If I had to choose one thing to eat for the rest of my life, this southern baked mac and cheese would definitely be in the running. It’s luxuriously creamy, cheesy, well-seasoned goodness. Truly food for the soul.
Cue the soundtrack for Soul Food (one of my favorite movies/television shows), Song For Mama. Boyz II Men did their thing with that song. Every time I hear it I think of how the show’s characters made a point to gather for Sunday dinner at Big Mama’s house.
While my family did not keep that particular tradition, I am reminded of holiday gatherings at my own grandmother’s house. There was love there, and you could taste it in the food. Paper plates nearly buckling under the weight of BBQ chicken, collard greens, mac and cheese…Man oh man.
The Inspiration
I decided to do my own rendition of this classic meal to close out this year. As Zora Neale Hurston once said, “There are years that ask questions and years that answer.” 2020 has most definitely been the latter. It has answered so many questions about who we are as people, a nation, and a world. And while those answers have not always been pretty, they have been illuminating.
This year, I discovered where my true passions lie and the importance of going for what I want–even if it scares me. Putting myself out there despite fear of failure is what led me to start this blog in the first place. And I am so glad I did. It has allowed me to grow as a home cook, writer, photographer, and interviewer.
While I am excited to grow to new heights, I will always be proud of the food and experiences that made me fall in love with food in the first place. And that is soul food.
PrintMac and Cheese & Collard Greens
This baked mac and cheese is delicious. It was one of the first soul food dishes I learned to make, and I pull it out for every special occasion.
My rendition is super rich but also seasoned enough so that it doesn’t just taste like noodles and cheese. It is also Velveeta free, which is a MUST for me. A simple béchamel sauce made with cream cheese gives you all the creaminess you need. They pair perfectly with smoky braised collard greens.
Inspired by recipes from Divas Can Cook, I Heart Recipes and The Kitchenista.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour and 10 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: Soul Food
Ingredients
Southern Baked Mac and Cheese
- Kosher salt
- 1 pound elbow macaroni
- 4 tbsp unsalted butter
- Bechamel sauce
- 2 tbsp flour
- 1 cup evaporated milk
- 1.5 cups half and half
- 4 ounces cream cheese, softened
- 8 ounces gouda, shredded
- 8 ounces havarti cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp smoked paprika, reserve 1/4 tsp
- 3/4 tsp black pepper, reserve 1/4 tsp
- 1/2 tsp dry mustard
- 1/2 tsp Worcestershire sauce
- 2 ounces Colby jack, shredded
- 2 ounces Monterey Jack, shredded
- 4 ounces sharp cheddar cheese, shredded
Braised Collard Greens with Smoky Pot Liquor (aka Broth)
- 1 tbsp vegetable oil
- 3 smoked turkey necks
- 2 yellow onions, diced
- Kosher salt
- Black pepper
- 6 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp red pepper flakes
- 5 cups of chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 2 dried red chiles
- 4 cups of collard greens, washed and sliced
- Unsalted butter
- Hot sauce, for garnish
Instructions
Southern Baked Mac and Cheese
- Fill a medium pot with water. Bring to a boil and add enough salt so that the water tastes like a seasoned broth.
- Cook 1 pound of elbow macaroni according to the box instructions for al dente. Do not overcook. No one wants mushy macaroni noodles. Drain and set aside.
- In a medium saucepan, melt 4 tablespoons of unsalted butter and mix in 2 tablespoons of flour.
- Add a cup of evaporated milk and 1.5 cup half and half.
- Turn heat on low and add in 4 ounces of softened cream cheese, 8 ounces of shredded gouda and 8 ounces of shredded havarti cheese.
- Add a teaspoon of salt and ½ teaspoon each of garlic powder, onion powder, smoked paprika, black pepper, dry mustard and Worcestershire sauce to the cheese mixture. The later two ingredients add a nice burst of umami and depth of flavor to the heavy cheese.
- Mix the cheese sauce into the macaroni noodles.
- Layer ½ of the cheese pasta mixture into a cast iron skillet. Top with 2 ounces of shredded colby jack, 2 ounces of shredded monterey jack, and 4 ounces of sharp cheddar cheese.
- Add the rest of the cheese pasta mixture on top. Top with 2 ounces of shredded colby jack, 2 ounces of shredded monterey jack, and 4 ounces of sharp cheddar cheese.
- Sprinkle the mac and cheese with 1/4 tsp freshly ground black pepper and 1/2 teaspoon smoked paprika.
- Bake in a 350 degree oven for 30-35 minutes (until the crust is golden brown and a little crispy).
- Remove the baked mac and cheese from the oven. Let sit for 5 to 10 minutes before serving.
Braised Collard Greens with Smoky Pot Liquor (aka Broth)
- Heat a large pot on medium high heat. Add a little oil. I used the leftover oil from a deep-fried turkey I made for Thanksgiving for extra flavor.
- Sear three turkey necks in the oil, about 2-3 minutes per side. Remove and set aside.
- Sautée a large diced yellow onion in the leftover turkey fat along with salt and pepper. Make sure to scrape the bottom of the pot to release the brown bits of flavor.
- Add four minced garlic cloves, a tablespoon smoked paprika, teaspoon red pepper flakes. Return the turkey necks to the pot.
- Add five cups of chicken stock, two bay leaves, and a teaspoon of dried thyme.
- Bring the mixture to a boil, reduce the fire to low, and cover for the pot for two hours.
- Remove the turkey necks, let them cool, and cut them into bite-sized pieces. Return them to the pot along with some salt, two dried red chiles, a diced onion, and two cloves of minced garlic.
- Add 4 cups of washed collard greens cut into thin strips to the pot. Simmer them covered until tender (but not mushy), about one hour.
- Remove the greens from the broth and let the liquid reduce a little so the flavor can be more concentrated.
- Add the greens back to the pot along with a pat of butter, salt and pepper. Serve with a little hot sauce on top!
Nutrition
- Serving Size: 1/2 cup
- Calories: 597
- Sugar: 6g
- Sodium: 470mg
- Fat: 32.7g
- Saturated Fat: 20.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 51.3g
- Fiber: 2g
- Protein: 25.4g
- Cholesterol: 101mg
Keywords: Soul Food, Mac and Cheese, Collard Greens, Side Dishes
The Perfect Protein for Southern Baked Mac and Cheese and Collard Greens? It Has to Be BBQ!
This recipe for oven baked BBQ ribs is my go to. It is smoky, spicy, sweet, fingerlickin’ good. No tweaks needed. 5/5 stars.
For another one of my favorite dishes to make at home, check out my Jollof Rice with Lamb Dibi.
Happy eating, and a happier New Year. Cheers to health, growth, and good eating all 2021!
Mac and cheese. My all time favorite. Thank you for sharing
It is one of my favorites as well! Of course 🙂
Beautiful presentation! It all sounds delicious! I’m on a low carb diet, so I’ve learned to make mac & cheese with cauliflower instead of pasta. With all the cheese & fat it really tastes great, haha!
Thank you! Wow. I would have never thought to make Mac and cheese with cauliflower, but you are right. Cheese makes everything delicious.
This looks like such good comfort food! 2020 was certainly a year that needed some solid warm, comforting meals and 2021 seems to be shaping up to be the same. Thanks for sharing!
You are very right! A meal like this definitely takes your mind off current events 🙂
My mouth is watering at this post! Some lovely recipes you’ve shared – I want to try them both. You really can’t beat mac and cheese xx
Not at all. Definitely one of my all time favorite foods!