Chilis White Cheddar Mac and Cheese Recipe

Craving that iconic chilis white cheddar mac and cheese at home? This chilis white cheddar mac and cheese recipe lets you enjoy the same rich, creamy indulgence without leaving your kitchen. With flavors inspired directly from the restaurant, this dish brings comfort food to a whole new level.

This copycat chilis white cheddar mac and cheese recipe uses a luxurious four-cheese blend-sharp white cheddar, pepper jack, Parmesan, and cream cheese-to recreate that velvety, restaurant-style finish. Every bite captures the bold, savory taste that makes the original so addictive.

Perfect for weeknight meals or crowd-pleasing sides, this white cheddar mac and cheese recipe elevates simple pantry ingredients into a creamy, unforgettable dish. Whether you’re feeding family or meal prepping for the week, this white cheddar mac and cheese delivers comfort, while this white mac and cheese ensures every serve feels extra satisfying.

What is Chilis White Cheddar Mac and Cheese and How Does It Taste?

Chilis white cheddar mac and cheese is a premium, restaurant-style cheddar mac and cheese that stands apart from traditional versions. This luxurious dish features tender elbow macaroni enveloped in a silky, multi-cheese sauce made with sharp white cheddar, yellow cheddar, cream cheese, and a hint of pepper jack for subtle heat.

The white cheddar mac n cheese delivers a sophisticated, tangy flavor profile with creamy richness in every bite. Baked until golden and bubbly on top, it offers a delightful textural contrast between the crispy cheese crust and the smooth, indulgent interior.

The addition of chicken bouillon and carefully selected seasonings creates depth that makes this chili’s mac and cheese recipe absolutely irresistible.

Chilis White Cheddar Mac and Cheese Recipe Ingredients

For the Pasta:

• 1 lb (450g) elbow macaroni (or any short pasta)
• 1–2 teaspoons chicken bouillon powder (for the boiling water)
• 1 teaspoon salt (for the boiling water)

For the Cheese Sauce:

• 2 cups (480ml) whole milk (or substitute with heavy cream for richer version)
• 8 oz (225g) cream cheese (1 standard block), softened and cut into chunks
• 1 lb (450g) sharp cheddar cheese, freshly shredded (divided – half for sauce, half for topping)
• 8 oz (225g) sharp white cheddar cheese, freshly shredded (divided – half for sauce, half for topping)
• 8 oz (225g) pepper jack cheese, freshly shredded (divided – half for sauce, half for topping)
• ½ cup (50g) freshly grated Parmesan cheese (divided – most into sauce, some for topping)

Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard powder
• 1 teaspoon white pepper
• ½–1 teaspoon salt (to taste)
• ½ teaspoon ground black pepper (to taste)
• 1 teaspoon chicken bouillon powder (optional, for extra flavor in the sauce)

For Baking:

• 1–2 tablespoons unsalted butter (to grease the baking dish or cast-iron skillet)

Kitchen Utensils Needed

1. Large pot for boiling pasta
2. Colander or strainer
3. Large pot or saucepan for cheese sauce
4. Wooden spoon or silicone spatula
5. 9×13-inch baking dish or 12-inch cast-iron skillet
6. Large mixing bowl
7. Box grater or food processor
8. Measuring cups and spoons

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 40 minutes (10 minutes pasta + 30 minutes baking)

Total Time: 55 minutes

Servings: 8-10 servings

Copycat Chilis White Cheddar Mac and Cheese Recipe

Step 1: Prepare Your Oven and Baking Dish

Preheat your oven to 350°F (175°C). Generously grease a large 9×13-inch baking dish or 12-inch cast-iron skillet with 1–2 tablespoons of unsalted butter, ensuring every corner is coated to prevent sticking.

Step 2: Cook the Macaroni

Bring a large pot of water to a rolling boil. Add 1–2 teaspoons chicken bouillon powder and 1 teaspoon salt to infuse flavor directly into the pasta. Add the elbow macaroni and cook for 7–10 minutes until al dente (still slightly firm to the bite). Drain thoroughly and immediately rinse with cold water to halt the cooking process and prevent mushiness. Set aside.

Step 3: Create the Cheese Sauce Base

In a large pot over medium heat, pour in the 2 cups of whole milk and warm it gently (do not let it boil). Add the softened cream cheese chunks and stir continuously until mostly melted and incorporated into the milk, creating a smooth base.

Step 4: Season the Sauce

Add garlic powder, onion powder, dry mustard powder, white pepper, salt, black pepper, and the optional teaspoon of chicken bouillon powder to the milk mixture. Stir well to distribute all seasonings evenly throughout the sauce.

Step 5: Melt the First Cheese Layer

Reduce heat to low. Gradually add half of the shredded sharp cheddar, half of the white cheddar, and half of the pepper jack cheese to the seasoned milk. Stir constantly in a figure-eight motion until the cheese completely melts into a smooth, velvety sauce. Taste and adjust seasoning if needed.

Step 6: Combine Pasta with Cheese Sauce

Transfer the cooked, drained macaroni to a very large mixing bowl (or return to the emptied pasta pot if large enough). Pour the hot cheese sauce over the pasta. Add most of the grated Parmesan cheese (reserve about 2–3 tablespoons for the topping). Gently fold and stir until every piece of pasta is thoroughly coated in the creamy sauce.

Step 7: Assemble for Baking

Pour the sauced macaroni into your prepared baking dish or cast-iron skillet. Use a spatula to spread it evenly across the dish, creating a level surface.

Step 8: Add the Cheese Topping

Generously cover the entire top surface with the remaining sharp cheddar, white cheddar, pepper jack, and the reserved Parmesan cheese. This creates that signature golden, bubbly crust.

Step 9: Bake to Perfection

Place the dish on the center rack and bake uncovered at 350°F for 25–30 minutes, or until the top is golden brown, bubbly, and slightly browned in spots with crispy edges.

Step 10: Rest and Serve

Remove from the oven and let the white cheddar mac and cheese rest for 5–10 minutes. This resting period allows the sauce to set and become even creamier. Serve hot and enjoy your homemade copycat chilis white cheddar mac and cheese!

Customization and Pairing Ideas for Serving

1. Spicy Jalapeño Kick

Transform your white cheddar mac n cheese into a fiery delight by adding 2–3 diced fresh jalapeños or pickled jalapeños to the cheese sauce. For extra heat, include ½ teaspoon of cayenne pepper or a dash of hot sauce. This spicy variation pairs beautifully with grilled chicken or barbecue ribs.

2. Bacon Lover’s Dream

Elevate this chili’s mac and cheese recipe by folding in 6–8 strips of crispy, crumbled bacon before baking. The smoky, salty flavor complements the creamy cheese sauce perfectly. Top with extra bacon bits after baking for an Instagram-worthy presentation that’s perfect alongside burgers.

3. Lobster Mac Luxury

Create an upscale version by adding 1 lb of cooked, chopped lobster meat to your white cheddar mac and cheese recipe. Mix in fresh chives and a squeeze of lemon juice for a restaurant-quality entrée. Serve with crusty bread and a crisp white wine for an elegant dinner party dish.

4. Buffalo Chicken Mac

Stir in 2 cups of shredded rotisserie chicken tossed in buffalo sauce to create a complete meal. Drizzle ranch or blue cheese dressing on top and garnish with sliced green onions. This protein-packed version turns your cheddar mac and cheese into a satisfying main course.

5. Truffle Mac Elegance

Add 1–2 teaspoons of truffle oil to the finished cheese sauce and top with sautéed wild mushrooms for a gourmet twist on this white mac and cheese.

6. BBQ Pulled Pork Pairing

Serve your copycat chilis white cheddar mac and cheese as the ultimate side dish to slow-cooked pulled pork, brisket, or grilled steaks. The creamy richness balances smoky barbecue flavors perfectly. Add coleslaw and cornbread for a complete Southern-inspired feast.

Essential Tips for Perfect White Cheddar Mac and Cheese

1. Always Use Freshly Shredded Cheese

Pre-shredded cheese contains anti-caking agents (cellulose) that prevent smooth melting and create a grainy texture in your white cheddar mac and cheese recipe. Invest a few extra minutes to shred blocks of sharp white cheddar, yellow cheddar, and pepper jack yourself.

2. Don’t Overcook the Pasta

Cook your elbow macaroni only until al dente (about 7 minutes instead of the full package time). Rinsing with cold water immediately after draining stops the cooking process and ensures perfect texture in your finished cheddar mac and cheese.

3. Control Your Heat When Melting Cheese

Low and slow is the golden rule for creating smooth cheese sauce in any white cheddar mac and cheese recipe. High heat causes proteins in cheese to seize and separate, resulting in a greasy, broken sauce.

4. Layer Your Cheese Strategically

This copycat chili’s white cheddar mac and cheese recipe uses a two-part cheese method: half melted into the sauce for creaminess, half sprinkled on top for that signature golden crust. Don’t skip this step-the top layer creates textural contrast and visual appeal that makes this dish restaurant-worthy.

5. Customize Your Spice Level Carefully

The pepper jack cheese adds subtle heat to this white cheddar mac n cheese, but you can adjust the spice level to your preference. For a milder version, substitute Monterey Jack cheese for the pepper jack. For more heat, add diced jalapeños, cayenne pepper, or use extra-hot pepper jack.

6. Let It Rest Before Serving

This is perhaps the most overlooked tip in any chili’s mac and cheese recipe. After baking, let your white mac and cheese rest for 5–10 minutes before serving. This resting period allows the sauce to thicken slightly and cling better to the pasta.

Storage and Reheating Guidance

Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or reheat the entire dish covered with foil in a 350°F oven for 15-20 minutes until warmed through and bubbly.

Chilis White Cheddar Mac and Cheese Recipe

5 from 3 votes

Craving that iconic chilis white cheddar mac and cheese at home? This chilis white cheddar mac and cheese recipe lets you enjoy the same rich, creamy indulgence without leaving your kitchen. With flavors inspired directly from the restaurant, this dish brings comfort food to a whole new level.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Dish

Cuisine: American

Calories: 270

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 lb 450g elbow macaroni (or any short pasta)
• 1 –2 teaspoons chicken bouillon powder for the boiling water
• 1 teaspoon salt for the boiling water
• 2 cups 480ml whole milk (or substitute with heavy cream for richer version)
• 8 oz 225g cream cheese (1 standard block), softened and cut into chunks
• 1 lb 450g sharp cheddar cheese, freshly shredded (divided – half for sauce, half for topping)
• 8 oz 225g sharp white cheddar cheese, freshly shredded (divided – half for sauce, half for topping)
• 8 oz 225g pepper jack cheese, freshly shredded (divided – half for sauce, half for topping)
• ½ cup 50g freshly grated Parmesan cheese (divided – most into sauce, some for topping)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard powder
• 1 teaspoon white pepper
• ½ –1 teaspoon salt to taste
• ½ teaspoon ground black pepper to taste
• 1 teaspoon chicken bouillon powder optional, for extra flavor in the sauce
• 1 –2 tablespoons unsalted butter to grease the baking dish or cast-iron skillet

Equipment

• Large pot for boiling pasta
• Colander or strainer
• Large pot or saucepan for cheese sauce
• Wooden spoon or silicone spatula
• 9×13-inch baking dish or 12-inch cast-iron skillet
• Large mixing bowl
• Box grater or food processor
• Measuring cups and spoons

Method

 

1. Preheat your oven to 350°F (175°C). Generously grease a large 9×13-inch baking dish or 12-inch cast-iron skillet with 1–2 tablespoons of unsalted butter, ensuring every corner is coated to prevent sticking.
2. Bring a large pot of water to a rolling boil. Add 1–2 teaspoons chicken bouillon powder and 1 teaspoon salt to infuse flavor directly into the pasta. Add the elbow macaroni and cook for 7–10 minutes until al dente (still slightly firm to the bite). Drain thoroughly and immediately rinse with cold water to halt the cooking process and prevent mushiness. Set aside.
3. In a large pot over medium heat, pour in the 2 cups of whole milk and warm it gently (do not let it boil). Add the softened cream cheese chunks and stir continuously until mostly melted and incorporated into the milk, creating a smooth base.
4. Add garlic powder, onion powder, dry mustard powder, white pepper, salt, black pepper, and the optional teaspoon of chicken bouillon powder to the milk mixture. Stir well to distribute all seasonings evenly throughout the sauce.
5. Reduce heat to low. Gradually add half of the shredded sharp cheddar, half of the white cheddar, and half of the pepper jack cheese to the seasoned milk. Stir constantly in a figure-eight motion until the cheese completely melts into a smooth, velvety sauce. Taste and adjust seasoning if needed.
6. Transfer the cooked, drained macaroni to a very large mixing bowl (or return to the emptied pasta pot if large enough). Pour the hot cheese sauce over the pasta. Add most of the grated Parmesan cheese (reserve about 2–3 tablespoons for the topping). Gently fold and stir until every piece of pasta is thoroughly coated in the creamy sauce.
7. Pour the sauced macaroni into your prepared baking dish or cast-iron skillet. Use a spatula to spread it evenly across the dish, creating a level surface.
8. Generously cover the entire top surface with the remaining sharp cheddar, white cheddar, pepper jack, and the reserved Parmesan cheese. This creates that signature golden, bubbly crust.
9. Place the dish on the center rack and bake uncovered at 350°F for 25–30 minutes, or until the top is golden brown, bubbly, and slightly browned in spots with crispy edges.
10. Remove from the oven and let the white cheddar mac and cheese rest for 5–10 minutes. This resting period allows the sauce to set and become even creamier. Serve hot and enjoy your homemade copycat chilis white cheddar mac and cheese!

Video

Notes

Store leftover white cheddar mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or reheat the entire dish covered with foil in a 350°F oven for 15-20 minutes until warmed through and bubbly.

Common Queries and FAQs

We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.

Q: Can I make this chili’s white cheddar mac and cheese recipe ahead of time?

A: Yes! Prepare the white cheddar mac and cheese through Step 7 (assembled but unbaked), cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, add 10 extra minutes to the baking time since you’re starting with a cold dish. This make-ahead method is perfect for holiday gatherings and potlucks.

Q: Why is my cheese sauce grainy or separated?

A: Grainy sauce typically results from cooking cheese at too high a temperature or using pre-shredded cheese with anti-caking additives. Always use freshly shredded cheese and keep your heat on low when melting. If separation occurs, try whisking in 1-2 tablespoons of cold milk or reserved pasta water to bring the sauce back together.

Q: Can I substitute different types of cheese in this white cheddar mac and cheese recipe?

A: Absolutely! While this copycat chilis white cheddar mac and cheese recipe uses a specific four-cheese blend, you can experiment with Gruyère, fontina, or smoked gouda. Just maintain the ratio of melting cheeses (like cheddar) to ensure proper sauce consistency. Avoid using only hard cheeses like Parmesan, as they won’t create a creamy sauce.

Q: How can I make this white mac and cheese without an oven?

A: For a stovetop version of this cheddar mac and cheese, simply skip the baking step. After combining pasta with the cheese sauce and adding all the cheese (including what would’ve been the topping), serve immediately. The result is creamier and more similar to traditional stovetop mac and cheese, though you’ll miss the golden, crispy top layer.

Q: Is there a way to make this chili’s mac and cheese recipe healthier?

A: For a lighter version, use 2% milk instead of whole milk, reduce the cream cheese to 4 oz, and use half the amount of cheese overall. You can also add steamed broccoli or cauliflower to increase vegetables. Keep in mind these substitutions will alter the richness and authentic chili’s white cheddar mac and cheese flavor.

Q: Can I freeze this white cheddar mac and cheese?

A: Yes, this white cheddar mac and cheese recipe freezes reasonably well for up to 2 months. Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator and reheat covered at 350°F for 30-40 minutes. Note that the texture may be slightly less creamy after freezing, as dairy-based sauces can separate when frozen.

Q: What pasta shapes work best besides elbow macaroni?

A: While elbow macaroni is traditional, cavatappi (corkscrew), shells, penne, or rotini all work beautifully in this white cheddar mac n cheese. Choose pasta shapes with ridges or hollows that capture and hold the creamy cheese sauce. Avoid delicate shapes like angel hair or spaghetti, which don’t provide the right texture for baked mac and cheese.

This copycat chili’s white cheddar mac and cheese recipe brings restaurant-quality comfort food to your home kitchen with minimal effort and maximum flavor. The luxurious four-cheese blend creates that signature creamy, tangy taste you crave, while the golden baked top delivers irresistible texture.

Whether you’re serving this white cheddar mac and cheese as a crowd-pleasing side dish or transforming it into a complete meal with your favorite add-ins, it’s guaranteed to become a family favorite. Now that you’ve mastered this chili’s mac and cheese recipe, you’ll never need to order it out again-your homemade version is just as delicious!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.