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
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 cheese, cubed
Other Ingredients
- 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, 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 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
