📝 About This Recipe
This soulful masterpiece is the crown jewel of Sunday dinners, featuring a rich, velvety custard-style base and a trio of bold cheeses. Unlike its stovetop cousins, this authentic Soul Food version is baked until the edges are crispy and the center is incredibly decadent. It’s a labor of love that balances sharp cheddar tang with a hint of warm spices, creating a comforting side dish that truly speaks to the heart.
🥗 Ingredients
The Pasta
- 1 pound Large Elbow Macaroni (boiled in salted water until just under al dente)
The Cheese Trio
- 4 cups Extra Sharp Cheddar Cheese (freshly grated from the block)
- 2 cups Monterey Jack Cheese (freshly grated for maximum meltability)
- 1 cup Smoked Gouda or Muenster (grated, for depth of flavor)
The Custard Base
- 12 ounces Evaporated Milk (one full can)
- 1 cup Heavy Cream (for ultimate richness)
- 3 Large Eggs (beaten, to bind the sauce)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Sour Cream (adds a subtle tang and creaminess)
Seasonings
- 1 teaspoon Smoked Paprika (for color and a hint of woodiness)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Ground Dry Mustard (helps cut through the richness)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter.
-
2
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook for 2 minutes less than the package directions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
-
3
Drain the pasta thoroughly and return it to the warm pot. Stir in the 4 tablespoons of melted butter, tossing until every noodle is coated.
-
4
In a large mixing bowl, whisk together the evaporated milk, heavy cream, beaten eggs, and sour cream until smooth and well combined.
-
5
Add the garlic powder, onion powder, smoked paprika, dry mustard, salt, and black pepper to the liquid mixture and whisk again.
-
6
In a separate bowl, toss all three grated cheeses together so they are evenly mixed.
-
7
Add about 4 cups of the mixed cheese directly to the buttered macaroni and stir gently.
-
8
Pour the seasoned liquid custard mixture over the cheese and macaroni. Stir well to ensure the cheese is distributed throughout.
-
9
Transfer half of the macaroni mixture into the prepared baking dish, spreading it out into an even layer.
-
10
Sprinkle another cup of the cheese mixture over this layer, then top with the remaining macaroni mixture.
-
11
Finish by topping the entire dish with the remaining cheese, ensuring total coverage for a perfect crust.
-
12
Bake uncovered for 35-45 minutes. The edges should be bubbling, and the cheese on top should be golden brown and slightly crispy.
-
13
Remove from the oven and let the macaroni and cheese rest for 10-15 minutes before serving. This allows the custard to set so you get a perfect scoop.
💡 Chef's Tips
Always grate your own cheese from the block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Don't overcook the pasta initially—if it's too soft before baking, it will turn into mush in the oven. For a bit of heat, add a few dashes of your favorite vinegar-based hot sauce to the liquid custard. If the top is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking. Ensure your eggs and cream are at room temperature to prevent the custard from breaking or curdling.
🍽️ Serving Suggestions
Serve alongside crispy fried chicken or slow-simmered collard greens with smoked turkey. Pairs beautifully with a moist, honey-glazed cornbread. For a refreshing contrast, serve with a crisp cucumber and tomato salad. Enjoy with a tall glass of sweet iced tea or a bold, chilled lemonade.