There's something irresistibly comforting about turning gooey, cheesy pasta into a golden-baked masterpiece. This Southern Baked Mac and Cheese Recipe hits all those cozy notes with layers of rich cheeses and a perfectly crunchy top, making it a dish you'll want to make again and again.
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Why You'll Love This Recipe
I really adore this Southern Baked Mac and Cheese Recipe because it’s the perfect blend of creamy, smoky, and just a little spicy, with a crunchy top that’s like the cherry on top. It feels like a warm hug from the South on a plate.
- Cheese Trio Magic: The combination of sharp cheddar, smoked gouda, and pepper jack creates a complex, indulgent flavor you don’t often get in mac and cheese.
- Velveeta Surprise: Adding cubes of Velveeta inside keeps the mac extra creamy and melty from within, not just on top.
- Spiced Just Right: A layering of gentle spices subtly lifts the dish without overpowering the cheeses.
- Crunchy Topping: That broiled cheese crust adds texture and gorgeous color, making this not just tasty but visually inviting.
Ingredients & Why They Work
Every ingredient here plays a role in balance and flavor. From the choice of cheeses to the butter and flour combo that forms our creamy base, these are essentials that work harmoniously. Here are a few tips as you shop or prep:
- Sharp Cheddar Cheese: Sharpness here delivers classic mac and cheese bite and depth, and shredding it fresh means it melts perfectly.
- Smoked Gouda Cheese: Adds a subtle smoky layer that gives this recipe its Southern soul.
- Pepper Jack Cheese: Brings just a touch of spicy warmth—you can adjust this to your heat preference.
- Velveeta: Cubed inside to create little pockets of gooey creamy texture.
- Elbow Macaroni: Classic and holds sauce beautifully without getting mushy—don’t overcook it!
- Unsalted Butter: For that rich, golden roux base—unsalted allows you to control seasoning better.
- All-Purpose Flour: Thickens the cheese sauce; gluten-free flour can work if you need a gluten-free version.
- Whole Milk & Half-and-Half: Creaminess comes from this combo — whole milk keeps it smooth, half-and-half adds richness without being heavy.
- Seasonings: Kosher salt, black pepper, ground mustard, garlic & onion powders, smoked paprika, nutmeg, and a pinch of cayenne are the secret spice blend that wakes up the cheese sauce.
Make It Your Way
One of the best parts of this Southern Baked Mac and Cheese Recipe is how flexible it can be. I like to adjust the spice levels sometimes or swap cheeses depending on what’s on hand, and honestly, it almost never fails to delight.
- Variation: I sometimes add crispy bacon or diced jalapeños for a fun, smoky crunch and heat that kick it up a notch without losing that creamy texture.
Step-by-Step: How I Make Southern Baked Mac and Cheese Recipe
Step 1: Prep and Cheese Grating Magic
I start by preheating my oven to 375°F and greasing a 9×13-inch baking dish well—that buttery coating helps with that perfect crispy edge. Grating the sharp cheddar, smoked gouda, and pepper jack fresh means everything melts evenly, and I separate the Velveeta cubes—they’ll melt differently, so patience is key here.
Step 2: Cook Pasta to Al Dente Perfection
Boil the macaroni in salted water only until al dente—about 5-6 minutes. This prevents mushy pasta after baking, which is a mistake I learned the hard way! Rinse under cool water to stop the cooking and drain well, leaving the pot empty and ready for the roux.
Step 3: Make the Rich Cheese Sauce Base
Melt butter over medium heat then whisk in the flour, cooking about 2-3 minutes until golden—this cooks off the “floury” taste. Slowly add milk and half-and-half, whisking to prevent lumps, then simmer gently until thickened. Add all the seasoning spices, then fold in most of the shredded cheese, reserving a little for the topping. Taste and adjust salt or spice—this is the moment the sauce comes alive!
Step 4: Combine Pasta and Cheese Sauce
Quickly stir the macaroni into the sauce until every piece is luxuriously coated. Pour into your prepared dish, nestle the Velveeta cubes throughout so they melt in hidden pockets, then sprinkle the remaining shredded cheeses on top for that gorgeous finish.
Step 5: Bake to Cheesy Perfection
Bake uncovered for 35 minutes, until bubbly, golden, and crispy on top. For a deeper crust, I switch my oven to broil at the end for 2 minutes—watch closely so it doesn’t burn! The smell will have you drooling before it’s even ready.
Top Tip
Making this Southern Baked Mac and Cheese Recipe has taught me a few things, especially around timing and texture. Here are my top tips that make a big difference:
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting, so freshly grated really transforms the sauce’s silkiness.
- Don’t Overcook Pasta: Cooking to al dente and rinsing stops the pasta from becoming a mushy mess after baking.
- Layer Velveeta Strategically: Mixing those cubes inside ensures pockets of velvety cheese surprise you with every bite.
- Broil Last for Texture: A quick blast under the broiler gives that irresistible golden-brown crust you’re craving, but keep your eyes on it—it burns fast!
How to Serve Southern Baked Mac and Cheese Recipe
Garnishes
I love sprinkling a bit of chopped fresh parsley for color and brightness—it cuts through all the richness nicely. Sometimes, a few crispy fried onions on top add that extra irresistible crunch.
Side Dishes
This mac and cheese pairs beautifully with simple green beans or a tangy coleslaw to balance the richness. For a heartier meal, add some smoky grilled sausage or fried chicken on the side.
Creative Ways to Present
For special occasions, I've spooned this mac into individual cast iron skillets or ramekins and topped with extra cheese and herbs—guests love the personal touch and the presentation makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
I tightly cover my leftovers with foil or plastic wrap and refrigerate. The macaroni holds up well for 2-3 days and reheats beautifully in the oven or microwave if you add a splash of milk to bring back creaminess.
Freezing
This Southern Baked Mac and Cheese Recipe freezes great, just make sure to freeze it before baking or right after it cools from baking. Wrap tightly and thaw overnight in the fridge before reheating to keep the texture just right.
Reheating
To warm leftovers, I cover the mac and cheese with foil and bake at 350°F until heated through, checking to avoid drying out. Adding in a splash of milk or cream helps revive the luscious sauce.
Frequently Asked Questions:
Absolutely! While sharp cheddar, smoked gouda, and pepper jack create a wonderful flavor profile, feel free to experiment with cheeses like mozzarella, fontina, or Gruyère depending on your taste and what you have on hand. Just keep a balance between creamy and sharp cheeses for best results.
The key here is cooking your roux (butter and flour) long enough to eliminate raw flour taste and gradually adding milk while whisking to avoid lumps. Also, cook pasta just until al dente so it doesn’t get mushy. If the sauce seems too thick before baking, add a splash more milk, and if too thin, cook it a bit longer on the stove to thicken before mixing with pasta.
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that works as a thickening agent. Additionally, use gluten-free pasta to keep the dish fully gluten free. Keep in mind cooking times may vary slightly with gluten-free pasta, so check it often to avoid overcooking.
To get that coveted crispy, golden crust, sprinkle the reserved shredded cheeses on top and bake uncovered until bubbly. Then switch your oven to broil for the last couple of minutes, but watch closely to prevent burning. You can also add a light dusting of breadcrumbs mixed with butter if you want extra crunch.
Final Thoughts
This Southern Baked Mac and Cheese Recipe has been a beloved staple in my kitchen for years. There's such joy in sharing its rich, melty goodness with friends and family around the table. I hope, when you make it, it fills your home with that same comforting warmth and becomes your go-to for cozy nights or celebrations. Trust me, once you try it, you’ll understand why it’s such a Southern classic!
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Southern Baked 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 American
Description
This Southern Baked Mac and Cheese recipe combines sharp cheddar, smoked gouda, pepper jack, and creamy Velveeta cheeses with a perfectly baked crunchy top. It's a comforting, cheesy casserole with a hint of smoky paprika and a touch of cayenne for warmth, perfect as a hearty side or main dish.
Ingredients
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 cheese, cubed
Other Ingredients
- 1 pound dried elbow macaroni pasta
- ½ cup (1 stick) unsalted butter
- ¼ 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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F. Generously grease or butter a 9x13-inch baking dish or similar oven-safe vessel and set it aside.
- Shred Cheeses: Shred the sharp cheddar, smoked gouda, and pepper jack cheeses using a food processor or handheld grater. Place shredded cheeses in a large bowl and the cubed Velveeta in a separate bowl.
- Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 6 minutes. Drain and rinse under cool water to stop cooking, then set aside in a colander.
- Make Roux: Return the empty pot to medium heat. Add butter and melt until sizzling. Stir in flour with a wooden spoon and cook, stirring constantly, until mixture is light golden, about 2-3 minutes.
- Add Liquids: Gradually whisk in whole milk and half-and-half, bring mixture to a simmer while whisking continuously. Ensure no lumps form and simmer for 5 minutes, then remove from heat.
- Season Sauce: Stir in kosher 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 thickens and coats the back of a spoon. Taste and adjust seasoning.
- Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce, gently folding to coat all pasta evenly.
- Assemble Dish: Pour macaroni and cheese mixture into prepared baking dish. Distribute cubed Velveeta throughout the top, submerging lightly. Sprinkle remaining shredded cheeses evenly on top. Place baking dish on a large baking sheet.
- Bake: Bake uncovered for 35 minutes until golden brown, crispy, and bubbly.
- Broil for Finish: Optionally, switch oven to broil and broil for about 2 minutes to deepen browning and create a slightly blistered crust.
- Serve: Serve immediately for best texture and enjoy the creamy, smoky baked mac and cheese.
Notes
- Use gluten-free flour instead of all purpose flour to make the dish gluten-free.
- Store leftovers covered tightly with foil in the refrigerator for 2-3 days; reheat in microwave or oven.
- Do not overcook pasta during boiling since it will finish cooking in the oven.
- Adjust cayenne pepper or omit according to preferred heat level.
- Using a baking sheet under the dish helps catch any overflow during baking for easier cleanup.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg

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