Description
This Southern Baked Macaroni and Cheese Soul Food Style recipe is a rich, creamy, and cheesy classic comfort dish that brings soulful flavors to your table. Featuring a blend of sharp cheddar and mozzarella cheeses, a creamy sauce made with whole milk and heavy cream, and a hint of garlic and mustard powders, this baked macaroni and cheese delivers a delightful, golden crust and irresistible melt-in-your-mouth texture. Perfect for family dinners or special gatherings, this recipe provides six hearty servings of Southern soul food goodness.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup butter
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup breadcrumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and facilitate even baking.
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Make Cheese Sauce Base: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the whole milk and heavy cream. Heat the mixture gently until it reaches a simmer, stirring occasionally to combine.
- Add Seasonings: Whisk the garlic powder, mustard powder, salt, and pepper into the warm milk and cream mixture, ensuring the seasonings are well incorporated to build depth of flavor.
- Melt Cheeses: Remove the saucepan from the heat and gradually stir in the shredded sharp cheddar and mozzarella cheeses. Mix until the cheeses have fully melted and the sauce is smooth and creamy.
- Add Eggs: In a separate bowl, beat the eggs thoroughly, then slowly add them into the cheese sauce while stirring continuously to prevent scrambling, creating a rich and smooth custard base.
- Combine and Transfer: Stir the cooked macaroni into the cheese sauce until evenly coated. Pour the cheesy macaroni mixture into the prepared baking dish, spreading it out evenly. Sprinkle the optional breadcrumbs over the top for a crunchy crust, if desired.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden and bubbly. Remove from the oven and let rest for a few minutes before serving.
Notes
- For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the cheese sauce.
- Make sure to stir in the beaten eggs off the heat to avoid curdling.
- If you prefer a crustier topping, broil the dish for 2-3 minutes after baking (watch carefully to prevent burning).
- Use whole milk and heavy cream for the creamiest texture, but you can substitute with lower-fat dairy if desired.
- Leftover macaroni and cheese can be refrigerated and reheated in the oven for best texture retention.
