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
Scale
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
- 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)
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
