Black Folks Soul Food Baked Macaroni And Cheese
This post may contain affiliate partner links. View our privacy statement HERE.
Oh, now you already know! We’re not just talking about any ol’ mac and cheese recipe here. We’re talking Black folks’ mac and cheese. Baked, never boxed, and always loaded with soulful seasonings. This is that creamy, cheesy, soul-hugging masterpiece that gets baked until it’s bubbling around the edges and golden on top.
It’s the kind of dish so legendary, it shows up to the family cookout in its own dedicated foil pan, and you better not touch it until grace has been said or the elders have been served!
Now, let’s get into the soul of this recipe…
What is Black folks’ mac and cheese?
The Black history of mac and cheese runs deep, rooted in soul food, rich in flavor, and celebrated as a timeless staple of comfort and culture. Known initially as macaroni pie, mac and cheese was created by James Hemings, an African American enslaved person trained as a culinary chef. So, from the very beginning, this dish has been baked, blessed, and downright chef-kissed!
Black folks’ mac and cheese is often made with a medley of cheeses. Sharp cheddar lays down that bold, tangy foundation, while Colby Jack brings the stretch and creamy goodness that pulls you back for seconds.
And of course, it’s seasoned with soul: salt, black pepper, a hint of garlic and onion powder, and a touch of paprika for warmth and color. I even drop a little mustard powder into the mix for that subtle kick you didn’t even know you needed, but now can’t live without. (You’re welcome!)
Ingredients
The ingredients are the heart of this classic soul food recipe for Black folks’ mac and cheese. The magic lies in the perfect harmony of seasonings, macaroni, and cheese, each one playing its part. As the heavy cream and cheeses melt and mingle with the pasta, a rich, comforting masterpiece comes together. Every bite wraps you up like a warm embrace that’s creamy, cheesy, and full of soul.
Measurements for the recipe can be found in the printable recipe card below.
- Water – Offers the necessary liquidity, ensuring the pasta cooks to just the right texture.
- Milk – Coats the macaroni while boiling and gives it a smooth, silky texture, perfect for layering on cheese. Whole milk is the best option for this baked mac and cheese recipe as it’s the creamiest, but you can use other milk substitutes without issue.
- Butter, flour, and milk – Combined, these ingredients create a roux for the base that thickens the dish.
- Heavy cream – The necessary thickener and liquidity to create a homemade cheese sauce when combined with the shredded cheese.
- Sharp cheddar and Colby-Jack cheese – First things first, soul food mac and cheese must include sharp cheddar cheese. The cheese is the backbone of this comfort dish, adding depth and creaminess, making it rich and flavorful.
- Macaroni noodles – These are the sturdy vessels for the cheese blend.
- Salt and black pepper – Lay the seasoning groundwork, enhancing the natural flavors of the cheese blend.
- Garlic powder and onion powder – Introduce a subtle, flavorful depth, a nod to the complexity of soul food.
- Ground mustard powder – Adds a tangy kick, which cuts through the richness.
- Paprika – This seasoning brings a gentle, flavorful warmth to the dish.
How to make Black people mac and cheese
Preparing Black people’s mac and cheese is not just about the cheese. It’s also about the soulful seasonings and the custard base, made with flour and milk, giving the dish that signature rich, firm-yet-creamy texture. The kind you can slice into neat squares, but that still melts in your mouth like butter on a hot biscuit!
Step-by-step instructions can be found in the printable recipe card below, but here’s a quick overview.
- In a large pot, bring to a boil the milk, water, butter, and macaroni.
- Create the flavorful roux by whisking together flour, milk, and the soul food seasonings.
- Stir in the cheese to create the creamy sauce, then add the cooked macaroni and heavy cream.
- Bake until golden and bubbly, serve immediately, and enjoy!
🎙Listen to the recipe on the Soul Food Pod episode: Southern Mac And Cheese
How to thicken macaroni and cheese
After cooking the pasta and melting the butter in the pot, whisk in the flour, milk, and seasonings until the mixture is smooth. Let it simmer for a few minutes, allowing the flour to work its magic and thicken the sauce.
Thanks to the milk’s higher fat content compared to water, the result is a rich, velvety mixture known as a roux, the secret to that creamy, luscious texture we love in every bite!
Make-ahead tips
Yes, you can absolutely make this recipe a day in advance, perfect for planning ahead! Here are a few tips for prepping it early:
- Cook the macaroni and cheese, then transfer it to a baking dish once it has cooled completely.
- But don’t bake it yet! Instead, place the dish in an airtight container or tightly seal and refrigerate.
- When you’re ready to bake, let the dish sit at room temperature for about 30 minutes to take the chill off.
- Bake at 350 degrees F for 20–25 minutes, or until it’s hot, bubbly, and those edges are beautifully caramelized and golden brown!
Equipment
- Large pot
- Colander
- Whisk
- 8-inch cast iron skillet or baking dish
Ingredients
- 3 cups water
- 4 ¼ cups milk divided – 1 ¼ cups and 3 cups
- 4 tablespoons unsalted butter divided – 1 tablespoon and 3 tablespoons
- 2 tablespoons flour
- ¼ cup heavy cream
- 1 cup sharp cheddar cheese (pre-shredded cheese or grated cheese)
- 1 cup Colby-Jack cheese (pre-shredded cheese or grated cheese)
- 8 oz. macaroni noodles uncooked
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground mustard powder
- 1 teaspoon paprika
Instructions
- Fill a large pot with 3 cups of milk, 3 cups of water, and 1 tablespoon of butter, and set the pot on the stove to boil over medium-high heat. You can add a drizzle of olive oil to help prevent the noodles from sticking.
- Once the liquid starts boiling, add the macaroni and cook as directed on the package, stirring occasionally to prevent it from clumping.
- Once the noodles are done, remove the pot from the stove, turn the stove off, drain the macaroni in a colander, and set it aside.
- Add the 3 tablespoons of butter to the empty pot and set it back on the stovetop over medium-low heat.
- When the butter has melted and coated the pot, add the flour, 1 ¼ cups of milk, and seasonings (salt, pepper, garlic powder, onion powder, dried mustard, and paprika) and whisk until smooth.
- Allow the ingredients to simmer for 2-3 minutes until the mixture thickens slightly.
- Then, stir in the cheese.
- Reduce the heat to low and leave the cheese sauce on the stove to cook for 5-10 minutes or until the cheeses are blended.
- Add the cooked pasta and heavy cream to the pot, stirring the mixture to blend evenly.
- Turn off the stove, remove the pot, and transfer the macaroni and cheese to a cast iron skillet or baking pan.
- Bake at 350 degrees F for 20-25 minutes or until the mac and cheese is golden and bubbly.
- Serve this Black folks’ mac and cheese recipe right away, and enjoy!
Video
Nutrition
Recipe variations
- Lobster mac and cheese
- Instant Pot mac and cheese
- Southern baked mac and cheese recipe
- Southern mac and cheese without egg
Like this post? Pin the below image to your Pinterest Soul Food Recipes board!
A right recipe to satisfy your cheesy cravings!
I know right! Baked Mac & cheese is always right!
Might have to incorporate this one into our traditional meals
You’ll be so happy you did!
I could eat this everyday!
Me too!
Delicious! I feel like it gets missed but a touch of onion powder definitely does level up mac and cheese!
I so agree!
Is there any food more synonymous with comfort food than mac & cheese? I think almost everyone loves it. I know I do.
I couldn’t agree more!
Would this recipe turn out the same if I used the stove instead of an Instant Pot?
Yes, you can definitely make this recipe on the stovetop and have it turn out the same. Then bake in the oven to finish.
The stovetop macaroni and cheese recipe is here.
We are going to have to try this one for sure!
Baked mac and cheese is always a good idea!
thanks
My kids asked me for this on Thanksgiving and I forgot, but I will be using this recipe and making it for Christmas! Thanks
You’re welcome – & it’ll be worth the wait!
hmmm interesting
Hi (: I wanted to make this recipe but Im not too sure if this will be enough for everyone in my house lol. To make double the size do I just double the measurements? Thank you! 🤍
Hi, Yasmine! Yes, this is one of those recipes where you can easily double the ingredients to make more. Enjoy!!
Great…BTW, love the McKenzie-Childs utensils.
Thanks so much, Debra! I love that you’re a MacKenzie Childs fan too!!
I made this! Completely delicious! I don’t own an instapot, so I used the stovetop and pretended. When you cook skip the gadgetry and get in there, old school. Grandma didn’t have a damn instapot. Great recipes, excellent instructions. It came out great. Thanks.
You’re so welcome – I’m glad that you were able to make this old school Mac and cheese recipe work your way!!
This is a great recipe! I love macaroni and cheese, and this recipe is definitely a keeper.
I stopped using whole, 2% fat free milk for mac and cheese and used evaporated milk. I use onion and garlic to give it that extra goodness vs using the powder. I use one can for a 16 oz box. The amount of milk and butter you used for 8 oz does it make it real creamy?
I’ve made this many many times, trying different ways and ingredients. This is the best and only way I make mine now. But, I mix my roux (~3 TBS butter & 1/2 C flour) with equal parts evaporated milk and whole milk, equalling about 2 cups for a 16oz box of noodles, and 1.5 Pounds cheese mixed in. I save .5 pound or so of cheese for layering and topping. Remember, always shred your own cheese. Pre-shredded cheeses have an ingredient that keeps it from sticking and clumping, so it will be grainy and not stick to your noodles like block cheese.
Hemmings, who was the brother of Sally Hemmings, the slave with whom Thomas Jefferson fathered several children, was taken to France by Jefferson (along with Sally) where he was trained in French Cuisine. Hemmings learned to make Mac and Cheese in France. Macaroni which is an Italian pasta is the primary ingredient. So no, black folks did not invent Mac and Cheese, but in my opinion, we did make it better!
Thanks for the Sally Hemings tie-in to the story! Historians have documented that while Hemings was indeed a French-trained chef, he was also an African-American. His recipe combination of pasta (yes, also European), milk, and cheese baked over an open fire created macaroni pie. What we know and enjoy today as baked mac and cheese – Black folks’ baked mac and cheese!
Miss Shaunda, I am like an amateur anthroplogist and I LOVE to learn about culture through cuisine…thank you for all the info you provide on the history, origins and cultural signifigance of these recipes. I also love your recipe cards. This is really a first rate operation you have going. I followed you on Pinterest and subscribed to your newsletter after discovering you tonight as I sought out a good fried chicken recipe. I cant wait to to get in the kitchen and make some of these recipes, so thanks for sharing.
Have you tried making this with gluten-free pasta? Which gf pasts did you use and how did it turn out?
Usually pasta boxes come in 16oz which is a pound. This recipe only requires 8oz… so should I just use half of the pasta box? I know this seems like a silly question, but I just want to be sure not to use the whole box (: looking forward to making this!
Thanks for asking! Yes, you are correct. Use 8 oz (half).
Proud to say this is exactly how I make my Mac & cheese. After testing many different ways over the years and many trial and errors, this one is tried and true and the only way I make mine now days. However, I’ve never boiled my noodles in milk so I will try that next time. Too bad I didn’t see this before Easter. Something made me Google “soul food recipes” because I’m trying to make new, different things that my kids will eat and this came up.
I also use regular yellow mustard instead of dried and most importantly I shred my own cheeses because pre-shredded cheese has an ingredient that keeps it from sticking or clumping, in turn giving it a grainy texture when cooked and not sticking to your noodles properly. And y’all, it’s just as good if not better as leftovers..if there are any!
Thank you for sharing how you’ve made this recipe your own. Your comment made my day, and I’m so glad you Googled soul food baked mac and cheese!
Cooked this recipe for Thanksgiving and Christmas dinners. Thank you
OMG! This came out amazing! Using the instapot made a huge difference. I added gouda and asiago cheese for a bit more flavor. Thank you for this recipe!
Wonderful and I love your cheese additions – yum!