Soul Food Baked Mac Cheese (Printable Version)

Rich, creamy soul food macaroni crowned with a golden crunchy topping, ideal for comfort or sharing.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook 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 in flour and whisk constantly for 2 minutes until a smooth roux forms.
04 - Gradually whisk in whole milk to prevent lumps. Simmer for 3-4 minutes until the mixture thickens slightly.
05 - Stir in softened cream cheese until completely melted and smooth. Add sharp cheddar, Monterey Jack, and Colby cheeses, stirring continuously until fully melted and sauce reaches a creamy consistency.
06 - Pour in evaporated milk. Season with garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper. Stir thoroughly to distribute seasonings evenly.
07 - Add drained macaroni to the cheese sauce, stirring until all pasta is evenly coated.
08 - Spoon half of the cheesy macaroni mixture into the prepared baking dish. Sprinkle with a handful of shredded cheddar cheese. Add remaining macaroni mixture and top with additional cheese if desired.
09 - In a small bowl, combine panko breadcrumbs, melted butter, sharp cheddar cheese, Parmesan cheese, and smoked paprika. Mix until breadcrumbs are evenly coated with butter.
10 - Evenly spread the breadcrumb mixture across the surface of the macaroni.
11 - Bake for 30-35 minutes, or until the mixture is bubbly and the topping is golden brown.
12 - Allow the dish to rest for 10 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • The creamy sauce stays silky because you're using evaporated milk alongside whole milk, a trick that prevents watery sadness.
  • Three cheeses mean no single flavor overpowers—it's a conversation, not a shout.
  • That crunchy panko top shatters between your teeth while the pasta stays tender underneath, giving you texture contrast in every bite.
02 -
  • Don't let your roux brown or you'll taste bitter flour instead of creamy comfort—keep the heat medium and watch it like you're babysitting.
  • The evaporated milk is non-negotiable; using regular milk will give you a thin, watery sauce that breaks during baking and looks sad.
03 -
  • Cook your pasta slightly under and let the oven finish the job—it's the difference between tender and mushy, and it matters more than you'd think.
  • Use a meat thermometer if you're unsure about doneness; the center should reach 160°F for a perfectly set mac and cheese.
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