There’s something truly comforting about a creamy, golden baked mac and cheese that just warms you from the inside out. This Southern Baked Mac and Cheese Recipe stands out with its rich blend of cheeses and a perfectly crisped top that I promise will have everyone asking for seconds.
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Why You'll Love This Recipe
I genuinely get excited sharing this Southern Baked Mac and Cheese Recipe because it’s a great example of soulful cooking that feels fancy but is surprisingly easy to pull off. The cheese combo creates layers of flavor you won’t forget.
- Perfectly Creamy Texture: Thanks to the mix of sharp cheddar, smoked gouda, pepper jack, and Velveeta, the sauce melts beautifully without getting greasy.
- Flavor Depth: Adding seasonings like smoked paprika and a hint of cayenne gives it that authentic Southern warmth and a slight kick you’ll love.
- Crunchy Golden Top: Baking the mac and cheese until bubbly and then finishing under the broiler gives it that irresistible crust that contrasts perfectly with the creamy interior.
- Flexible and Crowd-Pleasing: This recipe easily scales and tweaks to your taste, making it a dependable favorite for potlucks or quiet family dinners alike.
Ingredients & Why They Work
The magic of this dish lies in the carefully chosen cheeses and spices that come together in perfect harmony. When you're shopping, look for block-style cheeses—grating them fresh really elevates the flavor. And don’t rush the roux; it’s the base that makes your cheese sauce silky smooth.
- Sharp Cheddar Cheese: Offers a classic, tangy bite that forms the backbone of the cheesy flavor.
- Smoked Gouda Cheese: Adds a subtle smoky richness that gives the recipe a wonderfully deep character.
- Pepper Jack Cheese: Brings a mild spicy note and melty creaminess that wakes up the palate.
- Velveeta: Cubed, it melts smoothly into pockets of creamy goodness in the baked dish.
- Elbow Macaroni Pasta: Perfect shape and size to hold onto all that luscious cheese sauce.
- Unsalted Butter: Essential for creating a perfectly balanced roux without extra saltiness.
- All Purpose Flour: Thickens the cheese sauce so it clings beautifully to the pasta.
- Whole Milk & Half-and-Half: Together these provide a creamy base with a rich mouthfeel without being too heavy.
- Kosher Salt & Black Pepper: Foundational seasonings that enhance all the other flavors.
- Ground Mustard: A secret weapon that brightens and sharpens the cheese sauce flavor.
- Garlic & Onion Powder: Provide savory depth without overpowering.
- Smoked Paprika: Amplifies the smoky notes and adds a gentle warmth.
- Ground Nutmeg: Just a touch adds complexity and rounds out the spices.
- Cayenne Pepper (Optional): I love this little kick of heat that balances the richness.
Make It Your Way
I’ve played around with this Southern Baked Mac and Cheese Recipe plenty of times, and what I love most is how easy it is to adapt. Once you’ve nailed the base, don’t be afraid to add your own twist!
- Variation: I sometimes swap half the cheddar for smoked mozzarella when I want a milder, extra gooey texture, especially for kids.
- Vegetarian Upgrade: Toss in some sautéed mushrooms or steamed broccoli for added veggies that pair beautifully with the cheese flavors.
- Make It Spicy: Increase the cayenne or add chopped jalapeños if you enjoy a bolder kick in your mac and cheese.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in the roux and gluten-free pasta to accommodate dietary needs without losing creaminess.
Step-by-Step: How I Make Southern Baked Mac and Cheese Recipe
Step 1: Prep and Shred the Cheeses
I like to use a food processor to shred the sharp cheddar, smoked gouda, and pepper jack cheeses—it saves time and gives you nice, even shreds that melt uniformly. Keep the cubed Velveeta separate since you’ll tuck it in at the end for those melty pockets. Trust me, that little detail is worth it!
Step 2: Cook Your Pasta Just Right
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente—about 5 to 6 minutes. Don’t overdo it because the pasta will keep cooking once baked. After draining, I rinse briefly with cool water to stop cooking, then leave it in the colander while I make the sauce.
Step 3: Make the Roux and Cheese Sauce
In the same pot, melt your butter over medium heat and stir in the flour until it forms a blond roux—golden and fragrant; about 2 to 3 minutes. Slowly whisk in your milk and half-and-half, bringing it to a gentle simmer to thicken. Add your seasonings, then fold in most of the shredded cheeses, reserving some for topping. This step is where your sauce transforms into the silky, dreamy base that coats every noodle.
Step 4: Combine Pasta and Cheese Sauce
Stir the pasta into the cheese sauce until every piece is lovingly smothered. This is where you want to toss gently but thoroughly so the sauces cling evenly for that rich first bite.
Step 5: Assemble and Bake
Pour your cheesy pasta mixture into a buttered 9×13-inch baking dish. Nestle the Velveeta cubes throughout so they melt into wonderful little pockets of extra creaminess. Sprinkle the reserved shredded cheeses on top for a bubbly, golden crust. Place the dish on a baking sheet (trust me—this saves you from post-bake cleanups) and bake at 375°F for 35 minutes.
Step 6: Finish Under the Broiler
For that extra crisp, browned, slightly blistered top that gets all the ooohs and ahhhs, I pop it under the broiler for about 2 minutes—watch closely so it doesn’t burn! Then serve immediately and enjoy the cheers around your table.
Top Tip
Making this Southern Baked Mac and Cheese Recipe for the first time, I learned just a few little tricks made all the difference in nailing that perfect texture and flavor each time. Sharing these tips will save you time and keep your dish spot-on.
- Don’t Skip Rinsing Pasta: Stopping the cooking process by rinsing under cold water is key to preventing mushy pasta after baking.
- Cook Your Roux Properly: Letting the flour and butter cook until golden removes any raw flour taste and thickens your sauce just right.
- Use Freshly Grated Cheese: Pre-shredded cheese often has additives that prevent smooth melting—fresh cheese makes a creamier texture.
- Watch the Broiler Closely: It’s easy to go from beautifully browned to burnt in seconds, so keep that oven door open and be ready to pull your dish out right away.
How to Serve Southern Baked Mac and Cheese Recipe
Garnishes
I like to keep it simple with a sprinkle of fresh chopped parsley or green onions. Their bright notes cut through the richness and add a bit of color. If you’re feeling fancy, a dash of crispy bacon bits or toasted breadcrumbs on top adds even more texture and indulgence.
Side Dishes
This creamy mac pairs perfectly with some smoky BBQ ribs, fried chicken, or even a fresh, tangy coleslaw. On a lighter note, roasted green beans or a crisp garden salad balance the heaviness and round out the meal beautifully.
Creative Ways to Present
For holiday dinners or potlucks, I’ve baked the mac and cheese in individual ramekins or even hollowed out mini pumpkins. Not only does it look stunning, but it also makes serving fuss-free and super fun.
Make Ahead and Storage
Storing Leftovers
I tightly cover the baking dish with foil and store leftover Southern Baked Mac and Cheese Recipe in the fridge for up to 3 days. I find it tastes just as good reheated gently in the oven or microwave, especially with a splash of milk added back into the portion to keep it creamy.
Freezing
Freezing works great here too! I portion it out into airtight containers for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating. The texture holds up surprisingly well, especially if you reheat slowly in the oven.
Reheating
For reheating, cover your mac and cheese with foil and warm in a 350°F oven for about 20 minutes, adding a bit of milk to loosen it if needed. I avoid the microwave when possible because the oven really helps revive that baked-on golden top and creamy middle.
Frequently Asked Questions:
Absolutely, but I recommend grating the cheese yourself from blocks for the best melt and flavor. Pre-shredded cheeses often contain anti-caking agents that can affect the sauce’s smoothness.
Elbow macaroni is the classic and best choice here because its curves and tubes hold onto the cheese sauce perfectly. However, you could also use cavatappi or shells for similar results.
Yes! Swap the all-purpose flour with a gluten-free flour blend and use gluten-free pasta. The texture might shift slightly but flavor-wise, it’s just as delicious.
To get a crispy, golden topping without burning, keep a close eye during the last 2 minutes under the broiler, and keep the oven door slightly open to monitor. Using a baking sheet under your dish also helps catch any bubbling over, preventing messes and flare-ups.
Final Thoughts
At the end of the day, this Southern Baked Mac and Cheese Recipe has earned a special place in my kitchen—and hopefully will in yours, too. It’s that dish that transports you to a cozy Southern table, full of love and flavor. Give it a try, tweak it your way, and share it with those you care about. I promise, it’ll be a hit!
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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
Description
This Southern Baked Mac and Cheese recipe offers a rich, creamy, and cheesy pasta dish combining sharp cheddar, smoked gouda, pepper jack, and Velveeta cheeses baked to golden perfection. Perfect as a comforting main course or side dish, it's a delightful twist on classic mac and cheese with a blend of smoky and spicy flavors.
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 (original flavor), cubed
Pasta
- 1 pound dried elbow macaroni pasta
Sauce
- ½ cup (1 stick) unsalted butter
- ¼ cup all purpose flour
- 2 cups whole milk
- 2 cups half-and-half
Seasonings
- 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
- Prepare the baking dish. Preheat the oven to 375°F. Generously grease or butter a 9×13-inch baking dish or a similar sized oven-safe vessel, then set it aside.
- Shred the cheeses. Use a food processor or a handheld grater to shred the cheddar, smoked gouda, and pepper jack cheeses. Place these shredded cheeses into a large bowl. Place the cubed Velveeta cheese into a separate bowl.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 6 minutes. Avoid overcooking as the pasta will continue cooking in the oven.
- Drain and cool the pasta. Drain the pasta in a large colander and rinse under cool water to stop the cooking process. Keep the pasta in the colander and set aside. Return the empty pot to the stove.
- Make the roux. Melt the butter in the pot over medium heat. Once it’s fully melted and sizzling, add the flour. Stir constantly with a wooden spoon until the flour dissolves and the mixture turns a light golden color, about 2-3 minutes.
- Prepare the cheese sauce. Slowly whisk in the whole milk, followed by the half-and-half. Bring the mixture to a simmer while whisking constantly to prevent lumps. Simmer for 5 minutes, then remove from heat.
- Season and add cheese. Stir in salt, black pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and optional cayenne pepper. Then fold in three-quarters of the shredded cheeses until the sauce thickens and coats the back of a spoon. Adjust seasonings if necessary.
- Combine pasta and sauce. Add the cooked macaroni to the cheese sauce and toss well to ensure all pasta is coated evenly.
- Assemble the dish. Pour the macaroni and cheese mixture into the prepared baking dish. Distribute the cubed Velveeta evenly, lightly submerging them. Sprinkle the reserved shredded cheese evenly on top. Place the baking dish on a large baking sheet to catch any overflow.
- Bake. Bake uncovered for 35 minutes until the top is golden brown, crispy, and bubbly. Optionally, switch the oven to broil for about 2 minutes to get a deeper browned and slightly blistered top.
- Serve. Serve immediately while hot and enjoy this creamy, flavorful Southern baked mac and cheese.
Notes
- Use gluten-free flour instead of all purpose flour if a gluten-free version is needed.
- Store leftovers covered tightly with foil in the refrigerator for 2-3 days. Reheat in the microwave or oven.
- Do not overcook the pasta initially to avoid mushy texture after baking.
- For extra smoky flavor, consider using smoked paprika as listed or add a sprinkle of smoked cheese topping.
- Broiling at the end is optional but enhances the dish’s texture and appearance.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg

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