I made what I swear is the Best Mac And Cheese you’ll refuse to share because it’s silky, custard-rich, and dangerously cheesed up.

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I adore this Soul Food Southern Baked Mac And Cheese because it’s messy, rich, and refuses to be polite. I’m obsessed with a custardy bite where eggs and heavy cream make the sauce so silky it pulls and sighs.

This is not your quick elbow macaroni lunch; it’s the Mac And Cheese Recipe Soul Food everyone asks for at holiday tables. The top gets that toasted, buttery snap while the inside stays ridiculously smooth.

I crave it like a dish, plain and obsessive. Best Mac And Cheese?

Yeah, I’ll fight anyone who says otherwise. Bring me a bowl.

Now, please.

Ingredients

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Elbow macaroni: comforting noodle base that soaks up all the cheesy goodness.
Unsalted butter: adds rich silkiness and helps the sauce cling.
Melted butter for topping: Plus it makes the crust golden and crisp.
Cream cheese: tangy, creamy glue that makes it extra luscious.
Heavy cream: basically luxurious richness for that smooth, indulgent bite.
Whole milk: lightens the custard so it’s not too heavy.
Evaporated milk: concentrated creaminess with a classic Southern vibe.
Eggs: they bind everything into a custardy, sliceable bake.
Kosher salt: seasons the whole dish so flavors pop.
Black pepper: simple kick that keeps things lively.
Paprika: adds color and a gentle, smoky hint.
Cayenne pepper: optional heat if you want a little kick.
Dry mustard powder: sneaky tang that brightens the cheese.
Worcestershire sauce: Plus it adds savory, umami depth.
Sharp cheddar: bold, tangy flavor that really stands out.
Mild cheddar/Colby: mellows the sharpness and keeps it friendly.
Monterey Jack: gooey, melty texture that everyone loves.
Gruyere: nutty, classy depth without being fussy.
Parmesan: salty, savory finish on every cheesy forkful.
Crushed crackers/panko: crunchy, buttery topping for satisfying contrast.
Fresh parsley: basically a bright, herby pop at the end.

Ingredient Quantities

1 pound elbow macaroni

4 tablespoons unsalted butter, plus 2 tablespoons melted for topping

8 ounces cream cheese, cut into cubes

1 cup heavy cream

1 cup whole milk

1 (12 ounce) can evaporated milk

3 large eggs, lightly beaten

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, optional for a little heat

1 teaspoon dry mustard powder

1 teaspoon Worcestershire sauce

1 cup sharp cheddar cheese, grated

1 cup mild cheddar or Colby, grated

1 cup Monterey Jack, grated

1 cup Gruyere, grated

1/2 cup freshly grated Parmesan cheese

1 cup crushed buttery crackers or panko crumbs for the topping

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 350 F. Butter a 9×13 baking dish with 1 tablespoon of the unsalted butter so the mac wont stick.

2. Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until just under al dente, about 1 to 2 minutes less than package directions; drain well and set aside.

3. In a large saucepan over medium heat melt the remaining 3 tablespoons butter, add 8 ounces cream cheese and stir until melted. Pour in 1 cup heavy cream, 1 cup whole milk and the 12 ounce can evaporated milk, whisking to combine and warm through but do not boil.

4. Remove pan from heat briefly and stir in 3 large beaten eggs by tempering them: whisk a small ladle of the hot cream into the eggs, then slowly whisk the egg mixture back into the pot so the eggs dont scramble.

5. Season the custard with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon cayenne if using, 1 teaspoon dry mustard powder and 1 teaspoon Worcestershire sauce; taste and adjust salt/heat if needed.

6. Add the grated cheeses to the warm custard while stirring until melted and smooth: 1 cup sharp cheddar, 1 cup mild cheddar or Colby, 1 cup Monterey Jack, 1 cup Gruyere and 1/2 cup Parmesan. Make sure the sauce is velvety and homogenous.

7. Fold the drained pasta into the cheese custard so every noodle is coated, then transfer everything to the prepared baking dish, smoothing the top with a spatula.

8. Mix 1 cup crushed buttery crackers or panko crumbs with the remaining 2 tablespoons melted butter and sprinkle evenly over the mac, this gives a great crunchy top.

9. Bake uncovered on the middle rack for 35 to 45 minutes until the center is set and the topping is golden brown; if the top browns too quickly tent loosely with foil.

10. Let the mac and cheese rest 10 to 15 minutes before serving so it firms up a bit, then sprinkle 2 tablespoons chopped fresh parsley for color and dig in.

Equipment Needed

1. 9×13 inch baking dish (buttered)
2. Large pot for boiling pasta
3. Fine-mesh colander or large strainer
4. Large saucepan for the custard and cheese
5. Whisk
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Box grater or handheld grater for the cheeses
9. Small bowl or cup for tempering eggs
10. Baking sheet or foil and oven mitts for handling hot dish

FAQ

Q: Can I use a different pasta or gluten-free pasta?

A: Yes. Rigatoni, shells, or cavatappi all work cause they hold sauce well. If using gluten-free pasta, cook it al dente and check package instructions cause some GF pastas get mushy if overcooked.

Q: Can I make this ahead and bake later?

A: Absolutely. Assemble the mac and cheese, cover it, and refrigerate up to 24 hours. Let it sit at room temp for 20-30 minutes before baking and add a few extra minutes to the bake time since it's cold.

Q: How do I reheat leftovers so they stay creamy?

A: Reheat gently in the oven at 325 F covered with foil until warmed through, about 20-30 minutes. For single servings, microwave short bursts at medium power, stirring in between. Add a splash of milk or cream if it seems dry.

Q: What can I substitute for Gruyere or some of the cheeses?

A: Swap Gruyere with fontina or extra Monterey Jack for similar meltiness. If you need to simplify, extra sharp cheddar plus a bit of cream cheese still makes a killer sauce.

Q: Can I make it spicier or milder?

A: For more heat, bump the cayenne a little or add chopped jalapeno or a few dashes of hot sauce. To make it milder, omit the cayenne and stick to the black pepper and paprika.

Q: How long will leftovers keep and can I freeze it?

A: Stored in an airtight container, leftovers keep in the fridge 3 to 4 days. You can freeze portions up to 2 months. Thaw overnight in the fridge before reheating and expect the texture to be a tiny bit different after freezing.

Soul Food Southern Baked Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni: swap with small shells or cavatappi, they trap sauce well. You can also use penne if thats what you got.
Cream cheese: mascarpone or Neufchatel work fine, mascarpone makes it silkier, Neufchatel is lower fat but still creamy.
Gruyere: substitute with aged Swiss or smoked Gouda for a similar nutty flavor, Gouda adds a little smokiness.
Crushed buttery crackers topping: use panko mixed with 2 tablespoons melted butter or crushed Ritz crackers for extra salt and crunch.

Pro Tips

1) Undercook the pasta a little. Cook it 1 to 2 minutes less than the package says so it wont turn mushy after baking. Drain it really well though, extra water will make the custard too thin.

2) Temper the eggs right, dont rush it. Scoop a small ladle of the hot cream into the beaten eggs and whisk, then slowly add that back to the pot. If you dump the eggs in cold eggs wont scramble, but if you add cold eggs to hot liquid they might clump.

3) Grate cheeses yourself and keep them cold. Pre-shredded cheese has stuff on it that makes melting less smooth. Grate fine so the sauce comes together quicker and stays velvety. Taste the sauce before adding pasta and adjust salt or cayenne, cheeses vary a lot.

4) Let it rest after baking and protect the top if needed. Let the casserole sit 10 to 15 minutes so it firms up, otherwise its soupy. If the topping browns too fast, loosely tent with foil partway through baking so the center can finish without burning the crumbs.

Soul Food Southern Baked Mac And Cheese Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made what I swear is the Best Mac And Cheese you'll refuse to share because it's silky, custard-rich, and dangerously cheesed up.

Servings

servings

Calories

873

kcal

Equipment: 1. 9×13 inch baking dish (buttered)
2. Large pot for boiling pasta
3. Fine-mesh colander or large strainer
4. Large saucepan for the custard and cheese
5. Whisk
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Box grater or handheld grater for the cheeses
9. Small bowl or cup for tempering eggs
10. Baking sheet or foil and oven mitts for handling hot dish

Ingredients

1 pound elbow macaroni
4 tablespoons unsalted butter, plus 2 tablespoons melted for topping
8 ounces cream cheese, cut into cubes
1 cup heavy cream
1 cup whole milk
1 (12 ounce) can evaporated milk
3 large eggs, lightly beaten
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, optional for a little heat
1 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 cup sharp cheddar cheese, grated
1 cup mild cheddar or Colby, grated
1 cup Monterey Jack, grated
1 cup Gruyere, grated
1/2 cup freshly grated Parmesan cheese
1 cup crushed buttery crackers or panko crumbs for the topping
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Preheat oven to 350 F. Butter a 9×13 baking dish with 1 tablespoon of the unsalted butter so the mac wont stick.
Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until just under al dente, about 1 to 2 minutes less than package directions; drain well and set aside.
In a large saucepan over medium heat melt the remaining 3 tablespoons butter, add 8 ounces cream cheese and stir until melted. Pour in 1 cup heavy cream, 1 cup whole milk and the 12 ounce can evaporated milk, whisking to combine and warm through but do not boil.
Remove pan from heat briefly and stir in 3 large beaten eggs by tempering them: whisk a small ladle of the hot cream into the eggs, then slowly whisk the egg mixture back into the pot so the eggs dont scramble.
Season the custard with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon cayenne if using, 1 teaspoon dry mustard powder and 1 teaspoon Worcestershire sauce; taste and adjust salt/heat if needed.
Add the grated cheeses to the warm custard while stirring until melted and smooth: 1 cup sharp cheddar, 1 cup mild cheddar or Colby, 1 cup Monterey Jack, 1 cup Gruyere and 1/2 cup Parmesan. Make sure the sauce is velvety and homogenous.
Fold the drained pasta into the cheese custard so every noodle is coated, then transfer everything to the prepared baking dish, smoothing the top with a spatula.
Mix 1 cup crushed buttery crackers or panko crumbs with the remaining 2 tablespoons melted butter and sprinkle evenly over the mac, this gives a great crunchy top.
Bake uncovered on the middle rack for 35 to 45 minutes until the center is set and the topping is golden brown; if the top browns too quickly tent loosely with foil.
Let the mac and cheese rest 10 to 15 minutes before serving so it firms up a bit, then sprinkle 2 tablespoons chopped fresh parsley for color and dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.