Penny's Soul Food Mac
Penny Proud knows good food, and this soul-satisfying mac and cheese delivers a comforting hug in every bite, just like a Proud family gathering. Rich, creamy, and baked to golden perfection, it's a dish that brings everyone to the table, ready for a second helping.
Directions
- 1
Preheat the oven to 375°F (190°C) and generously butter a 9x13-inch baking dish.
- 2
Bring a large pot of heavily salted water to a rolling boil; add the macaroni and cook according to package directions until al dente, about 7-9 minutes; drain well and set aside.
- 3
In a large Dutch oven or heavy-bottomed pot, melt 8 tablespoons of butter over medium heat; sprinkle in the flour and whisk constantly for 2 minutes to create a smooth roux.
- 4
Gradually whisk in the warm milk, ensuring no lumps form, and continue whisking until the mixture thickens to a gravy-like consistency, about 5-7 minutes.
- 5
Stir in the dry mustard powder, smoked paprika, cayenne pepper (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- 6
Remove the pot from the heat and gradually add the shredded cheddar, Monterey Jack, and Gruyère cheeses, stirring continuously until all the cheese has melted into a smooth, luscious sauce.
- 7
Add the cooked macaroni to the cheese sauce and stir until every noodle is thoroughly coated.
- 8
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
- 9
Bake for 25-30 minutes, or until the top is golden brown and bubbly, and the edges are slightly crisped.
- 10
Allow the mac and cheese to rest for 10 minutes before serving to let the sauce set, ensuring perfect scoops.