Soul Food Baked Mac Cheese (Printable)

Creamy macaroni with a golden crunchy topping, offering rich flavors and comfort in every bite.

# What You Need:

→ Pasta

01 - 1 pound elbow macaroni

→ Cheese Sauce

02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups sharp cheddar cheese, shredded
06 - 1 cup Monterey Jack cheese, shredded
07 - 1 cup Colby cheese, shredded
08 - 4 ounces cream cheese, cubed and softened
09 - 1 cup evaporated milk
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground mustard
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Crunchy Topping

16 - 1 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup sharp cheddar cheese, shredded
19 - 1/2 cup Parmesan cheese, grated
20 - 1/2 teaspoon smoked paprika

# Directions:

01 - Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente, approximately 1-2 minutes less than package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 1/4 cup butter. Add flour and whisk constantly for 2 minutes, stirring until a light brown paste forms.
04 - Gradually whisk in whole milk while stirring to eliminate lumps. Simmer for 3-4 minutes until sauce thickens slightly.
05 - Stir in softened cream cheese until completely melted and smooth. Add shredded cheddar, Monterey Jack, and Colby cheeses, stirring continuously until fully incorporated and sauce becomes creamy.
06 - Pour in evaporated milk and season with garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
07 - Add drained macaroni to cheese sauce and stir until all pasta is evenly coated.
08 - Transfer half of the macaroni mixture to prepared baking dish. Sprinkle with a handful of shredded cheddar cheese. Add remaining macaroni and top with additional cheese if desired.
09 - In a small bowl, combine panko breadcrumbs, melted butter, shredded cheddar cheese, grated Parmesan cheese, and smoked paprika. Toss until breadcrumbs are evenly coated.
10 - Distribute breadcrumb mixture evenly across the surface of macaroni in baking dish.
11 - Bake for 30-35 minutes until mixture is bubbly and the top is golden brown.
12 - Remove from oven and allow to rest for 10 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • Rich and creamy: A blend of four cheeses creates an ultra-smooth, luxurious sauce that coats every piece of pasta.
  • Soul food tradition: Inspired by classic Southern comfort cooking, with just the right balance of spices and creaminess.
  • Irresistible crunchy topping: The golden panko-Parmesan crust adds texture and flavor contrast to the creamy interior.
  • Perfect for gatherings: Serves 8 generously and holds up beautifully at potlucks, holidays, and family dinners.
  • Customizable: Easy to adjust spice levels or swap cheeses to suit your taste preferences.
02 -
  • Shred your own cheese: Freshly shredded cheese melts more smoothly than pre-shredded varieties.
  • Don't skip the resting time: Letting the mac and cheese sit for 10 minutes after baking helps the sauce thicken and makes serving easier.
  • Layer strategically: Adding extra cheese between layers creates pockets of melted goodness throughout the casserole.
  • Watch the broiler: If you choose to broil for extra crispiness, stay nearby—breadcrumbs can go from golden to burnt in seconds.
  • Use room-temperature cream cheese: Softened cream cheese incorporates much more easily into the sauce without leaving lumps.
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