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Soul Food Macaroni and Cheese Recipe

Soul Food Macaroni and Cheese Recipe
There is something about homemade macaroni and cheese that makes me want a complete soul food meal. I’m talking about crispy fried chicken, tender collard greens with ham hocks, buttery cornbread, and super creamy cheesy mac and cheese. Yassss! Just the thought of it take me back to my childhood!
I remember it just like it was yesterday. My mom would wake up early every Sunday to get started on dinner. She’d turn on the radio, play that good ol’ r&b ( explains why I listen to r&b while I cook!), and go in! My mom would be in the kitchen all Sunday peeling potatoes for her southern potato salad, and cleaning fresh greens that she bought from the market. I’d just observe everything, and patiently wait for her to ask me to sample something. My favorite thing to sample was macaroni and cheese! I’d always make up an excuse for why I needed two bites to ” make sure” it was right… Yeah I was a greedy lil thang back then too! Especially when it came to mac and cheese!
Soul Food Macaroni and Cheese made with 6 different cheese. No Velvetta no eggs required.

Ingredients
  • 1 lb elbow macaroni pasta uncooked
  • 1 tsp salt to salt the water for the pasta
  • 8 cups water
  • 1 cup evaporated milk
  • 1 1/2 cup half & half
  • 4 tbsp unsalted butter not margarine
  • 2 tbsp all purpose flour
  • 4 oz cream cheese
  • 8 oz gouda cheese shredded or cubed
  • 8 oz creamy havarti cheese shredded or cubed
  • 8 oz sharp cheddar cheese shredded
  • 4 oz mozzarella cheese shredded
  • 4 oz colby jack cheese shredded
  • 1 tsp seasoning salt OR plain salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
Instructions
  1. Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
  2. Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
  3. Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
  4. Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
  5. Melt the butter down completely, then sprinkle in 2 tbsp of flour.
  6. Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
  7. Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
  8. Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
  9. Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
  10. Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
  11. Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
  12. Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
  13. Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
  14. Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
  15. Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
  16. Remove from the oven, and let sit for 5 to 10 minutes.
  17. Serve and enjoy!