White Cheddar Cranberry Macaroni and Cheese
Creamy, cheesy, and perfect for the holidays, this White Cheddar Cranberry Mac and Cheese combines sharp white cheddar, sweet dried cranberries, and fresh herbs for a festive side dish that pairs beautifully with Thanksgiving turkey, Christmas ham, or your favorite holiday meal.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: American, Holiday
Ingredients
Scale
- 16 ounces medium pasta shells
- 4 tablespoons butter
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 4 cups whole milk
- 4 cups freshly shredded sharp white cheddar cheese
- 1½ cups dried cranberries
- ½ tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh Italian parsley
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Instructions
- Cook pasta shells according to package directions until al dente. Drain and return to the pot.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour, onion powder, dry mustard, pepper, and salt until smooth.
- Slowly whisk in milk and continue cooking, stirring frequently, until the mixture thickens, about 6 to 8 minutes.
- Remove from heat and stir in shredded white cheddar cheese until completely melted and smooth.
- Pour the cheese sauce over the cooked pasta and stir until evenly coated.
- Fold in dried cranberries, thyme, and parsley.
- Serve immediately or transfer to a buttered baking dish and bake at 375°F for 20 minutes for a baked version.
Notes
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
- For extra holiday flavor, add ½ cup shredded Gruyere cheese.
- Make up to 24 hours ahead and refrigerate before baking.
- Add a buttery breadcrumb topping for extra texture.
- Leftovers can be refrigerated for up to 4 days.