Name: Best Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 8 ounces sharp cheddar cheese, block-style; 8 ounces smoked gouda cheese, block-style; 8 ounces pepper jack cheese, block-style; 8 ounces 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 irresistibly comforting about creamy, melty, and crispy cheesy pasta baked to perfection. This Best Baked Mac and Cheese Recipe combines sharp cheddar, smoky gouda, spicy pepper jack, and Velveeta for a flavor-packed twist you won’t want to miss.

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 Best Baked Mac and Cheese Recipe
Top Tip
How to Serve Best Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Baked Mac and Cheese Recipe

Why You'll Love This Recipe

I’ve made many versions of baked mac and cheese over the years, but this one always steals the show when family and friends gather. It has that perfect gooey cheese pull inside, with a golden, crisp top that's just the right touch of crunch.

Flavor-packed cheese blend: The combo of cheddar, gouda, pepper jack, and Velveeta creates layers of richness and a subtle spicy kick you won't find in basic mac and cheese.
Perfectly creamy sauce: Using both milk and half-and-half gives the sauce a velvety texture that clings to each macaroni bite without being heavy.
Simple steps for awesome results: I break down the process so you can get restaurant-quality mac and cheese in your own oven with ease.
Customizable and crowd-pleasing: Whether you want to add a smoky twist, sneak in some heat, or keep it classic, this recipe adapts beautifully.

The dish is a baked macaroni and cheese in a white baking dish. It has one main layer of elbow macaroni covered with a creamy, bright yellow-orange cheese sauce. On top is a thick layer of melted, golden-brown cheese with some small browned spots and a slightly bubbly, textured surface. A spoon with a white and gold handle is scooping into the dish, pulling up soft, cheesy pasta that looks smooth and rich. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances cheeses with distinct personalities and a rich milk base for a sauce that’s silky, flavorful, and perfect for baking. Let me tell you a bit about why these ingredients shine together.

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: Brings classic, tangy cheesiness that forms the mac foundation.
Smoked gouda cheese: Adds a subtle smoky depth, making every bite interesting.
Pepper jack cheese: Provides a mild spicy heat and creamy melt.
Velveeta (original): This secret weapon makes the cheese sauce ultra-smooth and creamy, with incredible meltability.
Elbow macaroni: Its curved shape grabs onto the cheese sauce beautifully; be sure to cook just until al dente.
Unsalted butter: Creates the roux base and enriches the flavor without unwanted salt.
All-purpose flour: Thickens the cheese sauce perfectly—gluten-free flour works as a swap, too.
Whole milk and half-and-half: The combo balances creaminess and fluidity for a sauce that coats but doesn’t overwhelm.
Seasonings: Salt, pepper, ground mustard, garlic and onion powders, smoked paprika, nutmeg, and a pinch of cayenne add layers of flavor without overpowering.

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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

I love how versatile this Best Baked Mac and Cheese Recipe is — feel free to tweak it for your tastes or dietary needs. I often sneak in extras or swap cheeses depending on the mood or occasion.

Variation: I once added crispy bacon and caramelized onions for a smoky, savory twist that blew everyone away.
Vegetarian option: Stick with the base recipe but add sautéed mushrooms or roasted veggies for extra flavor and texture.
Spice it up: Adding a pinch more cayenne or mixing in some diced jalapeños amps up the heat pleasantly.
Gluten-free: Use gluten-free elbow macaroni and flour, and you’re good to go — the texture stays creamy and rich.

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

Step 1: Prep and Cheese Grating

Start by preheating your oven to 375°F and greasing your baking dish generously — butter or cooking spray works fine. Then shred your cheddar, gouda, and pepper jack with a food processor or box grater. Place those in a big bowl and keep your cubed Velveeta separate. Trust me, having the cheeses ready before you start the sauce makes things so much smoother.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil, then add your elbow macaroni. Cook just until al dente — about 5-6 minutes — because it'll keep cooking in the oven later. Overcooked pasta turns mushy, and nobody wants that! Drain and rinse quickly with cool water to stop the cooking and set aside in a colander.

Step 3: Make the Cheese Sauce

Use the empty pot to melt your butter over medium heat. Once bubbly and sizzling, whisk in the flour and cook, stirring constantly for 2-3 minutes until it turns a light golden color — this cooks out the raw flour taste. Slowly whisk in the milk and half-and-half, bringing it to a simmer to thicken. This step is key: whisk continuously to avoid lumps. When the sauce thickens nicely, stir in your seasonings and most of the shredded cheese, keeping a bit for the topping. Fold until smooth and creamy—don't forget to taste and tweak the seasoning as you like!

Step 4: Combine, Layer, and Bake

Toss your cooked macaroni into the cheese sauce until well coated. Pour it into the greased baking dish, nestle the cubed Velveeta evenly through the top, and sprinkle your reserved shredded cheeses on top. To catch any cheesy bubbles during baking, set the dish on a baking sheet. Bake uncovered for about 35 minutes, until bubbly and golden brown. For that irresistible extra crust, I usually broil it for 2 minutes more—just watch it closely so it doesn’t burn!

Top Tip

Over the years of making this Best Baked Mac and Cheese Recipe, I’ve picked up a few pointers that keep it creamy, cheesy, and perfectly baked every time. Here are some things you should try to get that next-level comfort food experience.

Grate your own cheese: Pre-shredded cheese often has anti-caking agents that can affect melt quality. Freshly shredded cheese blends far better.
Don’t overcook the pasta: Al dente pasta offers texture and absorbs the sauce well without turning mushy during baking.
Whisk continuously while making the sauce: This prevents lumps and gives you that smooth, creamy texture.
Broil for a finishing touch: A brief blast under the broiler creates that perfect golden crust that makes this dish extra special.

How to Serve Best Baked Mac and Cheese Recipe

Baked Mac and Cheese - Serving Suggestion

Garnishes

I like to sprinkle some fresh chopped parsley or green onions on top for a pop of color and freshness that cuts through the richness. Sometimes just a pinch of smoked paprika dusted over works beautifully too.

Side Dishes

This baked mac and cheese pairs wonderfully with crispy fried chicken, roasted vegetables, or a simple green salad to balance out the indulgence. On chillier days, I serve it alongside smoky collard greens or baked beans for that true southern comfort vibe.

Creative Ways to Present

For a special occasion, I’ve baked individual portions in ramekins and topped them with crispy panko breadcrumbs. They look charming and make for perfect serving sizes. Another fun idea is layering in cooked lobster or crab meat for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftovers tightly with foil or plastic wrap and store in the fridge for up to 2-3 days. I like to keep it in the same baking dish (if covered well) for easy reheating.

Freezing

I’ve frozen this mac and cheese successfully by cooling it completely, then wrapping it tightly in foil and placing it in an airtight container. It freezes well for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through—about 20-25 minutes. This helps keep the top moist and the pasta creamy without drying out. If you’re in a rush, the microwave works fine—just stir halfway through and add a splash of milk to revive creaminess.

Frequently Asked Questions:

What’s the secret to super creamy baked mac and cheese?

The key is making a smooth, lump-free béchamel sauce using butter, flour, milk, and half-and-half, then adding a blend of high-quality cheeses that melt well together. Also, cooking pasta just until al dente ensures it won’t overcook in the oven, keeping the dish perfectly creamy.

Can I make this recipe ahead of time?

Yes! You can assemble the mac and cheese up to the point before baking, then cover and refrigerate it for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.

What cheeses are best for baked mac and cheese?

A blend works best! Sharp cheddar gives classic flavor, gouda adds smokiness, pepper jack provides a creamy spicy kick, and Velveeta ensures a velvety, smooth sauce. Using multiple cheeses creates depth and rich meltability.

How do I avoid a dry baked mac and cheese?

Make sure not to overcook the pasta before baking, use a rich cheese sauce with both milk and half-and-half for creaminess, and cover the dish tightly if baking longer than recommended. Also, broil at the end just briefly to get a golden crust, not a burnt one!

Final Thoughts

This Best Baked Mac and Cheese Recipe holds a special place in my heart because it’s the dish that can turn any meal into a warm celebration. Whether it’s a weeknight dinner or a holiday side, it never disappoints. I’m excited for you to give this recipe a try and make it your own cozy classic.