Best Macaroni & Cheese Recipe
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Best EVER Mac & Cheese recipe. So cheesy, so delicious, so amazing!
Serves: 8-10
  • 16 oz. dry pasta, macaroni elbows are my favorite, but shells work well too
  • 6 oz Gouda, shredded (can use Parrano, smoked, or regular)
  • 6 oz. Muenster, shredded (+2 oz. for topping)
  • 6 oz. extra sharp cheddar, shredded (+ 2 oz. for topping)
  • 8 oz. Velveeta, cubed
  • ½ stick butter (4 tbsp)
  • 2 cups heavy cream, whole milk or half & half (the higher fat content, the richer the sauce will be)
  • 12 oz evaporated milk
  • 1 teaspoon dry mustard powder
  • ¼ - ½ teaspoon crushed red pepper flakes, to taste (optional - can use a dash of cayenne or a few drops of hot sauce, if preferred)
  • up to ¼ cup extra milk to thin cheese sauce if it gets too thick (can be 2%, whole or more cream)
  1. Preheat oven to 350. In a large cast iron, or other oven safe, Dutch oven, cook macaroni according to package directions. Drain and set aside.
  2. While macaroni is cooking (or the night before) shred Gouda, Muenster & cheddar into a bowl. Add cubed Velveeta and set aside.
  3. Melt butter over medium heat in the same large, oven safe pot. Add dry mustard and red pepper flakes, then stir in cream and evaporated milk and allow liquids to warm thru.
  4. Add Velveeta and shredded cheeses in handfuls, allowing each addition to melt before adding more.
  5. If your family can handle the heat, ¼ teaspoon of cayenne will up the heat factor, or you can increase red pepper flakes to ½ teaspoon. If you’ve got little kiddos or can’t tolerate too much spice, stick to ¼ teaspoon of red pepper flakes, or omit all together.
  6. Add the cooked macaroni into the cheese sauce, stir gently to combine. Top with extra shredded cheese and bake for 10-15 minutes or until bubbling around the edges and as browned as you like your cheese. About 20 minutes total if you like extra crispy cheesy edges, but not too long so you don't dry out your cheese sauce.
Recipe by Firefly Tales at