Soul Food Baked Mac Cheese (Print)

Creamy macaroni with sharp cheeses and a crunchy panko topping, perfect for soulful gatherings and comforting meals.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Three cheeses layered into one sauce means every forkful tastes rich and complex, not one-note.
  • That crunchy panko top stays crispy even after sitting, so it's perfect for potlucks and family gatherings where timing gets messy.
  • It comes together in about an hour, which feels fancy but honestly requires just basic kitchen skills and patience.
02 -
  • Undercooking the pasta by 1-2 minutes is not optional—it's the difference between creamy mac and cheese and a casserole of mush.
  • Whisking constantly when you add milk prevents lumps that no amount of extra cooking will ever smooth out completely.
  • That 10-minute rest at the end actually makes the dish easier to serve and tastes better because the flavors settle.
03 -
  • Shred your own cheese from a block instead of using pre-shredded if you can—the anti-caking agents in pre-shredded cheese make the sauce slightly grainy instead of smooth.
  • Let your cheese sauce cool for just a minute before mixing in the pasta so the heat doesn't break the sauce and create separation.
  • If your sauce ever looks too thick, whisk in a splash of milk at a time until you reach the consistency of thick gravy—it will thicken more as it bakes.
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