Soul food mac and cheese is baked, not stovetop — built on a cheese sauce, layered with shredded cheese, and finished in the oven until the top turns golden and a little crusty. Some cooks add eggs for a firmer, custardy set; both ways are right.

Ingredients

  • 1 lb elbow macaroni
  • 4 tbsp butter + ¼ cup flour
  • 3 cups whole milk (or swap 1 cup for evaporated milk)
  • 2 cups sharp cheddar, shredded
  • 1 cup Colby Jack + ½ cup mozzarella, shredded
  • 2 eggs (optional, for a custardy set)
  • ½ tsp garlic powder + ½ tsp paprika
  • Salt & black pepper

Method

  1. Boil the macaroni to just under al dente (it finishes in the oven). Drain.
  2. Melt the butter, whisk in the flour for a minute, then gradually whisk in the milk until smooth and thickened.
  3. Off the heat, stir in most of the cheese (reserve about a cup for the top) plus garlic powder, paprika, salt and pepper.
  4. Mix the sauce with the macaroni. For a firmer set, temper in 2 beaten eggs.
  5. Spread into a buttered baking dish, top with reserved cheese, and bake at 375°F (190°C) for 25–30 minutes until golden and bubbling. Rest 5 minutes before serving.

🧀 Shred your own

Block cheese you shred yourself melts far creamier than pre-shredded (which is coated in anti-caking starch). It makes a real difference here.

More than a side — a soul-food institution

Baked macaroni and cheese holds a special place on the African American table, especially at holidays and Sunday dinners, where a well-made "mac" is a genuine point of family pride. The dish reaches back to Thomas Jefferson's era in America, but it was Black cooks who made the baked, custardy, deeply cheesy version the icon it is today.

Done right, it's not a humble side at all — it's the thing people reach for first.

Ingredient notes & substitutions

  • Pasta — elbow macaroni is classic; cavatappi or shells hold the sauce well too.
  • Cheese — sharp cheddar for flavour plus a good melter (Colby, Monterey Jack or a little mozzarella) for stretch. Grate it fresh.
  • The base — either a béchamel (roux and milk) or, for the Southern baked style, an egg-and-evaporated-milk custard poured over the layers.
  • Seasoning — salt, pepper and a little mustard powder or paprika to lift the cheese.

🔥 Pro tips

Undercook the pasta slightly — it finishes in the oven. Always grate your cheese fresh: pre-shredded is coated in anti-caking agents that stop it melting smooth. For a classic Southern baked mac, layer pasta and cheese, pour over the egg-milk custard, and bake until golden and bubbling. Let it rest a few minutes so it sets before serving.

Common mistakes to avoid

  1. Pre-shredded cheese. The coating makes for a grainy sauce — grate from a block.
  2. Overcooked pasta. It goes mushy in the bake; keep it firm.
  3. Under-seasoning. Cheese needs salt and a little sharpness to sing.
  4. Skimping on cheese. This is not the dish to hold back on.

What to serve with mac and cheese

Storage & reheating

Mac and cheese keeps for 4–5 days in the fridge. Reheat with a splash of milk stirred in to loosen the sauce back to creamy. It freezes for up to 2 months — thaw overnight and warm gently, adding a little milk.

Mac and cheese FAQ

Béchamel or custard — which style?

Béchamel (a roux-and-milk sauce) gives a creamy stovetop-style mac; an egg-and-evaporated-milk custard gives the firmer, sliceable Southern baked style. Both are beloved.

What are the best cheeses for mac and cheese?

Sharp cheddar for flavour plus a good melting cheese like Colby or Monterey Jack for stretch. Freshly grated melts far smoother.

Why is my cheese sauce grainy?

Usually pre-shredded cheese or too-high heat. Grate from a block and melt gently.

Can I make it ahead?

Yes — assemble it, refrigerate, and bake when needed. Add a few minutes to the bake if it's cold from the fridge.

How do I reheat it without drying out?

Stir in a splash of milk and warm it gently, covered, in the oven or microwave.