Chili’s White Cheddar Mac and Cheese Recipe: Copycat Creamy Dream

This copycat version captures the creamy magic of Chili’s signature white cheddar mac and cheese with a simple, foolproof method. The secret lies in a velvety cheese sauce built from scratch, using sharp white cheddar for that distinctive flavor.

No shortcuts here—just a proper roux, whole milk, and quality cheese melted together to create a sauce so smooth it coats every elbow perfectly. The result is comfort food at its finest, with a richness that rivals the original.

Expect tender pasta swimming in a luscious white cheddar sauce, with just the right balance of tang and creaminess. This dish delivers restaurant-quality flavor without leaving your kitchen.

Ready to recreate this classic? Here’s how to make it happen.

Ingredients for Chili’s White Cheddar Mac and Cheese

Classic ingredients for that signature creamy white cheddar mac and cheese experience at home.

The cheese is everything here. Sharp white cheddar from a block melts smoother than pre-shredded (which has anti-caking agents). Whole Foods or Trader Joe’s carry excellent options. For the Parmesan, avoid the green can—freshly grated from a wedge gives that authentic depth. The milk and cream should be full-fat for the velvety texture promised in the original.

No white cheddar? Yellow sharp cheddar works but the color won’t match. Need to skip the alcohol in Worcestershire? Vegetarian Worcestershire (Annie’s brand) or a splash of soy sauce with a pinch of sugar. The Dijon can be swapped for regular yellow mustard at double the amount. For extra richness, some add a spoon of cream cheese to the sauce.

Sauce thickens as it cools, so serve immediately. Leftovers keep 3-4 days refrigerated but may need a splash of milk when reheating. Doesn’t freeze as well as other mac and cheeses due to the sharp cheddar. Best eaten fresh for that true Chili’s-quality experience.

Step-by-Step Instructions for White Cheddar Mac and Cheese

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until al dente—about 1 minute less than the recommended time. You want the pasta slightly firm as it will continue cooking when combined with the hot cheese sauce.

Drain the pasta in a colander but do not rinse. Rinsing removes the starch that helps the sauce cling to the noodles. Return the drained macaroni to the pot and set it aside while you prepare the sauce.

Step 2: Create a Smooth Roux Base

In a large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once melted and foaming, whisk in the 0.25 cup All-Purpose Flour to form a smooth paste. Cook this roux for 1-2 minutes, stirring constantly, until it turns a light golden color and smells nutty.

This step removes the raw flour taste and builds the foundation for your cheese sauce. Don’t let it brown too deeply or your sauce will have a toasted flavor instead of a clean, creamy base.

Step 3: Build the Creamy Cheese Sauce

Gradually whisk in the 3 cups Whole Milk and 0.5 cup Heavy Cream, ensuring no lumps form. Add the 1 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, 0.25 tsp Ground White Pepper, and 1 tsp Worcestershire Sauce. Cook over medium heat, stirring constantly, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and gradually add the 8 oz Sharp White Cheddar Cheese and 0.5 cup Parmesan Cheese, stirring until each addition is fully melted and smooth before adding more. This slow incorporation prevents the sauce from breaking or becoming grainy.

Step 4: Combine Pasta and Sauce to Perfection

Pour the cheese sauce over the cooked macaroni in the pot. Stir gently but thoroughly to ensure every piece of pasta is evenly coated. The sauce should cling creamily to the noodles without pooling at the bottom.

Let the mixture sit for 2-3 minutes off the heat. This allows the pasta to absorb some of the sauce, making each bite rich and flavorful. If the sauce seems too thick, stir in a splash of warm milk to reach your desired consistency.

Step 5: Serve Immediately for Best Results

Taste and adjust seasoning if needed, though the cheeses and seasonings should provide a balanced flavor. Serve immediately while hot and creamy—the sauce will thicken slightly as it cools.

For the authentic Chili’s experience, garnish with a sprinkle of extra Parmesan Cheese if desired. This dish serves 4 generously and is best enjoyed fresh, though leftovers reheat well with a splash of milk to restore creaminess.

Storing and Reheating This chilis white cheddar mac and cheese

Refrigerator Storage

Let your mac and cheese cool completely before storing. I use airtight glass containers to preserve freshness. It’ll keep in the fridge at 40°F or below for 3-4 days—the flavors deepen overnight. ❄️

Freezer Considerations

While you can freeze this dish, the texture changes slightly. Portion into freezer-safe bags, squeezing out excess air, and freeze for up to 1 month. Thaw in the fridge overnight before reheating. The sharp cheddar may separate a bit, but stirring helps restore creaminess.

Stovetop Reheating

This is my go-to method for best results. Transfer to a saucepan, add 2-3 tbsp whole milk or heavy cream, and warm over medium-low heat for 5-7 minutes, stirring frequently. The sauce will loosen beautifully. 🔥

Microwave Method

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 50% power in 1-minute intervals, stirring between each, until reaching 165°F. Add a splash of milk if it looks dry.

Reviving the Creaminess

If the sauce thickens too much, don’t worry. Stir in 1 tbsp milk or cream at a time until it reaches your desired consistency. A pinch of Dijon mustard or Worcestershire sauce can also help restore the original tang.

Frequently Asked Questions