Soul Food Mac and Cheese

Robert Cornegy, District 36:
Bedford Stuyvesant, Northern Crown Heights

 
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Ingredients

  • 1 lb. elbow macaroni pasta (uncooked)

  • 1 teaspoon salt (to salt the water for the pasta)

  • 8 cups water

  • 1 cup evaporated milk

  • 1 & 1/2 cup half & half

  • 4 tablespoons unsalted butter not margarine

  • 2 tablespoons all purpose flour

  • 4 oz. cream cheese

  • 8 oz. gouda cheese, shredded or cubed

  • 8 oz. creamy havarti cheese, shredded or cubed

  • 8 oz. sharp cheddar cheese, shredded

  • 4 oz. mozzarella cheese, shredded

  • 4 oz. colby jack cheese, shredded

  • 1 teaspoon seasoning salt or plain salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon freshly cracked black pepper

  • 1 teaspoon smoked paprika

Directions

  • Pour the water into a large pot and sprinkle in about 1 teaspoon of salt. Bring the water to a boil, over high heat.

  • Add in the elbow macaroni pasta. Cook the pasta until it is al dente (cooked but still firm), then drain the pasta and rinse it under cool water.

  • Place a large saucepan over medium heat, then toss in the butter.

  • Melt the butter down completely, then sprinkle in 2 tablespoons 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 mac and cheese mixture into a 9x13 baking dish.

  • Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.

  • Add the remaining mac and cheese mixture into the baking dish and top it off with the remaining cheese.

  • Bake in a preheated oven, on 350° for 25-30 minutes or until the top is bubbly and slightly browned. 

  • Remove from the oven, and let sit for 5-10 minutes.


 

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