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Creamy baked soul food mac and cheese with a golden top

Soul Food Mac and Cheese

Baked soul food style mac and cheese with three cheeses, a rich custard base and a golden top — creamy, boldly seasoned and perfect for holidays.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • ½ cup unsalted butter
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 large eggs beaten
  • 4 cups shredded sharp cheddar cheese divided
  • 2 cups shredded Colby Jack cheese
  • 1 cup shredded mozzarella
  • 1 teaspoon smoked paprika plus more for the top
  • 1 teaspoon garlic powder
  • ½ teaspoon mustard powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Boil the macaroni 1 minute shy of the package directions; drain without rinsing.
  2. Melt the butter, add the milk and cream, and warm until steaming — do not boil.
  3. Temper the beaten eggs with warm milk, then whisk them back in with the seasonings.
  4. Melt in 3 cups cheddar, the Colby Jack, and the mozzarella until smooth.
  5. Stir the pasta into the cheese sauce until well coated.
  6. Pour into a buttered 9x13 inch baking dish.
  7. Top with the remaining cheddar and paprika; bake at 350°F (175°C) for 35 to 40 minutes until golden and bubbly.
  8. Rest 10 to 15 minutes, then serve.

Notes

Shred cheese from blocks for the smoothest melting.
Undercook the pasta slightly — it finishes in the oven.
Assemble a day ahead and bake when needed, adding about 10 minutes.
Leftovers keep 4 days in the fridge; reheat with a splash of milk.