Hey, y'all! Now listen, if you’re looking for a mac and cheese that’ll make folks close their eyes when they take a bite: this is it. This Soul Food Mac and Cheese is creamy, cheesy, seasoned just right, and baked to golden perfection.

Soul Food Mac and Cheese

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It’s the kind of dish that shows up at every holiday table, Sunday dinner, and potluck worth its salt. It's got layers of flavor that’ll have folks asking for seconds (and thirds). We’re talking four kinds of cheese, a rich milk and egg base, and a little kick from cayenne and paprika.

This ain’t no boxed mac, it’s the real deal, made with love and meant to be shared.

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Soul Food Mac and Cheese Ingredients

• 1 lb. elbow macaroni
• 4 tbsp. unsalted butter
• 2 c. whole milk
• 1 c. half-and-half
• 2 large eggs, beaten
• 1 tsp. salt, plus more to taste
• 1 tsp. black pepper, plus more to taste
• 1 tsp. garlic powder, plus more to taste
• 1 tsp. onion powder, plus more to taste
• ½ tsp. paprika, plus more to taste
• ½ tsp. mustard powder
• ½ tsp. cayenne pepper
• 8 oz. Velveeta cheese, cubed
• 2 c. sharp cheddar cheese, shredded
• 1 c. Monterey Jack cheese, shredded
• 1 c. mozzarella cheese, shredded
• ½ c. sour cream
• 1 tbsp. chicken bouillon base

How to Make Soul Food Mac and Cheese

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2. Bring a large pot of water to boil. Mix in chicken bouillon base. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the macaroni and set it aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the milk and half-and-half, and heat until warm, but not boiling.
4. In a separate bowl, whisk the beaten eggs. Gradually add a small amount of the warm milk mixture to the eggs, whisking constantly to temper them (this prevents the eggs from scrambling). Once tempered, slowly pour the egg mixture back into the saucepan with the milk mixture, whisking constantly.
5. Add the salt, black pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne pepper to the milk mixture. Stir until the seasonings are well combined, then taste the sauce and adjust the seasoning to your preference. Add more salt, pepper, garlic powder, onion powder, paprika, or cayenne as desired for a more robust flavor.
6. Gradually add the Velveeta cubes to the saucepan, stirring until melted and smooth.
7. Stir in 1 ½ cups of the shredded cheddar cheese, ½ cup of the Monterey Jack cheese, and ½ cup of the mozzarella cheese. Continue stirring until all the cheese is melted and the sauce is smooth and creamy.
8. Remove the saucepan from the heat and stir in the sour cream until fully incorporated.
9. Pour the cooked macaroni into the prepared baking dish. Pour the cheese sauce over the macaroni and stir to ensure all the pasta is evenly coated with the sauce. Top with the remaining cheese.

Pro Tips For Making This Recipe

1. Adding chicken bouillon paste to the pasta water gives the noodles a savory depth that sets this dish apart.
2. Tempering Eggs: Don’t skip this step; it keeps your sauce silky smooth and prevents scrambled eggs in your cheese mix.
3. Feel free to mix it up! Gouda, Colby Jack, or even a little cream cheese can add a fun twist.

Frequently Asked Questions

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Soul Food Mac and Cheese

Soul Food Mac and Cheese

JC Phelps

This Soul Food Mac and Cheese is comfort in a casserole dish; rich, cheesy, and packed with flavor. It’s perfect for any family dinner!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 1 lb. elbow macaroni
• 4 tbsp. unsalted butter
• 2 c. whole milk
• 1 c. half-and-half
• 2 large eggs beaten
• 1 tsp. salt plus more to taste
• 1 tsp. black pepper plus more to taste
• 1 tsp. garlic powder plus more to taste
• 1 tsp. onion powder plus more to taste
• ½ tsp. paprika plus more to taste
• ½ tsp. mustard powder
• ½ tsp. cayenne pepper
• 8 oz. Velveeta cheese cubed
• 2 c. sharp cheddar cheese shredded
• 1 c. Monterey Jack cheese shredded
• 1 c. mozzarella cheese shredded
• ½ c. sour cream
• 1 tbsp. chicken bouillon base

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
• Bring a large pot of water to boil. Mix in chicken bouillon base. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the macaroni and set it aside.
• In a large saucepan, melt the butter over medium heat. Stir in the milk and half-and-half, and heat until warm, but not boiling.
• In a separate bowl, whisk the beaten eggs. Gradually add a small amount of the warm milk mixture to the eggs, whisking constantly to temper them (this prevents the eggs from scrambling). Once tempered, slowly pour the egg mixture back into the saucepan with the milk mixture, whisking constantly.
• Add the salt, black pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne pepper to the milk mixture. Stir until the seasonings are well combined, then taste the sauce and adjust the seasoning to your preference. Add more salt, pepper, garlic powder, onion powder, paprika, or cayenne as desired for a more robust flavor.
• Gradually add the Velveeta cubes to the saucepan, stirring until melted and smooth.
• Stir in 1 ½ cups of the shredded cheddar cheese, ½ cup of the Monterey Jack cheese, and ½ cup of the mozzarella cheese. Continue stirring until all the cheese is melted and the sauce is smooth and creamy.
• Remove the saucepan from the heat and stir in the sour cream until fully incorporated.
• Pour the cooked macaroni into the prepared baking dish. Pour the cheese sauce over the macaroni and stir to ensure all the pasta is evenly coated with the sauce. Top with the remaining cheese.

Notes

• Adding chicken bouillon base to the pasta water gives the noodles a savory depth that sets this dish apart.
• Tempering Eggs: Don’t skip this step; it keeps your sauce silky smooth and prevents scrambled eggs in your cheese mix.
• Feel free to mix it up! Gouda, Colby Jack, or even a little cream cheese can add a fun twist.

Keyword Soul Food Mac and Cheese

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Y'all come back now, ya hear?

My best,

JC