Name: Ultimate Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 8 ounces sharp cheddar cheese, block-style; 8 ounces smoked gouda cheese, block-style; 8 ounces pepper jack cheese, block-style; 8-ounce block Velveeta (original flavor), cubed; 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; 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)

There's something downright irresistible about a creamy, cheesy comfort dish that gets golden and bubbly right in the oven. This Ultimate Baked Mac and Cheese Recipe is exactly that kind of classic with a Southern twist, boasting layers of rich cheeses and a perfectly baked crust you'll want to dive into again and again.

A white rectangular ceramic dish filled with a golden top layer of melted cheese, slightly browned at the edges, covers creamy macaroni noodles underneath. The middle layer shows gooey cheese stretching as a spoon lifts a serving of soft pasta with small, dense, hollow macaroni pieces coated in thick yellow cheese sauce. A woman's hand holds the spoon at the bottom right corner, pulling up the cheesy pasta from the dish, which sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ultimate Baked Mac and Cheese Recipe
Top Tip
How to Serve Ultimate Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ultimate Baked Mac and Cheese Recipe

Why You'll Love This Recipe

I've made countless mac and cheese versions, but this one truly feels like the pinnacle of comfort food. It’s rich yet balanced, boasts a blend of cheeses that sing harmoniously, and that baked crust? Absolutely dreamy. It’s the kind of dish that gets raves from picky eaters and sophisticated palates alike.

Cheesy Symphony: Combining sharp cheddar, smoked gouda, pepper jack, and Velveeta creates layers of flavorful depth you won’t forget.
Perfectly Baked: The golden, crispy top adds a delightful texture contrast to the creamy interior.
Simple Technique: Using a classic roux-based cheese sauce ensures smooth, lump-free results every time.
Family Friendly: It’s an easy recipe that impresses, making it perfect for gatherings or cozy weeknights.

Ingredients & Why They Work

Every ingredient in this Ultimate Baked Mac and Cheese Recipe plays a part in delivering that luscious, rich flavor and smooth texture. Choosing block-style cheeses and making your own sauce makes all the difference compared to pre-shredded or processed shortcuts.

Flat lay of a natural block of sharp cheddar cheese with a smooth orange texture, a block of smoked gouda cheese showing creamy pale yellow color, a block of pepper jack cheese speckled with red and green chili bits, cubed pale orange Velveeta cheese, a neat pile of dried elbow macaroni pasta with a slight curve and smooth surface, a stick of unsalted butter with a pale yellow hue, a small bowl of all-purpose flour in fine white powder, a small white ceramic bowl filled with whole milk, a small white ceramic bowl holding creamy half-and-half, a small white ceramic bowl containing kosher salt crystals, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl of mustard powder in bright yellow, a small white ceramic bowl with light beige garlic powder, a small white ceramic bowl of finely ground onion powder, a small white ceramic bowl containing deep reddish smoked paprika, a small white ceramic bowl with pale tan ground nutmeg, and a tiny white ceramic bowl with a pinch of bright red cayenne pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sharp Cheddar Cheese: The backbone of mac and cheese, offering sharpness and tang that balances creaminess.
Smoked Gouda Cheese: Adds a subtle smoky flavor and melts beautifully into the sauce.
Pepper Jack Cheese: Gives a mild kick with its gentle spiciness, brightening up the dish.
Velveeta: Provides that ultra-smooth, creamy texture that classic Southern mac and cheese is known for.
Elbow Macaroni: The traditional pasta shape that holds onto every bit of cheesy sauce.
Unsalted Butter: Creates the roux base for the sauce, offering rich flavor without extra salt.
All-Purpose Flour: Thickens the sauce so it clings perfectly to the pasta; gluten-free substitutions work well here.
Whole Milk and Half-and-Half: Blend for luxurious creaminess without making it too heavy.
Kosher Salt & Seasonings: Elevate and balance flavors with ground mustard, smoked paprika, nutmeg, garlic, onion powder, and optional cayenne for a gentle warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a wonderful canvas for your own tastes. Over time, I’ve enjoyed tweaking it to suit different moods or what I have on hand—it's flexible but always satisfying.

Spicy Kick: Adding jalapeños or a dash more cayenne pepper really woke up the flavors when I wanted something bolder.
Vegetarian Boost: Mixing in roasted veggies like broccoli or caramelized onions balances richness and adds texture.
Gluten-Free Option: I've swapped all-purpose flour for gluten-free flour to make it allergy-friendly without sacrificing creaminess.
Extra Crispy Topping: Toasted breadcrumbs on top add a delightful crunch I sometimes can’t resist.

Step-by-Step: How I Make Ultimate Baked Mac and Cheese Recipe

Step 1: Get Your Oven and Dish Ready

Start by preheating your oven to 375°F. While it warms, generously butter your 9×13 baking dish—it's key to prevent sticking and add a bit of extra flavor around the edges. I usually use unsalted butter so I can control the salt level in the entire dish.

Step 2: Prep and Shred the Cheeses

This is where the real magic begins. I prefer using a food processor for speed, but a handheld box grater works just as well. Shred the sharp cheddar, smoked gouda, and pepper jack cheeses into a big bowl. Keep your Velveeta cubes separate—they’ll melt into little creamy pockets inside the bake.

Step 3: Cook the Pasta Just Right

Boil salted water and cook the elbow macaroni until al dente, about 5-6 minutes. Not too soft—remember, it’ll keep cooking in the oven! Drain the pasta and rinse with cool water immediately to stop the cooking process. Leaving it slightly firm keeps the texture perfect once baked.

Step 4: Make the Roux and Cheese Sauce

This step is my favorite because the aroma of butter and toasted flour sets the stage. Melt butter in the empty pot, stir in flour, and cook until it's golden—this cooks out any floury taste. Slowly whisk in the milk and half-and-half, bringing it to a gentle simmer. Stir in your spices next, then fold in most of your shredded cheeses. The sauce thickens nicely and coats the back of your spoon—that’s the perfect consistency.

Step 5: Combine and Bake

Mix the drained pasta into your cheese sauce until everything's well coated. Pour into your prepared dish, nestle the Velveeta cubes evenly throughout, and sprinkle your reserved shredded cheese on top. To catch any spills, I place my baking dish on a larger sheet pan. Bake uncovered for 35 minutes until bubbly and golden. For that extra golden, blistered crust, I turn on the broiler for a quick 2-minute finish—watch carefully so it doesn’t burn!

Top Tip

After making this recipe multiple times, I've picked up a few tricks that turn good mac and cheese into legendary mac and cheese. These tips have saved me from lumps, blandness, or a mushy texture.

Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting, so I always grate mine fresh.
Don’t Overcook the Pasta: Al dente is key—overcooked pasta makes the final bake too soft and gummy.
Whisk the Roux Slowly: Adding milk gradually while whisking prevents lumps in your sauce.
Use a Variety of Cheeses: Combining sharp, smoky, spicy, and creamy cheeses layers flavors beautifully, making your dish stand out.

How to Serve Ultimate Baked Mac and Cheese Recipe

Baked Mac and Cheese - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or chives on top—adds a fresh pop of color and brightness that balances the richness. Sometimes a dusting of extra smoked paprika amps up the smoky flavor. Crumbled crispy bacon or toasted breadcrumbs make fun toppings if you want texture contrasts.

Side Dishes

Since this mac and cheese is pretty decadent, I often serve it alongside a fresh green salad with tangy vinaigrette or something crisp like sautéed green beans. For a Southern feast vibe, collard greens or baked BBQ chicken really pair beautifully.

Creative Ways to Present

For parties, I’ve spooned this mac and cheese into individual ramekins and broiled them just before serving—everyone loves their own perfectly crispy, cheesy crust. Another crowd-pleaser is using hollowed-out mini pumpkins or bell peppers as natural serving bowls for a fall-inspired presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with foil or an airtight lid in the fridge. It keeps great for 2-3 days. Reheating in the oven or microwave works, but I prefer the oven to revive the crispy top a bit.

Freezing

I've frozen this mac and cheese successfully when prepared up to the baking step. Just cover tightly and freeze before baking. When ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes if needed.

Reheating

To keep leftovers creamy, I reheat covered in the oven at 325°F for about 15-20 minutes. Adding a splash of milk before reheating helps loosen the sauce, then a quick broil finish brings back a lovely crust.

Frequently Asked Questions:

Can I use different types of pasta for this Ultimate Baked Mac and Cheese Recipe?

Absolutely! While elbow macaroni is traditional and holds sauce well, you can use shells, cavatappi, or even penne. Just adjust the cooking time accordingly and aim for that perfect al dente texture.

How do I make this recipe vegetarian?

This recipe is already vegetarian-friendly, but if you want to add flavor without meat, consider mixing in sautéed mushrooms or caramelized onions. Just be sure your cheese is vegetarian-grade, as some cheeses use animal rennet.

Can I prepare the cheese sauce in advance?

Yes! You can make the cheese sauce a day ahead and keep it covered in the fridge. When ready to assemble, gently reheat the sauce over low heat, stir to loosen, and then combine with freshly cooked pasta before baking.

What if my mac and cheese turns out too dry?

If the baked mac and cheese feels dry, it may need a bit more sauce or moisture. When reheating leftovers, add a splash of milk or cream and stir gently. Also, resist overbaking by keeping a close eye on the bake time and covering with foil if it browns too fast.

Final Thoughts

This Ultimate Baked Mac and Cheese Recipe has been a true staple in my kitchen because it blends nostalgia with a sophisticated take on comfort food. I love how adaptable it is and how it brings people together around the table. Trust me, once you try it, you’ll find yourself making it again and again—whether for a cozy night in or as the star side at your next gathering.