Name: Southern Baked Cheddar 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, shredded; 8 ounces smoked gouda cheese, block-style, shredded; 8 ounces pepper jack cheese, block-style, shredded; 8 ounces Velveeta, cubed; 1 pound dried elbow macaroni pasta; 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)

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.

The image shows a baking dish filled with creamy macaroni and cheese. The top layer is a thick, golden-yellow melted cheese crust with some browned spots near the edges. Below this crispy cheese layer, there are two layers of soft, pale yellow mac and cheese pasta with a smooth and creamy texture. A woman's hand is lifting a portion with a metal serving spoon, revealing stretchy melted cheese strings between the dish and spoon. The baking dish is white, sitting 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 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.

The image shows a close-up of a baked macaroni and cheese dish with two layers. The top layer is golden yellow melted cheese that looks crispy and bubbly with some brown spots. Below the crunchy cheese layer is soft, creamy macaroni pasta covered in smooth melted cheese sauce. A white utensil is scooping up a serving from the dish, revealing the thick cheesy texture inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small pile of dried elbow macaroni pasta, a stick of unsalted butter, a small white ceramic bowl filled with all purpose flour, a small white ceramic bowl with whole milk, a small white ceramic bowl with half-and-half, three whole uncracked brown eggs, a few sprigs of fresh parsley, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of ground mustard, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl with a pinch of cayenne pepper, a block of sharp cheddar cheese, a block of smoked gouda cheese, a block of pepper jack cheese, and cubed Velveeta cheese all arranged symmetrically and neatly 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: 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.

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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

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

Cheddar Mac and Cheese - Serving Suggestion

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:

Can I use pre-shredded cheese for this recipe?

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.

Is Velveeta necessary in the Southern Baked Cheddar Mac and Cheese Recipe?

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.

Can I make this ahead and refrigerate before baking?

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.

What’s the best way to get a golden crunchy topping?

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.