Soul food macaroni and cheese recipe

THE mac & cheese recipe!

I’m the designated person in my family to make mac & cheese.  So no matter the function, I know what I’m bringing & that its going to be banging!  I want to share my recipe, its really simple, but I don’t actually follow it, lol!  If I get a chance to get down to Findlay market, I go crazy over different fresh cheeses to try.  One of my faves is smoked mozzerella.  I sometimes add different spices, namely onion and garlic powder to give it more kick, so each time its a little bit different, but it always comes out delicious!

 

Ingredients

  • 4 cups macaroni, uncooked
  • 8 tablespoons butter, softened
  • 2 eggs
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups milk
  • 2 cups mozzarella
  • 4 cups cheddar

Instructions

  1. Preheat oven to 350.  Grease a 9×13 dish.
  2. Cook macaroni, In salted water for 1-2 minutes less than instructions, or al dente.  Be careful not to overcook.  Drain.
  3. Place macaroni, butter, seasonings, milk, mozzarella and 3 cups of cheddar into dish and stir.
  4. Mix eggs in a bowl, then stir into the mixture.
  5. Cover with greased aluminum foil and cook for 45 minutes.
  6. Uncover and stir, then add last cup of cheddar.  Bake uncovered for 15 more minutes.  Enjoy!

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24 thoughts on “Soul food macaroni and cheese recipe

  1. I use evaporated milk in my mac and cheese is that the milk you used? It looks delish and what brands of cheese do you use? I find some types of cheese dont melt very well.

    1. Thanks! I use vitamin D milk. My fav brand of cheese is Sargento. It’s a little pricy, but melts great & isn’t too oily.

  2. Thank you! I used your recipe to help me with proportion. lately, I’ve been irritated because there’s like a curdy custard in my mac. well, that’s because I’ve been adding too much milk. Yesterday’s mac & cheese was probably the best I’ve ever cooked (5 diff. cheese). i use less butter than yours, a combo of heavy cream & evap milk, and like you switch up the seasoning. THANK YOU!!!!!!! you helped me solve a big problem. People told me it was the best they ever had!

    1. I’m not sure if it would work in the crockpot. I have baked it and put in the crockpot after to keep warm. It may be worth a try on high for a minimum of 3 hours?

  3. Hello 🤗

    If I want to make half of the recipe, do I simply just cut all the ingredients in half? Sorry for the stupid question, I’m not much of a cook, as you can probably tell from the question, lol! Next question, should I use unsalted butter? Because I’ve heard mozzarella can be very salty. Lastly, which cheddar do you prefer?

    I’d appreciate any help you can give me 😀

    Kim

    1. Yes, I half the recipe sometimes. I use unsalted butter and I typically use half sharp cheddar and half mild cheddar. Sorry for the delayed answer 😬

  4. Made this for dinner tonight and it was a big hit! I added some paprika in it as well. So yummy. Next time I think I might add some hatch green chilies. Thanks for the recipe!

  5. Hi Bri,

    I made this tonight and followed the recipe to the t. It came out a little custard-y. Did I do something wrong? Do you let the noodles cool before adding the cheese and milk? I’m thinking maybe I took too long and it got too warm? Or something with the egg? The taste is great, the texture just isn’t there for me.

    1. I have done this before. I would only cook the first 45 min, then when you reheat add the cheese and cook until warmed through.

  6. It’s in the oven as I type! It smells good! It’s a cold, wet day in Michigan. It will taste great, I’m sure! Thanks for the recipe. Made Mac. and cheese forever; like to try new recipes for it.

    1. You can. I wouldn’t use as much though. Maybe half the recipe calls for? You also would need to cook a little less time.

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