• 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.

Pro tip: For baked mac and cheese the Black way, use milk to coat the macaroni and give it a smooth, silky texture. Perfect for layering on cheese!

• Once the liquid begins to boil, add the macaroni and cook according to the package directions, stirring occasionally to ensure the macaroni does not clump and stick.
• When 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 in the pot, add the flour (which replaces eggs), 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!