White Cheddar Mac & Cheese with Popcorn Infused Olive Oil Blend

Creamy elbow macaroni, sharp white cheddar, velvety milk, and a buttery breadcrumb finish come together in a cozy bowl that feels both nostalgic and just a little bit unexpected. Popcorn Infused Olive Oil Blend folds in savory popcorn-inspired notes, caramelized onion, garlic, nutritional yeast, and white pepper that make the cheese sauce taste deeper, rounder, and more snackable. It’s an easy family dinner, game day side, or potluck favorite that disappears fast and tastes like comfort with a clever twist.

Garden Infuzions

White Cheddar Mac & Cheese with Popcorn Infused Olive Oil Blend

Creamy white cheddar mac and cheese gets a playful savory lift from Popcorn Infused Olive Oil Blend, making this cozy skillet favorite extra rich, extra inviting, and easy to love.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons Popcorn Infused Olive Oil Blend
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp white cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped parsley

Equipment

• 1 Large pot For boiling the pasta
• 1 large saucepan For the cheese sauce
• 1 whisk For the roux and sauce
• 1 baking dish Lightly greased, about 2 to 3 quarts
• 1 Mixing bowl For the breadcrumb topping
• 1 Wooden spoon For folding and stirring

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain and set aside.
2. In a large saucepan over medium heat, warm the Popcorn Infused Olive Oil Blend and butter until melted.
3. Whisk in the flour and cook for 1 minute, stirring constantly to make a smooth roux.
4. Slowly whisk in the milk and heavy cream until the sauce looks smooth and begins to thicken.
5. Stir in the white cheddar, Monterey Jack, salt, black pepper, white pepper, garlic powder, and onion powder until the cheese melts into a glossy sauce.
6. Fold the cooked macaroni into the cheese sauce until every piece is coated.
7. Preheat the broiler and spoon the mac and cheese into a lightly greased baking dish.
8. Mix the panko, Parmesan, and parsley in a small bowl, then sprinkle the topping evenly over the macaroni.
9. Broil for 2 to 3 minutes until the top is golden and crisp, watching closely so it browns evenly.
10. Let the mac and cheese rest for 5 minutes before serving so the sauce settles a bit.

Notes

For the smoothest sauce, keep the heat gentle once the cheese is added and whisk until fully melted. If you prefer a stovetop-only version, skip the broiler step and finish with the buttery panko topping in a skillet. The featured blend brings a savory popcorn-style depth that works especially well with white cheddar.

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Recipe Tips

Keep the sauce on low heat once the cheese goes in so it stays silky. If you want a looser mac, add a splash of warm milk before serving. For the best texture, shred the cheese from a block instead of using pre-shredded cheese.

Serving Suggestions

Serve this mac and cheese alongside roasted vegetables, grilled sausages, or a crisp green salad. It also works well as a hearty side dish for barbecue plates, holiday spreads, or a casual family dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a small splash of milk to bring the sauce back together.

Variations

Stir in cooked bacon, roasted broccoli, or sautéed mushrooms for a more substantial version. You can also swap the breadcrumb topping for crushed crackers or leave it off for a creamier finish.

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