There’s something about a creamy, cheesy bake that just speaks comfort, and this Southern Baked Mac and Cheese Recipe hits all those notes perfectly. With layers of rich cheeses and a golden crust, it’s the kind of dish that you’ll find yourself craving again and again.
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Why You'll Love This Recipe
I remember the first time I made this Southern Baked Mac and Cheese Recipe—it was a game-changer. It's not just about melting cheese and pasta; it’s about balance, that perfect creamy-but-not-runny sauce, and a crispy, golden top that makes every bite feel indulgent and homey.
- Four Cheeses, One Dream: Using sharp cheddar, smoked gouda, pepper jack, and Velveeta delivers a flavor combo that’s both bold and comforting.
- The Perfect Texture: Cooking the pasta just until al dente means it won’t turn mushy after baking—seriously, this was a revelation for me!
- Layered Seasoning: Those spices in the sauce add subtle warmth and depth, transforming simple mac and cheese into something special.
- Baked to Golden Perfection: That crispy, bubbly top is the crowning glory—plus the broiler touch for a slightly blistered finish adds so much character.
Ingredients & Why They Work
Each ingredient in this Southern Baked Mac and Cheese Recipe plays a crucial role. The cheeses combine for texture and flavor, the butter and flour create a silky roux, and the milk brings creaminess. Here’s my take on why these ingredients work so beautifully together—and some shopping tips to keep in mind.
- Sharp Cheddar Cheese: Offers that classic tangy mac and cheese flavor; block cheese grates better for melting than pre-shredded.
- Smoked Gouda Cheese: Adds a creamy texture with a subtle smokiness that elevates the whole dish.
- Pepper Jack Cheese: Brings a mild spicy kick and extra creaminess; great for a little warmth without overpowering.
- Velveeta (original flavor): Melts incredibly smooth and gives the sauce that silky, gooey finish we all love.
- Elbow Macaroni Pasta: The perfect shape to hold on to all that luscious cheese sauce.
- Unsalted Butter: Essential for making the roux; unsalted lets you control the seasoning better.
- All-Purpose Flour: Thickens the sauce; you can swap in gluten-free flour if you need to.
- Whole Milk and Half-and-Half: Create a rich, creamy base for the sauce—feel free to use milk of choice depending on your dietary needs.
- Seasonings (Kosher Salt, Black Pepper, Ground Mustard, Garlic Powder, Onion Powder, Smoked Paprika, Nutmeg, Cayenne Pepper): These add layers of subtle flavor and warmth that balance the richness of the cheese.
Make It Your Way
I love how this Southern Baked Mac and Cheese Recipe is a fantastic base for so many twists—you can make it your own depending on what you have or what flavors you want to explore.
- Variation: I sometimes swap smoked gouda for sharp white cheddar to bump up the sharpness; it’s a favorite twist at family dinners.
- Dietary tweak: Use gluten-free pasta and flour to make it gluten-friendly without sacrificing taste.
- Add-ins: Toss in some cooked bacon or sautéed onions to add crunch and a smoky dimension.
- Spice it up: If you like heat, increase the cayenne pepper or mix in diced jalapeños for a Southern kick.
Step-by-Step: How I Make Southern Baked Mac and Cheese Recipe
Step 1: Prep and Shred the Cheeses
Start by shredding the cheddar, gouda, and pepper jack. I find using a food processor makes this quick and tidy, but a hand grater works fine too—just be ready for a little arm workout! Keep the shredded cheeses in one bowl and set aside the cubed Velveeta in another.
Step 2: Cook the Pasta Just Right
Boil salted water and add the elbow macaroni. Remember, the goal is just al dente—around 5-6 minutes. I’ve learned the hard way that overcooked pasta results in a mushy bake, which is no fun! Drain and rinse under cool water immediately to stop cooking and set aside.
Step 3: Make the Creamy Cheese Sauce
Melt butter over medium heat, then whisk in flour and cook until it turns a light golden color—this step gets rid of that raw flour taste. Slowly add the milk and half-and-half while whisking nonstop to avoid lumps. Bring to a simmer until thickened, about 5 minutes.
Next, add all those warming seasonings followed by most of the shredded cheese, reserving some for topping. Fold it all in gently until the sauce coats the back of your spoon—it’s seriously gorgeous at this point. Give it a taste and adjust salt or seasoning if needed.
Step 4: Combine Pasta and Sauce Then Bake
Mix the cooked pasta into the cheese sauce until every noodle is well coated. Transfer this mixture to your buttered baking dish. Nestle the Velveeta cubes evenly throughout—this adds gooey pockets of cheesy goodness. Then sprinkle the reserved shredded cheeses on top to get that perfect crust.
Bake uncovered at 375°F for 35 minutes or until bubbly and golden brown. If you want to elevate the crust to a melty, slightly blistered finish, broil for 1-2 minutes while watching carefully—this step makes a difference every time!
Top Tip
After many attempts, I’ve discovered little tricks that make this Southern Baked Mac and Cheese Recipe foolproof. These tips saved me from overcooked pasta and bland sauce—trust me, it’s worth it!
- Don’t Overcook Pasta: Cooking pasta just al dente is key—remember it continues cooking in the oven.
- Make a Smooth Roux: Stir flour into melted butter and cook until lightly golden to avoid a raw flour taste.
- Season Gradually: Add spices bit by bit and taste before baking to get the perfect balance.
- Keep an Eye on the Broiler: That final broil adds fantastic texture, but it happens fast—don’t walk away!
How to Serve Southern Baked Mac and Cheese Recipe
Garnishes
I usually sprinkle chopped fresh parsley or chives right before serving—to add a fresh burst of color and a mild herbal note that cuts through the richness nicely. Sometimes, a dusting of smoked paprika on top after baking gives a gorgeous finish and a subtle smoky aroma.
Side Dishes
This mac and cheese pairs wonderfully with lightly dressed greens like a simple arugula salad or southern-style collard greens. For heartier meals, I like serving it alongside fried chicken or garlic-roasted vegetables to balance the creamy richness.
Creative Ways to Present
For special occasions, I’ve baked this in individual ramekins for easy, personalized servings that look so cute on the table. Another fun trick is to top with crispy panko breadcrumbs mixed with melted butter before baking for an extra crunch that guests rave about.
Make Ahead and Storage
Storing Leftovers
Leftover mac and cheese stores beautifully in an airtight container or covered baking dish in the fridge for 2-3 days. I always cover it tightly with foil to prevent it from drying out, and it reheats well using either the microwave or oven.
Freezing
Freezing works, but be sure to cool it completely. I portion into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep that creamy texture intact.
Reheating
To reheat, I prefer the oven: cover the dish with foil and warm at 350°F for about 20 minutes or until bubbly and heated through. This keeps the top from drying out and maintains the luscious sauce. Microwave works too for quick meals, but watch for drying edges.
Frequently Asked Questions:
Final Thoughts
This Southern Baked Mac and Cheese Recipe really is a love letter to comfort food. It’s the one dish I reach for whenever I want to treat myself or impress at a potluck without breaking a sweat. I hope you enjoy making it as much as I do—once you try it, it’ll probably become a favorite in your kitchen too. Trust me, your family and friends will be asking for seconds!
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Southern Baked Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Description
This Southern Baked Mac and Cheese is a rich, creamy, and cheesy comfort food classic, featuring a blend of sharp cheddar, smoked gouda, pepper jack, and Velveeta cheeses. With a creamy sauce made from butter, flour, milk, and half-and-half, and seasoned with spices like smoked paprika and cayenne, this dish is baked until golden, bubbly, and deliciously crispy on top. Perfect for a hearty family dinner or special occasion, it promises creamy, cheesy indulgence in every bite.
Ingredients
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
- ½ cup (1 stick) unsalted butter
- ¼ cup all purpose flour
- 2 cups whole milk
- 2 cups half-and-half
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F. Generously grease or butter a 9×13-inch baking dish or any comparable oven-safe vessel and set it aside.
- Shred cheeses: Using a food processor or handheld box grater, shred the cheddar, smoked gouda, and pepper jack cheeses. Place the shredded cheeses in a large bowl and keep 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 just al dente, about 5-6 minutes. Avoid overcooking as the pasta will continue to cook in the oven.
- Drain and cool pasta: Drain the macaroni in a large colander and rinse under cool water to stop the cooking process. Leave the pasta in the colander and set aside. Return the empty pot to the stove.
- Make roux: Over medium heat in the same pot, melt the butter until it begins to sizzle. Add the flour and stir constantly with a wooden spoon until fully incorporated and the mixture turns a light golden color, about 2-3 minutes, cooking off the raw flour taste.
- Add milk and half-and-half: Slowly whisk in the whole milk and then the half-and-half, bringing the mixture to a simmer while whisking to prevent lumps. Simmer for about 5 minutes until thickened, then remove from heat.
- Season and add cheese: Stir in salt, black pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne pepper if using. Add three-quarters of the shredded cheeses and fold them into the sauce until thick and smooth. Taste and adjust seasonings as desired.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss until all the pasta is thoroughly coated.
- Assemble dish: Transfer the macaroni and cheese mixture to the prepared baking dish. Evenly distribute the cubed Velveeta by lightly submerging pieces under the surface. Sprinkle the reserved shredded cheese over the top.
- Bake and broil: Place the baking dish on a large baking sheet and bake, uncovered, at 375°F for 35 minutes until the top is golden brown, crispy, and bubbly. Optionally, switch the oven to broil and broil for 2 minutes to achieve deeper browning on top.
- Serve: Serve immediately while hot and enjoy this creamy, cheesy Southern classic.
Notes
- Read the full blog post for more tips and tricks to perfect your mac and cheese.
- Use gluten-free flour instead of all-purpose flour for a gluten-free variation.
- Store leftovers covered tightly with foil in the refrigerator for 2-3 days; reheat in the microwave or oven before serving.
- To add extra flavor, consider incorporating cooked bacon or sautéed onions in the sauce.
- Use whole milk and half-and-half for the creamiest texture; lower-fat dairy can be substituted but may affect richness.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 130 mg
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