Soul Food Baked Mac and Cheese with Roux

Course: Side Dish

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 385kcal

Author: Jazzmine Woodard

Traditional Black mac and cheese made with a creamy, three-cheese roux sauce then baked to golden perfection

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Equipment

1 deep pot or Dutch oven
1 Food Processor or cheese grate
1 large skillet or saucepan
1 kitchen spoon
1 oblong baking dish

Ingredients

4 cups chicken broth
4 cups water
18 ounces uncooked pasta elbows, shells, or a combination
2 cups mild cheddar cheese
1 cup sharp cheddar cheese
1 cup Gouda cheese
6 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 ½ cups evaporated milk
2 teaspoons mustard
1 teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon smoked paprika
½ teaspoon garlic powder

Instructions

Cook the Pasta: Preheat oven to 350 degrees. In a deep pot or saucepan, bring chicken broth and water to a boil then add pasta and cook just shy of al dente (about 6-7 minutes) then drain. Save about ½ cup of pasta liquid to use later.
18 ounces uncooked pasta, 4 cups chicken broth, 4 cups water
Prepare the Cheese: Meanwhile, use a hand grater or food processor to shred the cheese. Mix all three cheeses together evenly and set aside.
2 cups mild cheddar cheese, 1 cup sharp cheddar cheese, 1 cup Gouda cheese
Make the Roux Cheese Sauce: Melt butter in a large saucepan or skillet over medium-high heat. Stir in the flour to start a roux then slowly whisk in the milk so that the mixture doesn't become lumpy. Reduce heat to medium then stir in the mustard, sea salt, white pepper, smoked paprika, and garlic powder. Once this mixture is thickened and starts to bubble, stir in two cups of the cheese, incorporating about one cup at a time.
6 tablespoons unsalted butter, 5 tablespoons all-purpose flour, 2 ½ cups evaporated milk, 2 teaspoons mustard, 1 teaspoon sea salt, ¼ teaspoon white pepper, ¼ teaspoon smoked paprika, ½ teaspoon garlic powder
Stir until the cheese sauce is smooth and uniform and all cheese is melted. It should be very thick but not stiff. If it is stiff, add some of the reserved pasta liquid, one spoonful at a time, to thin out the sauce a little.
Assemble the Mac & Cheese: Toss the drained pasta with the cheese sauce until it’s evenly coated then spread half the mixture into baking dish. Sprinkle half the remaining shredded cheese over top then add the rest of the pasta mixture, followed by the rest of the cheese.
Bake and Serve: Transfer the baking dish to the oven and bake, uncovered, for 40 minutes or until the mac and cheese is bubbly and the top is golden brown. Let it set for about 10 minutes before serving.

Video

Notes

Preparation

You can assemble the mac and cheese up to three days ahead and store it in an airtight container in the refrigerator, then bake the dish on the day of. Let it come to room temperature for about 45 minutes to an hour before putting it in the oven.

Modifications

This mac and cheese serves about 15 people, and can be doubled easily to make a giant pan for your holiday gatherings and family cookouts. You can break out that classic jumbo foil pan or just do two regular pans.

Many Black matriarchs make their mac and cheese using Velveeta and while that's not my preference, you can use in the sauce, if you want. But I still recommend layering in real shredded cheese inside and over top before baking because Velveeta will not melt the right way to give us that classic taste and texture.

Storage

Store leftovers in an airtight container in the refrigerator. It will keep for up to five days.

To freeze, either wrap the entire pan in plastic wrap followed by a sheet of aluminum foil, or wrap individual portions in plastic wrap or aluminum foil then place in an airtight, freezer-safe container or freezer bag. Either way, it will keep for up to three months.

Nutrition