Introduction

Southern Soul Food Baked Mac and Cheese is a rich, creamy, and cheesy comfort classic that brings warmth to any meal. This dish combines multiple cheeses and a creamy sauce, baked to golden perfection for a soul-satisfying twist on traditional mac and cheese.

A dish of macaroni and cheese in a round white bowl. The top layer is golden brown melted cheese with a slightly crispy texture. Underneath, there are small macaroni pasta covered in creamy, light yellow cheese sauce. A wooden spoon with cheese stretches as it lifts a portion from the bowl, showing the gooey and rich texture inside. The background is a white marbled surface with a soft purple cloth in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni (or cellentani pasta)
4 tablespoons butter
3 tablespoons flour
2-3 cups milk (start with 2 cups and add more if needed)
1 cup heavy whipping cream
Salt and pepper to taste
Onion powder to taste (start with 1/2 teaspoon)
2 cups shredded sharp cheddar cheese
1 cup shredded parmigiano reggiano
1 cup shredded fontina cheese
1 cup shredded pecorino romano cheese
1/2 cup muenster cheese (cut into small chunks)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: Cook the pasta according to the package instructions.
Step 3: Drain the pasta and rinse it with cold water to stop the cooking process, preventing overcooked noodles.
Step 4: In a saucepan over medium heat, melt the butter.
Step 5: Add the flour and whisk to form a roux, cooking until fully combined.
Step 6: Gradually add the milk and heavy whipping cream while stirring.
Step 7: Stir in half of the shredded cheeses until melted into a smooth sauce.
Step 8: Season with salt, pepper, and onion powder, tasting frequently to adjust seasoning.
Step 9: Return the pasta to a large pot and pour the cheese sauce over it, stirring until fully combined.
Step 10: Grease a 9×13 inch baking pan or 10-inch cast iron skillet with oil or butter.
Step 11: Layer the pasta in the baking dish, followed by a layer of all shredded cheeses and muenster chunks.
Step 12: Add another layer of pasta, then top with another cheese layer, ensuring the dish remains moist by adding extra milk if needed.
Step 13: Bake for 25-45 minutes until the cheese is melted, bubbly, and the top has a deep golden crust.
Step 14: Allow the baked mac and cheese to cool slightly before serving to set the texture.

Tips & Variations

Use a combination of cheeses to create depth of flavor and a creamy texture.
Rinsing the pasta with cold water after cooking prevents it from becoming mushy during baking.
Adjust the amount of milk gradually to keep the casserole moist but not soupy.
For added flavor, consider mixing in cooked bacon or sautéed onions before baking.
Use a cast iron skillet for a nice crusty edge that adds texture to the dish.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350 degrees Fahrenheit until heated through, or microwave individual portions covered loosely to retain moisture. Avoid reheating more than once for best texture.

How to Serve

A close-up image of a skillet filled with macaroni and cheese. The dish has one visible layer with macaroni pasta at the bottom covered by melted cheese on top. The cheese is golden yellow with some brown spots where it is toasted, giving it a slightly bubbly and crispy texture. The skillet is black, and the background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, while elbow macaroni or cellentani pasta works best, you can use other short pasta shapes like penne or shells as they hold the cheese sauce well.

How can I make this dish ahead of time?

You can prepare the mac and cheese up to the point of baking, cover it tightly, and refrigerate overnight. When ready, bake it as directed, adding a few extra minutes to ensure it’s heated through.