Side Dishes
This soul food macaroni and cheese recipe from I Heart Recipes is the kind of dish that makes you feel like you're sitting at Sunday dinner at your grandma’s table—where that perfect crispy top and creamy, cheesy goodness lies in. the right balance of cheeses and a little baking magic.
I've been perfecting this recipe for years, and it never fails to bring comfort and joy to the table.
What makes this recipe special is that it's beginner-friendly but still delivers restaurant-quality results. You'll need just a handful of ingredients—elbow macaroni, sharp cheddar, cream cheese, and a few pantry staples—and about 45 minutes of hands-on time.
The key is making a smooth, velvety cheese sauce that coats every noodle perfectly, then baking it until the top turns golden and crispy.
By the time you pull this dish out of the oven, you'll have a bubbling, golden mac and cheese with a crispy top that's impossible to resist. The inside stays creamy and cheesy, with that perfect bite of crunch on top.
It's the kind of dish that makes you want to serve it with a side of collard greens or some crispy fried chicken. Trust me, once you try this, it'll become a staple in your recipe rotation.
This recipe also works beautifully with variations like adding smoked gouda for extra depth or mixing in a little mustard for a tangy kick. Whether you're feeding a crowd or just craving some comfort food, this soul food mac and cheese is the answer.
Let's get started on making this classic dish!
Ingredients for soul food macaroni and cheese recipe i heart recipes
Just eight ingredients transform into that golden, crispy-topped soul food mac and cheese you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or elbow shape preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, extra-sharp preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, softened |
| All-Purpose Flour 🌾 | ¼ cup | For roux, all-purpose works |
| Whole Milk 🥛 | 1 ½ cups | Warm for best results |
| Yellow Mustard 🌶️ | 1 tbsp | Adds tangy kick |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for crispy layer |
The cheeses are non-negotiable here. Sharp cheddar gives that tangy bite, while cream cheese keeps it velvety. I grab Kraft sharp cheddar from the store—it's consistent—but if you've got a local cheese shop, ask for something aged. The panko breadcrumbs are key for that perfect crunch—don't use regular breadcrumbs, they'll get soggy. For the macaroni, Barilla elbow noodles are my go-to, but any medium elbow shape works. The butter matters too—use unsalted so you control the seasoning.
No sharp cheddar? Colby Jack or smoked Gouda work in a pinch, but the flavor changes. Short on cream cheese? Add a splash more milk and an extra tablespoon of butter to keep it creamy. The mustard adds that little kick—skip it if you prefer milder flavor, but trust me, it balances the richness. For the garlic powder, fresh minced garlic is better if you're feeling fancy, but the powder works fine. The breadcrumbs? Crushed cornflakes are a great substitute if you don't have panko. And if you're making this ahead, prep the sauce first—it tastes even better the next day.
This keeps 3-4 days in the fridge, but honestly, it's best eaten fresh. For leftovers, reheat covered in the microwave for 2 minutes and then broil for 2-3 minutes to restore that crispy top. Freezes beautifully too—just wrap it tightly and reheat from frozen, adding 5 extra minutes in the oven. I always make a double batch because it disappears fast. Serve with collard greens or fried chicken for the full soul food experience.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no fancy gadgets, no extra bowls. Just toss in the elbow macaroni, melt the butter, and let the sharp cheddar and cream cheese do their thing in the same skillet. The flour just thickens it up like a dream, and honestly? I’ve made this three times in a row when I forgot to meal prep.
- Cheese Overload: That combo of sharp chedddar and cream cheese? It’s dangerously good. The sharp cheddar gives it that soulful bite, while the cream cheese makes it silky smooth—no chalky aftertaste here. I’ll be real: my husband sneaks bites before dinner just to taste it.
- Leftovers? Yes, Please: This mac and cheese begs to be reheated. I make a big batch on Sundays, and it’s still creamy and delicious for lunch the next day. The flour roux keeps it from getting gluey, so it’s not one of those sad, watery leftovers you dread. My kids actually ask for it the next morning.
- Budget-Friendly Comfort: Five ingredients, all pantry staples. Elbow macaroni, butter, flour—stuff you already have. The sharp chedddar and cream cheese stretch far, so it’s a solid meal for under $10. Plus, it’s the kind of dish that makes you feel like you’re eating at a diner, even if you’re just heating up a skillet. (Yes, even on a Tuesday night.)
Step-by-step instructions for soul food macaroni and cheese
Here's the method that delivers that perfect creamy texture with a golden, crispy crust—just like Grandma used to make.
👨🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook for 10-12 minutes until the pasta is al dente—it should have a slight bite but still be tender. You want it to finish cooking in the oven, so don't overcook it.
Drain the pasta in a colander and transfer it to a large mixing bowl. Taste one piece to confirm it's cooked just right. If it's not quite there, return it to the boiling water for another 30 seconds. The pasta should cling together slightly when you shake the bowl—this helps create that creamy texture later.
🥘 Step 2: Make the Creamy Cheese Sauce
In a medium saucepan, melt 0.5 cup butter over medium heat. Once melted, whisk in 0.25 cup all-purpose flour to form a roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty—this removes the raw flour taste.
Slowly pour in 1.5 cups warm whole milk while whisking continuously to prevent lumps. Add 1 tbsp yellow mustard, 0.5 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Stir in 2 cups shredded sharp cheddar cheese and 8 oz cream cheese until completely melted and smooth. The sauce should coat the back of a spoon and be thick enough to cling to the pasta.
🥘 Step 3: Combine Pasta and Sauce
Pour the cheese sauce over the cooked elbow macaroni in the mixing bowl. Stir gently but thoroughly until every strand is coated. The mixture should look creamy and well-combined. If the sauce is too thick, add 2-3 tablespoons of pasta water to loosen it. Taste and adjust seasoning if needed—this is where you can really customize it to your preference.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly so it cooks uniformly. The top should be smooth but slightly uneven—this helps create that crispy crust later.
🔥 Step 4: Prepare the Crispy Topping
In a small bowl, melt 2 tbsp butter (for topping) in the microwave for 15-20 seconds until just liquid. Stir in 0.5 cup panko breadcrumbs until evenly coated. The breadcrumbs should look like wet sand—this ensures they'll stick together and create a crispy layer.
Sprinkle the buttered breadcrumb mixture evenly over the top of the macaroni and cheese. Press down gently with the back of a spoon to help it adhere. This step is what makes this recipe stand out—don't skip it!
🔥 Step 5: Bake to Golden Crispy Perfection
Preheat your oven to 375°F. Bake the macaroni and cheese for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The center should still be slightly jiggly—it'll continue cooking as it rests.
Let the dish rest for 10 minutes before serving. This allows the cheese to set slightly and the flavors to meld together. The crispy topping will be firm but still crunchy—if it's not quite crispy enough, pop it under the broiler for 1-2 minutes to finish. Serve with a side of collard greens or cornbread for the ultimate soul food experience!
Pro Tips For Making Soul Food Macaroni And Cheese Recipe I Heart Recipes
- Cook the pasta AL DENTE: Soul food mac and cheese needs a bite—don’t overcook those elbows. Pull them out when they’re still firm to the bite (about 1 minute less than package instructions), then finish cooking in the cheese sauce. Trust me, mushy pasta ruins everything.
- Grate the cheese FINE: Sharp cheddar loses its edge when it clumps. Use the large holes of a box grater, then pulse the shards in a food processor for 10 seconds—just enough to break them down without turning to powder. This keeps the texture creamy but still melty.
- Melt butter SLOWLY: Dump cold butter into the roux and you’ll get lumps. Instead, melt it first, then whisk it into the hot flour mixture a tablespoon at a time. I learned this the hard way—lumpy roux = grainy mac and cheese.
- Rest the sauce 5 minutes: The sauce will look thin right after mixing, but it thickens dramatically while resting. Cover it and let it sit—no peeking—while you toast the breadcrumbs or prep toppings. Patience here guarantees the perfect, velvety consistency.
Serving suggestions for this dish
Classic Soul Food Pairings
This mac and cheese shines alongside collard greens—sautéed with smoked bacon and a splash of vinegar for that tangy-sweet balance. I like to serve them on the side with a sprinkle of red pepper flakes for a little kick.
For a complete meal, add fried chicken—crispy buttermilk-brined pieces cut through the richness beautifully. 🍗
Vegetable Sides That Work
Roasted sweet potato wedges with a drizzle of honey and smoked paprika add natural sweetness that complements the cheesy depth.
I also love cornbread—especially a buttery, slightly crumbly version with a hint of jalapeño. For something lighter, try a tomato and cucumber salad with a tangy buttermilk dressing to refresh your palate.
Beverage Pairings
A sweet tea with a lemon wedge is the ultimate Southern pairing—its honeyed warmth balances the dish's richness. For something stronger, a bourbon old-fashioned (with a dash of bitters) adds sophistication.
If you prefer beer, a light lager like Bud Light or Miller Lite keeps the meal light without overpowering the flavors. 🍹
Garnish Like a Pro
Before serving, sprinkle the top with freshly cracked black pepper and a pinch of smoked paprika for color and depth. A few chopped green onions add freshness, while crumbled bacon bits give it a smoky finish.
For extra drama, melt a little cheddar cheese on top with a kitchen torch just before serving—it’s restaurant-worthy!
Make It a Meal
Turn this into a full spread with black-eyed peas (for luck) and cornbread muffins—the buttery crumb soaks up every last bit of cheesy goodness. For a heartier option, add smoked sausage links or pulled pork on top before baking.
The key is keeping the mac and cheese as the star while supporting it with complementary flavors. 🍽️
Leftovers Reinvented
Transform leftover mac and cheese into cheesy grilled cheese sandwiches—just add a slice of white bread and grill until golden. Or, mix it into breakfast hash with diced potatoes and onions for a hearty morning meal. The possibilities are endless when you get creative with your leftovers! 💡
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
This dish actually tastes even better the next day. Prepare the sauce and cook the pasta as directed, but hold off on baking. Store the unbaked mixture in an airtight container in the fridge for up to 2 days. When ready to bake, spread it in your dish, add the breadcrumb topping, and bake as instructed. For leftovers, reheat covered in the microwave for 2 minutes, then broil for 2-3 minutes to restore that crispy top.
What if my breadcrumb topping isn't crispy enough?
If the top feels soft instead of crispy, don't worry—it's an easy fix! After baking, pop the dish under the broiler for 1-2 minutes to finish crisping the breadcrumbs. Keep a close eye on it to avoid burning. For extra crunch, you can also sprinkle additional breadcrumbs on top right before broiling. The key is ensuring the butter is fully melted and evenly distributed in the breadcrumbs before baking.
Can I substitute any of the cheeses?
Yes, but there will be flavor trade-offs. The sharp cheddar is essential for that classic tang, but you can mix in Colby Jack or smoked Gouda for a milder or smokier taste. If you're out of cream cheese, add 1 extra tablespoon of butter and 2 tablespoons of milk to maintain creaminess. Avoid using only mild cheddar—the sauce will lack depth. For a vegan version, use dairy-free cheddar and cashew cream instead of butter.
Why does my mac and cheese get watery?
Watery mac and cheese usually means the sauce is too thin or the pasta was overcooked. First, check if your pasta is al dente—it should have a slight bite. If the sauce is too thin, simmer it uncovered for 3-5 minutes to thicken. For extra insurance, stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water and cook for another 2 minutes. Always taste as you go—seasoning builds flavor, even in creamy dishes.
How do I make this recipe gluten-free?
For a gluten-free version, swap the elbow macaroni for gluten-free pasta (like Barilla GF or Jovial) and replace all-purpose flour with 1:1 gluten-free baking flour (like Bob's Red Mill). Use gluten-free panko or crushed gluten-free cornflakes for the topping. Keep all other ingredients the same, but monitor the baking time closely—gluten-free breadcrumbs may crisp faster. Always check labels to ensure no cross-contamination with wheat.