Mikes Farm Mac and Cheese Recipe

You know Mike’s Farm! Yes, the one in Onslow County where you can spend the whole day with your kids, learn about farming, shop local goods, or even host an event.

But you know what’s more special? They have a cozy family-style restaurant that serves real country food made from scratch.

We were there in August for one of our friend’s wedding parties. It was late at night, and everyone was starving. So, we went straight to the restaurant, checked out the menu, and as a true foodie bunch, ordered almost everything.

That’s when the table first got a taste of Mike’s Farm mac and cheese — or as they proudly call it, “Mike’s Famous Mac and Cheese.” It came family-style with fried chicken, pork loin with gravy, biscuits, mashed potatoes, green beans, and sweet corn.

It was hands down the best mac and cheese ever. Creamy, rich, and baked to perfection.

That night, My husband told “Hey! i know you will make it, babe” and that’s how I ended up making the Mike’s Farm Mac And Cheese Recipe myself.

What is Mikes Farm Mac and Cheese?

Mike’s Farm mac and cheese is a classic Southern-style baked dish made with elbow macaroni and a mix of rich cheeses. It’s famous for its creamy inside and lightly crisp golden top.

The sauce is made from butter, milk, and different cheeses like Velveeta, cheddar, Colby Jack, and a Mexican blend that melts beautifully together.

The recipe comes from Mike’s Farm, a well-known spot in North Carolina, loved by locals for its home-style meals and friendly vibe.

Why You’ll Love Mikes Farm Mac and Cheese

• Creamy and Cheesy: Every spoonful is packed with gooey, melted cheese. I use a mix of four kinds of cheese to get that rich and smooth texture.
• Simple Ingredients: Everything in this dish is easy to find — nothing fancy, just regular pantry items.
• Comfort in Every Bite: This dish has that “made at home” warmth. It tastes like something your grandma might make on a Sunday.
• Great Flavor Mix: The spices add a little kick, not too much, just enough to make it interesting.
• Bakes Perfectly: The top gets golden and slightly crispy while the inside stays creamy — the best of both worlds.
• Feeds a Crowd: This recipe makes plenty, so you’ll have enough for everyone at the table.

When I make this mac and cheese, it always fills the kitchen with that cozy smell of baked cheese and butter.

Mikes Farm Mac and Cheese Ingredients

For the Pasta

• 12 cups water – Nothing fancy here, just enough to give the pasta room to move around. Boil it big and let those noodles swim.
• 1 tbsp chicken-flavored bouillon – Maggi or Knorr, either one works. Adds that little something extra to the pasta water that plain salt just can’t do.
• 1 lb elbow macaroni – The classic shape for this dish. It grabs the cheese sauce perfectly. I usually grab Great Value or Barilla.
• 1 tbsp salted butter – Toss it in after draining. Keeps the noodles from sticking and adds that buttery flavor right from the start.

For the Cheese Sauce (Roux):

• 4 tbsp salted butter – Real butter, not margarine. It’s the base of that silky sauce.
• 3 tbsp all-purpose flour – Just regular flour. Mix it into the butter and boom, you’ve got your roux. That’s what thickens the cheese sauce.
• 2½ cups whole milk (divided) – Whole milk makes it creamy and rich. Skim milk? Nope, not here. I like to save that extra ½ cup for thinning the sauce later.
• 8 oz Velveeta cheese, cubed – This is the secret to that smooth, melt-in-your-mouth texture. Velveeta melts like a dream. Don’t skip it.
• 1 cup shredded medium cheddar – Brings that sharp, classic mac and cheese flavor. Freshly shredded melts way better than the bagged kind.
• 1 cup shredded Colby Jack – Adds a mild, creamy layer that softens the cheddar’s bite. It’s my favorite combo.
• 2 cups shredded four-cheese Mexican blend – A nice melt and a little flavor twist. I use the store-bought bag from Kraft or shred my own when I feel fancy.

Seasonings

• 1 tsp salt – Because cheese alone can’t do all the heavy lifting.
• ¼ tsp black pepper – Just enough for a soft kick. Use fresh cracked if you’ve got it.
• 1 tsp paprika – For that golden color and a little smoky warmth.
• 1 tsp cayenne pepper – Adds a small pop of spice, not too hot, just cozy.
• 2 tsp garlic powder – The quiet hero of this recipe. Deepens the flavor without overpowering it.
• 2 tsp onion powder – Gives the sauce that round, homey taste that ties everything together.
• 1 tbsp complete seasoning (divided) – Total flavor magic. I toss in a bit early, then adjust again at the end.

Finishing

• 2 tbsp sour cream – The smooth finisher. Makes everything extra creamy.
• Non-stick spray or butter – I stick with Pam or real butter for greasing the pan. Avoid store-brand sprays with odd aftertastes.
• 1 cup shredded cheddar and Colby Jack (for topping) – That perfect golden crust when baked. Trust me, it makes all the difference.
• Extra paprika and cayenne – Just a light dusting on top for color and a tiny touch of heat.

How to Make Mikes Farm Macaroni and Cheese

Step 1: Boil the Pasta

In a large pot, add 12 cups of water and 1 tablespoon of chicken-flavored bouillon. Bring the water to a boil over high heat (around medium-high, setting 7–8). Once the water boils, add the elbow macaroni.

Cook the pasta according to package directions until tender but not mushy. Drain the pasta completely. Return it to the pot and stir in 1 tablespoon of salted butter so the noodles don’t stick together. Set aside.

Step 2: Make the Roux

In the same pot you boiled the pasta, melt 4 tablespoons of salted butter over medium heat. Add 3 tablespoons of all-purpose flour and whisk until smooth.

Continue cooking the roux for about 2–3 minutes, stirring constantly, until it changes slightly in color and loses the raw flour smell. This step is important — cooking the flour removes that pasty taste and helps thicken your cheese sauce later.

Step 3: Add the Milk and Melt the Cheese

Slowly pour in 2 cups of whole milk while whisking constantly so no lumps form. Once the milk warms up, add the cubed Velveeta cheese. Stir until the Velveeta starts to melt and blend into the milk. Next, add a small handful each of your shredded medium cheddar and Colby Jack cheeses. Stir until melted and smooth — these will help the sauce get rich and creamy.

Now, add the entire bag (2 cups) of shredded four-cheese Mexican blend. First, add half, stir until melted, then add the rest and stir again until everything is fully melted and smooth. Your cheese sauce should now be thick, glossy, and rich.

Step 4: Season the Cheese Sauce

Season the sauce with 1 teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of cayenne pepper. Add 2 teaspoons of garlic powder and 2 teaspoons of onion powder.

Stir well so everything blends evenly. Finally, add 1 teaspoon of complete seasoning — this is the secret flavor booster that makes the mac and cheese unforgettable. Taste and adjust seasoning if needed. (Later, you’ll add another teaspoon or more to your preference.)

Step 5: Combine Pasta and Cheese Sauce

Gradually add the cooked macaroni into the cheese sauce, a little at a time, stirring between each addition to coat every noodle evenly. Once everything is mixed, fold in 2 tablespoons of sour cream for extra creaminess. Then slowly add ½ cup of whole milk — a little at a time — stirring after each pour until the sauce is smooth and fully combined with the pasta.

Taste again and add more complete seasoning if desired (up to 1 tablespoon total). Mix everything together until the mac and cheese is creamy and well-seasoned.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C). Lightly grease a baking dish or aluminum pan with Pam non-stick spray or a thin layer of butter. Avoid using store-brand sprays with an aftertaste. Pour the mac and cheese mixture evenly into the greased pan and spread it smooth.

Cover the pan with aluminum foil and bake on the middle rack for 20 minutes.

Step 7: Add the Topping

After 20 minutes, remove the pan from the oven and gently stir the mac and cheese. Sprinkle the remaining shredded cheddar and Colby Jack cheeses evenly over the top to fully cover the surface. Add a light dusting of paprika and cayenne on top for color and presentation.

Step 8: Bake Until Golden

Place the pan back in the oven, uncovered this time, on the top rack. Bake for another 10–15 minutes at 350°F, or until the top is bubbly, golden brown, and slightly crisp around the edges. Remove from the oven and let it sit for about 10 minutes before serving.

Step 9: Serve and Enjoy

Scoop generous portions and serve warm. The inside will be creamy, cheesy, and rich, while the top is golden and slightly crisp — true Southern-style comfort food. This recipe delivers that classic Mike’s Farm mac and cheese flavor

Chefs Tips for Beginners

• Use freshly shredded cheese instead of bagged cheese for smoother sauce.
• Don’t rush the roux step; cooking the flour properly keeps the sauce from tasting raw.
• Mix in the milk slowly so the sauce stays lump-free.
• Taste as you go when seasoning — everyone’s salt level is different.
• Let it rest before serving so the cheese sauce thickens a bit.

Make-Ahead Instructions

You can prep this mac and cheese ahead of time which makes it perfect for busy days or when you’re cooking for a crowd.

For same-day prep, make the whole recipe up through mixing the pasta with the cheese sauce. Put it in your greased baking dish, cover it tight with foil, and stick it in the fridge for up to 6 hours. When you’re ready to bake, take it out and let it sit on the counter for about 20 minutes while your oven heats up. Then bake it like normal, though you might need to add 5 extra minutes since it’s starting cold.

For next-day prep, follow the same steps but you can keep it covered in the fridge overnight. Just remember to pull it out 30 minutes before baking so it’s not ice cold going into the oven.

What to Serve Alongside This Mac and Cheese

This mac and cheese is rich and creamy, so I like to pair it with simple sides. Grilled chicken or pulled pork are great choices. The smoky meat tastes amazing with the cheesy pasta.

A green salad with a light dressing adds freshness. Steamed broccoli or green beans work too. They help cut through all the richness.

Cornbread is always a hit. You can use it to soak up any leftover cheese sauce. For a Southern-style meal, collard greens or fried okra fit right in.

For cookouts, this goes well with ribs, brisket, or fried chicken. Some people like coleslaw on the side. Keep the sides simple so the mac and cheese stays the star.

How to Store Leftovers and Reheat

Let the mac and cheese cool before storing. Keep it in an airtight container in the fridge for up to four days. If you want to save it longer, wrap it tight and freeze for about two months.

When reheating, cover and warm in the oven at 350°F until hot. For a quick fix, use the microwave in short bursts. Add a splash of milk before heating to keep it creamy and smooth.

FAQs

Can I use another type of pasta?
Absolutely. Shells, cavatappi, or penne all work since they hold sauce well. Elbows are classic, but pick any pasta shape that clings to the creamy cheese for the best bite.

What’s the secret to making it extra creamy?
Use a mix of cheeses and don’t skip the sour cream. Adding milk slowly while stirring helps the sauce stay smooth and prevents it from turning thick or clumpy.

Can I make this without baking it?
Yes, you can skip the oven. The mac and cheese will be creamy and ready to serve straight from the pot, though it won’t have the golden, slightly crisp top layer.

What kind of milk works best?
Whole milk gives the richest, creamiest sauce. Two percent works if needed, but skim will make the sauce thin and less satisfying. Keep it full-fat for the best flavor.

Can I make it spicier?
Add a little extra cayenne or red pepper flakes while stirring. Taste as you go to avoid overpowering the cheese, keeping the heat noticeable but balanced with the creamy sauce.

Can I use pre-shredded cheese?
It melts, but bagged cheese often has anti-caking coatings that make the sauce less smooth. Shredding your own ensures a creamy, silky texture that sticks to every noodle.

How can I make it gluten-free?
Swap regular pasta for gluten-free pasta and use cornstarch or a gluten-free flour blend in the roux. The rest of the recipe stays the same with the rich cheese sauce.

What can I use instead of Velveeta?
Cream cheese or extra cheddar can work. Velveeta is ideal for smooth, creamy melting. Without it, the sauce may be slightly less silky but still very tasty.

Why did my sauce turn grainy?
This happens when the cheese gets too hot too fast. Keep the heat low, melt slowly, and stir constantly to maintain a smooth, glossy, creamy texture.

I fell in love with Mikes Farm mac and cheese recipe the first time I tried it at their family-style restaurant. It’s creamy, cheesy, and packed with flavor.

I wanted to bring that same rich, baked goodness home, and now I’m sharing the recipe so you can enjoy the farm’s famous mac and cheese anytime in your own kitchen.