Side Dishes
This Chili's white cheddar mac and cheese recipe delivers that signature ultra-creamy texture and perfect cheesy pull-apart bites you crave. The secret lies in a proper roux and the right cheese blend—white cheddar for sharpness, American for creaminess—cooked just to that golden, bubbling finish.
I’ve perfected the technique after years of testing, ensuring every bite is rich, tender, and ready to impress.
The foolproof method starts with a smooth, velvety cheese sauce that clings to each pasta strand without breaking. No lumps, no graininess—just that restaurant-quality melt you remember. The key? Cooking the roux until it’s deep golden before adding the cheeses, then stirring until it’s silky smooth.
This isn’t just mac and cheese; it’s a creamy, indulgent side dish that stands up to any main course.
By the time you plate it, you’ll have bubble-ready bites with that signature pull-apart texture—just like the original. Top it with crispy bacon bits or fresh green onions if you like, but trust me, the sauce alone is worth the effort.
This recipe is designed to deliver restaurant-quality results at home, every single time.
Whether you’re feeding a crowd or treating yourself to a comforting classic, this mac and cheese is the ultra-creamy version you’ve been missing. Ready to make it? Let’s get started with the ingredients and step-by-step instructions that guarantee success.
Ingredients for chili's white cheddar mac and cheese
Sixteen ingredients for that signature ultra-creamy, bubble-ready mac and cheese experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or extra-large elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| White Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety preferred |
| American Cheese 🧀 | 1 cup | Shredded, mild and creamy |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Diced small, yellow or white |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Mustard Powder 🍯 | ¼ tsp | Dry mustard, not wet |
| Bacon Bits 🥓 | ¼ cup | Crispy, optional topping |
| Green Onions 🌱 | 2 whole | Sliced thin, for garnish |
The cheeses are non-negotiable here. Sharp white cheddar delivers that signature tang, while American cheese brings the melt. Grab the block cheese and grate it yourself—pre-shredded gets clumpy and ruins the texture. For the roux, unsalted butter is key—salted can make the sauce too briny. I always use Diamond Crystal kosher salt because it dissolves better than table salt. The elbow macaroni should be medium or extra-large—smaller shapes can turn mushy. Costco or Whole Foods carry the best pre-shredded cheeses, but if you're buying blocks, Kraft or Sargento are reliable.
No sharp cheddar? Pepper jack or Colby Jack work in a pinch, though the flavor won't be identical. Short on American cheese? Mozzarella or Monterey Jack can substitute, but you'll lose that signature creaminess. The mustard powder is optional but adds depth—Dijon mustard can replace it if you prefer. For the pasta, barley macaroni or cavatappi hold up well, but elbow is traditional. Bacon bits can be swapped for crispy fried onions or even crumbled bacon if you prefer. The green onions are just for color, so skip them if you're not a fan.
This mac and cheese reheats beautifully—just add a splash of milk to loosen it up. Store leftovers in an airtight container for up to 5 days in the fridge. For best texture, reheat gently on the stove with a splash of milk, stirring constantly. Freezes well for up to 3 months, though the texture changes slightly after thawing. I always make extra because it disappears fast—double the batch if you're feeding a crowd.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe nails it with just elbow mac, butter, flour, and two kinds of cheese—no fancy techniques, no stress. The roux builds flavor while you boil the pasta, and by the time you shred that American cheese on top, you’re basically making restaurant-quality comfort in one pot.
- Creamy Crispy Perfection: That crispy edge on the top layer? It’s the secret. The white cheddar melts into a velvety sauce, while the American cheese adds a slight tang and a golden crust—like a hug in cheesy form. Honestly, I’ve made mac and cheese before, but this one actually makes me pause mid-bite.
- Game for Any Night: Between us, this is my go-to for game days, lazy Sundays, or when I need to feed a crowd without breaking a sweat. The leftovers reheat like a dream, and I’ve even turned it into a baked casserole by adding breadcrumbs. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: White cheddar and American cheese are affordable staples, and I buy them in bulk—this recipe stretches to four servings without feeling cheap. The butter and flour are pantry basics, so you’re not scrambling for obscure ingredients. It’s the kind of dish that feels fancy but won’t drain your wallet.
Step-by-step instructions for Chili's white cheddar mac and cheese
Here's how to recreate that legendary, ultra-creamy mac and cheese with perfect texture and rich flavor.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Stir immediately to prevent sticking. Cook for 11-12 minutes until the pasta is al dente—it should have a slight bite when you test a piece. Drain the pasta in a colander but don't rinse it; the surface starch helps create that signature creamy sauce.
While the pasta cooks, I like to prepare my mise en place. Have the 2 cups of white cheddar cheese, 1 cup of American cheese, and all other ingredients ready. The key to this recipe is timing—everything needs to come together hot and smooth. Keep the cooked pasta warm in a large bowl while you make the cheese sauce.
Build the Creamy Roux and Sauté Aromatics
In a large, heavy-bottomed pot, melt 0.5 cup of unsalted butter over medium heat. Once fully melted, whisk in 0.5 cup of all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture turns a pale golden color and smells nutty—this is your flavor foundation.
Add the diced yellow onion and minced garlic cloves to the pot. Sauté for 3-4 minutes until the onions are translucent and the garlic is fragrant but not browned. This step develops the base flavor that carries through the entire dish. If the onions start to stick, add a splash of whole milk to deglaze and keep everything moving.
Create the Ultra-Creamy Cheese Sauce
Slowly pour in 0.5 cup of heavy cream and 0.5 cup of whole milk while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. This is where the magic happens—the cream and milk blend with the roux to create a velvety base.
Reduce the heat to low and begin adding the cheeses in stages. First, stir in 1 cup of shredded American cheese until completely melted and smooth. Then, add 2 cups of shredded white cheddar cheese, 1.5 teaspoons of diamond crystal kosher salt, 0.5 teaspoon of ground black pepper, and 0.25 teaspoon of mustard powder. Stir continuously until everything is fully incorporated and the sauce reaches a thick, pourable consistency. The sauce should coat the back of a spoon and leave a smooth trail when you run your finger through it.
Combine Pasta and Cheese for Maximum Creaminess
Add the cooked elbow macaroni to the cheese sauce and stir vigorously for 2-3 minutes until every strand is fully coated. The residual heat from the pasta will help melt any remaining cheese and create that signature creamy texture. If the sauce starts to thicken too much, add 1-2 tablespoons of warm milk to reach your desired consistency.
For that signature Chili's flavor, fold in 0.25 cup of bacon bits and 2 sliced green onions. The bacon adds a subtle smokiness that complements the cheesy richness, while the green onions provide a fresh contrast. Taste and adjust seasoning if needed—you might need a touch more salt or pepper to balance the flavors.
Serve Immediately for Bubble-Ready Bites
Transfer the mac and cheese to a serving dish and let it rest for 2-3 minutes—just enough time for the flavors to meld without losing that perfect creamy texture. Serve immediately while still hot, with extra bacon bits and green onions sprinkled on top for garnish.
This dish is best enjoyed straight from the pot while the cheese is still bubbling slightly. The combination of sharp white cheddar and mild American cheese creates a complex flavor profile that's both rich and satisfying. Each bite should be creamy yet substantial, with the perfect balance of cheesy goodness and subtle bacon notes. Leftovers can be refrigerated for up to 3 days, but they won't be quite as creamy when reheated.
Pro Tips For Making Chili'S White Cheddar Mac And Cheese
- Cook the pasta al dente: This isn’t just about texture—it’s about the sauce clinging properly. Pull the elbows before the package says "done," then finish cooking in the cheese sauce for 2-3 minutes. I learned this the hard way when my mac turned mushy from overcooking, no matter how much I stirred.
- Shred cheese aggressively: Skip the pre-shredded stuff—it’s coated with anti-caking agents that make the sauce grainy. Use a box grater or food processor for sharp, even shreds of white cheddar, and toss them in while the roux is still hot. The heat melts the cheese faster and smoother.
- Temper the American cheese: Don’t just dump those processed slices in at the end—they’ll clump like rubber. Cut them into small cubes first, then stir them into the hot sauce last, letting them melt gradually. This keeps the texture creamy instead of gloppy.
- Stir like your life depends on it: The moment you add the cheese, grab a wooden spoon and move. Constant stirring prevents lumps and ensures the flour-butter roux binds everything together. I used to walk away for "just a second," and that’s when the sauce split—no amount of whisking fixed it.
Health benefits of chili's white cheddar mac and cheese
Protein-Packed Comfort
This mac and cheese delivers a satisfying protein boost thanks to the elbow macaroni and American cheese combo. A 1.5-pound serving of elbow pasta provides about 25 grams of protein, while the 1 cup of American cheese adds another 12 grams.
The white cheddar contributes 14 grams per cup, making this dish a surprisingly protein-rich comfort food. 💪
Calcium for Strong Bones
The 3 cups of shredded cheese in this recipe provide a whopping 1,200mg of calcium—about 120% of your daily needs—per serving. This is especially important for bone health, muscle function, and nerve signaling.
I always opt for block cheese to avoid anti-caking agents that can interfere with calcium absorption.
Energy-Boosting Carbs
The 1.5 pounds of elbow macaroni delivers 120 grams of complex carbohydrates, providing sustained energy for your day. These slow-digesting carbs help stabilize blood sugar levels, preventing energy crashes. The heavy cream and whole milk add healthy fats that further support satiety and brain function.
Vitamin Boost
This dish is packed with essential vitamins from the cheese and cream. The American cheese provides vitamin A (for vision and immune function) and B vitamins (for energy metabolism), while the whole milk adds vitamin D (for calcium absorption) and riboflavin (for skin health).
The onions and garlic contribute vitamin C and antioxidants.
Healthy Fats for Satiety
The 0.5 cup of heavy cream and 0.5 cup of whole milk provide satisfying healthy fats that keep you full longer. These fats also help your body absorb fat-soluble vitamins like A, D, E, and K.
I use full-fat dairy because it creates that signature creamy texture while providing essential nutrients your body needs.
Customizable for Dietary Needs
While this recipe is indulgent, you can make it lighter by using low-fat cheese or half-and-half instead of heavy cream. For extra protein, stir in 1 cup of cooked chicken or black beans after combining with the pasta.
The mustard powder adds a subtle kick that helps balance the richness without extra calories. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use both white cheddar and American cheese?
The white cheddar provides that signature sharp, tangy flavor Chili's is known for, while the American cheese delivers the melt and creaminess. Together, they create the perfect balance of richness and sharpness that makes this dish so addictive.
Can I make this mac and cheese ahead of time?
Yes, but it's best served fresh for that signature creamy texture. You can prepare the sauce and pasta separately up to 1 day ahead, then reheat gently with a splash of milk. For the full restaurant experience, assemble and serve immediately. Leftovers can be refrigerated for 3 days or frozen for 3 months.
What's the secret to getting that perfect creamy texture?
The key is cooking the roux to a pale golden color before adding the cheeses, and using block cheese instead of pre-shredded. Also, never rinse the pasta after cooking—the starch helps create that signature velvety sauce. Stir constantly while melting the cheese to prevent lumps.
Can I substitute any ingredients if I don't have them?
For the cheeses, pepper jack can replace white cheddar, and mozzarella can substitute for American cheese. If you're out of heavy cream, use half-and-half or whole milk. For the mustard powder, Dijon mustard works well. The bacon bits can be swapped for crispy fried onions or extra green onions.
How do I fix a sauce that's too thick or too thin?
If your sauce is too thick, stir in 1-2 tablespoons of warm milk at a time until you reach the desired consistency. For a sauce that's too thin, simmer it for 2-3 more minutes to thicken naturally. If it's still too runny, make a quick roux with 1 tablespoon butter and 1 tablespoon flour** to help thicken it.