Double Cheddar Macaroni and Cheese
This recipe for Southern style Double Cheddar Macaroni and Cheese is ooey gooey deliciousness that’s certain to delight the mac and cheese fans at your table. And who isn’t? Double-up on the cheese and it becomes this double cheddar cheese lovers extravaganza.
Double Cheddar Macaroni and Cheese Recipe
This easy macaroni and cheese recipe is family and friends approved. I love entertaining friends and family and made this macaroni and cheese recently for friends that were visiting. I served this alongside saucy baby back ribs, root beer baked beans and festive layered Southwestern cornbread salad making it a downhome feast fit for a king. To me, there’s nothing like good conversation and a delicious meal shared with friends and comfort food is always a winning choice for dinner.
How to Make the Best Double Cheddar Macaroni and Cheese Recipe
When I plan meals for entertaining I often gravitate to pasta dishes. When I’m looking for classics to include on the menu homemade macaroni and cheese is a no-brainer, it’s consummate comfort food. To make it, tender jumbo elbow macaroni is smothered in a made from scratch double cheddar cheese sauce turning it into my go-to side dish for practically any meal that I serve. Baked until the top is gooey and golden then it’s ready to serve.
- Ingredients you’ll need to make homemade Double Cheddar Macaroni and Cheese: Jumbo elbow macaroni, whole milk or half and half, butter, all purpose flour, salt, black pepper, Dijon mustard, shredded medium cheddar cheese, shredded sharp cheddar cheese.
- Kitchen tools you’ll need: A medium saucepan, pasta pot, cheese grater, whisk, large spoon or rubber spatula, measuring cups and spoons and 13 x 9 inch baking dish.
- When making this particular cheesy macaroni and cheese recipe I chose jumbo elbow macaroni just to switch things up a bit. You can use the same amount of classic elbow macaroni, if desired.
- Can I use other flavors of cheese to make macaroni and cheese? While the homemade cheese sauce for this recipe highlights two kinds of cheddar cheese, you can use monterey jack, gruyere, colby, colby jack, swiss or any flavor of cheese that you enjoy in the same amount.
- The Dijon mustard in the cheese sauce pairs beautifully with the sharp cheddar cheese and gives it an indescribable boost in flavor.
- For a time saver, you can assemble this easy macaroni and cheese recipe in advance, cover and chill in the refrigerator. It’s a great time saver, and you’ll have it ready to bake just before serving.
- When doing so, it’s ideal to take 15-20 minutes to bring to room temperature prior to baking. If there’s no time, adjust the baking time to accommodate giving it ample time to heat through and the cheese to become buttery and golden on top.
- Can you top macaroni and cheese with breadcrumbs? Yes, you can. Toss panko or fresh breadcrumbs with melted butter and sprinkle on top before baking.
- Store leftover Double Cheddar Macaroni and Cheese in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Cheesy Southern Macaroni Recipes to Make
Add these macaroni and cheese variations to the menu soon.
- Crumb Topped Macaroni and Cheese Pie with Plum Tomatoes.
- Hot Dog Cheesy Macaroni Casserole always a hit with the kiddos.
- Southern Style Macaroni and Cheese for those busy days and you need a quick cheese sauce.
- Decadent Crab Macaroni and Cheese for the seafood fans in your life.
- Skip the box and make your own Stovetop Macaroni and Cheese.
- Lobster Mac and Cheese will turn any occasion into something special.
- Taco Mac is a one dish meal topped with your favorite taco fixings.
- Bacon Cheeseburger Pasta from Amanda’s Cookin’.
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Helpful Kitchen Items:
Double Cheddar Macaroni and Cheese
Ingredients
- 1 16-oz box jumbo elbow macaroni
- 2 1/2 cups shredded sharp white cheddar cheese
- 2 1/2 cups shredded medium yellow cheddar cheese
- 1/2 cup plus 2 Tbsp butter divided
- 1/2 cup all purpose flour
- 1 tsp salt may adjust more or less to taste
- 1 tsp Dijon mustard
- 1 tsp freshly ground black pepper
- 2 oz plain cream cheese softened room, temperature
- 5 cups whole milk or half and half
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
- Cook the macaroni in salted water per the package directions until al dente. Drain well, pour into a mixing bowl and set aside.
- Mix the shredded cheese together. Set aside.
- In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
- To the melted butter add the flour, salt, Dijon and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
- Increase the temperature to medium high and gradually whisk in the milk. Whisk constantly to prevent clumping. Bring to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring occasionally to prevent sticking.
- Turn off the heat. Add the cream cheese to the sauce. Stir until melted.
- Remove from the heat, add 3 cups shredded cheese mix. Stir until melted. Pour the sauce over the macaroni. Mix until evenly coated.
- Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese. Dot the top with 2 Tbsp butter.
- Place into the oven and bake for 30-40 minutes or until the top is golden and the edges are bubbly.
- Serve immediately.
Notes
Nutrition
Hi Melissa,
My family loves this recipe! So much so my daughter has requested it for her graduation party. How would you recommend converting this for a larger group? I’m estimating serving approximately 100 people. Any suggestions would be greatly appreciated!
Thanks,
Nora Altenburg
Hi Nora, how wonderful, congrats to your daughter! I haven’t converted this to that many servings but, unlike baking, you can typically double and triple a recipe like this without issue. I would recommend making 2-4 double batches separately, to avoid any issues depending on how many servings you need. Also, keep in mind the size of the pans you use as the baking time will need adjusting. Bottom line, think several pans rather than 4 large ones.
I was searching for another go to recipe that required less ingredients (my fav mac n cheese uses 5 cheeses) due to quarantine restrictions, I want my grocery runs to be quick. This recipe popped on my FB feed, it looked tempting! We made it today, I could not find the white cheddar, so I replaced it with Colby Jack. DELICIOUS! Creamy, cheesy, I particularly liked, that after it cooled, it was still creamy. Thank you!
That’s awesome, I’m so glad you loved this one!
Made this recently and it was really good – just wish it had a creamier aspect to it. Nice southern macaroni but kinda dry unfortunately
This should never be dry when made per the recipe. You may need to bake it for less time.
If using regular elbows, would you use more?
You would still use the same weight of macaroni.
Can this be made ahead and frozen?
If you like.
Made this for a family dinner!! Awesome and very easy. Thanks for sharing!!
It’s my pleasure, thank you.
Hi! I am wanting to assemble and freeze 2 days prior to Thanksgiving (having surgery). How did freezing it go? TIA 🙂
Honestly I don’t recommend it, the sauce that makes this recipe amazing doesn’t taste as good. For your reference I tried baking fully and freezing, par baking and freezing, assembling and freezing. Also tried defrosting by baking in oven, in fridge, and on the counter.
Thanks Amy!
I wish people would NOT comment unless they have actually made the recipe. We can all look at a picture and see that it looks good. So, please, refrain from commenting unless you have something constructive to add having made the recipe. The other posts are just idle comments.
Melissa, I’m assuming I can refrigerate to bake the next morning for a brunch. How much longer bake time if refrigerated?
Thanks
Martha
You can assemble in advance. I would add in 10 minute increments and adjust from there.
This is going to be almost center stage for my table at Easter(you know ham thinks its the star) Fell in love with this recipe. Thanks for sharing it.
Thank you, Happy Easter!
How many days ahead can you make this and refrigerate?
1 day in advance.
I have never made homemade Mac n Cheese before, but had a BBQ to go to, and it sounded sooooo good. It did NOT disappoint! My dish was the favorite! It is so yummy and cheesy…not dry at all! The calorie count has to be out of this world…lol, but it was worth it!
Hi Dorene, thank you so much. And, who’s counting calories at a BBQ anyway? ☺
Delicious
SO creamy and delicious! Making it again for Christmas!
Pretty much my favorite recipe ever.
This looks AHHHmazing!
An indulgent and wonderful mac and cheese. This goes all the way, in the perfect way!
The perfect amount of cheese! This is such good comfort food.
Give me all the cheese – this is so creamy and perfect!
Bring on the cheese! This looks seriously sinful – just the way I like it!
I love cheese
I’m always in favor of double cheese! Comfort food at its finest!
Gimme all the cheeeese! This looks so good. Perfect for the upcoming holiday prep!