the flavors together until golden brown and bubbly. It’s creamy, comforting, and absolutely delicious. I’ve made it every Thanksgiving and Christmas dinner, along with these red skin mashed potatoes, and it has never failed to put a smile on everyone’s faces during the holiday season. This white cheddar mac and cheese has a special place in my heart. If there’s one thing I really really love, it’s mac and cheese.

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