Southern Soul Food Baked Mac and Cheese Recipe
This Southern Soul Food Baked Mac and Cheese is a rich, creamy, and flavorful comfort dish featuring multiple cheeses layered with perfectly cooked elbow macaroni. The creamy cheese sauce is made with a homemade roux and baked to a bubbly golden brown perfection, offering a luscious texture and deep cheesy taste ideal for a comforting family meal or potluck.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
Pasta
- 1 pound elbow macaroni (or cellentani pasta)
Sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 2–3 cups milk (start with 2 cups, add more if needed)
- 1 cup heavy whipping cream
- salt and pepper to taste
- onion powder to taste (start with 1/2 teaspoon)
Cheese
- 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
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the mac and cheese.
- Cook Pasta: Cook the macaroni according to package instructions until al dente. Then drain and rinse under cold water to stop the cooking process and prevent overcooked, mushy pasta.
- Make Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Continue whisking to combine completely, ensuring there are no lumps.
- Add Liquids: Gradually add the milk and heavy cream to the roux while stirring continuously to make a creamy sauce base.
- Melt Cheese: Add half of the shredded cheeses (cheddar, parmigiano reggiano, fontina, pecorino romano) to the sauce, stirring until the cheese is fully melted and sauce is smooth.
- Season Sauce: Season the sauce with salt, pepper, and onion powder to taste. Adjust seasoning carefully and taste repeatedly to avoid blandness.
- Combine Pasta and Sauce: Return the drained pasta to a large pot and pour the cheese sauce over it. Stir well to coat all pasta evenly.
- Prepare Baking Dish: Grease a 9 x 13 inch baking pan or a 10-inch cast iron skillet with oil or butter to prevent sticking.
- Layer Mac and Cheese: Begin layering by adding a layer of pasta to the baking dish, followed by a layer of all the shredded cheeses and muenster chunks. Add another layer of pasta and then another cheese layer.
- Adjust Liquid: Ensure there is adequate liquid throughout the layers by adding extra milk if the mixture seems dry. The dish should not be soupy but also not dry to avoid drying out during baking.
- Bake: Bake uncovered for 25 to 45 minutes until the cheese is melted, bubbly, and the top crust turns a deep golden brown, adjusting time for your preferred crustiness.
- Cool and Serve: Allow the baked mac and cheese to cool before serving to let it set and improve texture.
Notes
- Rinsing the pasta with cold water is key to preventing overcooking during baking.
- When making the roux, whisk constantly to avoid lumps.
- Taste and adjust seasonings carefully during sauce preparation to ensure flavorful mac and cheese.
- Use a combination of cheeses for a rich, complex flavor.
- Monitor the baking time closely to achieve your desired crust color and texture.
- If the mixture looks too dry before baking, add a splash more milk to maintain moisture.
Keywords: baked mac and cheese, southern soul food, creamy mac and cheese, comfort food, cheddar cheese, baked pasta
