Southern Baked Mac and Cheese

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This Southern Baked Mac and Cheese is ultra creamy and loaded with sharp cheddar, mozzarella, pepper jack, and Velveeta. A rich, cheesy comfort food classic baked until golden and bubbly.

Prep Time5

Cook Time1

Total Time1 5

Course: Side, Side Dish, Sides

Cuisine: American, Comfort Food, Soul Food, Southern, Southern Comfort

Servings: Servings

Calories: 478kcal

Author: Jeremy Klae

Ingredients

16 Oz Elbow Macaroni
2 tablespoon Chicken Bouillon Powder
½ Cup Whole Milk
2 - 12 Oz Cans Evaporated Milk
1 Cup Heavy Cream
1 tablespoon Cajun Seasoning
½ teaspoon Cayenne Pepper
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 teaspoon Kosher Salt
½ Cup Butter 1 Stick, sliced
8 Oz Velveeta Cubed
1 Cup Pepper Jack Cheese Shredded
1 Cup Sharp Cheddar Cheese Shredded
1 Cup Mozzarella Cheese Finely Shredded
1 Cup Mild Cheddar Shredded, for topping

Instructions

Slice the butter, cube the Velveeta, and shred the cheeses.
Bring a pot of water to a boil, stir in the chicken bouillon, then add the macaroni.
Boil the pasta until just before al dente.
Once the pasta is done boiling, strain it and run it under cold water to stop the cooking process.
Then preheat the oven to 350 degrees Fahrenheit.
in the same pot used to boil the pasta, whisk together the whole milk, evaporated milk, Cajun seasoning, cayenne pepper, garlic powder, onion powder, and kosher salt.
stir the cooked macaroni into the seasoned milk mixture until evenly coated.
Spoon about a quarter of the macaroni into the bottom of a 9-by-13 baking dish.
Layer in some of the sliced butter, cubed Velveeta, shredded pepper jack, and sharp cheddar. (See Notes)
Repeat those layers until everything is used.
Cover the top with shredded mild cheddar and mozzarella.
Bake at 350 degrees for about 40 minutes, or until hot and bubbling around the edges.
switch the oven to broil about 550 degrees or the low broil setting — and watch it closely. You’re looking for bubbling edges and a deep golden crust across the top.
Once it reaches your desired color, remove it from the oven and let it rest for at least 15 minutes before serving.

Video

Notes

Flavor the Pasta Water. Adding chicken bouillon to the boiling water seasons the pasta from the inside out.

Use Freshly Shredded Cheese. Pre-shredded cheese doesn’t melt as smoothly.

Don’t Overbake. Bake just until the center is set and bubbly to keep it creamy.

Let It Rest Before Serving. The cheese thickens slightly as it cools, giving you the perfect consistency.

Cube the Velveeta. I like for there to be big bites of gooey Velveeta in my mac and cheese. If you don’t, either cube it smaller than I have, or stir the mac and cheese about halfway through the cook time to evenly distribute it.

Nutrition