Side Dishes
Recreating Chili's signature white cheddar mac and cheese at home delivers that same crispy golden top and velvety cheese sauce—just like the restaurant version. The secret lies in a precise blend of cheeses, a proper roux, and the perfect baking technique to achieve that signature texture.
I've perfected this method after years of testing, ensuring every bite delivers that creamy, cheesy goodness with a satisfying crunch on top.
This recipe uses three types of cheese—sharp cheddar, cream cheese, and a touch of American cheese—for that iconic flavor profile. The pasta cooks directly in the cheese sauce, absorbing all that rich, tangy goodness, while the breadcrumb topping bakes to a perfect golden crisp.
It's a one-pan wonder, making cleanup effortless while delivering restaurant-quality results every time.
What you'll end up with is a creamy, cheesy masterpiece with a crispy breadcrumb topping that holds up perfectly when served. The sauce clings to each noodle, creating that melt-in-your-mouth experience that makes this dish so addictive.
Serve it as a side for burgers or steak, or enjoy it as a hearty main dish—it's that good.
The best part? This recipe is foolproof and ready in about 30 minutes, with minimal prep. Whether you're feeding a crowd or treating yourself to a comforting meal, this white cheddar mac and cheese will be a hit. Let's get started on making it at home!
Ingredients for chili's white cheddar mac and cheese
Sixteen ingredients. One pan. The ultimate cheesy, crispy, restaurant-quality masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred over pre-shredded |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature for smooth sauce |
| American Processed Cheese 🧀 | ½ cup | Shredded, for that signature tang |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for perfect roux |
| All-Purpose Flour 🌾 | ½ cup | For thick, velvety sauce base |
| Whole Milk 🥛 | 2 cups | Full-fat for creamy texture |
| Heavy Cream 🥛 | ½ cup | Adds luxurious richness |
| Panko Breadcrumbs 🍞 | ¾ cup | For that signature crispy top |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for extra richness |
| Garlic Powder 🧄 | 1 tsp | Enhances cheesy depth |
| Onion Powder 🧅 | 1 tsp | Adds subtle savory base |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Cayenne Pepper 🔥 | ¼ tsp | Optional, for subtle heat |
The cheeses are where the magic happens—don't skimp here. Sharp white cheddar from a block (like Minnesota Sharp) gives that signature tang, while cream cheese keeps it velvety. That half cup of American cheese is non-negotiable—it's what gives it that authentic Chili's flavor. Grab the full-fat versions of everything (milk, cream, butter)—low-fat just won't cut it. For the pasta, jumbo elbow macaroni holds up best to the sauce and gives that satisfying bite. If you're in a hurry, Trader Joe's has pre-shredded cheddar that works in a pinch, but freshly grated is absolutely essential for that perfect texture.
No panko? Regular breadcrumbs toasted in butter work, but you'll lose that perfect crunch. Running out of sharp cheddar? Pepper jack at half the amount adds a nice kick, though it changes the flavor profile slightly. The American cheese can be swapped for Monterey Jack, but it won't be quite the same. For the roux, don't rush it—cook that butter and flour until it's a deep golden brown (about 5 minutes) for that nutty depth. The milk should be added slowly to prevent lumps, and straining the sauce through a fine-mesh sieve ensures silky smoothness. If you're making this ahead, the sauce can be prepped a day in advance and reheated gently before adding the pasta.
This reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. The crispy topping will soften slightly, but a quick broil for 2-3 minutes before serving restores that perfect crunch. For leftovers, store in an airtight container with a damp paper towel pressed on top to keep the breadcrumbs from drying out. Keeps for 4-5 days in the fridge, though honestly it's best enjoyed fresh. If you're feeding a crowd, double the recipe—it scales perfectly. The secret to serving is to let it sit for 5 minutes after baking so the cheeses set up just right before digging in.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear, this takes less time than deciding what to eat. Boil the pasta, melt the cheddar blend with cream cheese and butter—poof—dinner’s ready. My kids don’t even ask what’s for dinner anymore.
- Three-Cheese Magic: Sharp white cheddar, creamy slices, and that processed cheese? It’s the holy trinity of good. The sharpness cuts through the richness, while the cream cheese keeps it silky—like a hug in a bowl.
- Leftover Legend: Honestly, I make a double batch on Sundays. The next-day flavor gets even better—crispy edges, gooey middle—perfect for quick lunches or sneaky snacks. (Yes, even on a Tuesday night.)
- Budget Stretch: A single batch feeds four for under $5. Stretch it with veggies or breadcrumbs, or freeze half for later. My wallet and my family thank me every time.
Step-by-step instructions for Chili's white cheddar mac and cheese
This method delivers that legendary crispy breadcrumb topping and ultra-creamy cheese sauce—every time.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook for 1 minute less than the package instructions suggest—aim for 12-13 minutes total—until the pasta is al dente with a slight bite. You want it to finish cooking in the oven rather than becoming mushy.
Reserve 1 cup of pasta water before draining. This starchy liquid is your secret weapon for creating an ultra-smooth sauce. Drain the pasta and return it to the pot, tossing with a few tablespoons of the reserved pasta water to prevent drying out. Keep the pot warm while you make the cheese sauce.
Create the Ultimate Creamy Cheese Sauce
In a large, deep skillet or Dutch oven, melt 0.5 cup unsalted butter over medium heat. Once foaming, whisk in 0.5 cup all-purpose flour to form a roux. Cook for 2-3 minutes until the mixture turns a pale golden color and smells nutty—this builds flavor and removes the raw flour taste.
Slowly pour in 2 cups whole milk and 0.5 cup heavy cream while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and stir in the 2 cups sharp white cheddar cheese, 8 oz cream cheese, 0.5 cup american processed cheese, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper until completely melted and smooth.
Combine Pasta and Cheese Sauce
Add the cooked elbow macaroni to the cheese sauce and stir gently to coat every noodle evenly. The sauce should cling beautifully—if it's too thick, add 2-3 tablespoons of reserved pasta water to loosen it. Taste and adjust seasoning if needed, keeping in mind the salt content from the processed cheese.
Transfer the macaroni mixture to a 9x13-inch baking dish and spread it into an even layer. The goal is to create a uniform surface for that perfect crispy topping. Preheat your oven to 375°F while you prepare the breadcrumb topping.
Add the Crispy Breadcrumb Topping
In a small bowl, melt 2 tbsp butter (for topping) and mix with 0.75 cup panko breadcrumbs. Spread this mixture evenly over the top of the macaroni, pressing down gently with a spatula to ensure good contact. The butter helps create a golden, crispy crust while the panko adds texture contrast.
Bake uncovered for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The cheese sauce should be heated through and slightly caramelized on top. If the top browns too quickly, tent loosely with foil for the last 5 minutes to prevent burning.
Rest and Serve for Maximum Creaminess
Remove from the oven and let the macaroni rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to scoop and preventing a runny mess. The crispy breadcrumb topping will firm up as it cools, creating that satisfying crunch with every bite.
Serve immediately with a side of garlic bread or a simple green salad. The contrast of the crispy topping against the creamy, cheesy interior is what makes this dish truly special—worth every minute of the process!
Pro Tips For Making Chili'S White Cheddar Mac And Cheese
- Boil Macaroni Hard: The pasta should be firm—not mushy, not crunchy. Test by tasting one piece: it should hold its shape but still feel tender. Drain right away and give it a quick shake in the colander to stop cooking. I used to undercook it, thinking it’d soften in the cheese sauce, but that just makes the final dish gummy.
- Grate Cheese Fresh: Skip the pre-shredded cheese—it’s coated with anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar and cream cheese, and pulse the American cheese in a food processor for a smoother blend. The texture difference is night and day, and it melts like a dream.
- Melt Butter Slow: Heat the butter over medium-low until it’s just melted but not browning—you’re making a roux, not frying an egg. If you rush it, the sauce will taste burnt or metallic. I learned this after one batch smelled like a campfire. Let it bubble gently, and stir often.
- Stir Like You Mean It: Once the cheese is added, keep stirring for at least 3–4 minutes until the sauce is silky and clings to the pasta. The American cheese helps bind it, but you’ve got to work it—lumpy sauce ruins everything. If it looks too thick, add a splash of milk or pasta water, but don’t overdo it.
Serving suggestions for this chili's white cheddar mac and cheese
Burger Pairing Perfection
This mac and cheese is a must-have side for any burger night. The rich, cheesy sauce pairs beautifully with a juicy beef patty or crispy chicken sandwich.
I like to serve it alongside a classic cheeseburger—the salty, savory flavors of the burger cut through the creamy mac, balancing each bite. For a heartier meal, add a grilled portobello or crispy bacon strips on top of the mac before baking to add extra texture. 🍔
Steakhouse Side Star
Transform your steak dinner into a full restaurant experience by serving this mac as a side. The crispy breadcrumb topping contrasts perfectly with the tender, buttery texture of a ribeye or filet mignon.
I recommend pairing it with a red wine reduction drizzled over the steak—its acidity cleanses the palate between bites of creamy mac. For a lighter option, serve it with grilled asparagus or roasted Brussels sprouts to balance the richness. 🥩
Game Day Crowd-Pleaser
This dish is a football tailgate staple—easy to make in large batches and always a hit. I double the recipe for parties and serve it in a slow cooker on the lowest setting to keep it warm.
Pair it with spicy wings, pulled pork sliders, and deviled eggs for a complete spread. The crispy topping holds up well when served family-style, and the cheesy sauce never disappoints a crowd. For extra flair, sprinkle paprika or crushed red pepper on top before baking. ⚽
Comfort Food Plating
Elevate your presentation with simple but effective plating techniques. Use a large ceramic dish or cast-iron skillet to serve the mac—its rustic charm adds to the homestyle appeal. Garnish with a fresh parsley sprinkle or grated Parmesan for a pop of color.
For individual servings, scoop onto buttered dinner rolls or crusty bread to create a mac and cheese sandwich that’s perfect for lunch. 🍽️
Kid-Friendly Magic
Kids love this dish because it’s fun to eat—the crispy topping is like a cheesy "crust" they can dig into. I serve it with carrot sticks and ranch or apple slices for a balanced meal.
For picky eaters, let them customize their own bowls by adding diced ham or shredded chicken on top. The mild cheddar flavor is universally appealing, and the creamy texture makes it a hit with even the most finicky eaters. 🧒
Leftovers Reinvented
Turn leftovers into a new meal by broiling with extra cheese for a crispy top. Reheat in a skillet with a splash of milk to restore creaminess, then top with crumbled bacon or sautéed mushrooms for a gourmet twist.
For a mac and cheese grilled cheese, layer two slices between buttered bread and press in a pan until golden. The possibilities are endless—just don’t let it sit too long, or the crispy topping will soften. 🔥
Nutrition facts
Frequently asked questions
Why does Chili's version have a crispy topping?
The crispy breadcrumb topping is key to that restaurant-style texture! The panko mixed with melted butter creates a golden, crunchy crust that contrasts perfectly with the creamy cheese underneath. Baking it uncovered at 375°F for 20-25 minutes ensures it gets that satisfying crunch while keeping the sauce gooey.
Can I make this ahead of time?
Prepare the cheese sauce up to a day ahead and store it in an airtight container. Reheat gently on the stove with a splash of milk, then stir in the cooked pasta and bake with fresh breadcrumbs. For best results, assemble and bake it fresh—just let it rest 5 minutes before serving to set the sauce.
What if my sauce gets too thick?
No worries—just add 2-3 tablespoons of reserved pasta water to loosen it. The starchy water helps create that silky texture while keeping the sauce clingy. If it's still too thick after baking, stir in a little more milk when reheating. The goal is a smooth, velvety consistency that coats every noodle.
Can I use a different type of pasta?
Elbow macaroni is ideal for this recipe, but you can use penne or cavatappi in a pinch. Avoid long pasta like spaghetti—it won't hold up as well to the sauce. If substituting, cook it 1 minute less than package instructions to prevent overcooking in the oven.
How do I keep the breadcrumbs from getting soggy?
Press the breadcrumb mixture firmly onto the mac and cheese before baking, and avoid opening the oven door too early. For extra insurance, broil for 2-3 minutes at the end to crisp it up again. The key is baking it uncovered at the right temperature—375°F is perfect for that balance of crispy and creamy.