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.