Description
This Southern Baked Mac and Cheese recipe features a rich and creamy cheese sauce made from sharp cheddar, smoked gouda, pepper jack, and Velveeta cheeses. Cooked elbow macaroni is enveloped in a seasoned cheesy sauce, topped with extra cheese cubes and shredded cheese, then baked until golden, bubbly, and crispy on top. Perfectly comforting and indulgent, this classic dish is a crowd-pleaser for any occasion.
Ingredients
Scale
Cheeses
- 8 ounces sharp cheddar cheese, block-style
- 8 ounces smoked gouda cheese, block-style
- 8 ounces pepper jack cheese, block-style
- 8 ounces Velveeta (original flavor), cubed
Pasta
- 1 pound dried elbow macaroni pasta
Sauce and Seasonings
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all purpose flour
- 2 cups whole milk
- 2 cups half-and-half
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F. Generously grease or butter a 9×13-inch baking dish and set it aside.
- Prep Cheeses: Shred the sharp cheddar, smoked gouda, and pepper jack cheeses using a food processor or box grater. Place the shredded cheeses in a large bowl and put the cubed Velveeta cheese in a separate bowl.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 6 minutes. Drain the pasta in a colander and rinse under cool water to stop cooking; set aside.
- Make Roux: Return the large pot to medium heat and melt butter. Once melted and sizzling, stir in the flour with a wooden spoon. Cook, stirring constantly, until the mixture turns light golden, about 2-3 minutes to cook off the raw flour taste.
- Add Dairy: Gradually whisk in the milk followed by the half-and-half, ensuring no lumps form. Bring the mixture to a simmer while whisking continuously and cook for about 5 minutes to thicken, then remove from heat.
- Season Cheese Sauce: Stir in salt, pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne (if using). Fold in three-quarters of the shredded cheeses until the sauce thickens and coats the back of a spoon. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and toss gently to coat all pasta evenly.
- Assemble for Baking: Pour the macaroni and cheese mixture into the prepared baking dish. Evenly distribute the cubed Velveeta under the surface and sprinkle the reserved shredded cheeses on top. Place the dish on a baking sheet to catch any overflow.
- Bake: Bake uncovered for 35 minutes, until the top is golden brown, crispy, and bubbly.
- Broil for Finish: Optionally switch the oven to broil and broil for about 2 minutes to achieve a deeper, slightly blistered browning on top.
- Serve: Serve the mac and cheese immediately and enjoy its rich, creamy, cheesy goodness.
Notes
- Read the full blog post for additional tips and tricks.
- Use gluten-free flour instead of all purpose flour for a gluten-free version.
- Store leftovers tightly covered in the refrigerator for 2-3 days and reheat in microwave or oven.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
