When it comes to comfort food royalty, nothing quite compares to a bubbling tray of soul food mac and cheese—and this version with smoked gouda takes it to an entirely new level. Inspired by the best traditions of southern baked mac and cheese, this dish brings together deep, rich cheese flavor, a velvety sauce, and a golden baked crust that crackles under the fork. Whether you're making it for Sunday supper, a family cookout, or looking for dinner ideas easy to prep and guaranteed to please, this baked mac and cheese recipe is what you're after. It’s gooey, indulgent, and just the right kind of smoky.
Soul Food Mac and Cheese with Smoked Gouda
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course, Side Dish
Cuisine American
Large pot for boiling pasta
Medium saucepan for making the roux and cheese sauce
Whisk crucial for making that lump-free sauce
9x13-inch baking dish the perfect size for this oven baked mac and cheese recipe
Box grater for shredding cheese (freshly grated is better than pre-shredded)
Mixing spoon or spatula to combine the ingredients evenly
- Elbow macaroni – 1 lb classic, but you can use cavatappi or shells for more texture
- Smoked Gouda – 2 cups shredded (the star of the show, for that smoky depth)
- Sharp cheddar – 2 cups shredded (adds that iconic tang)
- Cream cheese – 4 oz helps with that ultra-creamy texture
- Velveeta – 1 cup cubed (yes, this one’s key for that nostalgic baked mac and cheese recipe velveeta fans swear by)
- Whole milk – 2 cups
- Heavy cream – 1 cup rich and luscious
- Salted butter – 4 tbsp
- All-purpose flour – 3 tbsp for the roux
- Salt – 1 tsp
- Black pepper – 1 tsp
- Smoked paprika – ½ tsp compliments the gouda’s flavor
- Garlic powder – ½ tsp
- Onion powder – ½ tsp
- Egg – 1 large to bind the casserole slightly
- Breadcrumbs or crushed Ritz crackers – ½ cup optional, for that crunchy topping
Boil the Pasta
Start by bringing a large pot of salted water to a boil. Cook the macaroni just shy of al dente (about 1 minute less than the box says). Drain and set aside.
Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly—this is your roux.
Slowly whisk in the milk and cream, making sure to dissolve all lumps. Let this simmer for 3-5 minutes until slightly thickened.
Lower the heat and stir in the cream cheese and Velveeta. Once melted, add in the smoked gouda and sharp cheddar. Stir until smooth and creamy.
Season with salt, pepper, paprika, garlic powder, and onion powder.
Combine and Layer
Preheat the oven to 350°F.
In a large mixing bowl, combine the cooked pasta with the cheese sauce. Stir in the beaten egg to help the mixture bind during baking.
Pour everything into your greased baking dish. If you're going for that crispy topping, sprinkle on the breadcrumbs or crushed crackers now.
Bake to Perfection
Place the dish in the oven and bake uncovered for 35 minutes, or until the top is bubbling and golden.
Let it cool for 5-10 minutes before serving. The wait is painful, but it’s worth it for that perfect texture.
Perfect Pairings
This dish is rich and bold, so pairing it with the right sides can balance your meal beautifully. Try:
- Collard greens with smoked turkey or ham hocks
- Fried chicken or hot honey-glazed tenders
- Candied yams for that sweet contrast
- Cornbread or sweet rolls to soak up every drop of cheese sauce
- Pickled vegetables for a sharp, acidic bite that cuts through the richness
And don’t forget a cold glass of sweet tea, lemonade, or a bold red wine like zinfandel if you're feeling fancy.
Frequently Asked Questions
1. What type of pasta works best?
Elbow macaroni is classic, but cavatappi or shells hold onto the cheese sauce even better. Just don’t overcook it—it’ll finish cooking in the oven.
2. Can I skip the egg?
Yes, but it helps bind the dish a bit more and gives a custardy texture reminiscent of true southern baked macaroni and cheese.
3. Why use Velveeta?
While some purists might skip it, adding Velveeta in a simple baked mac and cheese recipe is key for that gooey, melt-in-your-mouth experience. It blends beautifully with sharper cheeses like cheddar and smoked gouda.
4. Can I substitute smoked gouda?
Absolutely. Try gruyère for a nutty note or even pepper jack for a spicy twist. But if you're after that classic southern mac and cheese vibe with a bold edge, stick with the smoked gouda.
5. How do I make this ahead?
Assemble the dish fully (minus the topping), cover and refrigerate for up to 24 hours. Let it sit at room temp for 30 minutes before baking.
6. Can I freeze it?
Yes, but it’s best without the topping if you plan to freeze it. Wrap tightly and freeze for up to 2 months. Reheat covered with foil at 350°F until hot throughout.
7. Is this creamy or more firm like traditional soul food style?
This version walks the line—it’s got the gooey pull of a creamy mac and cheese recipe baked to perfection, but thanks to the egg and baking time, it also slices neatly, just like your grandma’s southern baked mac n cheese.
