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

Rich, cheesy Soul Food Baked Mac and Cheese. This recipe brings back warm memories with its creamy layers and crispy top. Pure comfort food!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American (Southern)
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

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

→ Cheesy Goodness

05 - 4 cups (about 1 pound) shredded sharp cheddar cheese, freshly grated
06 - 2 cups (about 1/2 pound) shredded Colby Jack cheese, freshly grated
07 - 1 cup (about 4 ounces) shredded smoked Gouda cheese, freshly grated
08 - 4 ounces cream cheese, softened

→ Flavor Boosters

09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon hot sauce (like Frank's RedHot)
11 - 1/4 teaspoon freshly grated nutmeg
12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get a big pot of water boiling. Don't be shy with the salt here; it's your only chance to season the pasta itself. Cook your elbow macaroni according to package directions, but aim for al dente—a little firm. It's going to finish cooking in the oven, and we don't want mushy pasta, hon! I always set a timer, because I swear I get distracted every single time the water boils. Drain it well, then toss it with a tiny pat of butter to keep it from sticking, and set it aside. I can already smell the potential for deliciousness.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it’s all shimmering and lovely, sprinkle in the all-purpose flour. Whisk, whisk, whisk! Keep stirring for about 1-2 minutes until it forms a pale, nutty-smelling paste. This is your roux, the foundation of your creamy Soul Food Baked Mac and Cheese sauce. Don't rush this step, or it'll taste floury. I once got a text and burned my roux a little, and the whole batch tasted off. Learn from my oops!
03 - Slowly, I mean *slowly*, pour in the whole milk, whisking constantly to avoid any lumps. It'll look thick at first, then it'll smooth out. Bring the mixture to a gentle simmer, still whisking, until it starts to thicken, about 5-7 minutes. Then, drop in your cream cheese. Keep whisking until it’s completely melted and incorporated, making the sauce incredibly smooth and velvety. The aroma is already making my stomach rumble, honestly. This is where the magic really starts to happen!
04 - Remove the pot from the heat. This is important! Now, gradually add your sharp cheddar, Colby Jack, and smoked Gouda, stirring until each addition is fully melted and smooth before adding more. This prevents the cheese from seizing up. Once all the cheese is in, stir in the Dijon mustard, hot sauce, nutmeg, salt, and black pepper. Taste it! Adjust seasonings as needed. This is your chance to make it *perfectly* seasoned for your palate. I always add a little extra pepper, because that’s just how I roll.
05 - Pour your cooked macaroni into the glorious cheese sauce. Gently fold it all together until every single noodle is coated in that rich, creamy goodness. Seriously, don't skimp on coating those noodles; it's what makes every bite amazing. Spoon the mixture into a greased 9x13 inch baking dish. If you want, sprinkle a little extra shredded cheddar or a mix of cheeses over the top for that irresistible golden crust. I sometimes get a little messy here, with cheese bits falling everywhere, but hey, that’s kitchen life!
06 - Pop your Soul Food Baked Mac and Cheese into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the top is golden brown and bubbly. If you like a super crispy top, you can even switch on the broiler for the last 2-3 minutes, but watch it like a hawk—it can burn fast! The whole house will smell incredible, trust me. Let it rest for about 10-15 minutes before serving; this helps the sauce set up a bit and prevents it from being too runny. It’s hard to wait, but so worth it!

# Notes:

01 - Always grate your own cheese for the creamiest sauce, it makes a huge difference, I promise.
02 - If storing leftovers, reheat covered in the oven at a low temp (300°F) to prevent drying out; avoid the microwave.
03 - For a slightly spicier kick, add an extra dash of hot sauce or a pinch of cayenne pepper to the cheese sauce.
04 - Serve warm, straight from the oven, with a simple green salad to balance the richness.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 25g

Back