Soul Food Baked Mac Cheese (Printable)

Creamy baked macaroni with rich cheeses and a golden crunchy topping, perfect for cozy gatherings.

# 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

# How To Make It:

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 a rolling boil. Add elbow macaroni and cook until al dente, approximately 1-2 minutes shy of package instructions. Drain in a colander and reserve.
03 - In a large saucepan over medium heat, melt 1/4 cup butter. Sprinkle flour over melted butter and whisk continuously for 2 minutes until smooth paste forms.
04 - Gradually add whole milk in steady stream while whisking vigorously to eliminate lumps. Continue simmering for 3-4 minutes until sauce thickens slightly.
05 - Stir in cubed cream cheese until completely dissolved and smooth. Add shredded sharp cheddar, Monterey Jack, and Colby cheeses, stirring constantly until fully melted and sauce reaches creamy consistency.
06 - Pour evaporated milk into cheese mixture. Season with garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper. Blend thoroughly until flavors are evenly distributed.
07 - Add drained macaroni to cheese sauce and stir until all pasta is thoroughly coated with sauce.
08 - Transfer half of maccaroni mixture into prepared baking dish. Sprinkle with additional shredded cheddar cheese. Add remaining macaroni mixture and top with extra cheese as desired.
09 - In a small mixing bowl, combine panko breadcrumbs, melted butter, shredded sharp cheddar, grated Parmesan, and smoked paprika. Toss until breadcrumbs are evenly coated with butter.
10 - Distribute breadcrumb mixture evenly across surface of macaroni in baking dish.
11 - Bake for 30-35 minutes until casserole is bubbling at edges and breadcrumb topping achieves golden brown color.
12 - Allow finished dish to rest for 10 minutes before serving to achieve optimal texture and allow structure to set.

# Expert Suggestions:

01 -
  • The crunchy, buttery topping provides the perfect textural contrast to the creamy interior, something that separates this from ordinary mac and cheese.
  • Three cheeses create depth and richness that a single cheese can never achieve, making each bite feel luxurious without being heavy.
02 -
  • Don't skip the resting time after baking; it seems like nothing but it's the difference between creamy spoonfuls and a runny puddle.
  • The evaporated milk isn't just flavor, it's a stabilizer that keeps the sauce from breaking when it hits the heat, so don't swap it for regular milk.
03 -
  • Shred your own cheese rather than using pre-shredded if you can; the anti-caking agents in packaged shredded cheese can make the sauce slightly grainy instead of silky smooth.
  • Keep the heat at medium when melting in the cheese so it doesn't scorch on the bottom; rushing this step is the fastest way to end up with a sauce that tastes burnt.
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