If there’s one dish I’ve tried to recreate at home a hundred times, it’s Chili’s White Cheddar Mac and Cheese. Creamy, smoky, and packed with cheesy flavor, this dish feels like a warm hug on a busy day.
I first tried making it after watching a TikTok Chili’s White Cheddar Mac and Cheese Recipe video, but my first attempt was a total disaster—think lumpy sauce and soggy noodles. Determined to get it right, I did some digging on Chili’s website to check out the ingredients. After tweaking my approach, I finally nailed it, and now it’s a regular in my dinner rotation whenever I’m craving something cozy and cheesy.
Wanna make it yourself? Just follow these simple steps, and you’ll be hooked too!
Is White Cheddar Good for Mac and Cheese?
Absolutely! White cheddar is one of the best cheeses for mac and cheese because:
- It melts beautifully, making the sauce smooth and creamy.
- It has a sharp, tangy flavor that enhances the dish.
- It pairs well with other cheeses like smoked gouda, parmesan, or Monterey Jack.
- It doesn’t have artificial color, so you get a natural, rich cheese taste.
Chili’s White Cheddar Mac and Cheese Ingredients
Cheese:
- Smoked White Cheddar (2 cups, freshly grated, or 8 oz block): Look for “naturally smoked” on labels. Pre-shredded contains anti-caking agents that can make the sauce grainy. Can use regular White Cheddar.
- Smoked Gouda (2 cups, freshly grated, or 4 oz): Adds buttery notes.
Pasta:
- Uncooked Short Pasta Noodles (2 ½ cups, such as elbow macaroni, cavatappi, penne, rotini, etc.): The corkscrew shape (cavatappi) holds sauce better than elbows.
Sauce Base:
- Heavy Cream (2 cups) or Whole Milk (2 ¾ cups): Heavy cream creates a richer sauce than milk. If you prefer a lighter sauce, use milk instead of cream.
- Unsalted Butter (4 tbsp): Controls sauce saltiness.
- All-Purpose Flour (¼ cup or 4 tbsp): Forms the roux base. Spoon into the measuring cup to avoid packing.
Seasoning:
- Kosher Salt (2 tsp): Larger crystals distribute seasoning better. Diamond Crystal preferred.
- Black Pepper (1 tsp): Freshly cracked for brighter flavor.
- Mustard Powder (½ tsp): Enhances cheese flavor without tasting like mustard.
Toppings (Optional):
- Chopped Parsley: For topping.
Substitutions & Variations
- Cheese Options: If you don’t have smoked cheddar or gouda, try white American cheese, mozzarella, or gruyere for a similar creamy texture and flavor.
- Milk Instead of Cream: You can use whole milk if you don’t have heavy cream—just know the sauce won’t be as rich. For a lighter version, you can use half whole milk and half cream.
- Add Bacon: Crisp up some bacon and toss it in for a smoky, salty boost.
- Spicy Kick: Add a pinch of cayenne pepper, a dash of hot sauce, or some sliced jalapeños if you like a little heat.
Kitchen Appliances You’ll Need
- Large Pot for boiling pasta
- Medium Saucepan for making cheese sauce
- Whisk to combine ingredients
- Wooden Spoon for stirring
- Colander to drain pasta
- Baking Dish (optional if baking)
How To Make Chili’s White Cheddar Mac and Cheese
Step 1 | Cook Pasta
Bring a large pot of salted water to a boil. Add pasta and stir occasionally. Drain after 8 minutes (1 minute less than the package instructions) — it will finish cooking in the sauce. Shock with cold water to stop the cooking process.
Step 2 | Make Roux
Melt the butter over medium-low heat. Gradually whisk in the flour until it resembles wet sand (about 2 minutes). Be sure not to let it brown — this is a white roux.
Step 3 | Warm the Cream
Warm the heavy cream in the microwave for about 2 minutes (don’t let it boil).
Step 4 | Build Sauce
Pour the warmed cream into the roux slowly, whisking constantly. Once the mixture is smooth, add salt, pepper and mustard. Reduce heat to low.
Step 5 | Add the Cheese
Add the shredded smoked white cheddar and gouda cheeses in four batches, whisking each time until fully melted. The sauce should coat the spoon thickly. If it’s too thick, add cream, one tablespoon at a time, until desired consistency is reached.
Step 6 | Combine & Serve
Add the cooked pasta to the cheese sauce and stir until well coated. Transfer to a serving dish and sprinkle with chopped parsley (optional). Serve hot and enjoy!
Tips for Making Perfect Mac n Cheese
- Use freshly shredded cheese—pre-shredded cheese has anti-caking agents that can affect melting.
- Warm the milk before adding it to the roux for a smoother sauce.
- Keep the heat low to prevent the cheese from getting grainy.
- Add extra cheese on top and broil for a few minutes for a golden crust.
What to Eat with White Cheddar Mac and Cheese
Pair this creamy dish with:
- Grilled Chicken: Adds protein and balances the richness.
- Garlic Bread: Soaks up the cheesy sauce.
- Steamed Veggies: Broccoli or green beans add a nice crunch.
- Coleslaw: Light and tangy to cut through the creaminess.
Prep Ahead And Storage Tips
One of the best things about this Chili’s White Cheddar Mac and Cheese is that it can be prepped ahead and stored for later! Here’s how to handle it:
Prep Ahead Tips
- Shred all your cheese up to 3 days ahead and store in a sealed container in the fridge
- Cook your pasta up to 1 day ahead, toss with a tiny bit of oil to prevent sticking, and refrigerate
- Make the cheese sauce up to 2 days ahead, cool completely, and store in the refrigerator
Storage Guidelines
- Refrigerator: Store leftover mac and cheese in an airtight container for up to 4 days
- Freezer: Yes, you can freeze this! Store in freezer-safe containers for up to 3 months
Reheating Instructions
- Microwave: Heat in 30-second intervals, stirring between each, until heated through
- Stovetop: Place in a saucepan with a splash of milk and heat on low, stirring often
- Oven: Put in an oven-safe dish, add a little milk, cover with foil, and heat at 325°F for about 20 minutes
Keeping it Creamy
The biggest challenge with leftover mac and cheese is keeping that creamy texture. The key is to add a little liquid (milk or cream) when reheating and to heat it gently. Harsh reheating can break the sauce and make it grainy or oily.
Chili’s White Cheddar Mac and Cheese Recipe FAQs
1. Can I Bake This Mac And Cheese?
Yes! Prepare as directed, transfer to a buttered dish, top with cheese or breadcrumbs, and bake at 350°F for 20-25 minutes. Add 1/4 cup extra cream to keep it creamy.
2. Is White Cheddar and White American the Same?
No. White cheddar is natural and aged with a sharp taste, while white American is processed, milder, and meltier. Use white cheddar for flavor, and add a bit of white American for extra creaminess if desired.
3. What Does White Cheddar Mac and Cheese Taste Like?
It’s rich, creamy, sharp, and slightly smoky from the cheese blend, with a smooth texture that coats the pasta. A delicious upgrade from regular mac and cheese!
4. How Many Calories in Chili’s White Cheddar Mac and Cheese?
About 410-430 calories per serving at Chili’s, or 350-400 calories for homemade. Adjust ingredients to reduce calories, like using light cream or less cheese.
5. What Type of Pasta Works Best for This Recipe?
Elbow macaroni is classic, but any small, curved, or ridged pasta works well (like cavatappi or shells). Avoid long, straight pasta like spaghetti.
6. Is This Recipe Kid-Friendly?
Definitely! The mild smoky flavor is usually a hit with kids. You can use regular cheddar instead of smoked for a simpler taste.
7. How Do I Keep My Cheese Sauce from Breaking or Getting Grainy?
Use low heat, add cheese gradually, and avoid pre-shredded cheese. If the sauce breaks, whisk in a splash of cold cream or cornstarch to rescue it.
Chili's White Cheddar Mac and Cheese Recipe
Make Chili’s White Cheddar Mac and Cheese Recipe in just 25 minutes! This creamy, smoky, cheesy comfort dish is easy to make and packed with rich flavor.
Ingredients
- Smoked White Cheddar: 2 cups (freshly grated) or 8 oz block
- Smoked Gouda: 2 cups (freshly grated) or 4 oz
- Short Pasta Noodles: 2 ½ cups (elbow macaroni, cavatappi, penne, or rotini)
- Heavy Cream: 2 cups (or whole milk, 2 ¾ cups)
- Unsalted Butter: 4 tbsp
- All-Purpose Flour: ¼ cup (4 tbsp)
- Kosher Salt: 2 tsp
- Black Pepper: 1 tsp
- Mustard Powder: ½ tsp
- Chopped Parsley (for garnish)
Instructions
Step 1 | Cook Pasta
Bring a large pot of salted water to a boil. Add pasta and stir occasionally. Drain after 8 minutes (1 minute less than the package instructions) — it will finish cooking in the sauce. Shock with cold water to stop the cooking process.
Step 2 | Make Roux
Melt the butter over medium-low heat. Gradually whisk in the flour until it resembles wet sand (about 2 minutes). Be sure not to let it brown — this is a white roux.
Step 3 | Warm the Cream
Warm the heavy cream in the microwave for about 2 minutes (don’t let it boil).
Step 4 | Build Sauce
Pour the warmed cream into the roux slowly, whisking constantly. Once the mixture is smooth, add salt, pepper and mustard. Reduce heat to low.
Step 5 | Add the Cheese
Add the shredded smoked white cheddar and gouda cheeses in four batches, whisking each time until fully melted. The sauce should coat the spoon thickly. If it’s too thick, add cream, one tablespoon at a time, until desired consistency is reached.
Step 6 | Combine & Serve
Add the cooked pasta to the cheese sauce and stir until well coated. Transfer to a serving dish and sprinkle with chopped parsley (optional). Serve hot and enjoy!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 400Total Fat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 480mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 15g
Conclusion
Chili’s White Cheddar Mac and Cheese is pure comfort in a bowl. Creamy, smoky, and loaded with cheesy goodness—it’s impossible not to love.
I hope you’ll give this Chili’s White Cheddar Mac and Cheese recipe a try in your own kitchen. It’s become one of my go-to comfort foods, and I bet it will become one of yours too!
When you make it, I’d love to hear how it turned out—share your cooking experience with us in comment box and don’t forget to follow us on Pinterest for more copycat restaurant recipes!
