Description
A rich and creamy Southern Baked Mac and Cheese featuring a blend of sharp cheddar, smoked gouda, pepper jack, and Velveeta cheeses baked to golden perfection with a crispy top.
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-ounce block 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 (or milk of choice)
- 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. Generously grease or butter a 9×13-inch baking dish and set aside.
- Prep the cheeses: Shred the cheddar, smoked gouda, and pepper jack cheeses using a food processor or box grater. Place shredded cheeses in a large bowl and cubed Velveeta in a separate bowl.
- Cook pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 6 minutes. Drain in a colander, rinse with cool water, and set aside.
- Make roux: Return the empty pot to medium heat. Melt butter until it sizzles, then stir in flour using a wooden spoon. Cook and stir for 2-3 minutes until mixture turns light golden to cook off the raw flour taste.
- Add liquids: Slowly whisk in whole milk and half-and-half. Bring the mixture to a simmer, whisking constantly to avoid lumps. Simmer for about 5 minutes until slightly 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 if using. Add three-quarters of the shredded cheeses and fold in with a rubber spatula until the sauce thickens and cheese is fully incorporated. Taste and adjust seasonings as desired.
- Combine pasta and sauce: Add cooked macaroni to the cheese sauce and toss thoroughly to coat all pasta evenly.
- Assemble for baking: Transfer the mac and cheese mixture into the prepared baking dish. Distribute cubed Velveeta evenly on top, lightly submerging them in the pasta. Sprinkle the reserved shredded cheeses evenly over the top. Place the baking dish on a large baking sheet to catch any overflow.
- Bake and broil: Bake uncovered for 35 minutes or until the top is golden brown, crispy, and bubbly. For extra browning, broil for an additional 2 minutes to blister the top slightly.
- Serve: Remove from oven and serve immediately to enjoy warm, creamy Southern baked mac and cheese.
Notes
- Use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.
- Store leftovers covered tightly with foil in the refrigerator for 2-3 days. Reheat in microwave or oven before serving.
- Make sure not to overcook the pasta before baking; it will continue cooking in the oven to avoid mushy texture.
- Adjust the cayenne pepper according to heat preference or omit for a milder dish.
- Using a baking sheet under the dish prevents messes in case of bubbling over.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
