Old-Fashioned Soul Food Mac and Cheese Skillet Bake

Old-Fashioned Soul Food Mac and Cheese

Golden, blistered cheese covers creamy elbow macaroni in this Southern-inspired skillet bake. It is meant to be served in generous scoops, with distinct elbows beneath the crust, rather than cut into firm squares.

This version uses eggs, evaporated milk, and whole milk to make a gently set custard instead of a flour-thickened cheese sauce. Sharp cheddar gives it a bold cheese flavor, while Colby Jack melts into the filling. Bake until the center is set but still creamy, then rest the skillet before serving.

Ingredients for Skillet Mac and Cheese

• 1 pound dry elbow macaroni (about 450g)
• 4 tablespoons unsalted butter (about 55g), plus a little for the skillet
• 12 ounces sharp cheddar cheese, freshly grated and divided (about 340g)
• 8 ounces Colby Jack cheese, freshly grated and divided (about 225g)
• 1 can (12 fluid ounces) evaporated milk
• 1 cup whole milk
• 2 large eggs
• 1/2 cup sour cream (about 120g)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• About 1 teaspoon kosher salt for the custard, plus salt for the pasta water
• 1/4 teaspoon ground black pepper

Yield: 8–10 side-dish servings. Time: About 25 minutes prep, 45–50 minutes cooking, and a 15-minute rest; about 1 hour 25 minutes total.

How to Make Old-Fashioned Soul Food Mac and Cheese

1. Prepare the oven and skillet: Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a room-temperature 12-inch oven-safe cast-iron skillet; do not preheat the empty skillet. Set aside 4 ounces of the cheddar and 2 ounces of the Colby Jack for the top.
2. Cook the macaroni: Boil the elbows in salted water until about 1 minute shy of package-tender. Drain well, then toss the warm pasta with the 4 tablespoons of butter.
3. Whisk the custard: In a large bowl, whisk the eggs and sour cream until mostly smooth. Whisk in the evaporated milk, whole milk, garlic powder, onion powder, mustard, salt, and pepper. The mixture should be pourable, with no visible streaks of egg.
4. Fill the skillet: Gently combine the macaroni, custard, and all the cheese not reserved for topping. Transfer to the skillet, making sure the mixture sits comfortably below the rim. Spread it evenly without packing it down; the pasta should look thoroughly moistened. Scatter the reserved cheese over the top.
5. Bake uncovered: Start checking at 30 minutes; a 12-inch skillet will take approximately 35–40 minutes. The edges should bubble, the cheese should be golden with a few deeper amber patches, and the center should move only slightly when the skillet is gently nudged. It should not slosh. If the top browns before the center sets, loosely shield it with foil and continue baking.
6. Rest and serve: Let the skillet stand for 15 minutes. Lift generous scoops directly from the skillet with a wooden serving spoon or spatula. The filling should hold together loosely while showing moist, distinct elbows.

What Custard-Style Mac and Cheese Should Look Like

The eggs set the dairy around the macaroni as it bakes; there is no separate roux-based sauce. A slight jiggle in the center is fine, but freely moving liquid means the custard needs more time. The 15-minute rest lets it settle enough to scoop while keeping the interior creamy.

A broad skillet exposes more surface than a deeper casserole. If using a baking dish of comparable capacity, expect the center to take longer and use the same bubbling-edge and slight-jiggle cues to judge doneness.

How to Keep the Center Creamy and the Top Golden

Do not keep baking just to darken every patch of cheese: once the center is set, extra oven time can dry the macaroni. If the center is ready but the top is pale, broil briefly, watching continuously, then rest the skillet.

Grate block cheese when practical for a smoother melt. Cooking the elbows just shy of tender gives them room to finish in the oven, and the butter coating helps limit how much custard they absorb. Monterey Jack can replace the Colby Jack, though the finished melt may differ.

Make-Ahead, Leftovers, and Reheating

To make ahead, assemble the mac and cheese, cover, and refrigerate overnight. Bake until the edges bubble and the center is set; a chilled skillet may need extra time.

Cool leftovers promptly and refrigerate in an airtight container for 3–4 days. Reheat portions covered in a 300°F (150°C) oven until hot, adding a small splash of milk if they seem dry. Freezing is not the preferred make-ahead option because the custard’s texture may change.

Serve warm from the skillet with fried chicken and collard greens, or alongside cornbread or candied yams. For another baked version, try Patti LaBelle Mac and Cheese.

Nutrition

Approximate nutrition per serving, based on 9 side-dish servings: 580 calories, 27g protein, 34g fat, and 45g carbohydrates. Estimated per 100g of finished mac and cheese: 195 calories, 9g protein, 11g fat, and 15g carbohydrates. Values will vary with the cheeses, serving size, and final cooked weight.