Soul Food Baked Mac Cheese (Printable)

Creamy macaroni combined with sharp cheeses, baked to golden perfection with a crunchy topping.

# What You’ll Need:

→ 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook elbow macaroni in a large pot of salted boiling water 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 into the melted butter and whisk constantly for 2 minutes to form a smooth roux.
04 - Gradually pour whole milk into the roux while whisking continuously to prevent lumps from forming. Simmer for 3-4 minutes until the sauce thickens slightly.
05 - Stir in softened cream cheese until completely melted and smooth. Add shredded sharp cheddar, Monterey Jack, and Colby cheeses, stirring until fully incorporated and sauce reaches a creamy consistency.
06 - Pour in evaporated milk, then add garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper. Mix thoroughly until all seasonings are evenly distributed.
07 - Add drained macaroni to the cheese sauce, stirring gently but thoroughly to ensure all pasta is evenly coated with sauce.
08 - Spoon half of the cheesy macaroni mixture into the prepared baking dish. Sprinkle with a handful of shredded cheddar cheese. Add remaining macaroni and top with additional cheese if desired.
09 - In a small bowl, combine panko breadcrumbs, melted butter, shredded sharp cheddar, grated Parmesan, and smoked paprika. Toss until breadcrumbs are evenly coated with butter and cheese mixture.
10 - Spread breadcrumb mixture evenly over the macaroni in the baking dish, distributing it in a single layer.
11 - Bake for 30-35 minutes until the mixture is bubbly and the topping is golden brown.
12 - Remove from oven and allow to rest for 10 minutes before serving to set the texture and ensure optimal consistency.

# Expert Advice:

01 -
  • The combination of three melting cheeses plus cream cheese creates a sauce so silky it coats your spoon like velvet.
  • That crunchy, buttery breadcrumb topping shatters between your teeth and keeps people coming back for seconds.
  • It's deceptively forgiving—once everything is mixed, you can relax while the oven does the work.
02 -
  • Don't overcook the pasta initially or skip the cream cheese—these two decisions separate creamy, luxurious mac and cheese from the grainy, separated versions that haunt your dreams.
  • The evaporated milk is essential and not just a substitute for whole milk; it adds richness and stability that regular milk alone cannot provide.
  • Always let the finished dish rest for ten minutes—it seems small, but those ten minutes transform a runny casserole into something with real structure.
03 -
  • Grate your cheese fresh from the block if you can; pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
  • Keep your heat at medium, not high—rushing the cheese sauce with too much heat can cause it to break and separate, which is sadness in a saucepan.
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