Soul Food Macaroni and Cheese

Soul Food Macaroni and Cheese will make you slap your mama, but I wouldn’t advise doing it. A fist pump should suffice.

This recipe comes from the “I Heart Soul Food” cookbook by Rosie Mayes and consists of six different cheeses and omits the eggs. I shred my own cheese, so that’s the longest part about preparing this dish.

The “no fail” instructions will have you looking like a “mac and cheese queen ” or king with rave reviews on this creamy goodness to follow. Reheat the leftovers the next day to savor the moment.

Makes 12 Servings

INGREDIENTS

1 teaspoon kosher salt, for boiling the pasta
1 pound uncooked elbow pasta
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups half and half
1 cup evaporated milk
4 ounces cream cheese
8 ounces gouda cheese, shredded or cubed
8 ounces Havarti cheese shredded or cubed
1 teaspoon seasoning salt or plain kosher salt
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon freshly cracked black pepper
8 ounces sharp cheddar cheese, shredded
4 ounces mozzarella cheese, shredded
4 ounces Colby Jack cheese, shredded

PREPARATION

Preheat the oven to 350 degrees °F.
In a large stockpot over high heat, pour about 2 quarts of water and sprinkle in the kosher salt. Bring the water to a boil, then add in the pasta. Cook the pasta until it is al dente (cooked but still firm), then drain the pasta and rinse it under cool water. Return the pasta to the stockpot and set to the side.
Place a large saucepan over medium heat, then toss in the butter. Melt the butter down completely, then sprinkle in the flour. Whisk the ingredients until they are well incorporated, then pour in the half and half and evaporated milk. Whisk the ingredients and continue to cover over medium heat for about 3 minutes.
Reduce the heat to low, then add in the cream cheese, gouda and Havarti. Stir the mixture until the cheese melts and you have a nice, creamy cheese sauce. Sprinkle in the seasoning salt, paprika, onion powder, garlic powder, and pepper. Mix until well incorporated.
Pour the cheese sauce over the macaroni pasta in the stockpot. Stir everything until it is well combined, then pour half of the macaroni-and-cheese mixture into a 9-by-13-inch baking dish. Sprinkle half of the sharp cheddar, mozzarella, and Colby Jack on top of the mac and cheese. Next, add the remaining macaroni and cheese into the baking dish and top it off with the remaining cheese.
Bake the macaroni and cheese for 25 to 30 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

Recipe created by Rekaya Gibson.

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