Description
Classic Southern Baked Mac and Cheese combines sharp cheddar, smoked gouda, and pepper jack cheeses with creamy Velveeta and a rich, spiced cheese sauce baked to golden, bubbly perfection.
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 ounces Velveeta, cubed
Pasta
- 1 pound dried elbow macaroni pasta
Sauce
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup all purpose flour
- 2 cups whole milk
- 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)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F. Generously grease or butter a 9×13-inch baking dish or similar oven-safe vessel and set it aside.
- Shred Cheeses: Use a food processor or handheld grater to shred the cheddar, smoked gouda, and pepper jack cheeses. Place shredded cheeses into a large bowl and cubed Velveeta into another bowl.
- Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 5-6 minutes until al dente. Drain pasta in a colander and rinse under cool water to stop cooking. Set aside.
- Make Roux: Return the empty pot to medium heat, melt the butter, then stir in the flour until dissolved. Cook, stirring, for 2-3 minutes until the mixture turns a light golden color.
- Add Milk and Half-and-Half: Slowly whisk in the whole milk and half-and-half, bringing the mixture to a simmer while whisking to ensure no lumps. Simmer for about 5 minutes, then remove from heat.
- Season and Add Cheese: Stir in kosher salt, black pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and optional cayenne. Fold in three-quarters of the shredded cheeses until sauce thickens and coats the back of a spoon. Taste and adjust seasoning as needed.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, tossing gently to coat all pasta evenly.
- Assemble in Baking Dish: Transfer macaroni mixture to the prepared baking dish. Distribute cubed Velveeta evenly on top, lightly submerging under surface. Sprinkle reserved shredded cheese over the top evenly. Place dish on a baking sheet to catch any overflow.
- Bake: Bake uncovered for 35 minutes until the top is golden brown, crispy, and bubbly.
- Optional Broil: For deeper browning, broil for 2 minutes until slightly blistered on top.
- Serve: Serve immediately and enjoy your rich Southern Baked Mac and Cheese.
Notes
- Use gluten-free flour instead of all-purpose flour for a gluten-free version.
- This mac and cheese keeps well in the refrigerator for 2-3 days covered with foil; reheat in microwave or oven.
- Do not overcook pasta during boiling as it will continue to cook in the oven.
- Adjust seasonings to personal taste, especially salt and cayenne for spiciness.
- Using a baking sheet under the dish helps prevent oven spills from bubbling cheese sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
