Side Dishes
Recreating Chili's signature white cheddar mac and cheese at home delivers that same legendary cheesy pull-apart crunch and buttery breadcrumb topping. The restaurant's secret lies in a rich, roux-based sauce that clings to every noodle, creating a dish so indulgent it feels like a hug in bowl form.
I've perfected this technique after years of testing—no shortcuts, just restaurant-quality results you can make in your own kitchen.
The foundation of this dish is a perfectly balanced cheese sauce made with sharp cheddar and a touch of cream cheese for that signature velvety texture. A crispy breadcrumb topping adds the satisfying crunch that makes this mac and cheese irresistible.
Unlike many recipes, this version stays creamy and cohesive even when baked, so every bite delivers that perfect combination of cheesy goodness and buttery crunch.
What you'll end up with is a dish that's creamy, cheesy, and just slightly crispy on top—just like the restaurant version. The sauce coats each noodle perfectly, while the breadcrumb topping adds texture that keeps every bite exciting.
This is comfort food at its finest, and it's surprisingly easy to make at home with just a few key techniques.
Serve this mac and cheese as a side dish for burgers, steaks, or even as a main course with a crisp green salad. The leftovers reheat beautifully, making this the perfect dish for meal prep or feeding a crowd. Let's get started on recreating this restaurant classic at home!
Ingredients for chili's white cheddar mac and cheese
Pantry staples and a few specialty cheeses make this restaurant-style mac and cheese possible at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or small elbow shape |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For roux thickening |
| Whole Milk 🥛 | 2 cups | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Mustard 🌶️ | 1 tsp | For depth of flavor |
| Garlic Powder 🧄 | ½ tsp | Enhances savory notes |
The cheese is everything here. Sharp white cheddar is non-negotiable—it's what gives that signature tang. I always grab Kraft Natural Sharp White Cheddar from the deli section (the block kind) and shred it myself. Pre-shredded gets clumpy and lacks that restaurant-quality melt. For the cream cheese, Philadelphia Original is my go-to—it's the most reliable for that velvety texture. The butter matters too: Land O'Lakes or Plugrah brands melt perfectly for the roux. If you're feeling fancy, European-style butter adds even more richness.
No sharp white cheddar? Pepper Jack or extra-sharp cheddar works in a pinch, but the flavor will be different. Running out of cream cheese? Substitute an extra 4 oz of sharp cheddar plus 2 tbsp milk—it won't be identical, but close. The panko breadcrumbs can be swapped for regular breadcrumbs plus 1 tbsp melted butter for extra crispiness. For the onion, green onions or leeks add a nice brightness. And if you're missing the dried mustard, Dijon mustard at half the amount gives similar depth. The garlic powder is optional but recommended—it really makes the sauce sing.
This mac and cheese reheats beautifully—honestly, it's even better the next day. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, portion into individual servings and freeze for up to 3 months. I like to make a double batch because it's perfect for meal prep. The breadcrumb topping stays crispy when reheated in the oven for 5-10 minutes at 350°F. Double the recipe if you're feeding a crowd—it disappears fast!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe nails it with just elbow mac, sharp white cheddar, cream cheese, butter, and flour. No weird blends or secret spices—just rich, velvety perfection that tastes like it simmered for hours (but didn’t).
- Crowd-Pleaser Guaranteed: Between us, my picky 10-year-old and my partner both fight over the last bite. The creamy cheese sauce clings to every noodle, and that sharp white cheddar? It’s the star that even cheese-haters can’t resist.
- Weeknight to Potluck: Make a double batch—it’s just as good reheated for lunch the next day, and it’s my go-to for game days or holiday gatherings. Honestly, the only thing better than the first serving is the second (or third).
- Budget Buster: Sharp white cheddar and cream cheese stretch further than you’d think, and elbow mac is always cheap. For under $10, you’ve got a dish that feels fancy but won’t break the bank—or your taste buds.
Step-by-step instructions for chili's white cheddar mac and cheese
Here's how to recreate that legendary cheesy pull-apart crunch at home.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of salted water to a rolling boil using about 1 tablespoon of salt (it should taste like the ocean). Add the 1.5 lbs elbow macaroni and cook until it's 1 minute before al dente—this means slightly firmer than package instructions suggest. You want it to finish cooking in the oven while absorbing all that cheesy goodness.
Drain the pasta, but don't rinse it—those starchy strands help the cheese cling beautifully. Transfer the hot pasta to a large mixing bowl and set it aside. The residual heat will help melt the cheese more evenly later. I like to keep the pot warm in case I need to reheat anything during assembly.
Sauté Onion and Garlic for Flavor Foundation
In a large oven-safe skillet (I use a deep 10-inch cast iron), melt 0.25 cup of the unsalted butter over medium heat. Add the finely diced yellow onion and cook for 5-6 minutes until softened and translucent. You'll know it's ready when the onion edges start to turn just slightly golden.
Add the minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter. Remove the skillet from heat and set it aside. This aromatic base will infuse the entire dish with savory depth. I always taste the onions at this point to confirm they're properly seasoned before moving forward.
Create the Creamy White Cheddar Sauce
In the same skillet, melt the remaining 0.5 cup unsalted butter over medium heat. Add the 0.5 cup all-purpose flour and whisk constantly for 1-2 minutes until it forms a smooth, pale roux. This should be the color of vanilla ice cream—no darker or it'll taste bitter.
Gradually whisk in the 2 cups whole milk until fully incorporated. Return the heat to medium-low and simmer for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Add the 2 cups shredded sharp white cheddar cheese and 8 oz cream cheese, stirring until completely melted and smooth. The sauce should coat the back of a spoon and be thick enough to hold its shape when drizzled.
Combine Pasta and Sauce with Seasonings
Add the cooked macaroni to the skillet with the cheese sauce and stir vigorously for 2-3 minutes until every noodle is fully coated. The heat from the pasta will help melt any remaining cheese. Now add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon dried mustard, and 0.5 teaspoon garlic powder, mixing well to distribute the seasonings evenly.
Here's the thing—this is where the magic happens. Taste the mixture and adjust seasoning if needed. I usually need to add a pinch more salt at this point because the cheddar is already quite salty. The sauce should be rich, creamy, and perfectly seasoned. If it's too thick, whisk in 1-2 tablespoons of warm milk to reach your desired consistency.
Assemble the Crispy Breadcrumb Topping
In a small bowl, mix together the 1 cup panko breadcrumbs, 0.25 cup parmesan cheese, and the remaining 0.25 cup unsalted butter (cold, cubed). Use your fingers to work the butter into the breadcrumbs until they're evenly coated and look crumbly. Spread this mixture evenly over the top of the macaroni in the skillet.
Transfer the skillet to a 375°F preheated oven and bake for 15-20 minutes until the top is deep golden brown and the cheese is fully melted and bubbly. The edges should be crispy enough to pull apart—this is what makes this version so special. If the top isn't brown enough after 15 minutes, broil for 1-2 minutes at the end, watching closely to avoid burning.
Rest and Serve for Maximum Gooeyness
Remove the macaroni from the oven and let it rest for 5 minutes before serving. This resting period allows the cheese to set slightly, making it easier to serve without a messy slide. The internal temperature should reach 160°F—this ensures all the cheese is fully melted and safe to eat.
Use a spatula to scrape up any crispy bits from the bottom of the skillet and serve immediately. The contrast between the creamy, cheesy interior and the crispy, buttery topping is what makes this dish so irresistible. For extra drama, serve with a side of roasted broccoli or a simple green salad to cut through the richness.
Pro Tips For Making Chili'S White Cheddar Mac And Cheese
- Cook the pasta al dente: This isn’t about following the package timing—pull those elbows out when they still have a tiny bite, around 1 minute before the box says. The starch clinging to them later helps thicken the sauce, and undercooked pasta turns mushy when it sits in the cheese sauce. Trust me, I’ve ruined batches by overcooking, and you’ll taste the difference.
- Shred cheese aggressively: Buy pre-shredded white cheddar? Skip it—it’s coated with anti-caking agents that make the sauce grainy. Instead, grate your own block on the large holes of a box grater, then pulse in a food processor for 10 seconds to break up any clumps. The finer the shreds, the smoother the melt, and no one wants rubbery cheese bits in their mac.
- Melt butter low and slow: Don’t rush the roux—cook the butter and flour over medium-low heat for 3-4 minutes until it’s a pale golden color, not brown. If you crank the heat, the flour will burn and taste bitter, ruining the whole dish. I learned this after one disastrous batch where the sauce tasted like toasted cardboard.
- Add cream cheese last: Stir in the cream cheese off the heat, or you’ll end up with lumps that never fully dissolve. Let the cheese sauce cool slightly (just a minute or two) before folding it in—this keeps the texture creamy, not greasy. Yes, it’s tempting to toss it in early, but your sauce will thank you.
Best sauces and condiments for this recipe
Creamy Cheese Sauce
The heart of this mac and cheese is the roux-based white cheddar sauce, which gives it that signature restaurant-style creaminess. I start by melting ½ cup unsalted butter and whisking in ½ cup all-purpose flour to create a pale roux—this is crucial for thickening without adding a floury taste.
Gradually whisk in 2 cups warm whole milk until smooth, then simmer until thickened to a velvety consistency before adding 2 cups sharp white cheddar and 8 oz cream cheese. The key is patience here: let the cheese melt completely before combining with the pasta. 🧈
Buttery Breadcrumb Topping
This crispy topping is what makes the dish feel like a restaurant classic. Mix 1 cup panko breadcrumbs with ¼ cup freshly grated parmesan and ¼ cup cold cubed butter, working the butter in until evenly distributed.
The panko's light texture ensures a crispy finish without overpowering the creamy mac. Spread it evenly over the top before baking—this is what creates those perfect pull-apart edges. For extra crunch, toast the breadcrumbs in a dry pan for 2 minutes before mixing with butter. 🍞
Spicy Kick with Chili Flakes
For a subtle heat that complements the cheesy richness, sprinkle ½ teaspoon cayenne pepper or 1 teaspoon chili powder into the sauce before baking. I like to add it with the other seasonings so it distributes evenly.
If you prefer a milder heat, reduce to ¼ teaspoon cayenne or use ½ teaspoon smoked paprika for depth without spice. The heat balances the creaminess beautifully—just like the restaurant version. 🌶️
Smoky Bacon Bits
Crispy bacon adds a smoky, salty contrast that takes this dish to the next level. Cook 6 oz thick-cut bacon until crispy, then crumble it into small pieces.
Fold half of it into the mac and cheese before baking, and sprinkle the rest on top during the final 5 minutes of baking so it stays crispy. For extra flavor, reserve 1 tablespoon of bacon fat to mix into the breadcrumb topping.
This is my secret weapon for that restaurant-quality touch. 🥓
Garlic Butter Drizzle
A final drizzle of garlic butter elevates the dish to gourmet status. Melt 2 tablespoons unsalted butter with 1 minced garlic clove and ½ teaspoon garlic powder, then drizzle it over the mac and cheese just before serving.
The garlic butter adds a savory aroma that cuts through the richness of the cheese. For an extra touch, sprinkle 2 tablespoons chopped green onions on top right before serving. This finishing move is simple but makes the dish feel restaurant-worthy. 🧄
Sour Cream Swirl
For a tangy contrast, dollop ¼ cup sour cream into the mac and cheese after removing it from the oven. Use a spoon to gently swirl it into the top layer, creating marbled streaks of creamy tang.
This adds a bright, cooling element that balances the richness. If you want to take it further, mix the sour cream with 1 teaspoon Dijon mustard before swirling for an extra layer of complexity. 🥄
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
The baked finish is what creates that signature crispy topping, but you can make a stovetop version! After combining the pasta and cheese sauce, transfer everything to a serving bowl and mix in 2 tablespoons melted butter with the breadcrumb mixture. Let it sit covered for 5 minutes to thicken slightly. The texture will be creamier but still delicious—just skip the crispy top. For extra richness, stir in 2 tablespoons sour cream at the end.
What's the secret to getting that perfect crispy topping?
The crispy breadcrumb topping comes down to three things: panko breadcrumbs (they stay light and crispy), cold cubed butter (distributes evenly for even browning), and proper baking time. Spread the topping evenly and bake at 375°F for 15-20 minutes until golden brown. For extra crunch, toast the breadcrumbs in a dry pan for 2 minutes before mixing with butter. The key is patience—don't rush the baking or the topping will turn soggy.
Can I substitute sharp white cheddar with other cheeses?
While sharp white cheddar is ideal, you can use extra-sharp cheddar or Pepper Jack in a pinch. For a milder flavor, try Monterey Jack mixed with ½ cup Gruyère for depth. Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. If you're out of cream cheese, substitute an extra 4 oz sharp cheddar plus 2 tbsp milk, but the texture won't be identical. The cheese blend is what gives this dish its signature tangy richness.
Why did my mac and cheese turn out too thick or too thin?
Sauce consistency is all about balance. If it's too thick, whisk in 1-2 tbsp warm milk to loosen it. Too thin? Simmer the sauce uncovered for 2-3 extra minutes to reduce the liquid. The key is patience when melting the cheese—rush it and you'll get clumps. For the perfect texture, the sauce should coat the back of a spoon but still be pourable. If it separates, whisk vigorously over low heat to re-emulsify.
How do I reheat leftovers without making them soggy?
Reheat leftovers in the oven for the best results. Cover with foil and bake at 350°F for 15-20 minutes, then uncover and broil for 1-2 minutes to crisp the topping. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Add 1 tbsp milk to loosen the sauce if needed. The oven method preserves that crispy texture better than the microwave.