Southern Mac and Cheese Recipe Soul Food: The Creamiest, Cheesiest Dream

Mac and cheese. It’s a comfort food staple, a dish that evokes childhood memories, and a crowd-pleaser that rarely disappoints. But Southern-style mac and cheese? That’s a whole different level of deliciousness. This isn’t your boxed mac and cheese. This is soul food mac and cheese, baked to golden-brown perfection, with a creamy, cheesy sauce that will have you begging for more. Forget the pre-shredded cheese and the powdered cheese packets. We’re going old school, using real cheese, a rich custard base, and a whole lot of love to create a mac and cheese experience that’s truly unforgettable. Get ready to ditch your old recipe, because this is the only one you’ll ever need.

Why This Recipe Works

This recipe works because it focuses on building flavor and texture from the ground up. We don’t cut corners. The foundation of this mac and cheese is a creamy custard made with eggs and milk, which creates a richness and stability that prevents the cheese sauce from separating. Using a blend of cheeses, each with its own unique flavor profile, adds depth and complexity. Sharp cheddar provides that classic mac and cheese tang, while Gruyere adds a nutty, slightly sweet note. A touch of Monterey Jack contributes to the overall creaminess and meltability. Baking the mac and cheese allows the flavors to meld together and creates a beautiful golden-brown crust that is simply irresistible. Finally, a little bit of spice, like a pinch of cayenne pepper, adds a subtle kick that elevates the dish without overpowering the cheesy goodness.

Ingredients

• 1 pound elbow macaroni
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 3 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces Gruyere cheese, shredded
• 4 ounces Monterey Jack cheese, shredded
• 1/4 cup breadcrumbs (optional, for topping)
• 2 tablespoons melted butter (optional, for topping)

Instructions

1. Preheat oven and cook macaroni: Preheat your oven to 350°F (175°C). Cook the macaroni according to package directions, but slightly undercook it (about 1 minute less than the recommended time). Drain the macaroni and set aside.
2. Make the roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux, and it’s the base of our creamy sauce.
3. Add milk and cream: Gradually whisk in the milk and heavy cream, making sure to smooth out any lumps. Continue whisking until the mixture is smooth and starts to thicken, about 5-7 minutes.
4. Temper the eggs: In a separate bowl, whisk the eggs lightly. Slowly drizzle a small amount of the hot milk mixture into the eggs, whisking constantly to temper them. This prevents the eggs from scrambling when added to the hot sauce.
5. Combine egg mixture and seasonings: Pour the tempered egg mixture back into the saucepan with the milk mixture. Stir well to combine. Add the salt, pepper, and cayenne pepper (if using).
6. Add the cheese: Remove the saucepan from the heat. Add the shredded cheddar, Gruyere, and Monterey Jack cheeses, stirring until the cheese is completely melted and the sauce is smooth and creamy.
7. Combine macaroni and cheese sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.
8. Pour into baking dish: Pour the mac and cheese into a greased 9×13 inch baking dish.
9. Add topping (optional): In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
10. Bake: Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbly and golden brown on top.
11. Let rest: Let the mac and cheese rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.

Tips for Success

• Don’t overcook the macaroni: Undercooking the macaroni slightly ensures that it doesn’t become mushy during baking.
• Use freshly grated cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated cheese will melt more evenly and create a creamier sauce.
• Temper the eggs properly: Tempering the eggs prevents them from scrambling when added to the hot sauce. This is a crucial step for achieving a smooth and creamy texture.
• Don’t be afraid to experiment with cheese: Feel free to experiment with different types of cheese to find your perfect flavor combination. Fontina, Havarti, and Gouda are all great options.
• Adjust the seasonings to your liking: Taste the cheese sauce before adding the macaroni and adjust the salt, pepper, and cayenne pepper to your liking.
• Use a good quality baking dish: A heavy-bottomed baking dish will distribute heat more evenly, preventing the mac and cheese from burning on the bottom.

Storage Instructions

Refrigerator: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.

Freezer: While mac and cheese can be frozen, the texture may change slightly upon thawing. To freeze, allow the mac and cheese to cool completely. Cut into individual portions and wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheeses. Some good alternatives include Fontina, Havarti, Gouda, and Colby Jack. Just make sure to use a combination of cheeses with different flavor profiles for the best results.

Can I add meat to this mac and cheese?

Yes, you can definitely add meat! Cooked bacon, ham, sausage, or pulled pork would all be delicious additions. Add the cooked meat to the cheese sauce along with the macaroni.

Can I make this mac and cheese ahead of time?

Yes, you can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure it’s heated through.

Why is my mac and cheese grainy?

Grainy mac and cheese is usually caused by overheating the cheese sauce or using pre-shredded cheese. Make sure to use freshly grated cheese and avoid overheating the sauce. Stir constantly while the cheese is melting.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free macaroni and a gluten-free all-purpose flour blend. Make sure to check the labels of all ingredients to ensure they are gluten-free.

Conclusion

This Southern-style soul food mac and cheese is more than just a recipe; it’s an experience. It’s the creamy, cheesy comfort food you’ve been searching for, perfect for family gatherings, potlucks, or a cozy night in. With its rich custard base, blend of flavorful cheeses, and golden-brown crust, this mac and cheese is sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to indulge in the creamiest, cheesiest mac and cheese you’ve ever tasted. You won’t be disappointed!