Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. Creamy, rich, ooey-gooey, super cheesy, with those crispy browned cheese edges...no one can resist perfectly baked mac and cheese.
Serve at your Thanksgiving table with my grandma's candied yams and southern slow-cooked green beans to give your meal a Southern flair!
This recipe has been a long time coming.
The black folk mac and cheese. You know, the one with all the memes about how only specific people in the family (usually an Auntie or Grandma) are allowed to make it. A staple in soul food and southern cooking, this mac and cheese goes back generations and is saved for special occasions. Which is why it's here today, on Juneteenth.
For those who don't know, Juneteenth (or Emancipation Day) is a holiday celebrated by Black Americans for the official dying bell of slavery when the Civil War ended, Lincoln signed the Emancipation Proclamation in 1863, and the last slaves in Galveston, Texas were told they were free in 1865. A whole two years after they were legally freed, but...you know, until the Army came to physically come to tell them they were free, they certainly weren't told by their illegal traffickers and abusers.
Of course, there are a whole lot more slavery problems that were still going on after that, but just like how America celebrates July 4th, we celebrate Juneteenth, the 19th of June, as the official day by feasting, dancing, and merriment, as our ancestors did when they were freed.
And while they probably didn't have mac and cheese back then for their freedom feast, it's a pillar in black cuisine and definitely one in my house. Creamy, rich, ooey-gooey, super cheesy, with those crispy browned cheese edges...no one can resist perfectly baked mac and cheese.
Why is southern baked macaroni and cheese so important to black culture?
For one, black people hold macaroni and cheese in high regard, and it's the pinnacle of black culinary accolades. It's bestowed upon only those who can be trusted with the responsibility of making mac and cheese, because you are not messing up Thanksgiving with bland, overcooked, sad mac and cheese. Our mac and cheese is just as important as any main dish at every holiday it shows up at. Which is every holiday: Thanksgiving, Christmas, Easter, Memorial Day, Juneteenth, 4th of July, birthdays, marriages, births, funerals. Everything.
If you bring any type of mac and cheese recipes made from a box or in a store, you will be ragged on and not allowed to bring food again. Possibly exiled from all cookouts, depending on how bad you've disrespected the mac and cheese.
What makes 'black folk' or southern baked macaroni and cheese different?
Southern baked macaroni and cheese is from scratch, period. It's the ultimate in comfort food. There's no roux, there's no stove-top happenings, it's simply southern baked macaroni and cheese. It's amazingly simple in theory, but there are plenty of tiny tweaks that many do to make their mac unique.
Seasoning salt is used sometimes, evaporated milk, the argument of 'eggs vs no eggs' always comes up, but its core is based around very simple and mostly mandatory ingredients. Mind you, everyone will have a different variation, though all are pretty similar besides the number of cheeses and the addition of seasoning salt.
And depending on how easily offended they are, they will argue you down to the kitchen about how their's is superior. It becomes a topic of debate if ever brought up.
Elbow macaroni only
Honestly, I don't think anyone will accept any other pasta shape. It holds the creamy cheese mixture well, and kids are familiar with the shape so they won't say no to it.
At least three cheeses
You will be argued down if you think you can only use cheddar or Velveeta in your mac and cheese. Ask any black woman who is responsible for making the mac and cheese for holidays: mac and cheese is tends to be expensive because there are multiple cheeses used and they vary between families. My mother uses at least six, one including sour cream and chives cream cheese. But this is what makes mac and cheese so good, so add in all the cheese.
It's a dump and bake recipe
Just shred your cheese, stir it with your half and half and milks and creams, season to taste (yes, taste the mixture because you'll end up with bland mac otherwise), add your eggs, stir it all together with the macaroni, and bake in the oven. No roux, no fancy stuff, no stoves, no add-ins. Not even bacon.
Let me tell you, Essence featured my Gentleman Jack Bacon Mac and Cheese on their Instagram and the Black Caucus tore me a new one as if they've never seen bacon in macaroni and cheese before! As I said, mac is serious business in the African American community.
How to make "soul food" or southern baked macaroni and cheese
First, you need to have a lot of love and soul. Got that? Okay.
Next, cook macaroni pasta in well-salted water until just under al dente. It needs to be undercooked so that it doesn't end up mushy and overcooked in the oven.
While your macaroni is cooking, shred your cheese.
In my recipe, there are five kinds of cheese and each has a purpose:
Sharp cheddar cheese for the flavor.
Colby jack as a supporting cheese. It's got great flavor, supporting the cheddar cheese without adding too much 'cheddar' flavor and is a great melting cheese.
Mozzarella for that melty, gooey-cheese-stretch goodness.
American cheese because it is made to melt in a perfectly creamy way and helps the harder cheese like the sharp cheddar melt down and emulsify so it doesn't separate. It's a real mac and cheese work horse!
And cream cheese...'cause my mama uses it. If it ain't broken, don't fix it. It adds more moisture and creaminess to the mac and there are all kinds of flavors you can use. My mom uses sour cream and chive, it's SO good.
In a large bowl, mix in the cheeses, the half-and-half and heavy cream, and your spices. A little mustard powder boosts the cheese flavor, salt and black pepper are a must, garlic and onion powder, and then...smoked paprika!
You can find smoked paprika in any grocery store and its flavor is such a great, smoky addition to the mac and cheese. You will not regret having some smoked paprika in your life.
Rub down an 8x11 or 9x13 baking dish (I used an 8X11 for these photos, but I've used 9x13 plenty of times with no problems) with butter and dump in the macaroni and cheese-milk mixture and mix it up well. Cover it in the rest of the cheddar and Colby jack, then bake for 40 minutes. No, there are no bread crumbs.
I honestly can tell you this is the best macaroni and cheese you will ever make in your life. Which is exactly why it's such a cultural staple.
And no, I will not argue with you about it. I stand on my decision.
More soul food recipes:
Southern Candied Yams
Sweet Potato Pie
Authentic Southern Shrimp and Grits
Red Beans and Rice
Buttermilk Brined Southern Fried Chicken
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Southern Baked Macaroni and Cheese
Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. My authentic recipe has five cheeses, is creamy, rich and comforting, and stays true to the cultural classic.
Ingredients
- 16 oz (500 g) elbow macaroni, uncooked
- 8 oz (225 g) sharp cheddar cheese, shredded
- 8 oz (225 g) colby jack cheese, shredded
- 8 oz (225 g) part-skim mozzarella cheese, shredded
- 8 oz (225 g) American cheese, cubed
- 4 oz (125 g) cream cheese, cubed and room temperature
- 1 cup (250 ml) half and half
- 1 cup (250 ml) heavy cream
- Kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon (4g) Smoked paprika (optional)
- 1-2 teaspoon (3g) garlic powder
- 1 teaspoon (3g) onion powder
- ¼ teaspoon (0.5g) mustard powder
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Butter an 8x11 baking dish and set aside.
- Fill a large stockpot or dutch oven halfway with water, add in a large pinch of salt, and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
- While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since the cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, mix the eggs in until well incorporated with a wooden spoon.
- Add the drained macaroni pasta and the milk-cheese-egg mixture into your prepared baking dish, stirring to make sure the cheese mixture is well distributed throughout the macaroni.
- Top the macaroni evenly with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
- Bake the pan for 35 minutes or until the macaroni and cheese is bubbly and the cheese is nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
- Let the macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
- Keep wrapped in the fridge for up to 4 days.
Notes
Notes for the Best Mac and Cheese
For extra creaminess, use 8 ounces of cream cheese.
You can use whatever cheese you like, (monterey jack, whole milk mozzarella, mild cheddar, extra-sharp cheddar cheese) as long as they aren't hard cheeses like aged gruyere or 1,000 day aged gouda. They tend to separate and not melt easily.
But the less aged versions like red wax gouda, smoked gruyere, are good to go into the mac. Softer cheeses like burrata, brie, camembert, and chevre are also welcome to the party to replace the cream cheese.
Doubling the Recipe
This recipe doubles just fine, only add one more egg and use a (much) larger baking dish, you'll probably need the disposable aluminum ones because it's a LOT of macaroni and cheese. Bake it for an extra 10 minutes as well to ensure the custard gets cooked and that cheese crust gets nice.
Make Ahead Instructions
Readers have put together this baked mac and cheese the day before, baking it the day of, with no problem. Go all the way up to Step 7 and bake the day of.
Storing and Reheating Your Southern Baked Mac and Cheese
Put the mac in airtight containers or keep in the baking dish wrapped in plastic wrap or aluminum foil. Reheat a serving in a microwave-safe bowl with a splash of milk to mix in and keep the mac and cheese.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 399Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 651mgCarbohydrates: 40gFiber: 3gSugar: 2gProtein: 32g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
Lex says
I never leave reviews on recipess, but I felt this is deserved! I just made this for Easter dinner & my family LOVED IT! Thank you❤️
Emily says
This is the best mac and cheese recipe I've ever tried!!! Thank you so much for sharing it with the wider world, and for sharing the context and history as well. I'll be making this for many years to come 🙂
Cassie says
Been trying different Mac and cheese recipes for a couple of years and this is the one right here, added smoked brisket to a tray for the super bowl and it was a huge hit
Molly Anne says
This Mac n cheese did more for my health and happiness in one bite than my therapist will do in a year, baby
joy says
Holy cow, was this good!
I love a good macaroni and cheese, but I couldn't figure out why all of my other recipes were "meh". This is the real deal. I used Tillamook sharp cheddar, plain cream cheese, Kraft deli deluxe American singles, and pre-shredded mozzarella and "mexican blend", which had colby listed as one of the cheeses. Using the pre-shredded did not affect the texture, which I was worried about. I also threw in some chives because I had them, and added an illegal fried onion topping, since I don't have to worry about any side-eyes from my relatives. Now the bad thing is, my roommate, who is totally cheese-obsessed, does not like macaroni and cheese (how?!), so I'm going to be responsible for eating this whole thing. Wish me luck! And thank you SO MUCH for this recipe.
Eve says
Sooo I think after this recipe I can stop looking for other recipes lol. This was insanely delicious and easy to make. I am so thankful you shared this - you’ve single-handedly saved our family [dinners]!
Karen Underwood says
Made this with some ribs we smoked on the PK yesterday. The 4 men that were here for dinner were very happy! I did sub some fire cheese I bought a block of for 2 cups of the cheese, used 8oz of cream cheese, and diced fresh jalapenos on top. I did not have access to any cream, so I used one can of evaporated milk with a couple of TBPs butter melted in. Perfect! This goes on my permanent rotation list. Thank you!
Keeshan Crow says
Thanks for the best mac & cheese recipe I have ever made! This was perfection! Kid approved and adults loved it, too! I made it for Thanksgiving 2021. This recipe will be my "go-to" from now on.
Molly Parker says
Do you know many slices of american cheese should be used if one can't find it cubed? Thank you!
The video shows the American cheese is sliced American cheese put together and cubed. It’s still the same amount.
Jennifer F says
The recipe calls for 4oz of cream cheese but the linked YouTube video shows thr whole 8oz being used. Which is correct?
Hi, the answer to your question is in the recipe card.
Jeff says
You should read the entire recipe card.Lot of lazy readers out there
Jeff says
Poor Eden answering questions whose answers have already been noted in recipe.Dont just 'jump to recipe".Read the suggestions
THE FINE PRINT
Jeff d says
Readers are lazy.Suprised they don’t ask Eden to come over and turn the oven on for them.
Monica Lavington says
The recipe says that if you want your mac & cheese to be more creamy, use the whole 8oz.
Ashley Helfrich says
I'm getting ready to make this recipe. How do I temper the eggs ? I've never made Mac n cheese I know it's pretty simple.
The recipe does not say to temper the eggs. Follow the recipe, there’s a video if you’re a visual learner, and you’ll be good to go.
Jessica B says
I made this today for Christmas dinner and it was so good!! Will definitely be my go to mac and cheese recipe!
Monica Makori says
I thought in your Tik Tok video you made a rue first or am I mistaken
The only video I made with my Mac and cheese is the one on my website.
Aria says
I have everything except the heavy cream. The store was completely out 😫. Can I make this without it? Or is there a substitute I could use?
Hi! Here’s a good substitute: for 1 cup heavy cream, melt 1/4 cup of butter into 3/4 cup whole milk.
Karen Underwood says
Thank you! I had the same problem and this substitution makes me happy.
Shannon Pfenninger says
Absolutely to die for! I've experimented with many mac and cheese recipes but this one clearly takes the cake!
Kathy says
Half and half is a mixture of 50% cream and 50% milk that's sold in American grocery stores (we often use it instead of regular cream in coffee). You can make it yourself by mixing half of each!
Michelle says
Half and half is a light cream. You can mix 3/4 cup milk with 1/4 cup heavy cream and get the same consistency.
Hi, I’m not sure what exactly you’re talking about. All measurements are in both imperial and metric systems.
Naobi says
I think she meant “half and half” lol but yes girl! thank you for this GEM!
Melissa says
This recipe is perfection! My husband grew up with his mom making amazing baked mac and cheese. He says this is right up there with his mom's recipe, and that is saying a lot!
Rachel Brink says
Can this recipe be made ahead and cooked the following day?
Yes. Many readers have commented they’ve made this Mac and cheese ahead of time.
Shaun Turner says
This has been a hit with family & friends everywhere we go. We have special requests when visiting family can we bring it with us. The grandmother's of the family really love it. Thank you for your perfect recipe. It's the epitome of comfort food.
Rae Wilson says
Does this recipe call for whole eggs or egg yolks? Most of the recipes I've seen have just the yolks, so curious to know before I make this version.
Hi Rae,
It uses whole eggs.
Keidra says
I will never search for another Mac and cheese recipe ever!!! This came out amazing, and soooo easy to make
N C says
Everyone *loved* this mac & cheese! Before this recipe, I never did find *the* recipe! This is totally it! I even forgot to add the spices and it was still delicious! My boyfriend said he never cared for baked mac & cheese until he had this one. My ever so picky son even liked it! Thank you! I plan on taking a pan of this to my friend, this weekend.
Jill says
This looks so easy. Quick question, could I add Havarti cheese or gouda cheese?
You sure can!
Cathey says
Outstanding, creamy and packed with flavor. Just a tip for those asking about the american cheese. I ask the deli counter for 3 slices on the number 10 blade and it come to just a tad over 8 oz and then just dice at home. My new go to mac n cheese.
CK says
I've from the Deep South like you (MS) and this is just like back home. I loved the history and your writing for this recipe. I'm going to check out other recipes on your site now. Thank you!
Alicia says
This was so good and so easy. I'm southern, but we rarely had macaroni and cheese growing up, because my grandfather was a potato guy (blasphemy!). As an adult, I've been looking for the perfect southern-style mac like the ones I had at homestyle restaurants growing up. I made this one as a Christmas side, and it is definitely going to be my new go-to recipe. Not a Velveeta fan, so I used a pack of Kraft deli deluxe slices for the American cheese, and it worked great.
Kira says
First, thank you for sharing your recipe! I made this and it came out beautifully and I am a novice cook. The only thing was the cream cheese didn't melt. Was this a mistake I made? Should I have let it get to room temp prior to baking? I'll eat some of the mac and cheese and get random cubes of cream cheese.
Hi! Let the cream cheese come to room temperature (or even nuke it in the microwave) to help. Some cream cheese brands (like Philly) are made with a ton of stabilizers and additives that help it keep it from melting for baking in things like cheesecake.
Melissa says
This recipe is super super eeeaaaaasssyyy and incredible!
Kat says
This is hands down the best Mac and cheese recipe ever! Ive tried a few different recipes and this is just it! Between the gooey ness and all the flavor ugh it’s amazing. I have everybody asking me for the recipe it’s so delicious! Thank you so much!
John says
Disregard my last question... it’s in the recipe. Sorry and thank you.
Peggy says
Made this tonight and we loved it. Thank you.
Natalie says
I made this recipe over the weekend. It was so delicious and the perfect texture. I know you mentioned this recipe must be made with elbow pasta but I'll admit I used cavatappi and it works great too 🙂 Thank you!
Kristen Wolanski says
Hi. I was wondering if you could make this mac and cheese the night before? Sounds awesome!
Yes you can! It can be baked the next day as well.
Samantha Hines says
DAMN. I will never make another mac & cheese as long as I'm alive.
Tiffany says
Made this for Thanksgiving and it was a HIT!!!! The fam loved it!!! My daughter went back 3x just for this Mac and Cheese!!! This will be a forever recipe!!! Thanks a lot!!!
Tiffany says
I'm not a big mac n cheese fan, but my family is and we been tryin to get the right "brick style" mac n cheese for a minute, and this was the 1 we was lookin for.
THANK U for this recipe. It was on point!
Rosslyn says
Hi there what temperature do I cook the mac n’ cheese?
Hi, the answer to your question is in both the post and the recipe card.
Gabriella says
How many eggs do you mix in?
Hi, Gabriella. The answer to your question is in the recipe card. Thanks.
Marianne McKenna says
This is the 2nd Thanksgiving our family is going to eat this mac and cheese. After such a crazy year it's such a blessing to turn to this comfort food. Thanks so much Eden for sharing your experience. From our family to yours happy holidays.
Thank you! Happy thanksgiving!
Stacy cave says
Can I use whole milk if I don’t have half n half?
Yes.
Alyssa says
Hey! I only have a 9x13 pan on hand. How will that effect this recipe?
The answer to your question is written in post!
M. Evans says
Thanks, Eden. Just pre-made this for tomorrow’s big dinner. My wife’s missing her mom and gram (and their holiday mac and cheese!). Hoping this hits the spot and helps ease some of the quarantine blues. Thanks again! 💜
Britne Hart says
Just to clarify, when mixing all the cheeses and creams etc, do I heat it up or just mix in the bowl?
Just mix it. The recipe is written to be as simple as possible, boo. It’s a dump and bake kind of dish 🙂
Keenan Winfree says
Reading is fundamental lol.
Jeff says
Haha.Good one!! Amazing how many lazy readers are out there😏
Jay says
I don’t need to melt the cheese before adding all the ingredients together?
No. Just follow the recipe and you’ll be fine hon.
Johnny says
I made 3 lbs of this for our Friendsgiving yesterday & there was nothing left ! Delicious !
Towanna Drennon says
Where did you find American cheese? I've looked at every grocery store in my area.
Try looking for Velveeta or Kraft American singles
Kathy says
You have to request it at the deli! Ask for the THICKEST CUT, then cube it yourself when ready to prep!
melanie Debrow says
Can I use pre shredded cheese?
Yes you can use prestressed cheese here
Lynn says
We have an egg allergy in the family. Would leaving the eggs out completely work, or would it be too soupy? Do you have any suggestions for alternatives?
Thanks so much!
You can definitely leave the eggs out, though the eggs are there to help 'set' the macaroni, I don't expect there to be so much liquid that you'd have macaroni soup. Honestly, the creamier the better to me!
Lynn says
Thank you!
Liyah says
Please tell me I can use preshredded (store bought) cheese?? I just did all my thanksgiving shopping and didn’t even bother to check if that was okay! And do I have to melt everything together before mixing? This is my first attempt EVER at homeade Mac n cheese!
You can, just make sure you’re also using American cheese, egg and heavy cream. The pre shedded is covered in Cellulose which can stop the cheese from melting smoothly.
Lauren says
Stumbled across your blog from The Everygirl website and this recipe in particular caught my eye! There are so many recipes I've missed by not being close to family, but your recipes are bringing a little home to my southwest location--thank you!
This brought me so much joy! I'm so happy you found my site!
Brianna torres says
So for the life of me I can not fight out where to get the American cheese. At Walmart or any grocery store. I do see “American Kraft sliced cheese but not block” what brand and where do you find it.
You can use the slices, just tear them up so they can melt into the mac and cheese evenly. You can also use a part of a block of Velveeta, which can be found at Walmart, Costco, etc.
Lesley says
I have found it at my deli. They sell it sliced but you can get it in a block.
Dannille says
You can get it from your local deli, just request it in a block form instead of in slices so you can cube it yourself.
Danielle says
Hello
This looks so delicious. Could you tell me what would be a good substitute for American cheese? I live in Canada and I don't think we have that here. We have velveeta but I don't think that's the same. Thank you!!
Hi Danielle, American cheese is known as processed cheese internationally. Velveeta is similar, using more emulsifiers than American cheese. You’ll find it made by Kraft in your store.
Londen says
Wow.... just wow... This is THE ONE! Perfect!!!
Jessica says
I made this tonight, for my son’s birthday. He said it was the best mac and cheese ever! Such a great recipe. Thank you!
Shaun says
This is now a family favorite! We use the Velveeta cheese sauce for the American cheese. It was so good.
I’m glad you enjoyed it!
Maria says
What’s the cook time if you half the recipe?
Hi Maria! It’s about 20-25 minutes. To get more browning, put it under a high broiler for no more than a minute or two!
Kari says
Wow, this is the best mac & cheese I ever had. Thank you for sharing
this great recipe & your story.
Carl says
I've been to many barbecue and southern restaurants known for their mac & cheese. This was better.
My wife worked where older southern ladies brought baked mac & cheese to potlucks. This was as good as the best of those.
So good. After dinner we kept picking at the leftovers.
Thank you for the best macaroni and cheese I've ever had. I really appreciate the detailed explanations and your "telling the story" which make it almost as fun to read as to eat.
This made my day! I’m so glad you enjoyed it.
MB says
I just tried your recipe for my family tonight after finding it a couple of weeks ago on your blog. My family has varying levels off pickiness, so I wasn't sure what to expect from them. But the pickiest of them all loved it -- as did the other 4 of us! We ate almost the whole pan. They like it better than the other recipe I have made before (that uses a roux). And everyone enjoyed listening as I shared your thoughts on mac and cheese and it's importance in your family and in black culture. We'll be making this again! Thank you!
Karen Mattoon says
I'm always in search of a yummy mac and cheese recipe. This one caughy my eye. First of all its Southern and I heard great things about southern cooking and second 5 cheeses! One can not have too much cheese. Its baking as we speak! It was quick and easy to prepare and I added lobster, because well I'm a New Englander and Maine is known for the best lobster. I have no doubt this will taste great!
Charlotte says
I appreciated learning about Juneteenth - thank you for sharing because I had no idea. I loved your story and can’t wait to try this recipe!!
Lori says
I can’t wait to try this! Totally with you on all the cheeses! And loved your story ❤️
Des.D says
I made this last night for my grandsons with bar- b-que chicken and baked beans and they loved it. I learned a lot by reading your blog on the cheeses. This is what I have been looking for. I am happy I found you and will be trying more of your recipes.
Eden says
This recipe was excellent. I made it for my husbands birthday yesterday and everyone enjoyed it. Thank you!
April Conti says
We had large crowd for Christmas this year and I wanted to make a special mac 'n cheese as part of dinner. I was extremely nervous about the Smoked Paprika but followed your recipe exactly. This was, by far and hands down, the most spectacular mac 'n cheese I have ever made! When we went around the table and said what our favorite dish was, a full 85% said the mac 'n cheese. It was so good that the family begged me to make it again for our traditional New Year's Day Soul Food celebration. Thank you SO very much for this recipe! It is the only recipe we will ever use again.
Jamie M says
Thank you for sharing your mac'n'cheese magic! The cheese is bubbling away in the oven as I type! I'm making this for a potluck at my daugther's daycare and I'm sure the teachers will be loving every bite!
Cara says
Hi! Sounds like an amAzing recipe. I’ve been looking at a few online and they use flour... Should I use any flour in yours? Also, it states to mix it all up in a large mixing bowl. Do I not to heat it all up before tossing into the pasta before the over? Sorry for the weird questions
Monica says
Can’t wait to try this! Mine is similar but never used cream cheese and mozzarella! Do you always use the chives cream cheese or do use plain cream cheese sometimes? Which do you recommend at a gathering ? Is using the flavored one kid friendly? I love your blog!
Thank you! In my recipe, I call for plain cream cheese. My mother uses sour cream and chives cream cheese, and she has for decades. Either one is perfectly fine to use for kids or a gathering as the cream cheese is used for moisture more so than it is for flavor. The sour cream and chives flavor is not strong enough to change the overall flavor of the mac and cheese.
Cheri says
Could I substitute one of the cheeses for pepper jack cheese ?
Pepper Jack is made of Monterey Jack cheese, which is known for melting well, so I say go ahead!
Sarah says
You dont need any butter for this at all?
Other than buttering your baking dish, not at all. Heavy cream takes care of the fat content needed.
Gina says
Due to a time element, I could not make this at the last moment... boiled pasta, and rinsed very well under cold water to remove starch and stop the cooking process. I used 1 1/2 c, heavy whipping cream and 1 c. 1/2 & 1/2. Mixed this up about 45 minutes prior to baking. Turned out great! My new Mac N Cheese recipe for family gatherings.... thank you so much for sharing! 5 stars from 9 people in my family who enjoyed this dish!!
Beth says
Is it okay to make this up the night before, put it in the fridge, and then do the actual baking the next day? Trying to prep for Thanksgiving and hoping to figure out the best way to do this! Thanks!
Hi! I would not prep the macaroni noodles beforehand, simply because cooked pasta doesn’t bode well by itself (without a sauce or in a casserole). The cheeses can be shredded ahead of time (or be pre-shredded in bags). The prep time is very quick, it’s a “boil macaroni, mix cheese and milk, then bake” recipe.
Esprit says
Omg I should have read the comments before I prepped. I cooked the noodles, ran them under cool water, mixed them into the cold cheese mixture, topped with cheese, and have it sitting in my fridge. It sat overnight. Will it be dried out? Is there anything I can do to fix my blunder?
Hi, because you covered the pasta, they will not be dried out. They may be over saturated, pasta absorbs liquids (if you’ve ever left excess pasta in it’s cooking liquid, you have seen them swell and become mushy). Hopefully because of the cold temperature in the fridge, they did not soak up all of the milk mixture and will be okay to bake without becoming overcooked.
Sam says
None of the grocery stores near me offer American cheese by the block or cubed. Is there a different cheese I can use that isn't velveeta?
You can use American cheese slices, just tear them apart and add them to the baking dish. The deli area in my local grocery stores have blocks of American cheese, so if you have a store with a deli that has American cheese, you can ask them to chop up the cheese into cubes.
Drew Wingate says
Does the mac & cheese need to be covered? Can it be covered or does it have to be uncovered?Thanks!
The Mac and cheese is baked uncovered. If you don’t want the cheese browned, or notice it getting too browned too quickly, cover it with foil while baking. It is entirely up to you.
Sheila says
I can’t find sour cream and chive cream cheese anywhere , do you have any suggestions? I was thinking to add maybe 2 to 4 ounces of sour cream and chop up some fresh chives?
The recipe doesn’t call for sour cream and chive cream cheese. That’s just what my mom used to use in hers, it isn’t necessary. Use regular room temperature cream cheese.
Vaughn says
I made this for my roommates for Friendgiving and this was amazing! It was almost gone in the first hour. I accidentally used to much cream cheese lol, but it still came out good, just a little more sticky then it should had been. For now on I'll use this recipe when I craving some soul food.
Vanessa says
Simply wow!!! I just finished baking this recipe for Friendsgiving and had a taste. It's pure bliss!
Thank you!
Rachele says
When you say "American cheese", are we talking about chunks from the deli, velvetta, something else?
American cheese is really “pasteurized processed cheese product” in the US. It means that the cheese has been processed with emulsifiers and fats, which is a good thing in this recipe since those emulsifiers and fats help bind the harder, sharper natural cheeses in the mac and keep them from breaking, getting oily, or drying out.
Deli American cheese and Kraft American have less emulsifiers (Kraft is at least 51% cheese) than Velveeta but also less salt. Velveeta has gelatin in the recipe and melts into a liquid state easily.
Long story short, we’re looking for the cheap processed stuff to help make a gooey mac and cheese, so choose what you are comfortable with using.
Adi Goodlett says
I loved reading the whole write up for you Mac n Cheese recipe! Thank you for the history behind Juneteenth. My church celebrate Juneteenth every year but it never occurred to me we were celebrating emancipation. Anyway, I am not in charge of the Mac and cheese at Thanksgiving and every other holiday but I am in charge of the potato salad, candied yams (my grandmother’s recipe), the deviled eggs and even the dressing. Now I will set my sights on the Mac n cheese with this recipe. Thank you for sharing!
Jazz says
Whewwwwww, chile this looks AMAZING!
SHANIKA says
Nothing like a Baked Mac + Cheese! That crust! Oh my!!
Katrina Adams says
This looks delicious!! I will be adding this recipe to my recipe Rolodex!!!
Tisha says
Whew!! This mac and cheese looks absolutely delicious! I love how you explained the purpose of each cheese!
Kenyatta says
Yes, yes, yes and yes, loved this post and especially the recipe. Mine is very similar except I’ve never done the cream cheese and I always use evaporated milk. Gonna have to give this a try. I always make the Mac n cheese for family gatherings so we’ll see if they notice the difference.
Krissy Allori says
So cheesy and delicious!
Kelly Anthony says
I wish I had a bite of those crispy browned cheese edges right now. This recipe is exactly what soul food is all about!
Kristen says
This mac and cheese recipe is amazing. Perfectly creamy and delicious!
Morgan Eisenberg says
3+ cheeses is a must! That beautiful brown crust on top is just perfect.
Cookilicious says
Pinned this as well. I am definitely making this!
Sara Welch says
What an awesome recipe! This will make a great family dinner for tonight! Yum!
Neha says
Love how rich and flavorsome this mac n cheese look! I have a ton of cheese waiting in my fridge to be used in a delicious recipe like yours.
Andrea says
I'm so glad you shared this very special recipe with us! I used to have a co-worker who brought her soul-food mac and cheese to every potluck, and everyone absolutely loved it. I asked for the recipe and was given very vague information...needless to say, it wasn't the same! I can't wait to try yours.
Tristin Rieken says
This is THE BEST mac and cheese EVER! I have a few picky kids who wouldn't even eat my homemade mac and cheese, UNTIL I found this recipe! Thank you so much, it's life changing delicious.