Cooking With Bliss

  • Recipes
  • Recipe Index
  • Dessert Recipes
  • How To
menu icon
go to homepage
  • About
  • Recipe Index
  • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipe Index
    • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Side Dish Recipes

    Baked Soul Food Mac and Cheese (3 Cheeses)

    Published: Apr 7, 2025 by Cree · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    If there’s one dish that always brings people back for seconds (and thirds), it’s baked mac and cheese. This is one Soul Food dish we always have on our dinner table at every holiday, family gathering, or Sunday dinner. If I had to describe it in a few words, I'd say... creamy, cheesy, goodness. Serve it up with crispy Cajun fried chicken or, blackened chicken tenders, with a scoop of tender collard greens, and a slice of golden cast iron cornbread.

    I learned how to make mine by watching my aunt, who had that magical way of cooking without measuring a single thing. From the first time I made it on my own, it came out just like hers—rich, creamy, and full of flavor. No Velveeta cheese, no cream cheese, no canned cheese, no butter, no greasy puddles, no shortcuts. Just the real-deal mac and cheese made with freshly shredded cheese for that perfect pull-apart texture and cheesy flavor.

    It’s satisfying but not overly heavy. You’ll enjoy every bite without feeling stuffed. And, thanks to a simple egg and carnation milk mixture, it stays moist even after baking.

    Jump to:
    • Ingredient Notes
    • Cree's Tips
    • How to Make Baked Soul Food Mac and Cheese
    • Storage and Reheat
    • 📖 Recipe

    Ingredient Notes

    This dish is simple, but each ingredient plays a big role in getting that signature Soul Food flavor and texture just right. The 3-cheese blend gives it a melty base and freshly shredded cheese is key for the best melt.

    Evaporated milk and a whisked egg work together to bind the mac and cheese while keeping it creamy and not heavy. And don’t skip seasoning your pasta and milk mixture—this simple step takes it from good to unforgettable.

    Cree's Tips

    1. Boil the pasta just until al dente and rinse it under cold water to stop the cooking process, then drain it well using a colander.
    2. Using room-temperature evaporated milk helps the cheese melt more smoothly and evenly.
    3. Instead of stirring all the cheese into the pasta, layer it between and on top before baking. This gives you melty pockets throughout and that perfectly golden crust on top.
    4. Use a mix of your favorite melty cheeses (mild, medium, sharp, or even smoked Gouda).
    5. Cover with foil while baking until the cheese is fully melted and bubbling, then remove the foil and continue baking for 5 minutes to create that signature golden top and slightly crisp edges everyone loves.
    6. Let the dish rest in the pan for 5 to 10 minutes before serving. It’s the hardest part, but worth it- the layers settle, and it slices beautifully.
    7. You can prepare the mac and cheese the day before, but don’t add the egg-milk mixture until you’re ready to bake.

    How to Make Baked Soul Food Mac and Cheese

    Making this mac and cheese from scratch might sound like a labor of love and it is, but it’s also surprisingly simple when you break it down. With a few tried-and-true techniques and the right mix of melty cheeses, you’ll have a creamy, flavorful dish.

    Planning ahead? You can prep this dish the night before and bake it fresh the next day. It also doubles beautifully if you're feeding a crowd- just use a larger pan and keep an eye on the bake time.

    • Boil your pasta just until al dente
    • Layer the cooked pasta with freshly shredded cheese.
    • Whisk together the egg and evaporated milk, then season it well this is where the flavor really comes in.
    • Pour the egg-milk mixture evenly over the entire dish, making sure it seeps down into all the layers.
    • Bake covered first, then uncovered this helps the cheese melt fully before forming that golden, bubbly crust.
    • Let it rest.

    Storage and Reheat

    To store, wrap the baking dish tightly with plastic wrap, or cut the mac and cheese into squares and store in a medium to large ziploc bag. Keep it in the fridge for up to 4 days to maintain freshness.

    To reheat, cover loosely with foil and place in a preheated 375°F oven. Warm until the cheese is bubbling and hot throughout.

    📖 Recipe

    Baked Soul Food mac and cheese in a white baking dish with a black serving spoon lifting a cheesy corner.

    Baked Soul Food Mac and Cheese (3 Cheeses)

    By Cree
    Baked Soul Food Mac and Cheese (3 Cheeses)
    If there’s one dish that always brings people back for seconds (and thirds), it’s baked mac and cheese. This is one Soul Food dish we always have on our dinner table at every holiday, family gathering, or Sunday dinner.
    4.30 from 10 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Rest Time: 5 minutes minutes
    Calories: 506kcal
    Baked Soul Food Mac and Cheese (3 Cheeses)

    Equipment

    • Soup pot for boiling pasta
    • Baking dish
    • Box grater
    • measuring cup
    • Measuring spoon

    Ingredients 

    • 2 small bags large elbow noodles (or 1 large bag)
    • 16 oz colby jack cheese (shredded by hand using a box grater)
    • 16 oz mozzarella cheese (shredded by hand using a box grater)
    • 8 oz medium cheddar cheese (or mild - shredded by hand using a box grater)
    • 24 oz evaporated carnation milk (or 2-12 oz cans - whole carnation milk)
    • 1 egg
    • ½ tablespoon kosher salt

    Instructions

    • Preheat your oven to 400°F. Grease a 9x13-inch baking dish with butter and set it aside.
    • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, follow the instructions on the packaging (don’t overcook since it will continue cooking in the oven). Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Let it drain completely.
    • Using a box grater, grate all the cheeses: medium cheddar cheese, Colby cheese, mozzarella cheese, and gouda cheese (if using). Combine the different cheeses in a large mixing bowl. Set aside.
    • In a measuring cup, whisk together the evaporated milk, egg, and kosher salt (and, pepper, garlic powder, onion powder-if using).
    • Layer the cooked pasta in the prepared baking dish. Sprinkle a third of the grated cheese mixture over the pasta. Repeat two more layers, adding cheese in between each layer.
    • Pour the egg-milk mixture evenly over the layered pasta and cheese, making sure it covers the entire surface.
    • Cover the baking dish loosely with aluminum foil and bake for 40 minutes in a preheated 400-degree oven or until the cheese is melted and the mixture is bubbling. Remove the aluminum foil and continue baking for approximately 5-10 minutes or until the top is golden and the edges are a little crispy. TIP: Lightly spritz the sheet of foil with cooking spray to prevent it from sticking to the melted cheese while baking.

    Notes

      1. Boil the pasta just until al dente and rinse it under cold water to stop the cooking process, then drain it well using a colander.
      2. Using room-temperature evaporated milk helps the cheese melt more smoothly and evenly.
      3. Instead of stirring all the cheese into the pasta, layer it between and on top before baking. This gives you melty pockets throughout and that perfectly golden crust on top.
      4. Use a mix of your favorite melty cheeses (mild, medium, sharp, or even smoked Gouda) for extra depth.
      5. Cover with foil while baking until the cheese is fully melted and bubbling, then remove the foil to finish baking uncovered. This creates that signature golden top and slightly crisp edges everyone loves.
      6. Let the dish rest in the pan for about 10 minutes before serving. It’s the hardest part, but worth it- the layers settle, and it slices beautifully.
      7. You can prepare the mac and cheese the day before but don’t add the egg-milk mixture until you’re ready to bake.
    1.  
    1.  
    1.  
    1.  
    1.  
    1.  

    Nutrition

    Calories: 506kcal | Carbohydrates: 10g | Protein: 31g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 138mg | Sodium: 1134mg | Potassium: 322mg | Fiber: 0.01g | Sugar: 8g | Vitamin A: 1171IU | Vitamin C: 1mg | Calcium: 880mg | Iron: 1mg

    Nutrition Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.

    Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
    QR Code

    More Side Dish Recipes

    • Soul Food Green Beans (with Smoked Turkey Necks + Shallots)
    • One fluffy slice of sweet potato cornbread held up to show its soft texture and crumb.
      Fluffy Southern-Style Sweet Potato Cornbread
    • Tender collard and mustard greens in a white bowl with smoked shredded turkey.
      Southern Collard Greens (Soul Food)
    • Black eyed peas in a white bowl with a wooden serving spoon scooping up peas and beef.
      Fresh Black Eyed Peas With Oxtails

    Comments

    1. Michiel's Kitchen says

      May 18, 2020 at 5:40 am

      Little beats a deliciously creamy and classic mac and cheese!

      Thank you for sharing your recipe!

      Reply
      • CookingwithBliss says

        June 15, 2020 at 11:51 am

        Hi Michiel - You're so right. Since it's grilling season, I will be serving this as a side dish alongside ribs and chicken. Thanks for visiting, and my apology for the late response.

        Reply
    4.30 from 10 votes (10 ratings without comment)

    Thanks for visiting! Please feel free to leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    HEY, I'M CREE

    I’m excited to share all things food from my perspective while bringing together Southern, Cajun, and Soul food with a modern vibe so if we haven't met.

    more about me here!

    Cree’s Top Southern & Cajun Picks

    • close up of seafood gumbo in a white bowl
      Easy Seafood Gumbo Recipe
    • seafood boil in pan garnished with lemon lemon and parsley
      Cajun Seafood Boil
    • Close-up shot of Cajun Chicken Stew in a white bowl.
      Cajun Chicken Stew Without Roux
    • panko fried shrimp in oval platter with dipping sauce.
      Easy Cajun Panko Fried Shrimp

    Reader's Favorites

    • london broil that has been cooked in oven served on a bluish gray dinner plate
      Best Way to Cook London Broil
    • smothered turkey wings in a white baking dish next to a striped napkin.
      Smothered Turkey Wings in the Oven
    • seared shrimp on oval platter garnished with parsley
      How to Cook Frozen Shrimp
    • oven baked chuck roast recipe in cast iron skillet with potatoes and broccoli
      Oven Baked Chuck Roast (Tender, Easy, Full of Flavor)
    Image showing where Cooking With Bliss was featured.

    Footer

    ↑ back to top ↑

    Quick Links

    About

    Contact

    Browse Recipes

    Privacy Policy

    Accessibility Policy

    Website Disclaimer

    Website Terms of Use

    Purchase Policies

    Recipes by Ingredients

    Chicken

    Beef

    Seafood

    Turkey Recipes

    Southern Cooking (A First Look)

    The Heart and Soul of Southern Cooking

    The Heart and Soul of Soul Food

    The Flavor-Packed World of Cajun and Creole Cooking

    5-Minute Holy Trinity Hack

    Copyright © 2025 Cooking With Bliss. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.