Soul Food Baked Mac and Cheese: Rich & Creamy Comfort (Print Version)
Soul Food Baked Mac and Cheese brings rich, creamy comfort to your table. My family's recipe, packed with cheesy goodness and a golden crust, is pure nostalgia.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American (Soul Food)
Dietary: Contains Dairy, Wheat
# Ingredients:
→ Base Ingredients
01 -
1 lb elbow macaroni
02 -
1/2 cup unsalted butter
03 -
1/2 cup all-purpose flour
04 -
3 cups whole milk
05 -
1 (12 oz) can evaporated milk
→ Cheese Blend
06 -
4 cups (about 1 lb) sharp cheddar cheese, freshly shredded
07 -
2 cups (about 1/2 lb) Colby Jack cheese, freshly shredded
08 -
1 cup (about 1/4 lb) smoked gouda cheese, freshly shredded
09 -
4 oz cream cheese, softened
→ Flavor Boosters
10 -
1 tsp salt
11 -
1/2 tsp black pepper
12 -
1 tsp garlic powder
13 -
1 tsp onion powder
14 -
1/2 tsp paprika
15 -
1/4 tsp ground nutmeg
# Instructions:
01 -
First things first, get a big pot of water boiling. Add a generous pinch of salt – I always forget this step, oops! Cook your elbow macaroni according to package directions, but aim for al dente, just a little firm. It's going to bake more, so you don't want mushy pasta. Drain it well and set it aside. I like to drizzle a tiny bit of olive oil over it to keep it from sticking, but that’s totally optional.
02 -
Now for the cheese sauce base. In a large saucepan, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You're making a roux here, and it should cook for about 2-3 minutes until it's a light golden color and smells a bit like toasted nuts. Don't let it get too dark, or it'll taste burnt – I learned that the hard way, and it ruined a whole batch!
03 -
Slowly, gradually, pour in the whole milk and evaporated milk, whisking constantly as you go. This is crucial to avoid lumps! Keep whisking until the mixture is smooth and starts to thicken. It should coat the back of a spoon. This step feels a bit like an arm workout, but it’s so worth it for a silky smooth sauce. The smell starts to become so comforting at this point.
04 -
Reduce the heat to low. Now, add your shredded sharp cheddar, Colby Jack, smoked gouda, and cream cheese. Stir gently until all the cheese is completely melted and the sauce is smooth and luxurious. Don't crank up the heat here; slow and steady wins the race to prevent the cheese from seizing up. This is where the magic really starts to happen, transforming into that rich Soul Food Baked Mac and Cheese sauce.
05 -
Stir in the nutmeg, salt, black pepper, garlic powder, onion powder, and paprika. Taste and adjust the seasonings as needed – this is your chance to make it perfect! Then, gently fold in your cooked macaroni. Make sure every single noodle is coated in that glorious, creamy cheese sauce. I once tried to rush this and ended up with dry patches, which was a real bummer.
06 -
Pour the mac and cheese into a greased 9x13 inch baking dish. If you like, sprinkle a little extra cheese on top for a beautiful golden crust. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until it's bubbly around the edges and the top is golden brown. Let it rest for a few minutes before serving; it helps the sauce set up a bit. The aroma filling your kitchen is pure heaven, I tell ya!
# Notes:
01 -
Always shred your own cheese for the smoothest sauce; pre-shredded cheese can make it gritty.
02 -
Leftovers are best reheated gently on the stovetop with a splash of milk to restore creaminess.
03 -
Evaporated milk is a crucial ingredient for that signature custardy texture, so don't skip it!
04 -
Serve this with a simple green salad to balance the richness, it's my favorite combo.
# Equipment Needed:
01 -
Large pot
02 -
9x13 baking dish
03 -
large saucepan
04 -
whisk
05 -
cheese grater (if shredding your own cheese)
# Nutrition (Per Serving):
Calories: 550 kcal
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g