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Soul Food Macaroni and Cheese

Soul Food Macaroni and Cheese
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Creamy, cheesy Soul Food Macaroni and Cheese that combines tender elbow macaroni with a rich, velvety cheese sauce made from sharp cheddar, Velveeta, whole milk, and heavy cream. This comforting, classic dish is easy to prepare, customizable, and delivers authentic Southern soul food warmth and satisfaction in every bite.

Ingredients

Scale

Pasta

  • 1 lb elbow macaroni

Cheese Sauce

  • 2 cups sharp cheddar cheese, shredded
  • 8 oz Velveeta cheese, cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Topping

  • 1 cup breadcrumbs
  • Extra shredded cheese for topping

Instructions

  1. Cook the Pasta: Begin by boiling elbow macaroni in salted water until just al dente—tender but still firm to the bite. Drain and set aside to prevent overcooking during baking.
  2. Prepare the Roux: Melt butter in a saucepan over medium heat, then whisk in flour until smooth. Cook this mixture for 2-3 minutes until it bubbles and turns lightly golden, eliminating any raw flour taste.
  3. Make the Cheese Sauce: Slowly whisk in whole milk and heavy cream, stirring constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in sharp cheddar and Velveeta cheeses until fully melted and smooth. Season with mustard powder, salt, and black pepper for depth.
  4. Combine Pasta and Sauce: Pour the creamy cheese sauce over the cooked elbow macaroni, folding gently to coat every noodle evenly with the luscious sauce.
  5. Bake for Golden Perfection (Optional): Transfer the mixture to a buttered baking dish. Top with breadcrumbs and a sprinkle of extra cheese if desired. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and the top is golden brown.

Notes

  • Use a cheese blend like sharp cheddar combined with Velveeta for signature creamy texture.
  • Do not overcook pasta; al dente texture absorbs sauce better and prevents mushiness.
  • Whisk constantly when adding milk to the roux to avoid lumps and keep sauce silky.
  • Season thoughtfully with mustard powder and black pepper to balance richness.
  • Use freshly grated cheese rather than pre-shredded for better melting.
  • Let baked dish rest a few minutes before serving to help it set.

Nutrition

Keywords: macaroni and cheese, soul food, creamy mac and cheese, southern comfort food, baked mac and cheese

Find it online: https://dishesbylina.com/soul-food-macaroni-and-cheese/