Creamy Soul Food Baked Mac and Cheese: A Family Favorite (Print Version)

Creamy Soul Food Baked Mac and Cheese brings rich, comforting flavors to your table. Learn my easy, authentic recipe for a truly satisfying side or main dish.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Southern, American
Dietary: Contains Dairy, Contains Eggs, Contains Gluten

# Ingredients:

→ The Mac & Cheese Foundation

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 2 large eggs

→ The Cheesy Heart

06 - 4 cups (about 1 pound) sharp cheddar cheese, freshly grated, divided
07 - 2 cups (about 8 ounces) Monterey Jack cheese, freshly grated
08 - 1 cup (about 4 ounces) Colby cheese, freshly grated
09 - 1/2 cup (about 2 ounces) smoked gouda, freshly grated (optional)

→ Flavor Boosters

10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dry mustard powder
14 - 1 teaspoon salt (plus more for pasta water)
15 - 1/2 teaspoon black pepper

# Instructions:

01 - First things first, let's get our pasta going for this Soul Food Baked Mac and Cheese. Grab a big pot, fill it with water, and let it come to a rolling boil. Now, this is where I always forget to salt the water enough! Don't be like me; add a generous tablespoon of salt. It seasons the pasta from the inside out, which is crucial. Cook your elbow macaroni until it’s al dente—a little firm, you know? Not mushy, because it’s going to bake more. Drain it, but don't rinse it! We want that starchy goodness to help the sauce cling.
02 - While your pasta is draining, grab a large, heavy-bottomed pot or Dutch oven. Melt your butter over medium heat. Once it’s all bubbly, sprinkle in the flour. Whisk it constantly for about 2 minutes. It’ll look like a paste, and it'll start to smell a little nutty, like toasted flour. This is your roux, the base of our creamy Soul Food Baked Mac and Cheese sauce. Don't let it brown too much; we're aiming for a pale, golden color here. This step is where you build flavor, so don't rush it!
03 - Slowly, and I mean *slowly*, pour in the cold whole milk, whisking constantly. This is key to avoiding lumps, hon! Keep whisking until the sauce starts to thicken and smooth out, about 5-7 minutes. It should coat the back of a spoon. Now, add your garlic powder, onion powder, smoked paprika, dry mustard, salt, and black pepper. Give it another good whisk. You'll smell those spices blooming, adding warmth to the sauce. This is the heart of your Soul Food Baked Mac and Cheese, so make sure it's smooth and seasoned.
04 - Remove the pot from the heat. This is important—you don't want to boil your cheese! Add about two-thirds of your grated sharp cheddar, Monterey Jack, and Colby cheeses to the warm sauce. Stir, stir, stir until it’s all melted and gloriously smooth. If you're using smoked gouda, toss that in now too. Oh, the smell of all that melting cheese is just heavenly! Taste it here; does it need more salt? More pepper? Adjust to your liking. This is *your* Soul Food Baked Mac and Cheese, after all.
05 - In a separate bowl, lightly whisk your eggs. Slowly, drizzle about a cup of the warm cheese sauce into the eggs, whisking continuously. This is called tempering, and it keeps the eggs from scrambling when you add them to the hot sauce. Now, pour that egg mixture back into the main cheese sauce, whisking well to combine. Gently fold in your cooked elbow macaroni. Everything should be coated in that rich, creamy sauce. The kitchen might look a little chaotic at this point, but trust the process!
06 - Pour the macaroni and cheese mixture into your prepared 9x13 inch baking dish. Make sure to get every last bit of that luscious sauce! Sprinkle the remaining grated cheese evenly over the top. If you're feeling fancy, a little extra sprinkle of smoked paprika for color. Pop it into your preheated oven at 350°F (175°C) for about 25-30 minutes, or until the top is golden brown and bubbly. The edges might get a little crispy, and honestly, those are the best bits of Soul Food Baked Mac and Cheese! Let it rest for 10-15 minutes before serving—it helps it set up beautifully.

# Notes:

01 - Always grate your own cheese, hon. Pre-shredded just doesn't melt the same; it's got a starchy coating that makes the sauce grainy. I learned that the hard way, thinking I was saving time once!
02 - Don't overcook your pasta initially! It continues to cook in the oven, and you want it al dente before baking to avoid a mushy mess. A little bite is good.
03 - Let it rest after baking! Seriously, resist the urge to dig in immediately. Those 10-15 minutes let the sauce set and become perfectly custardy. It makes all the difference.
04 - Layer some cheese in the middle of the mac and cheese before the top layer; it makes every bite super cheesy!

# Tools You'll Need:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - cheese grater

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g

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