Chili’s White Cheddar Mac and Cheese Recipe

The holidays are right around the corner, and for me, that always means it’s time to break out the comfort food recipes. One of my absolute favorites? This creamy, cozy Chili’s White Cheddar Mac and Cheese Recipe. It’s rich, cheesy, and the kind of dish that just feels like home.

I’ve made this recipe for everything from weeknight dinners to Thanksgiving feasts, it never disappoints. The sharp white cheddar, melty Gruyère, and buttery Parmesan come together in the silkiest sauce, and the crunchy panko topping adds just the right amount of texture.

It’s also great for making ahead (hello, stress-free holidays!). I usually finish it under the broiler until the top is golden and bubbly, then garnish with a handful of chives for a fresh pop of color. This one always gets rave reviews, and I can’t wait for you to try it.

Choosing the Right Cheese for Copycat Chili’s Mac and Cheese

Picking the right cheese makes a big difference in flavor and texture. I always go for sharp white cheddar first. It melts well and gives that bold, tangy flavor you expect from Chili’s-style mac.

Gruyère is my next pick—it adds a nutty, smooth taste that pairs well with cheddar. Parmesan brings in a salty punch and helps balance the other cheeses.

If you can, shred the cheese yourself instead of using the pre-shredded kind. It melts better and gives a creamier sauce. Simple choices, big flavor.

Chili’s White Cheddar Mac and Cheese Ingredients

• 5 ounces cavatappi or other curly pasta: Cavatappi is my favorite because those spirals grab onto every bit of cheese sauce. If you can’t find it, any curly pasta like fusilli or rotini works great too. The curves and twists help the sauce stick better than straight pasta.
• 3 tablespoons unsalted butter: This creates the base for our cheese sauce. I always use unsalted so I can control the salt level in my dish. The butter adds richness and helps everything melt together smoothly.
• 1 tablespoon melted butter: This gets mixed with our panko crumbs for that golden, crunchy topping. It helps the crumbs brown nicely under the broiler.
• 1 ¾ cups cream: Heavy cream makes this mac and cheese extra creamy and rich. Don’t try to use milk instead – you need the fat content from cream to get that silky texture.
• 1 cup shredded sharp white cheddar cheese: This is where most of the cheese flavor comes from. Sharp white cheddar has a tangy bite that balances out the richness of the cream.
• ¼ cup shredded Gruyere cheese: Gruyère adds a nutty, complex flavor that makes this taste restaurant-quality. It melts beautifully and never gets stringy.
• ¼ cup grated Parmesan cheese: Fresh Parmesan adds a salty, savory depth that ties all the flavors together. Please use real Parmesan, not the stuff in the green can.
• ½ cup panko crumbs: These Japanese breadcrumbs stay crispier than regular breadcrumbs. They give you that perfect crunchy contrast to the creamy pasta.
• Chopped chives: Fresh chives add a mild onion flavor and beautiful green color. They make the dish look restaurant-pretty.

Helpful Swaps

No worries if you need to change a few things! Here are some easy swaps:

Pasta: If you don’t have cavatappi you can use elbow macaroni, rotini, penne, or shells. Any small pasta shape that holds sauce works.

Cheeses:

• White Cheddar: Can’t find sharp white cheddar? Regular sharp yellow cheddar works fine. The color will be different, but the flavor is similar.
• Gruyère: If Gruyère is hard to find or pricey, try Swiss cheese, Emmental, or even Fontina. They all melt well and have a mild nuttiness.
• Parmesan: Asiago cheese or Pecorino Romano can stand in for Parmesan. They are also hard, salty cheeses.

Cream: Heavy cream is best, but you can use half-and-half in a pinch. The sauce might be a tiny bit less rich and thicken a little slower. Avoid milk; it’s too thin.

Panko: Regular breadcrumbs can replace panko, but they won’t be quite as light and crispy. Crushed crackers (like Ritz) are another option for topping.

Chives: No fresh chives? A tiny sprinkle of dried chives works, or skip them. A little chopped fresh parsley adds green color too.

Required Kitchen Tools

1. Medium non-stick skillet: You’ll make the cheese sauce in this. Non-stick helps prevent the cheese from sticking and burning.
2. Large pot for boiling pasta: You need enough room for the pasta to move around while it cooks.
3. Wooden spoon or rubber spatula: These won’t scratch your non-stick pan and work great for stirring the sauce.
4. Small baking dish or gratin dishes: Individual gratin dishes look fancy, but one small baking dish works just fine.
5. Measuring cups and spoons: You’ll need these for all your ingredients.
6. Colander for draining pasta: Essential for getting all the water out of your cooked pasta.
7. Oven with broiler setting: The broiler gives you that golden, bubbly top.

How to Make Chili’s White Cheddar Mac and Cheese

Step 1 | Cook the pasta

Boil 5 ounces of cavatappi in a big pot of salted water. Cook it according to the box instructions until tender. Drain it and set it aside.

Step 2 | Melt the butter

In a medium skillet over medium heat, melt 3 tablespoons of butter. Let it fully melt, but don’t let it brown.

Step 3 | Add the cream

Pour in 1¾ cups of cream. Stir slowly and let it bubble lightly. Keep cooking for about 7–8 minutes. It should thicken just a little and coat your spoon.

Step 4 | Add the cheeses

Turn the heat down and add 1 cup of shredded white cheddar, ¼ cup of Gruyère, and ¼ cup of Parmesan. Stir until the cheeses melt and the sauce is smooth. If it feels too thick, add a splash of the pasta water you saved.

Step 5 | Combine pasta and sauce

Put the drained pasta into a big bowl. Pour the cheese sauce over it. Mix well so every piece of pasta gets coated.

Step 6 | Prepare the dish

Spray a small baking dish with cooking spray. Pour the mac and cheese mixture into it and spread it out evenly.

Step 7 | Add toppings

In a small bowl, mix ½ cup panko crumbs with 1 tablespoon of melted butter. Sprinkle this all over the top of the mac and cheese.

Step 8 | Broil

Put the dish under the broiler for 1–2 minutes. Watch closely! You want a golden top, not a burnt one.

Step 9 | Garnish

Sprinkle chopped chives on top. Serve it hot and enjoy every cheesy bite!

Chef Notes + Tips

Here are my extra tricks for perfect mac and cheese every time:

• Shred Your Own Cheese: Seriously, it melts way smoother than pre-shredded cheese (which has anti-caking stuff on it). A box grater is perfect.
• Low and Slow for Cheese: Always add cheese to a warm (not boiling hot!) sauce over low heat. High heat can make cheese separate and get greasy or grainy.
• Broiler Watchdog: Stay put while broiling! It only takes seconds for perfect golden brown to turn into burnt. Set a timer for 1 minute, then check every 15-30 seconds.
• Make-Ahead Tips: Assemble the mac and cheese (without broiling the topping) up to a day ahead. Cover and refrigerate. When ready, let it sit at room temp for 20-30 minutes. Broil as directed, but it might take 30-60 seconds longer since it’s cold.
• Sauce Too Thick? Use that reserved pasta water! It helps thin the sauce without watering down the flavor.
• Sauce Too Thin? Let it simmer a bit longer after adding the cheese, stirring constantly, until it thickens to your liking. Adding a tiny bit more cheese can also help thicken it.
• Pasta Perfection: Cook the pasta just until al dente. It will soften a bit more when baked/broiled. Mushy pasta = sad mac and cheese.

What Goes Well with Chili’s White Cheddar Mac and Cheese

This dish is creamy and rich, so I like to pair it with something fresh or crisp. A side salad with a light vinaigrette balances it well.

Roasted veggies like broccoli, green beans, or asparagus are great too – they add color and crunch.

Sometimes I serve it with grilled chicken or a piece of baked fish for extra protein. Toasted bread or garlic toast on the side works if you want to keep things cozy and filling.

Even a bowl of tomato soup can be a tasty combo. Try different sides to see what you like best.

How to Store Chili’s White Cheddar Mac and Cheese

I always make extra because this Chili’s White Cheddar Mac and Cheese Recipe tastes great as leftovers.

Store it in the fridge for up to 4 days in a covered container. When you reheat it, add a splash of milk or cream to bring back the creamy texture.

You can reheat it in the microwave in 30-second intervals, stirring between each one. Or put it in a baking dish, cover with foil, and warm it in a 350°F oven for about 20 minutes.

For freezing, it keeps for up to 3 months. Let it cool completely before freezing. Thaw it overnight in the fridge, then reheat the same way.

The texture might be slightly different after freezing, but it still tastes delicious.

Chili’s White Cheddar Mac and Cheese Recipe FAQs

1. Can I make this without a broiler?

Yes, you can! If you don’t have a broiler or prefer not to use it, you can bake the assembled dish (pasta + sauce + panko topping) in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until the topping is golden brown and the dish is bubbly throughout. Just keep an eye on the panko so it doesn’t burn.

2. My sauce seems too thick after adding the cheese. What do I do?

Don’t worry! This happens sometimes. The solution is simple: use the starchy pasta water you saved. Just add a tablespoon or two at a time, stirring gently over low heat, until the sauce loosens up to your desired creaminess.

The pasta water helps thin it without making it watery and actually helps the sauce cling to the pasta better.

3. How can I tell when the cream mixture has thickened enough before adding the cheese?

After simmering the cream and butter for 7-8 minutes, dip a spoon or spatula into it. Pull it out and run your finger across the back.

If the line your finger makes holds its shape clearly and the sauce doesn’t immediately run back together, it’s thick enough. It should coat the spoon nicely. This step gives your sauce a sturdy base before the cheese melts in.

4. Why is my mac and cheese dry?

Dry mac and cheese usually means the sauce was too thick to begin with or the dish was overcooked. Make sure your cheese sauce coats the pasta well before baking. If it seems thick, add a splash of pasta water or cream.

Don’t overbake it – just broil until the top is golden. Cover with foil if you need to keep it warm.

This Chili’s White Cheddar Mac and Cheese Recipe has become one of my go-to comfort meals. It’s cozy, cheesy, and perfect for any night you need a little extra warmth on your plate.

Did you make this recipe? Please leave a ⭐ rating and review!