Baked Mac and Cheese (Soul Food)
intro
Rich, custardy soul food baked mac and cheese with gooey cheese layers and a crispy golden top, a beloved staple for family meals and cozy gatherings.
Ingredients
Steps
Cook the pasta
Bring a large stockpot of 4 liters (1 gallon) heavily salted water (with 3 tablespoons of the kosher salt) to a rolling boil over high heat. Add 340 grams dry elbow macaroni, and cook for 6 minutes, which is 2 minutes shorter than the package’s al dente recommendation, as pasta will finish cooking in the oven. Drain pasta fully, do not rinse (residual starch helps sauce cling to noodles), and set aside.
Prep pan and cheese
Preheat oven to 190°C (375°F). Use 1 tablespoon (14g) of the unsalted butter to generously grease the interior of a 9x13 inch (23x33cm) ceramic or glass baking dish. Toss shredded sharp cheddar and Monterey Jack cheese together in a large mixing bowl, then set aside 113 grams (1 cup) of the cheddar in a small bowl for the final topping.
Make the roux sauce
Melt the remaining 4 tablespoons (56g) unsalted butter in a large heavy-bottomed saucepan over medium heat. Once butter is fully melted and foamy, whisk in 32 grams all-purpose flour to form a smooth roux. Cook the roux for 2 full minutes, whisking constantly, until it turns pale golden and smells nutty. Slowly stream in 240ml whole milk and 354ml evaporated milk, 60ml (1/4 cup) at a time, whisking vigorously after each addition to prevent lumps. Bring the sauce to a gentle simmer, cooking for 3 minutes until it thickens enough to coat the back of a spoon. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1 teaspoon dry mustard powder until fully incorporated.
Add cheese and eggs
Remove the saucepan from heat. Gradually stir in 420 grams (roughly 3/4 of the mixed shredded cheese, excluding the reserved topping cheddar), stirring constantly until the cheese is fully melted and the sauce is smooth. In a small separate bowl, whisk 2 large eggs until completely smooth. Temper the eggs by slowly ladling 120ml (1/2 cup) of the warm cheese sauce into the eggs while whisking nonstop, then pour the warmed egg mixture back into the sauce pot, stirring rapidly to prevent curdling. Fold the drained, partially cooked macaroni into the cheese sauce until every noodle is evenly coated.
Layer the macaroni
Pour half of the cheese-coated macaroni into the prepared buttered baking dish, spreading it into a flat, even layer with a spatula. Sprinkle the remaining 142 grams (the last 1/4 of the mixed shredded cheese) evenly over the first noodle layer to create a gooey, stretchy cheese center. Pour the remaining half of the sauced macaroni over the middle cheese layer, smoothing the top surface evenly.
Bake and rest
Toss the reserved 113 grams (1 cup) of cheddar with 30 grams panko breadcrumbs and the remaining 1/2 teaspoon smoked paprika, then sprinkle this topping evenly over the entire surface of the macaroni. Bake uncovered on the middle oven rack for 30 to 35 minutes, until the sauce is bubbling vigorously around the dish edges and the top is deep golden brown and crispy. Remove from the oven and let the dish rest for 10 full minutes at room temperature before serving to allow the custardy cheese base to set.
Tips
2.Do not rinse your pasta after draining: the starchy coating on cooked noodles helps the cheese sauce cling tightly, creating a creamier final dish instead of a slippery, separated sauce.
3.Never skip the egg tempering step: pouring cold beaten eggs directly into hot sauce will cause eggs to curdle into small lumps, while slowly warming eggs with a small amount of hot sauce creates a smooth, custardy set without scrambled egg bits.
OMG this baked mac is exactly the soul food version I grew up eating at my grandma’s Sunday dinners! The crispy panko top mixed with that creamy, sharp cheddar and gouda blend? *Chef’s kiss* I brought this to my church potluck last weekend and people were asking for the recipe before we even finished dessert. 5 stars, no notes.
Tried this for our weekly Wednesday family dinner and my 3 kids literally went back for seconds and thirds! I was worried the medium difficulty would be too much after a long work day, but the steps were super straightforward, even with wrangling homework help while I cooked. Only swap I made was using colby jack instead of mild cheddar because that’s what I had in the fridge, still turned out SO good.
Game changer! I’ve tried so many baked mac recipes over the years that come out grainy or dry, but this one stays creamy even after it cools down a little. I added a handful of crispy bacon bits on top for my meat-loving partner and he said it’s better than the mac we get at our favorite soul food spot downtown. 10/10 will be making this on repeat for meal prep this month.
Wait, hold up — 55 minutes total cook time? I thought this was gonna be an all-afternoon project like my auntie’s famous mac, but I banged this out before the Sunday game started and it was perfect. The only thing I’ll adjust next time is add a little more salt and a pinch of garlic powder to the cheese sauce, felt like it was missing a tiny savoriness kick for my taste buds. Still solid, will absolutely make again.
Made this for my roommate’s birthday potluck in our dorm and everyone thought I was a secretly trained chef lmao. I didn’t have a fancy baking dish so I used a disposable aluminum pan and it still came out with that perfect crispy cheese edge everyone fights over. Only mishap was I almost burned the roux because I got distracted by our pre-game playlist, but even with that little oops it was insane.
I’ve been making soul food mac and cheese for over 40 years, so I’m always skeptical of new recipes, but I gave this a shot when my granddaughter asked me to make something “different” for our family reunion. I have to admit, the three-cheese blend is a really nice touch — I usually only use sharp cheddar, but adding the mozzarella gave it that perfect stretchy cheese pull that all the kids went crazy for. Great recipe, even for us old dogs who are set in our ways.
Great base recipe! I lightened it up a tiny bit by using half whole milk and half unsweetened oat milk, plus whole wheat pasta to add a little fiber, and it still tasted rich and indulgent with zero weird aftertaste. Perfect for when I’m craving comfort food but don’t want to completely derail my weekly nutrition goals. Will be making this on repeat for meal prep, thanks for the solid recipe!
I made this last month for a friend’s housewarming and it was a total hit, so I want to make it for our family Thanksgiving! Has anyone tried making it ahead and freezing it? I’m trying to knock out all my sides early so I don’t stress on turkey day, and I’m worried the sauce will separate or get grainy when I thaw and reheat it.
SO good! I usually only focus on smoked meats on the weekends, but my wife asked for mac and cheese to go with the ribs I was smoking, so I gave this a shot. I ended up sprinkling a little of my go-to BBQ rub on the top of the mac before baking and it paired so well with the smoky ribs, we ate way too much of both. 10/10, this is gonna be a permanent side on my barbecue spread from now on.
This was my first time ever making a roux from scratch and I was so nervous I was gonna mess it up, but the instructions were so clear and easy to follow! I was worried the medium difficulty tag meant it would be too hard for a total beginner, but I pulled it off and my boyfriend said it’s the best thing I’ve ever cooked for him. I felt so proud, thank you for such a well-written recipe that doesn’t assume you already know all the fancy cooking terms!