Name: Ultimate baked mac and cheese recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 8 ounces sharp cheddar cheese, block-style; 8 ounces smoked gouda cheese, block-style; 8 ounces pepper jack cheese, block-style; 8-ounce block Velveeta (original flavor), cubed; 1 pound dried elbow macaroni pasta; 1/2 cup (1 stick) unsalted butter; 1/4 cup all purpose flour; 2 cups whole milk (or milk of choice); 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)

There’s something undeniably comforting about a velvety, cheesy pasta bake bubbling away in the oven. This Ultimate baked mac and cheese recipe hits all the right spots — creamy sauce, a golden crust, and a perfect blend of cheeses that make it truly unforgettable. It’s a dish that feels like a warm hug every time I make it.

A white rectangular ceramic dish filled with a golden top layer of melted cheese, slightly browned at the edges, covers creamy macaroni noodles underneath. The middle layer shows gooey cheese stretching as a spoon lifts a serving of soft pasta with small, dense, hollow macaroni pieces coated in thick yellow cheese sauce. A woman's hand holds the spoon at the bottom right corner, pulling up the cheesy pasta from the dish, which sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ultimate baked mac and cheese recipe
Top Tip
How to Serve Ultimate baked mac and cheese recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ultimate baked mac and cheese recipe

Why You'll Love This Recipe

I’m always on the lookout for mac and cheese recipes that strike the perfect balance between creamy inside and crispy on top. This one ticks every box and feels special enough for company, yet simple enough for a weeknight indulgence.

Cheese Trio Plus Velveeta: Combining sharp cheddar, smoked gouda, pepper jack, and Velveeta delivers a depth of flavor and that quintessential gooey texture.
Perfectly Cooked Pasta: I love how cooking the elbow macaroni just al dente means it won’t turn mushy after baking.
Rich, Flavor-Packed Sauce: The sauce is loaded with spices like smoked paprika and nutmeg, elevating the taste beyond your typical cheese dish.
Crispy Golden Topping: Baking uncovered allows that irresistible crust to form and broiling at the end gives it that slightly blistered, restaurant-style look.

The dish is a baked macaroni and cheese in a white baking dish. It has one main layer of elbow macaroni covered with a creamy, bright yellow-orange cheese sauce. On top is a thick layer of melted, golden-brown cheese with some small browned spots and a slightly bubbly, textured surface. A spoon with a white and gold handle is scooping into the dish, pulling up soft, cheesy pasta that looks smooth and rich. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe leans on a careful selection of cheeses and pantry staples to create a sauce that's creamy, cheesy, and packed with flavor. Choosing block cheese over pre-shredded ensures meltier, smoother results and less clumping.

Flat lay of a natural block of sharp cheddar cheese with a smooth orange texture, a block of smoked gouda cheese showing creamy pale yellow color, a block of pepper jack cheese speckled with red and green chili bits, cubed pale orange Velveeta cheese, a neat pile of dried elbow macaroni pasta with a slight curve and smooth surface, a stick of unsalted butter with a pale yellow hue, a small bowl of all-purpose flour in fine white powder, a small white ceramic bowl filled with whole milk, a small white ceramic bowl holding creamy half-and-half, a small white ceramic bowl containing kosher salt crystals, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl of mustard powder in bright yellow, a small white ceramic bowl with light beige garlic powder, a small white ceramic bowl of finely ground onion powder, a small white ceramic bowl containing deep reddish smoked paprika, a small white ceramic bowl with pale tan ground nutmeg, and a tiny white ceramic bowl with a pinch of bright red cayenne pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sharp cheddar cheese: Adds a bold, tangy flavor that’s the backbone of classic mac and cheese.
Smoked gouda cheese: Brings a subtle smoky undertone, giving the dish a gourmet edge.
Pepper jack cheese: Adds just a hint of heat and creaminess.
Velveeta (original flavor): For that signature ultra-smooth, gooey texture that you can’t quite get with natural cheese alone.
Elbow macaroni pasta: Its curved shape and hollow center trap sauce perfectly, delivering creamy bites every time.
Unsalted butter: Essential for making the roux that thickens the sauce without added saltiness.
All purpose flour: Helps create a silky béchamel base; you can swap with gluten-free flour if needed.
Whole milk & half-and-half: The combo gives richness without overpowering the cheese.
Seasonings (kosher salt, black pepper, ground mustard, garlic & onion powders, smoked paprika, nutmeg, cayenne): These build layers of flavor and a subtle warmth, transforming it from ordinary to memorable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s wonderful about the Ultimate baked mac and cheese recipe is how easy it is to tweak. I often swap out the pepper jack for mozzarella when I want a milder version, or add cooked bacon for an irresistible smoky crunch. Feel free to make this your own!

Variation: When I want to sneak in some greens, sautéed kale or spinach stirred into the sauce make a delicious addition without overpowering the cheesy goodness.
Dietary tweaks: Using gluten-free pasta and flour works a charm, perfect if you're cooking for friends with allergies.
Spicy version: Add extra cayenne or some diced jalapeños if you like that kick.

Step-by-Step: How I Make Ultimate baked mac and cheese recipe

Step 1: Prep Your Baking Dish and Cheeses

I start by preheating the oven to 375°F and buttering a 9x13-inch baking dish generously. Buttering prevents sticking and adds flavor to the crispy edges. Then, I shred the cheddar, gouda, and pepper jack — using a food processor makes this much quicker! Velveeta cubes go into a separate bowl.

Step 2: Cook the Pasta Just Right

Boil a big pot of salted water and cook the elbow macaroni until just al dente (about 5–6 minutes). It's so important not to overcook here because the pasta will continue cooking during baking. Drain and rinse under cool water to stop cooking—I’ve learned this little trick keeps the noodles perfectly firm.

Step 3: Build Your Flavorful Cheese Sauce

Using the now-empty pot, melt your butter over medium heat. Stir in the flour and cook for 2-3 minutes until it looks golden — this cooking off of raw flour taste is key.

Slowly whisk in the milk and half-and-half, making sure it’s lump-free. Let it gently simmer for about 5 minutes to thicken perfectly.

Next, stir in all the spices, and then add most of your shredded cheeses—reserving some for the topping. The sauce should coat your spoon and taste rich and well-seasoned, so don’t be shy about seasoning to your preference.

Step 4: Combine, Assemble, and Bake

Toss the drained macaroni into the cheese sauce to coat every bite. Transfer everything into your greased baking dish, then gently nestle the Velveeta cubes throughout — these pockets melt into creamy little cheese islands.

Sprinkle your reserved shredded cheese on top for that irresistible golden crust. Place the dish on a baking sheet to catch any gooey bubbles that might overflow, then bake uncovered for about 35 minutes.

If you want that extra special, blistered finish, pop under the broiler for just a couple of minutes—watching carefully so it doesn’t burn!

Top Tip

I’ve made countless mac and cheese batches, and these tips have made all the difference in turning the dish from good to unforgettable:

Cheese Preparation: Always shred your block cheese fresh—pre-shredded cheese often has anti-caking agents that prevent smooth melting.
Don’t Overcook Pasta: Keep an eye on the timing so noodles don’t get mushy; rinsing with cold water stops the cooking process immediately.
Slowly Whisk Liquids: When adding milk to the roux, pour slowly while whisking constantly to avoid lumps in your sauce.
Broil for the Perfect Finish: The brief broil step adds irresistible crunch and lovely color—watch it like a hawk so it doesn't burn.

How to Serve Ultimate baked mac and cheese recipe

baked mac and cheese - Serving Suggestion

Garnishes

I love sprinkling freshly chopped parsley or chives right before serving—it adds a fresh pop of color and a subtle herbal note that balances the richness beautifully. A dusting of crispy breadcrumbs or even a few fried shallots on top can add delightful texture.

Side Dishes

This mac and cheese pairs wonderfully with something light and crisp. I often serve it alongside a simple green salad with vinaigrette or some tangy coleslaw to cut through the richness. For heartier meals, it’s a fantastic companion to roasted veggies or grilled meats.

Creative Ways to Present

For family gatherings, I’ve made this in individual ramekins, adding a dollop of hot sauce or caramelized onions on top for a personal touch. It’s always a crowd-pleaser and makes each portion feel special and cozy.

Make Ahead and Storage

Storing Leftovers

I store leftover mac and cheese in an airtight container, tightly covered with foil in the fridge. It keeps well for 2-3 days, and it tastes almost as good reheated—especially if you add a little splash of milk to restore creaminess.

Freezing

I’ve frozen this mac and cheese a few times with great results. Just make sure to cool it fully first, then freeze in a freezer-safe dish or ziplock bag. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, I cover the mac and cheese with foil and warm it in a 350°F oven until bubbly (about 20 minutes), stirring halfway through. This keeps the top from drying out and helps everything heat evenly.

Frequently Asked Questions:

Can I use pre-shredded cheese for this recipe?

While you can, I highly recommend shredding block cheese yourself. Pre-shredded cheese often contains anti-caking agents and preservatives that make it less smooth when melted, resulting in a less creamy sauce.

How do I make this mac and cheese gluten-free?

Simply swap the all-purpose flour in the roux with a gluten-free flour blend. Make sure the pasta you use is also gluten-free. The texture and flavor will remain delicious!

Can I add extra ingredients like bacon or vegetables?

Absolutely! Cooked bacon adds smoky crunch, and veggies like sautéed spinach or roasted broccoli bring freshness. Just stir them into the cheese sauce before baking for best results.

How can I prevent the mac and cheese from drying out when reheating?

Reheat covered with foil in the oven and add a splash of milk or cream if it looks dry. This keeps the sauce creamy and prevents the top from getting too crusty.

Final Thoughts

This Ultimate baked mac and cheese recipe is one of those dishes that never disappoints. Every time I make it, I get the same excited smiles around the table. It’s rich, indulgent comfort food that brings people together effortlessly. I hope you enjoy making and sharing it just as much as I do.