Chilis White Cheddar Mac and Cheese Recipe
This Chili's mac and cheese recipe is rich, creamy & better than the restaurant. White cheddar, pepper jack & panko topping ready in 45 minutes.
Equipment
- Large pot for boiling pasta
- Medium saucepan
- Whisk
- Wooden spoon
- baking dish or oven-safe skillet
- Box grater
- colander
Ingredients
For the Pasta:
- 400 g 14 oz cavatappi pasta or elbow macaroni
- 1 tbsp salt for pasta water
For the Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 200 g 2 cups sharp white cheddar cheese, freshly shredded
- 100 g 1 cup pepper jack cheese, freshly shredded
- 115 g 4 oz cream cheese, softened and cubed
- 50 g ½ cup Parmesan cheese, freshly grated
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dry mustard powder
- ½ tsp white pepper
- Salt to taste
- 1 tsp hot sauce optional
For the Breadcrumb Topping:
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- ¼ cup sharp white cheddar shredded
- ½ tsp smoked paprika
- Pinch of salt
Instructions
- Bring a large pot of heavily salted water to a full boil. Add the cavatappi and cook for one minute less than the package directions. Drain well without rinsing and set aside.
- In a medium saucepan over medium heat, melt the butter until it bubbles. Whisk in the flour and cook for two full minutes, stirring constantly, until the mixture smells nutty but has not browned.
- Gradually pour in the whole milk a little at a time, whisking constantly after each addition to prevent lumps. Add the heavy cream and whisk until fully smooth.
- Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about five minutes. Reduce the heat to low.
- Add the softened cream cheese cubes and stir until fully melted and incorporated.
- Remove the pan from the heat. Add the shredded white cheddar and pepper jack in small handfuls, stirring between each addition until fully melted before adding more.
- Stir in the Parmesan. Season with garlic powder, onion powder, dry mustard, white pepper, salt, and hot sauce if using. Taste and adjust seasoning.
- Add the drained pasta to the cheese sauce and fold gently until every piece is evenly coated. Transfer to a greased baking dish.
- In a small bowl, combine the panko breadcrumbs, melted butter, shredded white cheddar, smoked paprika, and a pinch of salt. Toss until the breadcrumbs are evenly coated and spread over the top of the pasta.
- Preheat the broiler to high. Place the baking dish on the top rack and broil for three to five minutes, watching constantly, until the topping is deep golden and crispy. Remove from the oven and rest for five minutes before serving.
Notes
Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and result in a grainy sauce.
Remove the saucepan from the heat before adding the shredded cheeses. High heat causes the proteins in cheese to seize and the fat to separate, breaking the sauce.
Dry mustard powder does not make this taste like mustard. It amplifies the sharpness of the cheddar and makes the cheese flavor taste more complex and intense.
Cook pasta one minute short of done. It will continue cooking in the oven and absorb sauce. Fully cooked pasta turns mushy after broiling.
Do not walk away from the broiler. Panko goes from golden to burnt in under one minute under direct broiler heat.