I perfected a Baked Mac And Cheese Recipe that blends eggs, cream, and five cheeses into a custard-style bake, and there’s one clever secret in the full recipe that you’ll only find by reading on.
I grew up on big pans of baked mac and cheese and this Soul Food Southern Baked Mac And Cheese is my loud, no nonsense version. I pile elbow macaroni into a custardy bake, fold in heaps of sharp cheddar cheese, and bake until the top’s weirdly perfect, crunchy and singing.
People call it a Mac And Cheese Recipe Soul Food classic, some even call it the Best Macaroni And Cheese they ever tried, which is wild because it’s kind of simple. I’m not gonna pretend it’s fancy, but there’s something about it that grabs you and makes you sneak a second spoon.
Ingredients
- Elbow macaroni: mostly carbs, little fiber, fills you up fast, it’s cheap.
- Eggs: great protein, B vitamins, helps bind the bake, adds richness.
- Heavy cream and milk: super creamy, high fat, calcium, makes sauce silky.
- Sharp cheddar: bold flavor, protein and calcium, can be kinda salty.
- Melting cheeses: Colby, Monterey Jack, mozzarella blend for creamy, gooey texture.
- Parmesan: adds umami, a little salt, sharp finish on top, fancy.
- Butter: rich saturated fat, helps brown topping, adds cozy flavor.
- Crushed crackers or panko: crunchy carbs, gives contrast to creamy pasta.
- Smoked paprika and cayenne: smokey heat, tiny calories, big flavor kick.
- Worcestershire and hot sauce: tangy umami, boosts savory depth, optional heat.
Ingredient Quantities
- 1 pound elbow macaroni
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dry mustard powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 4 tablespoons unsalted butter
- 1 cup crushed Ritz crackers or panko breadcrumbs
- 1 teaspoon hot sauce (optional)
How to Make this
1. Preheat oven to 350 F and butter a 9×13 inch baking dish with about 1 tablespoon of the unsalted butter, set aside.
2. Bring a large pot of salted water to a boil, add 1 pound elbow macaroni and cook 1 to 2 minutes less than al dente so the pasta wont get mushy in the oven, drain well.
3. While pasta cooks, whisk together 4 large eggs, 1 1/2 cups heavy cream, 1/2 cup whole milk, 1 teaspoon dry mustard powder, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper and 1 teaspoon hot sauce if you want a little heat.
4. In the hot drained pasta pot off the heat, stir in 3 cups shredded sharp cheddar, 1 cup shredded Colby Jack, 1 cup shredded Monterey Jack, 1 cup shredded mozzarella and 1/2 cup grated Parmesan so the cheeses start to melt and coat the pasta, mix quickly.
5. Pour the egg and cream mixture over the cheesy pasta and stir until evenly combined, you want the custard to thoroughly coat the noodles but dont over stir.
6. Pour everything into the prepared baking dish, smoothing the top with a spatula, dot the surface with the remaining 1 tablespoon unsalted butter if any left for flavor.
7. Mix 1 cup crushed Ritz crackers or panko breadcrumbs with the remaining 2 tablespoons melted butter and a little extra grated Parmesan if you like, sprinkle this evenly over the top for a crunchy topping.
8. Bake uncovered at 350 F for 30 to 40 minutes until the custard is set in the middle and the top is golden and bubbly, if the top browns too fast loosely tent with foil.
9. Let the mac and cheese rest 10 minutes before serving so the custard firms up, then scoop and enjoy.
Equipment Needed
1. Large pot (6 to 8 qt) for boiling 1 lb pasta
2. Colander or fine mesh strainer to drain pasta well
3. 9×13 inch baking dish, buttered
4. Large mixing bowl for whisking eggs and cream
5. Whisk to blend the custard
6. Silicone spatula or wooden spoon to stir and smooth the top
7. Measuring cups and measuring spoons for accuracy
8. Box grater or microplane for Parmesan and any fresh shredding
9. Small bowl for mixing the cracker or panko topping
10. Oven mitts (and a piece of foil if you need to tent the dish)
FAQ
Soul Food Southern Baked Mac And Cheese Recipe Substitutions and Variations
- Elbow macaroni: swap with cavatappi, medium shells, penne, or small rigatoni — all hold sauce well and cook in about the same time, just stir so they don’t stick.
- Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter for each cup of cream, or substitute 1 cup half and half, or use canned evaporated milk if thats what you got around — it’ll be a bit lighter but still creamy.
- Sharp cheddar (or the cheese blend): try smoked cheddar, Gruyere, fontina, or pepper jack for a little kick — mix two kinds for melt and flavor, just watch salt since some are saltier.
- Crushed Ritz crackers or panko: swap with crushed saltines, cornflake crumbs, crushed buttery crackers, or toasted homemade breadcrumbs, any of those give a nice crunchy top.
Pro Tips
1) Grate your own cheese from blocks. Pre-shredded stuff has anti caking powder so it wont melt as smooth, and freshly grated melts silkier and blends better with the custard.
2) Temper the eggs so they dont turn into little curds. While whisking pour a ladle or two of the hot pasta/cheese mix into the egg and cream mix first, then add that back to the pot, this keeps the custard creamy not scrambled.
3) Make the topping extra crunchy by toasting the crumbs first. Toss panko or crushed crackers in a skillet with the butter until golden, or bake them on a sheet for a few minutes; they stay crisp longer and wont go soggy on the mac.
4) Watch your bake time and let it rest. Ovens vary so check for a gentle wobble in the center not a full jiggle, then let the casserole sit 10 to 15 minutes before cutting so the custard firms up and slices cleaner.
Soul Food Southern Baked Mac And Cheese Recipe
I perfected a Baked Mac And Cheese Recipe that blends eggs, cream, and five cheeses into a custard-style bake, and there’s one clever secret in the full recipe that you’ll only find by reading on.
8
servings
1047
kcal
Equipment: 1. Large pot (6 to 8 qt) for boiling 1 lb pasta
2. Colander or fine mesh strainer to drain pasta well
3. 9×13 inch baking dish, buttered
4. Large mixing bowl for whisking eggs and cream
5. Whisk to blend the custard
6. Silicone spatula or wooden spoon to stir and smooth the top
7. Measuring cups and measuring spoons for accuracy
8. Box grater or microplane for Parmesan and any fresh shredding
9. Small bowl for mixing the cracker or panko topping
10. Oven mitts (and a piece of foil if you need to tent the dish)
Ingredients
1 pound elbow macaroni
4 large eggs
1 1/2 cups heavy cream
1/2 cup whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded Colby Jack cheese
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dry mustard powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
4 tablespoons unsalted butter
1 cup crushed Ritz crackers or panko breadcrumbs
1 teaspoon hot sauce (optional)
Directions
- Preheat oven to 350 F and butter a 9×13 inch baking dish with about 1 tablespoon of the unsalted butter, set aside.
- Bring a large pot of salted water to a boil, add 1 pound elbow macaroni and cook 1 to 2 minutes less than al dente so the pasta wont get mushy in the oven, drain well.
- While pasta cooks, whisk together 4 large eggs, 1 1/2 cups heavy cream, 1/2 cup whole milk, 1 teaspoon dry mustard powder, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper and 1 teaspoon hot sauce if you want a little heat.
- In the hot drained pasta pot off the heat, stir in 3 cups shredded sharp cheddar, 1 cup shredded Colby Jack, 1 cup shredded Monterey Jack, 1 cup shredded mozzarella and 1/2 cup grated Parmesan so the cheeses start to melt and coat the pasta, mix quickly.
- Pour the egg and cream mixture over the cheesy pasta and stir until evenly combined, you want the custard to thoroughly coat the noodles but dont over stir.
- Pour everything into the prepared baking dish, smoothing the top with a spatula, dot the surface with the remaining 1 tablespoon unsalted butter if any left for flavor.
- Mix 1 cup crushed Ritz crackers or panko breadcrumbs with the remaining 2 tablespoons melted butter and a little extra grated Parmesan if you like, sprinkle this evenly over the top for a crunchy topping.
- Bake uncovered at 350 F for 30 to 40 minutes until the custard is set in the middle and the top is golden and bubbly, if the top browns too fast loosely tent with foil.
- Let the mac and cheese rest 10 minutes before serving so the custard firms up, then scoop and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 311g
- Total number of serves: 8
- Calories: 1047kcal
- Fat: 59.1g
- Saturated Fat: 32.5g
- Trans Fat: 1.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 180.5mg
- Sodium: 1394mg
- Potassium: 438mg
- Carbohydrates: 58g
- Fiber: 0.8g
- Sugar: 6g
- Protein: 35.9g
- Vitamin A: 1875IU
- Vitamin C: 1mg
- Calcium: 438mg
- Iron: 1.3mg
