Sweet Pea Kitchen Mac & Cheese

There are mac and cheese recipes, and then there is the one you make when you want everybody going back for seconds. This is my Sweet Pea Kitchen version, and I’m giving you two ways to make it. One uses a creamy cheese sauce, while the other skips the roux completely and leans into a ridiculously creamy mixture with sour cream, eggs, a blend of cheeses, and yes, Ragu cheddar cheese sauce. Don’t knock it until you try it!

Recipe at a Glance

• Prep: 20 minutes
• Cook: 10 minutes
• Bake: 30 to 35 minutes, plus 2 to 3 minutes under the broiler
• Chill: None
• Rest: 10 minutes
• Total: About 1 hour 5 minutes
• Servings: 10 to 12
• Difficulty: Easy

Ingredients

For the macaroni

• 1 pound elbow macaroni
• 4 tablespoons salted butter
• Salt, for the pasta water

Roux-Based Cheese Sauce

• 4 tablespoons neutral oil
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• 2 cups shredded smoked Gouda
• 2 cups shredded sharp cheddar
• 1 cup shredded Havarti
• 1 cup shredded Colby Jack
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Tony Chachere’s, optional
• 1 cup additional shredded cheddar or Colby Jack, for topping

No-Roux Cheese Mixture

• 2 large eggs
• 1 cup full-fat sour cream
• 1 (15-ounce) can Ragu Double Cheddar Cheese Sauce
• 2 cups shredded smoked Gouda
• 2 cups shredded sharp cheddar
• 1 cup shredded Havarti
• 1 cup shredded Colby Jack
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Tony Chachere’s, optional
• 1 cup additional shredded cheddar or Colby Jack, for topping

For finishing either version: 1/2 teaspoon paprika and 2 tablespoons chopped fresh parsley.

How to Make the Roux-Based Version

1. Cook the macaroni. Bring a large pot of generously salted water to a boil. Cook the elbow macaroni until just shy of al dente. Drain thoroughly, return the hot pasta to the pot, add the salted butter, and toss until every noodle is coated.
2. Make the sauce. Heat the oil in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the raw flour smell is gone. Slowly whisk in the milk and continue stirring until the mixture reaches a gentle bubble and thickens enough to coat a spoon.
3. Season and melt the cheese. Stir in the salt, garlic powder, onion powder, and Tony Chachere’s if using. Turn off the heat. Add the smoked Gouda, cheddar, Havarti, and Colby Jack a handful at a time, stirring until smooth.
4. Layer. Grease a 9×13-inch baking dish. Add half of the buttered macaroni, followed by half of the cheese sauce. Add the remaining macaroni, then the remaining sauce. Finish with the additional shredded cheese and paprika.
5. Bake. Bake at 350°F for 30 to 35 minutes, until hot and bubbling. Then switch the oven to broil and broil for 2 to 3 minutes, watching closely, until the cheese on top is deeply golden and browned to your liking. Rest for 10 minutes, then garnish with parsley.

How to Make the No-Roux Version

1. Cook and butter the pasta. Cook the macaroni in generously salted water until just shy of al dente. Drain thoroughly, return it to the hot pot, add the salted butter, and toss until melted and evenly distributed.
2. Make the creamy mixture. In a large bowl, whisk together the eggs, sour cream, and Ragu cheddar cheese sauce until smooth. Stir in the salt, garlic powder, onion powder, and Tony Chachere’s if using. Add the smoked Gouda, cheddar, Havarti, and Colby Jack and stir to combine.
3. Layer. Grease a 9×13-inch baking dish. Add half the macaroni, spread over half the cheese mixture, then add the remaining macaroni and remaining cheese mixture. Top with the additional shredded cheese and paprika.
4. Bake. Cover loosely with foil and bake at 350°F for 30 to 35 minutes, until hot and bubbling. Remove the foil, switch the oven to broil, and broil for 2 to 3 minutes, watching closely, until the top is browned and bubbly.
5. Rest and garnish. Let the mac and cheese rest for 10 minutes before serving. Sprinkle with parsley.

Tips and Troubleshooting

• Use freshly shredded cheese when possible. It melts more smoothly than many pre-shredded blends.
• Do not overcook the macaroni. It should still have a little bite before it goes into the oven.
• Cheese sauce too thick? Whisk in a small splash of milk while it is still warm.
• Mac and cheese seems dry? Make sure the pasta is thoroughly coated with butter and cheese sauce before layering, and do not skip the covered portion of the no-roux bake.
• Want a little heat? Tony Chachere’s adds a savory kick. Start small because the cheeses and seasoning already bring plenty of flavor.

Substitutions

Smoked Gouda gives this mac and cheese its signature smoky flavor, but you can adjust the blend with more cheddar or Colby Jack. Havarti adds a creamy, mild finish. If you want a stronger cheddar flavor, use extra sharp cheddar. For the roux version, butter can be used in place of the neutral oil, but the pasta is always tossed with salted butter.

Storage and Reheating

Cool leftovers and refrigerate them in an airtight container for up to 4 days. Reheat individual portions in the microwave in short intervals, stirring between each one. For a larger portion, cover with foil and warm in a 325°F oven until hot. A small splash of milk can help loosen the sauce as it reheats.

FAQs

Can I make this without a roux?

Absolutely. That is exactly why the second method exists. The eggs, sour cream, cheese and Ragu cheddar sauce create a creamy baked mixture without flour.

Can I use only one type of cheese?

You can, but the blend is what gives this recipe its flavor and texture. Smoked Gouda, Havarti, cheddar and Colby Jack each bring something different.

Why add butter after draining the pasta?

The salted butter coats the hot noodles, adds richness, and helps keep them from clumping while you prepare the sauce or cheese mixture.

Do I really need the Ragu cheddar sauce?

For the no-roux version, it is part of the recipe. It adds creamy cheddar flavor and helps create the texture that makes this version special.

Shop This Recipe

For the smoothest results, a large pot, sturdy whisk, 9×13-inch baking dish, and box grater are especially useful. Freshly shredding the cheese also makes a difference when you want a silky baked mac and cheese.

Want another mac and cheese to compare it with? Try the Copycat Chick-fil-A Mac and Cheese. For more comfort-food ideas, browse Comfort Meals or explore the Copycat Recipes collection.