Try this Soul Food Macaroni and Cheese Recipe.
- 1 tsp garlic powder
- 1 cup evaporated milk
- 1 tsp onion powder
- 8 cups water
- 1 tsp smoked paprika
- 4 oz cream cheese
- 2 tbsp all purpose flour
- 8 oz sharp cheddar cheese shredded
- 1 lb elbow macaroni pasta uncooked
- 1 tsp salt ( to salt the water for the pasta)
- 1 1/2 cup half & half
- 4 tbsp unsalted butter not margarine
- 8 oz gouda cheese shredded or cubed
- 8 oz havarti cheese shredded or cubed
- 4 oz mozzarella cheese shredded
- 4 oz colby jack cheese shredded
- 1 tsp seasoning salt or plain salt
- 1/2 tsp freshly cracked black pepper
- Carbohydrate 10.019569652679 g
- Cholesterol 142.0501688828 mg
- Fat 42.2038881758648 g
- Fiber 0.14841100597896 g
- Protein 27.6322836212495 g
- Saturated Fat 26.574259487125 g
- Serving Size 1 1 Serving (432g)
- Sodium 708.133991936744 mg
- Sugar 9.8711586467 g
- Trans Fat 4.45122163752618 g
- Calories 523 calories
Step-by-step
- Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
- Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
- Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
- Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
- Melt the butter down completely, then sprinkle in 2 tbsp of flour.
- Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
- Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
- Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
- Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
- Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
- Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
- Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
- Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
- Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
- Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
- Remove from the oven, and let sit for 5 to 10 minutes.
- Serve and enjoy!
Using pre-shredded cheese from a bag introduces anti-caking agents like cellulose or potato starch, which coat the dairy particles and prevent smooth emulsification into a velvety sauce. Achieving a glossy, stable cheese sauce relies on understanding how proteins, fats, and starches interact during cooking.
- Whisking all-purpose flour into melted unsalted butter and cooking it for one to two minutes eliminates the raw flour taste by baking out the starch's moisture before adding liquids.
- Combining evaporated milk and half-and-half strikes an optimal balance; evaporated milk provides concentrated milk solids without excess water content, preventing the sauce from breaking during baking.
- Melting cream cheese, gouda, and havarti over low heat protects the dairy proteins from seizing, which happens when high heat forces milk solids to separate from their fats.
- Layering half the pasta and cheese sauce mixture in a 9x13-inch baking dish before adding a mid-tier layer of sharp cheddar, mozzarella, and colby jack ensures cheese distribution throughout the entire dish rather than solely on the surface.
- Allowing the baked pasta to rest for 5 to 10 minutes out of the oven lets the internal temperature drop slightly, causing the starches and melted fats to set into sliceable, stable portions.
Controlling moisture levels prevents the baked pasta from drying out inside a 350°F oven. Precise timing during the initial pasta boil keeps the elbow macaroni structurally sound so it absorbs flavorful fats without disintegrating.
