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Mac And Cheese Recipe

Name: My Brother's Soul Food Heavens MAC AND CHEESE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Soul Food
Ingredients: 1.5 cups elbow macaroni (or small shells); 6 cups water; 1 tbs salt (for pasta water); 4 tbs unsalted butter; 4 tbs all-purpose flour; 2 cups whole milk; 0.5 cups heavy cream; 1 cups sharp cheddar, shredded; 1 cups mild cheddar, shredded; 0.5 cups Gruyère, shredded; 2 oz cream cheese, softened; 0.5 cups parmesan, finely grated; 0.5 cups monterey jack, shredded; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.125 tsp ground nutmeg; 0 to taste salt (to taste); 0 to taste freshly ground black pepper; 0.75 cups panko breadcrumbs; 2 tbs unsalted butter, melted; 2 tbs parmesan, grated (for topping); 0.25 tsp smoked paprika (optional); 1 tbs finely chopped green onions or chives; 0 to taste cracked black pepper (for finishing)

Inspired by My Brother's Soul Food Heaven

Time1h 5m

Serves4

Mac and Cheese is my ultimate favorite. It is a must have on any Soul Food Dinner Plate. There are many different ways to make mac and cheese but my recipe is loaded with 6 cheeses and baked to perfection. The combination of the creamy cheese and the crispy, golden brown crust is simply irresistible.

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Ingredients

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Pasta & Cooking Liquids

1 1/2 cups elbow macaroni (or small shells)

6 cups water

1 tbs salt (for pasta water)

Cheese Sauce

4 tbs Unsalted butter

4 tbs 00 bread flour

2 cups whole milk

1/2 cups Heavy cream

1 cups sharp cheddar, shredded

1 cups mild cheddar, shredded

1/2 cups Gruyère, shredded

2 oz cream cheese, softened

1/2 cups parmesan, finely grated

1/2 cups monterey jack, shredded

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/8 tsp ground nutmeg

0 to taste salt (to taste)

0 to taste freshly ground black pepper

Topping / Crust

3/4 cups Panko breadcrumbs

2 tbs unsalted butter, melted

2 tbs parmesan, grated (for topping)

1/4 tsp smoked paprika (optional)

Optional Add-ins

1 tbs finely chopped green onions or chives

0 to taste cracked black pepper (for finishing)

Method

Pasta & Preheat

Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish (an 8x8 or similar).

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package instructions), roughly 7–8 minutes depending on pasta. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the Cheese Sauce (Roux & Bechamel)

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When the butter is foaming and just beginning to brown lightly, add 4 tablespoons all-purpose flour. Whisk constantly for 1–2 minutes to cook the flour but do not let it brown — you want a pale roux.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish the sauce

Reduce heat to low. Whisk in 2 ounces softened cream cheese until smooth. Add 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon ground nutmeg. Stir in salt and freshly ground black pepper to taste (start with about 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust). Remove saucepan from heat briefly before adding shredded cheeses to prevent graininess.

Add cheeses

Add the shredded cheeses in batches: 1 cup sharp cheddar, 1 cup mild cheddar, 1/2 cup Gruyère, and 1/2 cup Monterey Jack. Whisk each addition until fully melted and smooth before adding the next. Stir in 1/2 cup finely grated Parmesan until incorporated. If the sauce seems too thick, whisk in up to 2–4 tablespoons reserved pasta water to loosen to a creamy, pourable consistency.

Assemble

Combine drained pasta and cheese sauce: Place the drained pasta back into the large pot or into a mixing bowl. Pour the cheese sauce over the pasta and fold gently until all pasta is evenly coated. Taste and adjust seasoning with more salt, pepper, or a splash of pasta water if needed.

Transfer the mac and cheese to the prepared baking dish and spread it into an even layer.

Make Topping & Bake

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1/4 teaspoon smoked paprika (if using). Stir until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the top of the mac and cheese. If you like extra cheesiness, sprinkle an additional tablespoon of shredded cheddar over the crumbs.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the topping is golden brown and the casserole is bubbling at the edges. If you want an extra-crispy top, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Finish & Serve

Remove from oven and let rest for 5–10 minutes to set. Sprinkle with chopped green onions or chives and a grind of cracked black pepper before serving.

Serve hot. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through to preserve texture.