Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 10
This mac and cheese recipe requires no Velveeta or eggs. This uses six different kinds of cheese with a few simple ingredients to make. Unlike our usual mac and cheese, this version has cheese through it! Super comforting, and every bite is full of happy memories!
Ingredients
4 tablespoons unsalted butter, not margarine
1 pound elbow macaroni pasta uncooked
8 c. water
1 teaspoon salt to salt the water for the pasta
1 1/2 c. half & half
1 c. evaporated milk
2 tablespoons all-purpose flour
8 ounces Gouda cheese shredded or cubed
4 ounces cream cheese
8 ounces creamy Havarti cheese shredded or cubed
4 ounces mozzarella cheese shredded
4 ounces Colby Jack cheese shredded
8 ounces sharp cheddar cheese shredded
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon freshly cracked black pepper
1 teaspoon seasoning salt OR plain salt
HOW TO MAKE SOUL FOOD MACARONI AND CHEESE
Step 1: Into a pot, pour 8 cups of water and sprinkle with a tsp salt. Bring this to a boil on high heat. Once boiling, add the elbow macaroni pasta and cook until al dente. When done, drain the pasta, then rinse it under cool water.
Step 2: Melt 4 tbsp butter in a large saucepan over medium heat. Sprinkle 2 tbsp flour into the melted butter. Stir until completely incorporated before pouring in the evaporated milk and half & half. Keep stirring for about 3 minutes, then adjust the heat to low. Add the cream cheese, Gouda, and Havarti, stirring until the cheese has melted.
Step 3: Season the creamy cheese sauce with seasoning salt, pepper, paprika, onion powder, and garlic powder. Stir well.
Step 4: Into a large pot, toss the macaroni pasta. Pour in half the cheese sauce. Stir well.
Step 5: Into a 9 x 13-inch bake dish, pour half of the macaroni and cheese mixture and sprinkle on top some of the sharp cheddar, mozzarella, and Colby Jack. Pour the rest of the macaroni and cheese and finally, top everything off with the rest of the cheese.
Step 6: Place the dish into the oven and bake for about 25 to 30 minutes at 350 degrees F. When done, remove from the oven and allow the mac and cheese to sit for about 5 to 10 minutes before serving.
Ingredients
- 4 tablespoons unsalted butter, not margarine
- 1 pound elbow macaroni pasta uncooked
- 8 c. water
- 1 teaspoon salt to salt the water for the pasta
- 1 1/2 c. half & half
- 1 c. evaporated milk
- 2 tablespoons all-purpose flour
- 8 ounces Gouda cheese shredded or cubed
- 4 ounces cream cheese
- 8 ounces creamy Havarti cheese shredded or cubed
- 4 ounces mozzarella cheese shredded
- 4 ounces Colby Jack cheese shredded
- 8 ounces sharp cheddar cheese shredded
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon seasoning salt OR plain salt
Instructions
Step 1: Into a pot, pour 8 cups of water and sprinkle with a tsp salt. Bring this to a boil on high heat. Once boiling, add the elbow macaroni pasta and cook until al dente. When done, drain the pasta, then rinse it under cool water.
Step 2: Melt 4 tbsp butter in a large saucepan over medium heat. Sprinkle 2 tbsp flour into the melted butter. Stir until completely incorporated before pouring in the evaporated milk and half & half. Keep stirring for about 3 minutes, then adjust the heat to low. Add the cream cheese, Gouda, and Havarti, stirring until the cheese has melted.
Step 3: Season the creamy cheese sauce with seasoning salt, pepper, paprika, onion powder, and garlic powder. Stir well.
Step 4: Into a large pot, toss the macaroni pasta. Pour in half the cheese sauce. Stir well.
Step 5: Into a 9 x 13-inch bake dish, pour half of the macaroni and cheese mixture and sprinkle on top some of the sharp cheddar, mozzarella, and Colby Jack. Pour the rest of the macaroni and cheese and finally, top everything off with the rest of the cheese.
Step 6: Place the dish into the oven and bake for about 25 to 30 minutes at 350 degrees F. When done, remove from the oven and allow the mac and cheese to sit for about 5 to 10 minutes before serving.
