Homemade Baked mac and cheese is a Soul Food staple and a classic Southern comfort food that is sure to please everyone. Mac and cheese is my all time favorite soul food and comfort food dish. It’s a dish that has been a tradition in my family since before I was born. It’s a soul food staple that can be found on every holiday table and in every soul food restaurant. Baked mac and cheese is a classic comfort food full of rich cheeses and baked to perfection.
When I serve mac and cheese, family members and guests alike look forward to the holidays or occasion knowing they will get to indulge. My recipe is loaded with six different kinds of cheese; yep, SIX! You might think that’s overkill, but trust me, each cheese brings something unique to the party, creating a symphony of flavors and textures that will have you coming back for seconds (and thirds…and maybe fourths).
This homemade baked mac and cheese recipe has been a tried a true winner, making it one of my most watched videos on my YouTube channel. The reason being is because it is full of delicious cheeses and who doesn’t love cheese. Come with me as I share the secret to the best bake mac and cheese you will ever have.
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How to Make Baked Mac and Cheese
My Baked Macaroni and cheese is an easy yet delicious dish that everyone loves. Unlike my homemade seafood mac and cheese and homemade lobster mac and cheese, there is no need to make a cheese sauce or a roux. Also no need to shred your cheeses. The cheese blocks is what makes this mac and cheese so good. This recipe is so straightforward that anyone can make it. The secret to making this great mac and cheese is to use high quality ingredients. Watch the video below to see the five secrets that takes this great dish over the top.
To make this baked mac and cheese first gather all your ingredients. Cut the six cheese into small blocks. Cook the pasta then drain. Add the pasta to the baking dish then add all the other ingredients and cook to perfection. Make sure your mac and cheese achieve that outer edge crust but be careful not to overcook.
Watch the Video ( Baked Make and Cheese Video Tutorial)
History of Mac and Cheese
Mac and cheese is a soul food staple recipe. It continues to be served on Thanksgiving and Christmas holidays year after year in the Black American household. It’s rich history stems from slavery when enslaved blacks had to make meals from less desirable scraps that were given to them. With creativity and resourcefulness, they transformed simple ingredients like leftover pasta and cheese into a dish of comfort and sustenance. Today mac and cheese has become one of America’s most loved dish.
Ingredients
Elbow Macaroni: The pasta of choice that accompany all the cheesy goodness.
Evaporated Milk: Adds a creamy richness. If you don’t have evaporated milk, regular milk will do but you will have to adjust your cooking time.
Eggs: The eggs bind everything together and create a super smooth, almost custard-like texture.
Sharp Cheddar: A must have of any good mac and cheese, with its tangy bite.
Mild Cheddar: Brings some mellow, nutty, and extra cheesy flavor.
Velveeta: Adds a level of creaminess that’s undeniable delicious.
Monterey Jack: Gives a bit of a buttery and slightly sweet flavor.
Muenster: A mild cheese that melts beautifully.
Provolone: Provides a subtle smokiness.
Butter, Salt, and Pepper: The basics that enhance all the flavors.
What You Will Need
What is the Best Cheese for Mac and Cheese?
The Best Cheese for homemade Mac and cheese is totally dependent on you. For Soul Food mac and cheese, I think a combination of cheeses work best with sharp cheddar and mild cheddar as the starting point. Any other cheese used should be rich with flavor and give more of a creamy element to the dish. Some cheeses to consider are Colby, Gruyere and Pepper Jack Cheeses. All three have a unique taste that is sure to bring a different flavor to your dish.
What is the Best Pasta for Mac and Cheese?
I know some people may not agree, but the only pasta that is good for my mac and cheese is elbows pasta.
Instructions for Baked Mac and Cheese
1. Preparation
Preheat your oven to 350 degrees F. Cut the sharp cheddar, mild cheddar, velveeta, Monterey Jack, Muenster and Provolone cheeses into small chunks/blocks then set them aside.
2. Make the Macaroni
Fill a medium pot with water, add a teaspoon of salt, and bring to a boil. Add the elbow macaroni and cook for exactly six and a half minutes. During this step, I slightly undercook my pasta. Slightly undercooking your pasta is good to do when you are going to bake it. After the pasta is done drain off the water.
3. Combine all the Ingredients
After you have drained the water from the macaroni, Place the macaroni in the aluminum half sheet pan then add the butter.
Pour in the evaporated milk then season with the salt and pepper and mix well. Make sure you have mixed to evenly distribute the seasoning to the macaroni.
Now add all of the delicious cheese chunks and give it a stir. Mix until well combined
Transfer the pan to the preheated oven and allow it to cook for 20 minutes. After 20 minutes, remove the pan from the oven and give it a another stir. Return the pan to the oven then continue cooking for an addition 25 minutes. Allow your mac and cheese to bake until it just forms that wonderful crust around the edges.
What to Eat With Homemade Bake Mac and Cheese
The sky is the limit when it come to what to pair with this Soul Food and Southern Food classic dish. I serve it as a side dish for fried fried shrimp, fried chicken, smothered chicken, fried fish, beef or pork. It pairs well with collard greens, green beans and potatoes and fried cabbage. On the sweet side, candied yams is always a great option. Whatever you choose to pair with this mac and cheese will only enhance this wonderful dish.
What to Do With Leftovers
1. Storing in the Refrigerator
If you manage to have leftovers, store then in a airtight container (if you don’t have an airtight container, plastic wrap or aluminum foil will do). Baked mac and cheese can be stored in the refrigerator for three to five days.
2. Storing in the Freezer
Before freezing your mac and cheese I recommend cutting it in portion sizes to make it easier for reheating. Wrap them in plastic wrap then in a freezer safe bag or container. Make sure to label with the date then store in the freezer for up to 4 months.
3. How to Reheat Mac and Cheese
When you are ready to eat your leftovers for dinner, remove them from the refrigerator or freezer and reheat in the oven or microwave.
Customize Your Homemade Mac and Cheese
While I would not change a thing about my mac and cheese recipe, don’t be afraid to use this recipe as a base and make it your own. Try different seasoning like smoked paprika, garlic powder or, if you like spicy, cayenne pepper. Add more cheeses or reduce the number of cheeses. Whatever you do I assure you it will become your go to recipe for this soul food classic dish.
Remember these Tips
- Use high-quality ingredients. The best baked mac and cheese is made with high-quality macaroni noodles, cheese, and milk. For this recipe I used evaporated milk.
- Don’t overcook the elbow macaroni noodles. Overcooked elbow macaroni noodles will be mushy and will not hold their shape well.
- Use a good amount of cheese. The more cheese, the better! For this recipe I used six cheeses ( sharp cheddar, mild cheddar, muenster, Monterey Jack, provolone and Velveeta)
- Don’t over bake the mac and cheese. Overbaked mac and cheese will be dry and crumbly.
- This recipe is great to make ahead of time. When preparing for a large holiday gathering, you can add all the ingredients to the pan and place in the refrigerator until you are read to bake it.
Try These Other Great Dinner Recipes
- Meatloaf – a hearty meal for any night of the week
- Chili – the best chili recipe, hands down
- Goulash – comfort food that is oh so good
- Beef Stir Fry – for a quick and easy weeknight meal
- General Tso’s Chicken – better than take out
Mac and Cheese Recipe
4
servings30
minutes40
minutesIngredients
1 lb Elbow Macaroni
12 oz Evaporated Milk
2 Eggs
8 oz Sharp Cheddar
8 oz Mild Cheddar
8 oz Velveeta
8 oz Monterey Jack
8 oz Muenster
8 oz Provolone
1/2 Cup Butter
2 1/2 tsps Salt
1 tsp Black Pepper
Directions
- Preheat the oven to 350 degrees
- Add one teaspoon of salt to a pot of water then bring to a boil
- Add the macaroni and cook for exactly six and a half minutes
- Pour off the water then transfer the macaroni to the pan then add the butter
- Pour in the milk then season with the pepper and the remaining salt then mix until well combined
- Now add the cheeses then mix until well combined
- Transfer to the preheated oven and allow it to bake for 20 minutes
- Remove the mac and cheese from the oven after 20 minutes and give it a good stir then return the pan to the oven Continue baking for another 25 minutes then it is ready to serve.
Recipe Video
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