If you’ve ever visited Mike’s Farm in North Carolina, you’ve probably heard about their famous mac and cheese. It’s the kind of side dish that steals the show—rich, velvety, and loaded with layers of gooey, melted cheese.
This homemade version brings that same crowd-pleasing, down-home flavor right into your kitchen. It’s hearty enough to be the main course, but it also pairs perfectly with barbecue, fried chicken, or a holiday spread.
Why You’ll Love This Recipe
This mac and cheese has everything you want in comfort food—creamy sauce, plenty of cheese, and just the right amount of crust on top. The recipe uses a blend of cheeses for depth, with cheddar for sharpness and American cheese for smooth meltability.
It’s baked until bubbly, giving you a mix of silky pasta and crispy edges. The flavor is rich but balanced, making it a hit with both kids and adults.
What You’ll Need
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk (warm)
- 1 cup heavy cream
- 2 teaspoons kosher salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- 4 cups shredded sharp cheddar cheese (divided)
- 2 cups shredded Monterey Jack cheese
- 1 cup American cheese, cubed
- Optional: extra paprika or parsley for garnish
Pro Tips
- Cook pasta just to al dente—it will finish in the oven without getting mushy.
- Warm your milk before adding it to the roux for a smoother sauce.
- Shred cheese from a block instead of using pre-shredded—it melts better.
- Mix cheese into the sauce off the heat to prevent it from becoming grainy.
- Let the mac and cheese rest for 5–10 minutes before serving for the perfect texture.
Tools You’ll Need
- Large pot for pasta
- Medium saucepan for sauce
- Whisk
- Wooden spoon or spatula
- 9×13-inch baking dish
- Measuring cups and spoons
Substitutions & Variations
- Cheese swaps: Try Gruyère, fontina, or Colby Jack for different flavors.
- Spicy version: Add diced jalapeños or a pinch of cayenne to the sauce.
- Breadcrumb topping: Mix panko with melted butter and sprinkle on top before baking.
- Lighter version: Use half-and-half instead of heavy cream.
- Gluten-free: Use gluten-free pasta and flour.
Make-Ahead Tips
You can prepare the mac and cheese up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to heat through.
The cheese sauce can also be made ahead and stored separately. Reheat gently, adding a splash of milk to loosen before mixing with pasta.
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package directions, then drain and set aside.
2. Make the Roux
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, until the mixture turns pale golden.
3. Add Milk and Cream
Slowly whisk in warm milk and cream, making sure there are no lumps. Continue whisking until the mixture thickens slightly, about 4–5 minutes.
4. Season the Sauce
Stir in salt, pepper, mustard powder, and paprika. Taste and adjust seasoning as needed before adding the cheese.
5. Add the Cheese
Remove the saucepan from heat. Stir in 3 cups cheddar, all Monterey Jack, and American cheese until melted and smooth.
6. Combine with Pasta
Add the cooked pasta to the cheese sauce and stir until every piece is coated. Transfer the mixture to a greased 9×13-inch baking dish.
7. Top and Bake
Sprinkle the remaining cheddar evenly over the top. Bake at 350°F for 20–25 minutes, or until the top is golden and bubbly.
8. Rest and Serve
Let the mac and cheese rest for 5–10 minutes before serving. Garnish with paprika or parsley if desired.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
Mac and cheese can be frozen for up to 2 months, though the texture is best when fresh. Thaw overnight before reheating.
Nutrition & Benefits
While mac and cheese is an indulgence, making it from scratch gives you control over the ingredients. You can choose high-quality cheese, adjust the salt, and even incorporate vegetables like spinach or broccoli for extra nutrition.
It’s a comforting dish that delivers energy from carbohydrates and protein from the cheese and milk. Served in moderation, it’s a satisfying treat that brings people together.
Recipe FAQs
1. Can I make this without baking it?
Yes, skip the oven step for a creamier stovetop version.
2. What’s the best pasta for mac and cheese?
Elbow macaroni is traditional, but shells or cavatappi also work well.
3. Can I use pre-shredded cheese?
You can, but it may not melt as smoothly due to added anti-caking agents.
4. How do I make it extra creamy?
Add more American cheese or an extra splash of cream to the sauce.
5. Can I double this recipe?
Yes, just use a larger baking dish or two smaller ones.
A Southern Classic Worth Sharing
Mike’s Farm mac and cheese is famous for a reason—it’s rich, creamy, and loaded with flavor in every bite. This homemade version gives you the same comforting experience without the trip to North Carolina.
Whether it’s for Sunday dinner, a holiday, or just a cozy night in, this mac and cheese is sure to be the dish everyone remembers. Once you make it, you’ll understand why it’s a true Southern favorite.
