Jun 09 2026
Restaurants›Soul Haus Kitchen›Mac And Cheese Recipe

Mac And Cheese Recipe

Inspired by Soul Haus Kitchen
Time1h
Serves6

The Mac and cheese was spilled in the bag and the drink was missing.

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Ingredients

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Pasta

Cheese sauce

Topping

Optional add-ins

Method

Pasta

  1. 1

    Preheat & boil

    Preheat the oven to 350°F (175°C). Bring a large pot of water to a rolling boil and add 1 tbs kosher salt. Add 4 cups dry elbow macaroni and cook until just al dente according to package instructions (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Optional add-ins

  1. 2

    Cook bacon

    If using bacon, place 6 slices in a cold skillet and cook over medium heat until crisp, 8–10 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain, then crumble into bite-sized pieces. Reserve 1 tbs bacon fat if desired for the next step.

  2. 3

    Sauté onion (optional)

    If using diced onion, heat 1 tbs of the reserved bacon fat or 1 tbs butter in the skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Set aside to fold into the mac later.

Cheese sauce

  1. 4

    Make a roux

    In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Once melted and bubbling, whisk in 4 tbs all-purpose flour. Cook the roux, whisking constantly, for 1.5–2 minutes until it is fragrant and slightly golden (do not let it brown).

  2. 5

    Add milk & cream

    Slowly whisk in 3 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, and cook until it thickens enough to coat the back of a spoon, about 5–7 minutes.

  3. 6

    Season and finish sauce

    Reduce heat to low. Whisk in 4 oz softened cream cheese until fully melted and smooth. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.25 tsp ground nutmeg. Remove the pan from the heat.

  4. 7

    Add cheeses

    Stir in 4 cups shredded sharp cheddar and 1 cup shredded Gruyère in batches, stirring after each addition until fully melted and the sauce is smooth. If the sauce seems too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water to reach a creamier consistency.

Combine & bake

  1. 8

    Combine pasta and sauce

    In a large mixing bowl or the pot used for the pasta, combine the drained macaroni with the cheese sauce. Fold in the crumbled bacon and/or sautéed onion if using. Taste and adjust seasoning with additional salt and pepper if needed.

  2. 9

    Transfer to baking dish

    Butter or spray a 9x13-inch baking dish. Pour the mac and cheese into the dish, spreading it into an even layer.

Topping & bake finish

  1. 10

    Prepare topping

    In a small bowl, combine 1.5 cups panko breadcrumbs and 0.5 cup grated Parmesan. Pour 4 tbs melted unsalted butter over the crumbs and stir until evenly moistened. Stir in 2 tbs chopped parsley if using.

  2. 11

    Top and bake

    Evenly sprinkle the breadcrumb mixture over the assembled mac and cheese. Bake in the preheated 350°F (175°C) oven until the edges are bubbling and the topping is golden brown, 20–25 minutes. For a crispier top, broil for an additional 1–2 minutes while watching closely.

  3. 12

    Rest and serve

    Remove from the oven and let rest 5 minutes before serving to set. Serve hot, scooping portions so each gets cheesy sauce and crunchy topping.

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