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The Only Mac and Cheese Recipe You’ll Ever Need
This ultra-creamy baked mac and cheese is rich, cheesy, and finished with a golden, melty top that delivers pure comfort in every bite. It’s the perfect make-ahead dish for gatherings or an easy crowd-pleasing side that always steals the show.
Ingredients
PASTA
- 1 lb elbow macaroni, parboiled
ROUX
- 1 stick butter
- 1/4 cup flour
SEASONING
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp hot sauce
CHEESE SAUCE
- 2 cups whole milk
- 16 oz Velveeta cheese
- CHEESE BLEND
- 1 cup shredded gouda
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
ADDITIONAL
- 1 cup whole milk
Instructions
- INSTRUCTIONS
- In a large pan over medium heat, melt the butter, then whisk in the flour and cook for 1–2 minutes until smooth and lightly golden. This creates the base for a rich, creamy sauce.
- Whisk in the salt, pepper, garlic powder, and hot sauce, then slowly pour in the whole milk while stirring to keep the sauce smooth.
- Add the Velveeta cheese and continue stirring until fully melted and the sauce is thick, glossy, and creamy.
- Add the parboiled noodles to a greased baking dish, then layer in the gouda, mozzarella, cheddar, and remaining cup of whole milk.
- Pour the cheese sauce over the noodles and mix thoroughly until everything is evenly coated, then finish with an extra sprinkle of shredded cheese on top.
- Bake at 350°F for 30 minutes, or until the top cheese is fully melted and bubbling, then remove, rest briefly, and serve hot.
