Elbow macaroni baked in a luxurious blend of Monterey Jack, Gouda, and Velveeta with heavy cream and butter. The ultimate Southern mac and cheese — creamy, golden, and unforgettable.
Ingredients
- 4 cups cooked elbow macaroni or pasta shells
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded Gouda cheese
- 1½ cups cubed Velveeta cheese
- 1½ cups heavy cream
- 1 cup whole milk
- 4 Tbsp butter
- 4 Tbsp all purpose flour
- 1 tsp salt
- ½ tsp white pepper
Instructions
Preheat oven to 375°. Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1 minute to remove raw taste. Slowly whisk in heavy cream and milk until smooth.
Simmer until slightly thickened. Reduce heat and stir in Velveeta until melted.
Add Monterey Jack and Gouda cheeses. Stir until smooth and creamy.
Season with salt and white pepper. Fold cooked pasta into cheese sauce.
Pour into greased baking dish. Cover loosely with foil and bake 25 minutes.
Remove foil and bake an additional 10 minutes until bubbly and lightly golden. Let rest 5 minutes before serving.
Serve warm and enjoy.