There’s something deeply comforting about a golden, bubbling casserole straight from the oven, and this Southern Baked Cheddar Mac and Cheese Recipe nails that cozy, creamy, cheesy goodness we all crave. It’s the kind of dish that turns simple weeknights into something special, with layers of flavorful cheese baked to perfection.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Southern Baked Cheddar Mac and Cheese Recipe
- Top Tip
- How to Serve Southern Baked Cheddar Mac and Cheese Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Southern Baked Cheddar Mac and Cheese Recipe
Why You'll Love This Recipe
I can’t tell you how many times this Southern Baked Cheddar Mac and Cheese Recipe has been my go-to to impress friends or comfort my family. It hits the perfect balance between creamy and crispy, with just enough cheese to keep you sneaking spoonfuls even after dinner.
- Rich Cheese Blend: Combining sharp cheddar, smoked gouda, pepper jack, and Velveeta creates layers of flavor you won’t find in ordinary mac and cheese.
- Perfectly Baked Texture: The crispy, golden topping contrasts beautifully with the creamy sauce underneath — that baked finish makes all the difference.
- Simple Yet Impressive: Even if you’re short on time, you’ll feel like a kitchen pro serving this delicious dish.
- Customize to Your Taste: The recipe lends itself easily to tweaks, so you can make it as spicy, smoky, or mild as you want.
Ingredients & Why They Work
This Southern Baked Cheddar Mac and Cheese Recipe shines because of the mix of cheeses and simple pantry ingredients that work harmoniously. Each element adds a unique dimension, so choosing quality components makes a real difference.
- Sharp Cheddar Cheese: Provides that classic tangy cheddar flavor and melts smoothly to form the creamy base.
- Smoked Gouda Cheese: Adds a subtle smoky richness that takes this mac and cheese from basic to memorable.
- Pepper Jack Cheese: Brings a touch of heat and creamy texture, lifting the flavor profile.
- Velveeta (Original Flavor): Helps achieve that ultra-creamy, smooth texture that clings to every piece of pasta beautifully.
- Elbow Macaroni Pasta: The perfect shape to hold onto sauce — I’ve tried lots, and nothing beats elbows for classic mac and cheese.
- Unsalted Butter: Forms the base for your roux; using unsalted butter lets you control the salt level more precisely.
- All Purpose Flour: Helps thicken the cheese sauce; for gluten-free, substitute with your favorite gluten-free flour blend.
- Whole Milk and Half-and-Half: These combine for that rich, creamy sauce consistency without being too heavy.
- Seasonings (Salt, Pepper, Ground Mustard, Garlic Powder, Onion Powder, Smoked Paprika, Nutmeg, Cayenne): These give layers of flavor and a subtle warmth that makes every bite taste homemade and enticing.
Make It Your Way
One of the things I love most about this Southern Baked Cheddar Mac and Cheese Recipe is how you can personalize it to suit whatever mood or dietary need you have. I always like to experiment with add-ins or spice levels, so feel free to get creative!
- Variation: I sometimes stir in crispy cooked bacon or sautéed jalapeños for a little extra smoky heat that’s a real crowd-pleaser.
- Dairy-Free Adjustment: For those avoiding dairy, try substituting the butter and cheese with vegan alternatives, and use unsweetened almond milk in place of half-and-half and milk.
- Seasonal Twist: In fall, I’ll add a sprinkle of nutmeg and swap smoked paprika for chipotle powder for a warmer flavor.
- Extra Creamy: Adding a splash of cream cheese to the sauce can create an even richer texture I’ve found really delicious.
Step-by-Step: How I Make Southern Baked Cheddar Mac and Cheese Recipe
Step 1: Get Your Baking Dish Ready
First thing, preheat your oven to 375°F and butter up your baking dish generously. I like to use a 9×13-inch glass dish, but any oven-safe dish that holds about 3 quarts works. The butter helps create a lovely non-stick layer and adds flavor to the edges.
Step 2: Shred That Cheese
Shred your cheddar, gouda, and pepper jack using a food processor or box grater. It’s fine to skip shredding the Velveeta since it’s cubed — this makes it melt differently and adds pockets of cheesy goodness throughout your dish.
Step 3: Cook Your Pasta Al Dente
Boil salted water and cook the elbow macaroni until just al dente — about 5-6 minutes. Don’t overcook here because the pasta will absorb more moisture in the oven and can get mushy. Drain and give it a quick rinse under cool water to stop cooking.
Step 4: Make the Roux and Cheese Sauce
Using the same pot, melt butter over medium heat, then whisk in flour. Cook until it's golden and fragrant, about 2-3 minutes—this cooks out that raw flour taste. Slowly whisk in the milk and half-and-half, simmering gently to thicken the sauce. Once thickened, stir in all your seasonings and most of the shredded cheese, saving some to sprinkle on top later.
Step 5: Combine and Bake
Add the cooked pasta to the cheese sauce, mixing well so every piece is coated. Pour the mixture into your baking dish, nestle the Velveeta cubes through it, then top with the reserved shredded cheeses. Pop the dish on a baking sheet to catch spills, then bake uncovered for 35 minutes. For a golden, slightly blistered top, broil for 1-2 minutes at the end.
Top Tip
After making this Southern Baked Cheddar Mac and Cheese Recipe many times, these tips have been lifesavers in getting the perfect texture and flavor every time.
- Don't Overcook the Pasta: Al dente pasta is key — it should still have a little bite because it'll keep softening during baking.
- Make a Golden Roux: Let your butter and flour mixture cook enough to lose that raw flour taste but don't let it brown too dark.
- Add Cheese Gradually: Stir in most of the shredded cheese until it melts smoothly, then save a small amount for that perfect golden crust on top.
- Broil, Don’t Burn: Keep an eye on your mac and cheese under the broiler—it can turn from perfectly browned to burnt quickly.
How to Serve Southern Baked Cheddar Mac and Cheese Recipe
Garnishes
I like to keep it simple with a little fresh chopped parsley or green onions sprinkled on top just before serving. The pop of color looks inviting, and the mild fresh flavor adds a nice contrast to the richness.
Side Dishes
This mac and cheese pairs wonderfully with smoked ribs, fried chicken, or a crisp green salad to balance the richness. When I want an easy weeknight meal, I’ll serve it with roasted vegetables or steamed broccoli for some brightness.
Creative Ways to Present
For a special occasion, I’ve baked individual portions in small ramekins and topped them with a sprinkle of panko breadcrumbs and a drizzle of truffle oil — it turns this humble dish into a fancy, crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
I always tightly cover leftover mac and cheese with foil or plastic wrap and store it in the fridge for up to 3 days. When reheating, add a splash of milk or cream to help restore the creamy texture—it never dries out this way.
Freezing
This recipe freezes surprisingly well. I portion it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating, and your creamy baked mac and cheese is ready to shine again without compromise.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes, stirring halfway through. Adding a little milk before warming keeps the sauce luscious. Microwaving works in a pinch but tends to give uneven results.
Frequently Asked Questions:
Pre-shredded cheese usually contains anti-caking agents that can prevent it from melting smoothly, resulting in a less creamy sauce. I recommend shredding your cheese fresh for the best texture and flavor.
Velveeta isn’t mandatory, but it greatly contributes to the creamy, silky mouthfeel of the sauce. If you omit it, consider adding a bit more cheddar or gouda and possibly a touch of cream cheese for richness.
Yes! You can assemble the mac and cheese in the baking dish, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking straight from chilled.
Sprinkling the reserved shredded cheese on top and finishing under the broiler for a couple of minutes creates a perfectly crisp, golden crust. Keep a close eye to avoid burning!
Final Thoughts
This Southern Baked Cheddar Mac and Cheese Recipe feels like a warm hug on a plate, and it’s one of those dishes that everyone loves coming back to. Whether you need a comforting dinner, party dish, or a way to elevate your weekly meals, give this recipe a try — I promise it’ll become a fast favorite that you’ll be excited to make again and again.
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Southern Baked Cheddar 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
- Diet: Vegetarian
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 combined with perfectly cooked elbow macaroni and baked to golden, bubbly perfection.
Ingredients
Cheese
- 8 ounces sharp cheddar cheese, block-style, shredded
- 8 ounces smoked gouda cheese, block-style, shredded
- 8 ounces pepper jack cheese, block-style, shredded
- 8 ounces Velveeta, 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 the oven to 375°F. Generously grease or butter a 9×13-inch baking dish or a comparable oven-safe vessel. Set aside.
- Shred Cheeses: Using a food processor or handheld grater, shred the sharp cheddar, smoked gouda, and pepper jack cheeses. Place the shredded cheeses into 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 6 minutes. Drain the pasta in a large colander and rinse under cool water to stop the cooking. Leave the pasta in the colander and set aside. Return the empty pot to the stove.
- Make Roux: Over medium heat, melt the butter in the pot until it sizzles. Stir in the flour using a wooden spoon until well dissolved. Cook the mixture, stirring constantly, until it turns a light golden color, about 2-3 minutes, to cook off the raw flour taste.
- Prepare Cheese Sauce: Slowly whisk in the whole milk, then the half-and-half, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking continuously, and cook for about 5 minutes until slightly thickened. 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. Fold in three-quarters of the shredded cheeses until sauce is thick and fully incorporated.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and gently toss to coat all pasta evenly.
- Assemble and Bake: Transfer the macaroni and cheese mixture into the prepared baking dish. Evenly distribute the cubed Velveeta cheese, lightly submerging under the surface. Sprinkle the reserved shredded cheeses on top. Place the baking dish on a large baking sheet to catch any overflow.
- Bake and Broil: Bake uncovered for 35 minutes until bubbly and golden brown. For a deeper browned top, broil for an additional 2 minutes, watching carefully to prevent burning.
- Serve: Remove from oven and serve immediately for best texture and flavor.
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.
- Adjust seasoning to taste before baking if preferred.
- A baking sheet under the dish prevents messy oven spills from bubbling cheese sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg
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