Soul Food Macaroni And Cheese
- 20m Prep Time
- 35m Cook Time
- 1h 5mReady In
A rich and creamy baked macaroni and cheese made with six cheeses including cream cheese, Havarti, Gouda, sharp cheddar, mozzarella, and Colby Jack. Perfect for holidays and special occasions.
Ingredients
- 4.93 ml kosher salt
- 454 g uncooked elbow pasta
- 59.1 ml unsalted butter
- 29.6 ml all-purpose flour
- 355 ml half-and-half
- 237 ml evaporated milk
- 113 g cream cheese
- 227 g Gouda cheese shredded or cubed
- 227 g Havarti cheese shredded or cubed
- 4.93 ml seasoning salt or plain kosher salt
- 4.93 ml smoked paprika
- 4.93 ml onion powder
- 4.93 ml garlic powder
- 2.46 ml freshly cracked black pepper
- 227 g sharp cheddar cheese shredded
- 113 g mozzarella cheese shredded
- 113 g Colby Jack cheese shredded
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 344 mg
- Iron: 0.32 mg
- Magnesium: 19.9 mg
- Phosphorus: 267 mg
- Potassium: 170 mg
- Zinc: 1.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml kosher salt
- 454 g uncooked elbow pasta
- 59.1 ml unsalted butter
- 29.6 ml all-purpose flour
- 355 ml half-and-half
- 237 ml evaporated milk
- 113 g cream cheese
- 4.93 ml seasoning salt or plain kosher salt
- 4.93 ml smoked paprika
- 4.93 ml onion powder
- 4.93 ml garlic powder
- 2.46 ml freshly cracked black pepper
Prepare
- 227 g Gouda cheese, shredded or cubed
- 227 g Havarti cheese, shredded or cubed
- Shred 227 g sharp cheddar cheese
- Shred 113 g mozzarella cheese
- Shred 113 g Colby Jack cheese
Let's Cook
-
Step 1.
Preheat the oven to 350°F.
-
Step 2.
Fill a large stockpot with about 2 quarts of water and add 1 teaspoon kosher salt. Bring to a boil over high heat, then add 1 pound uncooked elbow pasta. Cook until al dente (firm to the bite), then drain and rinse under cool water. Return the pasta to the stockpot and set aside.
-
Step 3.
Place a large saucepan over medium heat and add 4 tablespoons unsalted butter. Melt the butter completely, then whisk in 2 tablespoons all-purpose flour until well incorporated. Pour in 1½ cups half-and-half and 1 cup evaporated milk, whisking constantly. Continue cooking over medium heat for about 3 minutes, until the mixture thickens slightly.
-
Step 4.
Reduce the heat to low. Add 4 ounces cream cheese, 8 ounces shredded Gouda, and 8 ounces shredded Havarti. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Stir in 1 teaspoon seasoning salt (or kosher salt), 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon black pepper until well combined.
-
Step 5.
Pour the cheese sauce over the cooked pasta in the stockpot and stir until evenly coated. Transfer half of the macaroni and cheese to a 9x13-inch baking dish. Sprinkle half of the 8 ounces shredded sharp cheddar, 4 ounces shredded mozzarella, and 4 ounces shredded Colby Jack over the top. Add the remaining macaroni and cheese to the dish, then top with the remaining shredded cheeses.
-
Step 6.
Bake the macaroni and cheese for 25 to 30 minutes, until bubbly and golden on top. Remove from the oven and let rest for 5 to 10 minutes before serving.