Rich Soul Food Baked Mac and Cheese Recipe (Print Version)

Rich Soul Food Baked Mac and Cheese Recipe - Experience ultimate comfort. Creamy, cheesy layers, just like Grandma made. A true potluck hero!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American (Soul Food)
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 cup heavy cream

→ Cheesy Heart & Soul

06 - 4 cups (about 1 lb) sharp cheddar cheese, shredded
07 - 2 cups (about 8 oz) Colby Jack cheese, shredded
08 - 1 cup (about 4 oz) smoked gouda cheese, shredded
09 - 4 oz cream cheese, softened

→ Flavor Boosters & Seasonings

10 - 1 tsp Dijon mustard
11 - 1/2 tsp hot sauce (e.g., Frank's RedHot)
12 - 1 tsp salt, or to taste
13 - 1/2 tsp black pepper, or to taste
14 - 1 tsp garlic powder
15 - 1 tsp onion powder
16 - 1/2 tsp smoked paprika

→ Finishing Touch

17 - 1 cup extra shredded cheese (cheddar or Colby Jack) for topping

# Instructions:

01 - First things first, get a big pot of water boiling for your elbow macaroni. Don't forget to salt that water generously – I always forget this bit and then wonder why my pasta tastes bland. Cook it until it's just shy of al dente, like a minute or two less than the package says. It's going to finish cooking in the oven, and we don't want mushy pasta, hon. Drain it well, no rinsing! I usually just let it sit in the colander for a minute while I start on the sauce.
02 - In a large saucepan or Dutch oven, 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, and this is where the magic starts. Keep whisking for about 1-2 minutes until it smells a bit nutty and turns a light golden color. This step is crucial; if you rush it, your sauce might taste floury. I've definitely undercooked my roux before, and it was a real bummer, so take your time!
03 - Slowly, I mean *slowly*, pour in the whole milk and heavy cream, whisking constantly to avoid any lumps. This is where your arm might get a workout, but it's so worth it! Keep whisking until the mixture thickens, usually about 5-7 minutes. It should coat the back of a spoon. Now, reduce the heat to low and stir in the cream cheese until it's totally melted and smooth. The aroma at this point? Oh, it's heavenly, seriously!
04 - Remove the pan from the heat – this is important to prevent the cheese from seizing. Add your shredded sharp cheddar, Colby Jack, and smoked gouda in batches, stirring after each addition until melted and smooth. This is where I sometimes get impatient and add it all at once, leading to a lumpy mess, oops! Stir in the Dijon mustard, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste it! Adjust seasonings if you need to. This is *your* mac and cheese, after all!
05 - Gently fold the cooked macaroni into the cheese sauce, making sure every single noodle is coated in that luscious sauce. Grab your 9x13 inch baking dish – I usually give it a quick spray with non-stick just in case. Pour about half of the mac and cheese mixture into the dish, then sprinkle with a layer of your extra shredded cheese. Add the remaining mac and cheese, and top with the rest of the shredded cheese. I love seeing those layers, it just feels so satisfying!
06 - Pop that dish into a preheated oven at 375°F (190°C). Bake for about 25-35 minutes, or until the cheese is bubbly around the edges and the top is golden brown and irresistible. Honestly, the smell filling your kitchen is just pure comfort. If you want an extra crispy top, you can broil it for a minute or two at the end, but watch it like a hawk – it goes from perfect to burnt in a flash! Let it rest for 10 minutes before serving. It helps the sauce set up nicely.

# Notes:

01 - Always shred your own cheese; it melts so much better than pre-shredded.
02 - For best texture, let leftovers cool completely before storing in an airtight container.
03 - Smoked cheddar can work if you don't have gouda, but the flavor profile will be a little different.
04 - A simple green salad with a bright vinaigrette really balances the richness of the mac and cheese.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 550-650
Total Fat: 35-45g
Total Carbohydrate: 40-50g
Protein: 20-25g

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