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

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

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
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)

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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