Side Dishes
Recreating Chili's signature white cheddar mac and cheese at home delivers that same creamy, pull-apart perfection that makes it a restaurant favorite. The secret lies in a precise cheese blend and a foolproof one-pan technique that ensures every bite stays rich and gooey.
I've perfected this version after testing countless variations, and it's now a weekly staple in my household—especially when paired with crispy bacon or grilled chicken.
The magic happens with a combination of sharp white cheddar and a touch of cream cheese for that signature velvety texture. This recipe uses elbow macaroni for ideal bite size, and the sauce is made directly in the same pot as the pasta, eliminating the need for multiple dishes.
The result? A dish so cheesy and tender that it practically melts in your mouth, just like the restaurant version.
What sets this mac and cheese apart is its ability to hold together while still being creamy enough to pull apart with every forkful. The sauce clings to each noodle, creating that signature "cheesy pull-apart" experience.
Whether you're serving it as a side dish or a hearty main course, this recipe delivers restaurant-quality results with minimal effort.
Ready in just 30 minutes, this dish is perfect for weeknight dinners, game day appetizers, or as a comforting side for holidays. The best part? It's easy to customize with add-ins like bacon, chicken, or even a sprinkle of green onions for extra flavor.
Let's get started on making this cheesy masterpiece at home!
Ingredients for chili's white cheddar mac and cheese
Pantry staples meet restaurant magic in this cheesy one-pan wonder.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or jumbo size |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, softened at room temp |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For smooth sauce |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Mustard 🌶️ | ½ tsp | For depth of flavor |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
The cheese is everything here. Sharp white cheddar from a block (not pre-shredded) melts smoother and tastes fresher. I grab mine from Whole Foods or the deli counter at Kroger—look for the bright orange color, not the yellow stuff. The cream cheese needs to be full-fat for that signature velvety texture, and Philadelphia brand is my go-to. For the macaroni, medium or jumbo elbows give you that perfect bite size. If you can't find them, regular elbow macaroni works too, just cook it a minute less. The garlic? Fresh is best, but if you're in a pinch, minced jarred garlic works fine for this dish.
No sharp white cheddar? Medium cheddar plus a pinch of cayenne gets you close. Ran out of heavy cream? Half-and-half or whole milk works, but the sauce won't be quite as rich. The panko topping is non-negotiable for that crispy texture—Trader Joe's has the best-priced stuff in bulk. Want extra flavor? Toss in 1/4 cup cooked bacon or diced ham with the macaroni. The mustard adds depth without overpowering, but if you're sensitive to flavors, you can skip it. For a vegan version, swap the cheeses for vegan cheddar and cream cheese, and use coconut milk instead of heavy cream.
This reheats beautifully—just add a splash of milk to loosen it up. Keeps in the fridge for 4-5 days in an airtight container, and freezes for 3 months if you portion it into single servings. I always make a double batch because it disappears fast. For serving, I like to sprinkle extra panko on top right before eating so it stays crispy. The leftovers actually taste better the next day as everything melds together even more.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—sharp white cheddar, cream cheese, and heavy cream melt into something unreal. That buttery elbow pasta soaks up every rich bite like it’s been waiting its whole life for this sauce.
- One-Pot Wonder: No fancy gadgets, no stress. Toss everything in one pot, simmer until it’s velvety, and—boom—done. My lazy nights thank me every time, especially when I’m too tired to wash three bowls.
- Leftovers That Beg: Between us, this reheats better the second day. The cheese gets even gooier, and the texture? Still perfect. I make a double batch on Sundays so I can grab it for work lunches without thinking.
- Budget Cheat Code: Sharp white cheddar stretches further than fancy cheeses, and cream cheese adds that creamy punch without breaking the bank. It’s my go-to when I need a filling, satisfying meal that won’t drain my wallet.
Step-by-step instructions for Chili's white cheddar mac and cheese
Here's how to create that legendary creamy, pull-apart mac and cheese with crispy breadcrumb topping.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Stir once to prevent sticking, then cook for 1 minute less than package instructions—you want it slightly underdone so it finishes cooking in the oven. Reserve 1 cup of pasta water before draining, as this starchy liquid is essential for a silky sauce.
Drain the pasta and immediately return it to the pot. This keeps it warm and prevents drying out while you prepare the cheese sauce. I like to give it a quick stir to break up any clumps, ensuring even distribution when we combine everything later.
Create the Creamy Cheese Sauce
In a large skillet or Dutch oven, melt 0.5 cup unsalted butter over medium heat. Once melted, whisk in 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste and smells nutty. This is your roux—the flavor foundation of the sauce.
Gradually whisk in 1 cup heavy cream and 1 cup milk, letting each addition cook for 30 seconds before adding the next. Then stir in the 2 cups sharp white cheddar cheese and 8 oz cream cheese, breaking up any lumps as they melt. The sauce should thicken beautifully—if it's too thick, whisk in some of the reserved pasta water 1 tablespoon at a time until it reaches a velvety consistency.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the skillet and stir vigorously to coat every noodle in that luscious cheese sauce. Mix in the 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried mustard, and 2 cloves minced garlic. The mustard adds a subtle depth that mimics Chili's signature flavor, while the garlic gives it a subtle punch. Taste and adjust seasoning if needed—this is your chance to perfect the balance before baking.
Transfer the mac and cheese to a greased 9x13-inch baking dish, spreading it evenly. The dish should be filled about ¾ full—this gives room for the breadcrumb topping to crisp without overflowing. Smooth the top with a spatula for an even surface.
Add the Crispy Breadcrumb Topping
In a small bowl, mix 0.25 cup panko breadcrumbs with 1 tablespoon melted butter until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently with the back of a spoon to help it adhere. The butter in the breadcrumbs will create a golden, crispy crust that contrasts perfectly with the creamy interior.
Bake uncovered at 375°F for 20-25 minutes until the top is golden brown and the edges are bubbling. The breadcrumbs should look crispy and toasted—if they're browning too quickly, tent with foil for the last 5 minutes to prevent burning while still finishing the cooking process.
Rest and Serve for Maximum Cheesiness
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to cut and serve. The pull-apart texture is what makes this mac and cheese legendary—grab a fork and dig in while it's still warm and gooey.
For the ultimate experience, serve immediately with a side of garlic bread or a crisp green salad. The contrast of temperatures and textures makes every bite perfect. Leftovers? Reheat in the oven at 350°F for 10-15 minutes to restore that creamy, pull-apart magic.
Pro Tips For Making Chili'S White Cheddar Mac And Cheese
- Salt the Pasta Water: Use a full tablespoon of salt in that 6-quart pot—yes, even if you’re cooking for two. I learned this the hard way after making a batch where the noodles tasted bland no matter how much cheese I added. The salt dissolves into the water, not just the surface, so stir it in before adding the pasta and taste it (it should taste like the sea).
- Melt Cheese Slowly: Start with low heat when melting the butter, cream cheese, and cheddar together. After burning three batches, I finally figured out that rushing this step turns the sauce grainy and separates. Once it’s fully melted and smooth, then crank the heat to incorporate the heavy cream—this keeps the texture velvety, not gloppy.
- Shred Cheese Fresh: Skip the pre-shredded stuff—it’s coated with anti-caking agents that make the sauce look dry and clumpy. Use a box grater or food processor for sharp white cheddar, and pulse it in batches so it stays cool. Warm cheese melts better, but overheating it turns it into a sad, oily mess.
- Toast the Mac First: Drain the pasta, toss it back into the pot with a tablespoon of butter, and dry it over medium heat for 2 minutes. This isn’t the prettiest method, but it’s the tastiest—it prevents the final dish from turning into a watery sludge. The starch clings to the noodles instead of the sauce, so every bite stays thick and cheesy.
Perfect pairings for these flavors
Protein Pairings
This mac and cheese pairs perfectly with crispy bacon—just cook 4 slices until golden and crumble them into the finished dish. Chili’s often serves it with grilled chicken, so try adding ½ cup shredded rotisserie chicken for extra protein.
For a heartier meal, serve alongside crispy fried chicken tenders or smoked sausage links.
If you prefer seafood, try pairing it with garlic butter shrimp or crispy fried catfish. The creamy cheese sauce balances the richness of fried seafood beautifully. For vegetarians, add sautéed mushrooms or roasted bell peppers for extra texture and flavor.
Vegetable Sides
A simple garlic green bean salad adds freshness to cut through the richness. Toss 1 lb green beans with 2 tbsp olive oil, 2 minced garlic cloves, and a pinch of salt. Serve chilled or warm—either way, it’s a great contrast.
For a warm side, roasted Brussels sprouts with balsamic glaze work wonderfully. Toss 1 lb Brussels sprouts with 1 tbsp olive oil, ½ tsp smoked paprika, and roast at 425°F for 20 minutes. Drizzle with 1 tbsp balsamic reduction before serving.
Beverage Pairings
A cold American lager like Bud Light or Miller Lite is a classic pairing—its crispness cleanses the palate between cheesy bites. For something lighter, try a sparkling lemonade with a splash of vodka for a refreshing twist.
For wine lovers, a Chardonnay with buttery notes complements the richness beautifully. I recommend a California Chardonnay with hints of vanilla and citrus. If you prefer red, a light Pinot Noir works surprisingly well with the creamy texture.
Topping Ideas
For extra flavor, sprinkle crispy fried onions on top before baking—they add a sweet, crunchy contrast. I like using French’s French Fried Onions for convenience, but homemade fried onions taste even better.
Add a bacon jam drizzle for a smoky-sweet finish. Simmer ½ cup crumbled bacon, 2 tbsp maple syrup, and 1 tbsp apple cider vinegar** for 5 minutes, then brush over the baked mac and cheese before serving. 💛
Nutrition facts
Frequently asked questions
Why does Chili's mac and cheese have that signature pull-apart texture?
The secret lies in the cheese blend and baking technique. Sharp white cheddar plus cream cheese creates a velvety sauce that clings perfectly to the pasta. Baking at 375°F for 20-25 minutes helps the cheese set slightly while keeping it creamy inside. The panko topping also locks in moisture, preventing the dish from becoming dry.
Can I make this mac and cheese without baking it?
Skip the baking step and serve it immediately after mixing the sauce with the pasta. For extra richness, stir in 1/4 cup extra heavy cream and top with crispy fried onions or crumbled bacon right before serving. The texture will be creamier but still delicious—perfect for quick weeknight meals.
What's the best way to reheat leftovers?
For best results, reheat in the oven at 350°F for 10-15 minutes covered with foil. Add 1-2 tablespoons of milk or heavy cream to restore creaminess if needed. Microwave reheating works in a pinch, but it can make the sauce watery. Always let it rest for 2-3 minutes after reheating for that perfect pull-apart texture.
Can I substitute sharp white cheddar with regular cheddar?
Yes, but you'll lose some of the authentic Chili's flavor. Use medium cheddar and add 1/8 teaspoon cayenne pepper to mimic the sharpness. For extra creaminess, add 1/4 cup extra cream cheese. The texture will still be great, just slightly less tangy.
How do I make this mac and cheese extra crispy?
For maximum crunch, press the panko topping firmly onto the mac and cheese before baking. Use Japanese panko instead of regular breadcrumbs—it's lighter and crisps up better. For extra browning, broil for 1-2 minutes at the end of baking time. Watch closely to avoid burning!