Creamy Soul Food Baked Mac and Cheese for Family Dinners (Print Version)

Rich, creamy Soul Food Baked Mac and Cheese recipe. Learn my family's secret for the ultimate comfort dish, perfect for any gathering.

# Recipe Info:

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

# Ingredients:

→ Hearty Base

01 - 1 lb elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 8 oz sharp cheddar cheese, freshly grated
06 - 4 oz Monterey Jack cheese, freshly grated
07 - 4 oz smoked Gouda cheese, freshly grated
08 - 2 oz cream cheese, softened

→ Flavor Boosters

09 - 1 tsp dry mustard powder
10 - 1 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/4 tsp cayenne pepper (optional, for warmth)
13 - 1 tsp salt, or to taste
14 - 1/2 tsp freshly ground black pepper, or to taste

→ Crispy Topping

15 - 1 cup sharp cheddar cheese, freshly grated (for topping)

# Instructions:

01 - First, get a big pot of water boiling, and don't forget to salt it generously – this is where I always forget, honestly! Cook your elbow macaroni until it's just shy of al dente, like two minutes less than the package says. It's going to finish cooking in the oven, so we don't want mushy pasta. Drain it well, but don't rinse it; we want that starch to help the sauce cling. I usually do this while my butter is melting, trying to multitask without setting anything on fire, oops.
02 - In a large, oven-safe pot or Dutch oven (yes, one less dish, score!), melt the butter over medium heat. Once it's all bubbly and happy, whisk in the flour. You want to cook this mixture, stirring constantly, for about 2-3 minutes until it smells a bit nutty and turns a light golden color. This is your roux, the foundation of your creamy sauce! Don't rush it here; I've burnt many a roux by getting impatient, and believe me, you don't want that bitter taste. Keep stirring, friend, it’s worth it.
03 - Now, gradually pour in the whole milk, whisking continuously to prevent lumps. Seriously, whisk like your life depends on it! Bring the mixture to a gentle simmer, letting it thicken for about 5-7 minutes. It should coat the back of a spoon. This step always feels like magic to me, watching it transform from liquid to a luscious, velvety base. The kitchen starts to smell so comforting, you know? It's the best part of making Soul Food Baked Mac and Cheese.
04 - Reduce the heat to low. Now, add your cream cheese and stir until it's completely melted and smooth. Then, gradually add your grated cheddar, Monterey Jack, and smoked Gouda, a handful at a time, stirring until each addition is fully melted before adding more. This prevents the sauce from breaking. Stir in the dry mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Taste it! Adjust seasonings as needed. I'm always adding a little more salt here, to be real.
05 - Add the slightly undercooked macaroni to your glorious cheese sauce and stir gently to coat every single noodle. Make sure it's all mixed up, no naked pasta allowed! If you're using a separate baking dish (I usually just use my Dutch oven if it's oven-safe), pour half the mac and cheese into it. Sprinkle with a bit more grated cheddar, then add the remaining mac and cheese. Top with a final, generous layer of shredded cheese. Honestly, the more cheese on top, the better the crust!
06 - Pop that beauty into a preheated 375°F (190°C) oven for 20-25 minutes, or until the sauce is bubbly around the edges and the top is beautifully golden brown and crispy. I sometimes turn on the broiler for the last minute or two if I want an extra crispy top, but watch it like a hawk, because it can burn fast! Let it rest for 10-15 minutes before serving. This allows the sauce to set a bit, so it's not too runny. The smell filling my house at this point? Pure joy, pure Soul Food Baked Mac and Cheese heaven.

# Notes:

01 - Always grate your own cheese for the creamiest sauce; pre-shredded just doesn't melt the same, I learned that the hard way.
02 - Don't overcook the pasta initially, or you'll end up with mushy mac and cheese after baking.
03 - Taste and adjust your seasonings frequently; a well-seasoned sauce makes all the difference.
04 - For an extra crispy top, a quick minute or two under the broiler works wonders, but watch it closely!

# Equipment Needed:

01 - Large pot
02 - large oven-safe pot or Dutch oven (or baking dish)
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 20-25g

Back