Description
This Southern Baked Mac and Cheese recipe combines sharp cheddar, smoked gouda, pepper jack, and Velveeta cheeses baked to bubbly golden perfection with seasoned creamy cheese sauce and elbow macaroni for a rich and comforting dish perfect 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 and Sauce
- 1 pound dried elbow macaroni pasta
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup all purpose flour
- 2 cups whole milk
- 2 cups half-and-half
Seasonings
- 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 and Prepare Dish: Preheat the oven to 375°F and generously grease or butter a 9×13-inch baking dish. Set aside.
- Shred Cheeses: Shred the cheddar, smoked gouda, and pepper jack cheeses using a food processor or handheld grater. Place shredded cheeses in a large bowl and keep the cubed Velveeta in a separate bowl.
- Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 6 minutes. Drain the pasta and rinse under cool water to stop cooking. Leave pasta in colander and return empty pot to stove.
- Make Roux: Melt butter in the pot over medium heat until sizzling. Stir in flour and cook, stirring continuously, until light golden, about 2-3 minutes to cook off raw flour taste.
- Add Dairy and Simmer: Slowly whisk in milk and half-and-half, simmer gently for about 5 minutes while whisking to avoid lumps. Remove from heat once thickened.
- Season Sauce and Add Cheese: Stir in salt, pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne pepper if using. Fold in 3/4 of shredded cheeses until sauce is thick and smooth. Adjust seasoning to taste.
- Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce and toss to coat all noodles evenly.
- Assemble and Bake: Transfer macaroni mixture to prepared baking dish. Evenly distribute cubed Velveeta over the top and lightly submerge. Sprinkle the reserved shredded cheeses evenly over the top. Place the baking dish on a baking sheet.
- Bake and Broil: Bake uncovered for 35 minutes until bubbly and golden brown. Optionally broil for 2 minutes to achieve a deeper brown, blistered crust.
- Serve: Serve immediately while hot and enjoy the rich, creamy southern-style mac and cheese.
Notes
- Use gluten-free flour instead of all purpose flour for a gluten-free version.
- Store leftovers covered tightly with foil in the refrigerator for 2-3 days.
- Reheat leftovers in the microwave or oven until warmed through.
- Do not overcook pasta; it will finish cooking while baking to maintain a perfect texture.
- For spicier mac and cheese, increase cayenne pepper to taste.
- Using a baking sheet under the dish prevents messy oven spills in case of bubbling over.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg
