Soul Food Baked Mac Cheese (Printable Version)

A creamy macaroni dish topped with a golden, crispy crust, blending sharp and smoky cheese flavors.

# What You Need:

→ Pasta

01 - 1 lb 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 oz 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

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
02 - Cook macaroni in a large pot of salted boiling water until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 1/4 cup butter. Sprinkle in flour and whisk constantly for 2 minutes to form a roux.
04 - Gradually pour in whole milk while whisking to prevent lumps. Simmer for 3-4 minutes until slightly thickened.
05 - Stir in cream cheese until melted and smooth. Add sharp cheddar, Monterey Jack, and Colby cheeses, stirring until fully melted and sauce is creamy.
06 - Pour in evaporated milk, then season with garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper. Mix thoroughly.
07 - Add drained macaroni to cheese sauce, stirring to coat evenly.
08 - Spoon half of cheesy macaroni mixture into prepared baking dish. Sprinkle with handful of cheddar cheese. Add remaining macaroni and top with additional cheese if desired.
09 - In a small bowl, combine panko breadcrumbs, melted butter, sharp cheddar, Parmesan, and smoked paprika. Mix until crumbs are evenly coated.
10 - Evenly spread breadcrumb mixture over macaroni layer.
11 - Bake for 30-35 minutes, or until bubbly and top is golden brown.
12 - Let rest for 10 minutes before serving to achieve optimal texture.

# Expert Tips:

01 -
  • The contrast between creamy insides and a shattering golden crust is genuinely addictive in a way store-bought versions never are.
  • You can make this for a potluck and watch it disappear faster than anything else on the table.
  • It's forgiving enough for a weeknight dinner but fancy enough to impress at family gatherings.
02 -
  • If your cheese sauce breaks or looks grainy, you likely overheated it or added cold cheese—always let the cheeses come to room temperature and add them slowly while stirring constantly.
  • The evaporated milk is crucial because regular milk creates a sauce that separates in the oven, but evaporated milk keeps everything stable and silky throughout baking.
03 -
  • Make the entire dish up to the baking step the night before, cover it, and refrigerate—just add five to ten extra minutes to the baking time since it'll go in cold.
  • If you're reheating leftovers, add a splash of milk before microwaving so the sauce loosens up and doesn't become rubbery.
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