Cheesy Baked Mac and Cheese
Cheesy Baked Mac and Cheese Casserole Soul Food Style is the kind of comfort food that brings everyone back for seconds. It is rich, creamy, and baked with a golden top that makes every bite feel like home.
Equipment
- 1 Large Pot
- 1 Large Saucepan
- 1 Casserole dish greased
Ingredients
Main Ingredients
- 12 ounces elbow macaroni or another short pasta shape
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 1 cup evaporated milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1.5 cups shredded Colby Jack cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup sour cream
- 0.5 cup grated Parmesan cheese
- 1 cup buttered breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil, then cook the macaroni until just barely al dente. Drain it well and set it aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, then slowly add the whole milk and evaporated milk, whisking until smooth.
- Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir often until the sauce thickens enough to coat the back of a spoon.
- Lower the heat and stir in the cheddar, Colby Jack, mozzarella, and Parmesan. Mix until the sauce is creamy and fully melted. Stir in the sour cream for extra richness.
- Add the drained pasta to the sauce and stir until every piece is coated. Transfer the mixture to a greased casserole dish and spread it out evenly.
- Sprinkle the buttered breadcrumbs over the top. Bake at 350°F until the casserole is bubbling and the top is golden brown.
- Let the mac and cheese sit for a few minutes before serving so the sauce settles nicely.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk to bring back the creaminess. To reheat a larger portion, cover the casserole with foil and warm it in the oven at 325°F until hot. You can freeze baked portions for longer storage, then thaw overnight in the refrigerator before reheating.