Southern-Style Soul Food Baked Macaroni and Cheese
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Southern-style baked macaroni and cheese is probably my favorite side dish. I have always loved it. I also love the various mac and cheese preparations with lobster, breadcrumbs, and more. I have been to several catered events with a mac and cheese bar and I absolutely love this idea. This is a holiday recipe favorite, so it is loaded with tons of cheese and other goodness. Thus, this dish deviates from the typical guilt-free Stay Snatched recipes. Be sure to check out my Mac and Cheese Bites recipe for a lightened-up, guilt-free version of this dish.
If you are a fan of mac and cheese, you will probably love my Bacon Gouda Mac and Cheese recipe as well.
This recipe was prepared for Christmas dinner with my family. I typically use 4-5 different types of cheese. I often use gouda and go back and forth between using gouda and pecorino romano, for no particular reason. I love gouda. I love pretty much any cheese. Feel free to use your favorite types of cheese. Parmigiano Reggiano is my favorite cheese to use while cooking. I have used it often in other recipes such Shrimp Scampi Dip, Shrimp Scampi with Zucchini Noodles, and Warm Spinach Dip with Parmesan. It adds an amazing bold flavor to the dish.
There are so many ways to prepare traditional, homestyle, baked, soul food mac and cheese (however you want to describe baked mac and cheese). I am not a fan of mac and cheese that is watery and has too much liquid. I do not like mac and cheese that is dry and does not have a cheesy texture. My preferred dish has a crunchy crust on top, with cheesy goodness within.
Grate all of the cheese. This is actually my favorite step! Cut the muenster into small chunks. I do this because it does not grate as easy.
First, melt the butter in the saucepan. Add the flour and whisk to create a slurry. After the flour has been fully mixed, add the milk and half of all of the cheeses. Stir until the cheese has melted.
Layer, layer, layer! Layers are the key here. In order to get a great burst of cheese in every bite, you will add the macaroni, and then shredded cheese. This is similar to preparing a lasagna.
I usually prepare this dish for very large groups of family and around the holidays. I decided to test if my recipe could be divided in half to serve a smaller group and still hold up. It does! The photos below show the results of using 1/2 of the ingredients noted below. I still followed the exact same steps.
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Southern-Style Soul Food Baked Macaroni and Cheese
Southern-Style Soul Food Baked Macaroni and Cheese is a homemade, recipe with 5 creamy types of cheese. Perfect for Thanksgiving, Christmas, and holidays.
Ingredients
- 2 cups sharp cheddar cheese shredded
- 1 cup parmigiano reggiano shredded
- 1 cup fontina cheese shredded
- 1 cup pecorino romano cheese shredded
- 1/2 cup muenster cheese cut into small chunks
- 1 pound elbow macaroni
- 3 cups of milk
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 4 tablespoons butter
- salt pepper, and onion powder to taste
Instructions
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Preheat oven to 375 degrees.
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Boil a large pot with salted water over high heat.
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Add the macaroni and cook for about 5 minutes.
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Drain the macaroni and rinse with cold water. Reserve some of the water from the pasta in case you need it later. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
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Heat a sauce pan on medium heat. Add the butter and allow it to melt.
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Once melted, add the flour and whisk.
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This will create a slurry. Continue to whisk until the four is fully combined.
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Add the milk and heavy whipping cream and stir.
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Add half of the cheese and stir until the cheese is melted.
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Add the seasonings and taste repeatedly. This step is important because you don't want bland mac and cheese.
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Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
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Spray a baking pan with cooking spray.
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Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
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Add another layer of pasta, and then another layer of cheese.
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Ensure there is adequate liquid throughout these steps (additional milk or reserved pasta water work well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
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This step is important because without adequate liquid the dish will dry out while baking.
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Bake for 20-30 minutes until the cheese has melted and is bubbly
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Cool before serving.
regina malloy
October 28, 2017 @ 2:20 am
oh my this looks so good.i never had baked mac n cheese im sure going to give this a try
Stephanie
October 28, 2017 @ 2:37 am
This looks absolutely delicious! I make a homemade mac and cheese but have never used this amount of cheese in it.
Angela Tolsma
October 28, 2017 @ 3:13 am
I haven’t made mac and cheese in ages. I am terrible at making the sauce usually ends of grainy but my husband is really good at it and I totally want to pick up the ingredients for him!
Jillian
October 28, 2017 @ 5:25 am
I love all the cheese flavors!
Ginny
October 28, 2017 @ 5:44 am
Wow! That’s a mac and cheese casserole anyone would love. You are one smart cook!
Laura
October 28, 2017 @ 6:37 am
Plenty of cheese and crunchy crust, you cannot go wrong there. Love your cheese selection, but I still have to find a cheese I don’t love
Kate | Veggie Desserts
October 28, 2017 @ 7:27 am
What an amazing cheese feast! Looks lovely and gooey 🙂
Natalia
October 28, 2017 @ 9:50 am
Love how you explained this recipe step by step, and the variety of cheeses that you use is amazing! I’m sure it turned out delicious!
Lea Ann (Cooking On The Ranch)
October 28, 2017 @ 2:21 pm
Gosh darn you! Now I’m craving mac and cheese. 🙂 Actually, I can’t blame you, I think I’m always craving it. With all the cheese in this recipe I’m loving the addition of muenster. One of my favorites. Thanks for sharing this Southern recipe.
ChrissyAdventures
October 28, 2017 @ 2:23 pm
I am such a cheese loving snob. I love that you included muenster in your recipe!
Tina
October 28, 2017 @ 2:59 pm
I love your selection of cheese, mac and cheese is one of my all time favorites, thanks for sharing this recipe!
sue | theviewfromgreatisland
October 28, 2017 @ 2:59 pm
All I can say is WOW! I’m in mac and cheese heaven!
Traci @ The Kitchen Girl
October 28, 2017 @ 3:20 pm
Oh my word…when I saw the picture of those five, beautiful cheeses, I knew this was going to be one to add to the “make that!” list. Looks amazing…and just in time for the holidays!
Jenn
October 28, 2017 @ 3:49 pm
I agree, it’s all about the cheese texture throughout and this sounds perfect. Love the mix of cheeses you selected!
Sarah
October 28, 2017 @ 4:13 pm
5 different cheeses? Talk about mac n cheese perfection! Yum!!!
Jen Walker
October 28, 2017 @ 7:22 pm
So much cheesy deliciousness and recipe I need to try asap! I love a crisp topping on my mac & cheese as well!
Samantha
October 28, 2017 @ 11:14 pm
Wow! This looks amazing! I will have to try this for a special occasion or as the main dish of a meal one night!
Rosey
October 29, 2017 @ 2:22 pm
I’ve never used gouda in macaroni and cheese. What a smart idea though, it’s so rich and flavorful.
Kathy
October 29, 2017 @ 6:08 pm
That looks so good! You can never go wrong with Mac & Cheese.
Dalba
October 29, 2017 @ 7:35 pm
Great recipe! I think I will give this a try. And those pictures are just mouth watering!!!
Joan Cajic
October 29, 2017 @ 8:37 pm
OH wow this looks so good and delicious. Who doesn’t love mac & cheese I know I do. Thank you for sharing.
Becca Talbot
October 29, 2017 @ 8:53 pm
I have to confess, I’m not a huge fan of Macaroni Cheese – it brings back memories of being a child and being force fed it, all congealed and cold and cheesy. I’ve never had it as an adult though, so maybe my tastes have changed – I’ll pass this recipe on to my mum, see if she can give it a go! x
staysnatched
October 29, 2017 @ 9:14 pm
Ha it sounds like you were eating box mac and cheese. We were never forced to eat that kind, thankfully.
Jen Temcio
October 29, 2017 @ 9:55 pm
I love the idea of a mac and cheese bar too! I have never ordered good mac and cheese when at a restaurant. I really want to be able to make some for my husband and boys because it is their favorite, and from your pictures, it looks like it might be my favorite food!!
AnnMarie John
October 30, 2017 @ 2:06 am
Comfort food at its finest. It’s one of the recipes that I like making when I need a little pick me up. I think using 4-5 types of cheese is amazing. It definitely ups the flavor!
Emman Damian
October 30, 2017 @ 4:11 am
I’m craving for Mac & Cheese now! Great post and recipe! I’ll cook it this week.
Aitza B
October 30, 2017 @ 4:49 am
Baked is the only kind of Mac & cheese that should exist. I never thought of adding fontina to my cheese blend but I might give it a try.
Thena
October 30, 2017 @ 6:21 am
This is the mac daddy of all things mac and cheese. I love that there isn’t too much cheese. 😉 This looks amazing.
Cynthia
October 30, 2017 @ 10:11 am
Mac and cheese is one of the big favourites at our house! We either have that or spaghetti bolognese once a week, we definitely love pasta! We usually make it with a ridiculous amount of cheddar cheese, but I’m loving your version with more cheeses and heavy cream, I can’t wait to give this a try!
Pat
October 30, 2017 @ 3:14 pm
mac and cheese is something new to me coming from asia! it looks creamy and good so im curious to try it!
Michael
October 30, 2017 @ 3:44 pm
Wow that looks insane! So much cheese I need to have this now lol great recipe!
Lacey
October 30, 2017 @ 4:21 pm
I think I just died and went to cheese heaven! I’m dairy free but I need to give this a vegan try, it looks amazing!!!
Lauren Atkins
October 30, 2017 @ 8:45 pm
Oh my goodness, I am pinning this recipe! I love Mac & Cheese and have always wanted an incredible recipe to use!!!!
David Elliott
October 31, 2017 @ 6:04 am
This looks amazing. My daughter and I love mac and cheese. And I am with you that I don’t like the overly watery cheesy goodness. We will have to try this.
Shaheen Khan
October 31, 2017 @ 1:37 pm
Wonderful mac and cheese recipe! It’s sooooo cheesy and delightful just perfect for the days when I want to forget about the pounds and indulge my cravings.
Dena
October 31, 2017 @ 2:29 pm
That looks amazing!! Nothing is as good on a cold day as a bowl of delicious macaroni and cheese. Ahh, the comforts of home.
Jaleby
October 31, 2017 @ 8:48 pm
I never tried mac and cheese yet at home . Thanks for sharing the recipe.
Gideon
November 2, 2017 @ 6:26 am
Never knew macaroni could look this lovely i think i should try out your recipe when next i prepare it.
Jake Ferrer
November 2, 2017 @ 10:34 am
Oh i love macaroni cheese. And this one looks really delicious. I am drooling right now. I will make some tomorrow. Yum!
Michelle P
November 17, 2017 @ 5:29 pm
This looks amazing! Mac and cheese is a favorite in our household. Can you prepare this ahead of time the night before and bake the day of?
staysnatched
November 17, 2017 @ 5:33 pm
I wouldn’t recommend doing it that way. You don’t want the noodles to become overly soft because they will soften again while baking. I have never tried prepping the night before. You could try it out and see how you like the results. Also. you could shred all of your cheese the day before to save time.
Anonymous
November 18, 2017 @ 4:57 am
Thanks! I think I’ll stick with making this the day of. Got a winner for Thanksgiving! Can’t wait to make it.
staysnatched
November 18, 2017 @ 6:01 pm
Awesome! We will be having it for Thanksgiving, too.