Side Dishes
Recreating Chili's white cheddar mac and cheese at home delivers that signature crispy breadcrumb topping over a pool of melty, pull-apart cheese—just like the restaurant version.
The secret lies in a perfectly balanced cheese sauce that stays creamy while baking, and a breadcrumb layer that crisps to golden perfection without burning. I’ve tested countless variations to nail the texture and flavor, and this method consistently delivers restaurant-quality results at home.
The foundation starts with a proper roux made from butter and flour, which creates a stable base for the cheese sauce. Using a blend of sharp cheddar and cream cheese ensures the right balance of tangy sharpness and creamy richness, while al dente pasta holds up to the baking process.
The breadcrumbs, toasted with butter and garlic powder, add that essential crunch that makes this dish irresistible.
By the time it comes out of the oven, you’ll have a dish that’s creamy, cheesy, and topped with crispy breadcrumbs that shatter at every bite. The cheese stretches and pulls apart easily, creating that satisfying, indulgent texture that makes this mac and cheese a crowd-pleaser.
It’s the kind of comfort food that feels like a hug in a bowl.
Perfect for game day, family dinners, or when you’re craving a cheesy indulgence, this recipe brings Chili’s iconic dish to your kitchen. The best part? It’s easier to make than you think, and the results are worth every bite. Let’s get started on recreating this classic.
Ingredients for chili's white cheddar mac and cheese
Six ingredients make the creamy sauce, five more bring the crispy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Al dente pasta, uncooked |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, sifted preferred |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warm, not hot |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | 1 cup | Plain, not seasoned |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For topping, not cooking |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheese is everything here. Sharp white cheddar from the deli section (not pre-shredded) gives that signature tang—Kraft or Cabot are solid choices. Cream cheese keeps it ultra-creamy without curdling. Warm the milk just until steaming (not boiling)—cold milk makes the sauce seize. For the pasta, De Cecco or Barilla hold up best to baking. And don't skip the roux—it's what keeps this sauce silky instead of grainy. If your butter smells like milk, it's gone rancid—toss it.
No sharp white cheddar? Colby Jack or Monterey Jack work in a pinch, but add a splash of lemon juice to mimic the tang. Out of cream cheese? Substitute with equal parts sour cream, but reduce the milk by 2 tbsp. Panko too expensive? Toast regular breadcrumbs with extra olive oil—they'll still crisp up. The parsley is just for color, so dried works if you're in a bind (use half the amount). And if you're feeling fancy, add a pinch of smoked paprika to the breadcrumb mix for depth.
This reheats like a dream—just cover with foil and microwave 2-3 minutes. The breadcrumb topping stays crispy for about 3 days if stored properly (sealed container, not airtight). For make-ahead magic, assemble the dish, refrigerate overnight, then bake straight from the fridge—add 5-10 minutes to the baking time. Portion into individual ramekins for easy serving. Leftovers? Freeze for up to 2 months, but the texture changes slightly after thawing.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no straining, no extra bowls, just melt-in-your-mouth pasta and cheese. The flour-butter roux thickens everything perfectly, so you’re not left with a watery mess.
- Creamy-Crisp Perfection: That sharp white cheddar and cream cheese combo? It’s dangerously good—creamy in the middle, with a crispy top that’s impossible to resist. Honestly, I’ve caught myself sneaking bites straight from the pan.
- Game for Any Night: Whether it’s a lazy Sunday or a weeknight scramble, this mac and cheese delivers. Add a side salad for a full meal, or serve it as a dip for steak fries—it’s that flexible.
- Budget-Friendly Leftovers: A single batch feeds four, and the ingredients won’t break the bank. The leftovers? Just as good reheated the next day—proof that simple, well-made food always wins.
Step-by-step instructions for Chili's white cheddar mac and cheese
Here's how to make this creamy, pull-apart mac and cheese with that signature crispy breadcrumb topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until al dente—about 11-12 minutes—but don't overcook it. You want the pasta to have a slight bite in the center. Drain the pasta in a colander and set it aside, reserving 1 cup of pasta water for later.
Here's the thing—overcooked pasta loses its texture and absorbs too much of the cheese sauce. You'll know it's perfect when you taste a piece and it still has a little resistance. Drain it well but don't rinse it; the starch on the pasta helps the sauce cling beautifully.
Make the Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt 0.75 cup unsalted butter over medium heat until it's fully melted but not browned. Add 0.5 cup all-purpose flour and whisk constantly for 2-3 minutes until you have a smooth, pale roux. This is your sauce base—don't let it darken or it'll taste bitter.
Slowly pour in 1.5 cups whole milk while whisking continuously. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring often, until it thickens enough to coat the back of a spoon. Now it's time for the cheese—reduce the heat to low and add 3 cups sharp white cheddar cheese and 8 oz cream cheese. Stir until completely melted and smooth.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and stir well to coat every strand. If the sauce looks too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, pourable consistency. Season with 1 tbsp garlic powder, 1.5 tsp salt, and 0.5 tsp ground black pepper. Taste and adjust seasoning if needed—this is your chance to balance the flavors before the final step.
Let the mac and cheese sit off the heat for 5 minutes. This resting period allows the sauce to fully meld with the pasta and thicken slightly. The mixture should be smooth and velvety, with no lumps of cheese remaining. If you see any, stir gently to break them up.
Create the Crispy Breadcrumb Topping
Preheat your oven to 375°F. In a small bowl, mix 1 cup panko breadcrumbs with 1 tbsp extra-virgin olive oil until evenly coated. Spread the breadcrumb mixture evenly over the top of the mac and cheese in a greased 9x13-inch baking dish. This topping is what gives Chili's version that signature crispy texture.
Bake for 10-12 minutes until the breadcrumbs are golden brown and crispy. Watch closely—they go from raw to crispy in seconds. The cheese underneath should be bubbling and starting to brown slightly at the edges. This is where the magic happens—the contrast between the creamy mac and the crispy topping is what makes this dish special.
Garnish and Serve Immediately
Remove the mac and cheese from the oven and let it rest for 2-3 minutes. This brief resting period helps the cheese set slightly, making it easier to serve. Garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness.
Serve immediately while the breadcrumbs are still crispy and the cheese is melty. The dish should be gooey enough to pull apart with a fork, with that perfect balance of creamy and crispy textures. This is the moment you've been waiting for—each bite should deliver that rich, cheesy goodness with a satisfying crunch on top. Enjoy while it's hot!
Pro Tips For Making Chili'S White Cheddar Mac And Cheese
- Cook pasta al dente: DESCRIPTION: This isn’t a boxed-mac call—cook your elbow macaroni just until it’s firm to the bite. I used to overcook it, and the texture turned gummy. Drain it right away when it floats (about 1 minute less than package instructions) and shock it in cold water for 30 seconds. That crispness makes all the difference when it soaks up the cheese sauce.
- Melt cheese slowly: DESCRIPTION: Dump all that cheddar and cream cheese into a hot roux, and you’ll end up with lumps. Instead, lower the heat to medium-low once the flour-butter mixture thickens, then add the cheeses in small batches, stirring like your life depends on it. The sauce should be silky, not greasy—if it looks oily, you went too fast.
- Grate cheese fresh: DESCRIPTION: Pre-shredded cheese? Skip it. The anti-caking agents turn your sauce into a gluey mess. Use a box grater or food processor for sharp white cheddar—no need to pulse it fine, but break up any stubborn clumps. Pro move: Save the leftover cheese rind and toss it in at the end for extra depth (yes, even if it’s just a tiny bit).
- Rest before serving: DESCRIPTION: Pour that sauce over the pasta and dive in? Bad idea. Let the whole thing sit covered for 5 minutes—this lets the cheese melt into the noodles instead of sitting on top like a sad, greasy blanket. If you’re impatient (I know, I know), at least give it 2 minutes. Your taste buds will notice.
Flavor customization for this dish
Spicy Kick
For a bold twist, stir in 1-2 teaspoons of cayenne pepper or ½ teaspoon of smoked paprika into the cheese sauce before baking. If you love heat, try adding 1-2 diced jalapeños or a dash of Penzeys hot honey to the breadcrumb mix.
For a smoky depth, sprinkle ½ teaspoon of chipotle powder over the top before baking. 🌶️
Smoky BBQ Twist
Swap the breadcrumb topping for a layer of crushed pork rinds mixed with 2 tablespoons of BBQ sauce (like Starkist BBQ) and 1 teaspoon of smoked salt.
Bake as directed, then drizzle with extra BBQ sauce before serving. This adds a tangy, smoky contrast that pairs perfectly with the creamy cheese. 🔥
Herb-Infused Freshness
Brighten up the dish with 1 tablespoon of fresh chives or dill mixed into the cheese sauce, or sprinkle ¼ cup of chopped fresh basil over the breadcrumb topping before baking.
For a Mediterranean touch, add ½ teaspoon of dried oregano and ¼ teaspoon of red pepper flakes to the breadcrumbs. Fresh herbs add a vibrant finish that cuts through the richness. 🌿
Crunchy Add-Ins
Mix in ½ cup of crispy fried onions or chopped bacon bits into the breadcrumb topping for extra texture. For a nutty crunch, stir ¼ cup of toasted pecans or walnuts into the breadcrumbs before baking. These add-ins elevate the dish with contrasting textures and flavors. 🥜
Extra Cheesy Layers
For a decadent touch, layer ½ cup of shredded Monterey Jack or pepper jack cheese under the breadcrumb topping before baking. Alternatively, melt 4 oz of cream cheese with the sauce and swirl in 2 tablespoons of hot honey for a sweet and creamy variation.
These tweaks make the dish even more indulgent. 🧀
Seasonal Variations
In the fall, add ½ teaspoon of pumpkin pie spice to the breadcrumbs and top with crushed gingersnap cookies for a cozy twist. For spring, mix 1 teaspoon of lemon zest into the cheese sauce and garnish with edible flowers for a fresh, bright presentation.
Seasonal flavors keep this dish exciting year-round. 🍂
Nutrition facts
Frequently asked questions
Why does Chili's mac and cheese have crispy breadcrumbs on top?
The breadcrumb topping creates the perfect texture contrast—crispy on top, creamy underneath. Chili's version uses panko mixed with olive oil and garlic powder, which bakes to a golden, shatteringly crisp layer while keeping the cheese gooey. This technique comes from classic mac and cheese traditions where toppings add both flavor and crunch.
Can I make this mac and cheese ahead of time?
Yes, but with a few key adjustments. Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to bake, add 5-10 extra minutes at 375°F to crisp the breadcrumbs. For make-ahead baking, cover with foil and refrigerate overnight, then bake straight from the fridge—this helps prevent soggy toppings.
What's the secret to preventing a grainy cheese sauce?
Use a proper roux (butter + flour cooked until pale) and add cheese gradually while stirring constantly. Pre-shredded cheese contains anti-caking agents that can make sauces grainy—opt for block cheese you shred yourself. Also, keep the milk warm (not hot) when adding to prevent curdling. The resting period after combining pasta and sauce helps everything meld smoothly.
Can I substitute regular breadcrumbs for panko?
Regular breadcrumbs will work, but they won't be as crispy. For best results, toast them with 1 extra tablespoon of olive oil before baking. Panko's larger flakes create more surface area for crisping, which is why Chili's version uses it. If you're out of panko, crushed cornflakes or cracker crumbs can also add nice texture.
How do I keep the breadcrumb topping crispy when reheating?
Reheat in 10-second bursts in the microwave (covered with a damp paper towel) or bake at 350°F for 5-7 minutes with foil over the top. The key is minimal moisture exposure—never microwave uncovered. For oven reheating, place the dish on a baking sheet to catch any drips. The breadcrumbs will soften slightly but stay crispier than microwave-only methods.