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Soul Food Mac and Cheese

Soul Food Mac and Cheese Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 oz Velveeta, cubed
  • 3 large eggs
  • 1 can (12 oz) evaporated milk
  • ½ cup whole milk
  • ¼ cup sour cream
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp smoked paprika (optional)
  • 2 tbsp unsalted butter, cut into small pieces
  • Butter for the dish

Method
 

  1. Preheat oven to 350°F. Cook macaroni in salted water 1 minute less than package directions for al dente. Drain.
  2. In a large bowl, whisk eggs, evaporated milk, whole milk, sour cream, salt, pepper, garlic powder, onion powder, and smoked paprika until smooth.
  3. Add cooked macaroni to the custard, then fold in cheddar, Monterey Jack, and Velveeta until well coated.
  4. Butter a 9x13-inch dish, transfer the mixture, spread even, and scatter butter pieces on top. Bake 35-40 minutes until golden and set.
  5. Rest 10 minutes, then scoop and serve.

Notes

Let the mac and cheese rest for a full 10 minutes before serving. This isn't counted in the cook time, but it’s the step that makes every spoonful clean and creamy. If you like a darker top, broil for the last 2 minutes.