Homestyle Soul Food Baked Mac and Cheese (Print Version)

Soul Food Baked Mac and Cheese: Your favorite creamy, cheesy, homestyle comfort food recipe is here. Make it tonight!

# 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:

→ Pasta & Dairy Base

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

→ Cheese Blend

05 - 4 cups sharp cheddar cheese, freshly grated
06 - 2 cups Monterey Jack cheese, freshly grated
07 - 1 cup Gruyère cheese, freshly grated
08 - 4 oz cream cheese or 1/2 cup sour cream

→ Flavor Boosters

09 - 1 teaspoon mustard powder
10 - 1/2 teaspoon ground nutmeg
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt (or to taste)
13 - 1/2 teaspoon black pepper (or to taste)

→ Topping & Finishing

14 - Extra 1/2 cup shredded cheddar cheese (for topping, optional)
15 - Pinch of smoked paprika (for color, optional)

# Instructions:

01 - First things first, get a big pot of water boiling. Don't forget to salt it generously; this is where your pasta gets its first layer of flavor! Cook your elbow macaroni until it's al dente—that means it still has a little bite. Honestly, this is where I always forget to salt the water, and then I'm kicking myself later. Drain it well, but don't rinse it! We want that starchy goodness to help the sauce cling on. Set it aside, maybe drizzle with a tiny bit of oil to keep it from sticking, if you're feeling fancy.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it's all bubbly and melted, sprinkle in the flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 2-3 minutes until it's a pale golden color and smells a bit nutty. This step is crucial for thickening your sauce. I've definitely undercooked my roux before, and the sauce had a raw flour taste, which was a total bummer. Keep whisking, it’s worth the arm workout!
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to prevent lumps. Seriously, a little at a time! As it warms, it'll start to thicken. Keep whisking until the sauce is smooth and coats the back of a spoon. This is where the magic happens, watching it transform. It should smell creamy and inviting, a precursor to the cheesy goodness. I love this part, it feels like I'm making something truly special.
04 - Now for the flavor! Take the pot off the heat. Stir in your mustard powder, nutmeg, smoked paprika, salt, and black pepper. Taste it! Adjust seasonings as you like. Then, add the cream cheese or sour cream, stirring until it's completely melted and smooth. This is my little cheat for that extra luscious, velvety texture in my Soul Food Baked Mac and Cheese. Don't skip this step, it makes all the difference!
05 - With the pot still off the heat, gradually add your grated sharp cheddar, Monterey Jack, and Gruyère cheeses to the sauce. Stir gently until all the cheese is fully melted and incorporated, creating a rich, gooey sauce. You don't want to add the cheese over high heat, or it can get stringy and separate, which I've done, oops! Just let the residual heat do its work for a perfectly smooth cheese sauce.
06 - Gently fold the cooked macaroni into your glorious cheese sauce, making sure every noodle is coated. Pour the mixture into a well-greased 9x13 inch baking dish. If you want a little extra crispy topping, sprinkle a bit more shredded cheddar or paprika over the top. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until it's bubbly around the edges and beautifully golden brown on top. The smell filling your kitchen at this point? Unbeatable!

# Notes:

01 - Always grate your own cheese for the best melt and flavor; pre-shredded just doesn't compare, I learned that the hard way.
02 - Don't overcook your pasta initially-it bakes more in the oven, so you want it slightly firm at the start.
03 - Using room temperature milk and cream cheese really helps prevent lumps and ensures a super smooth sauce.
04 - For an extra crispy top, sprinkle a mix of panko breadcrumbs and a little melted butter over the cheese before baking.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 680
Total Fat: 45g
Total Carbohydrate: 48g
Protein: 28g

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