Rich, creamy, smoky, and absolutely loaded with cheese — this baked mac and cheese is the gold standard for comfort food. With five types of cheese and a velvety spiced sauce, it’s everything you want from a Southern-style classic.
🍽️ Recipe Card
Servings: 8 generous portions
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: ~650 kcal per serving
Dietary Tags: Comfort Food | Holiday Favorite | Crowd-Pleaser
🧾 Ingredients
For the Pasta
1 lb large elbow macaroni
1½ tbsp kosher salt (for pasta water)
For the Cheese Sauce
6 tbsp unsalted butter
1 large egg
2 (12 oz) cans evaporated milk
1 tsp seasoned salt
1 tsp granulated garlic
1 tsp onion powder
1 tsp ground mustard
½ tsp smoked paprika
½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
Shredded Cheeses
2 cups extra sharp cheddar
2 cups American cheese or Velveeta
2 cups smoked gouda
2 cups smoked gruyère
2 cups colby jack
→ Reserve ½ cup of each (except American/Velveeta) for topping
👨🍳 Instructions
Cook the Pasta
Boil macaroni in salted water for 10 minutes until just shy of al dente.
Drain without rinsing. Set aside.
Make the Cheese Sauce
Melt butter in the same pot over medium heat.
In a separate bowl, whisk egg and evaporated milk until smooth.
Slowly pour into the butter, whisking constantly.
Stir in all seasonings.
Add cheeses (except reserved) and stir until fully melted and creamy.
Combine with Pasta
Fold macaroni into the cheese sauce. Mix until evenly coated.
Taste and adjust seasoning as needed.
Assemble & Bake
Preheat oven to 350°F (175°C).
Grease a 9×13″ baking dish.
Pour in the mac and cheese and smooth the surface.
Mix and sprinkle reserved cheeses on top.
Cover with foil and bake for 30 minutes.
Uncover and bake another 15 minutes until golden and bubbling.
Let rest 10 minutes before serving.
💡 Quick Notes & Tips
Use large elbow macaroni — the ridges help trap the sauce.
Don’t skip the egg — it helps bind the sauce for a creamy, sliceable texture.
Always taste before baking to adjust seasoning and spice level.
Mix cheese brands and blocks for the best flavor and melt.
📸 Brief Introduction
This is not your everyday mac and cheese — this is a showstopper. Creamy, smoky, deeply cheesy, and spiced just right, this baked mac and cheese is perfect for holidays, Sunday suppers, or any time you need a serious comfort food fix. With five cheeses, evaporated milk for richness, and a bit of spice, every bite is indulgent without being heavy.
👣 Step-by-Step Cooking Guide
🍝 1. Pasta First
Boil your pasta with plenty of salt — flavoring the water is essential. Don’t overcook it — it will finish baking in the oven.
Tip: Don’t rinse after draining. That starch helps the sauce cling!
🧈 2. Build the Cheese Sauce
Whisking the egg and milk before adding to the butter helps prevent curdling. Add seasonings for depth, and then stir in cheese slowly for a smooth, gooey sauce.
Optional Kick: Cayenne adds heat — leave it out if making for kids.
🍲 3. Mix Pasta + Sauce
Gently stir in the cooked pasta until it’s coated in cheese sauce. Taste it! This is your moment to tweak seasoning.
🧀 4. Bake with a Cheese Blanket
Top with your reserved cheese mix and bake covered for tenderness, uncovered for crunch.
Pro Move: Use a mix of smoked cheeses for that signature flavor — it adds depth without being overpowering.
🧂 Ingredient Breakdown & Substitutions
🧀 Cheese Profiles
Cheddar: Classic sharp bite
American/Velveeta: Ultra creamy melt
Gouda: Smoky, rich
Gruyère: Nutty, buttery
Colby Jack: Smooth and mild
🔁 Substitutions
No gruyère? Use fontina or provolone.
Velveeta alternative: Use cream cheese + extra cheddar for similar creaminess.
Evaporated milk substitute: Whole milk + ¼ cup cream
🍽️ Serving Suggestions & Variations
🥗 Sides to Serve With
Collard greens, green beans, or roasted broccoli
BBQ ribs, fried chicken, or baked tofu
Cornbread or garlic knots
🔁 Variations
Add crispy bacon bits for a smoky crunch
Stir in caramelized onions or jalapeños
Top with crushed Ritz or panko for extra texture
🧊 Storage & Make-Ahead Tips
🧺 Storage
Refrigerate leftovers for up to 4 days in an airtight container.
🔥 Reheating
Oven: 350°F for 15 minutes with foil
Microwave: Add a splash of milk, cover, and heat in 45-second intervals
⏳ Make Ahead
Assemble, cover, and refrigerate up to 2 days ahead
Bake just before serving. Add 5–10 minutes to baking time if chilled.
🧮 Nutrition (Per Serving Estimate)
Calories: ~650 kcal
Protein: 22g
Carbs: 42g
Fat: 40g
Fiber: 2g
Sodium: Moderate to High (adjust by reducing seasoned salt)
Allergens: Dairy, Gluten
Vegetarian-Friendly
❓ Frequently Asked Questions
Q: Can I use regular milk instead of evaporated milk?
A: Yes — use whole milk, but the texture may be slightly less rich. Add a splash of cream for a closer match.
Q: Can I freeze baked mac and cheese?
A: Yes, but it’s best frozen before baking. Thaw overnight and bake as directed.
Q: What makes this recipe “ultimate”?
A: Five cheeses, a seasoned sauce, smoky layers, and perfect bake-and-rest timing — it’s extra in all the right ways.
🧡 Personal Note
This mac and cheese is the recipe I bring to potlucks and holidays — it never lasts long. It’s rich without being heavy, classic but with just enough flair to feel special. Once you try it, you’ll never go back to the boxed stuff.
👉 Planning to serve this at Thanksgiving or your next family dinner? Let me know in the comments or tag me — I’d love to see your cheesy masterpiece!