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Baked Mac and Cheese

Baked Mac & Cheese
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Mac and cheese is a staple across soul food and comfort food traditions—and this version delivers everything you love about it. Creamy, cheesy, and deeply satisfying, it’s comfort in a dish. Made with real ingredients and Laila Ali Spice Blends, this recipe gives you that classic flavor in a way you can feel good about. Whether it’s a weeknight dinner or a special gathering, this baked mac and cheese always hits the spot.

Ingredients

Units Scale
  • 1 tablespoon sea salt
  • 16 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup cassava flour or other gluten-free flour
  • 2 cups whole milk
  • 1 tablespoon SOULFUL SEASONING SALT
  • 1 tablespoon SASSY SEASONING BLEND
  • 1/2 teaspoon paprika1/8 teaspoon ground nutmeg (optional)
  • Sprinkle of SPICY PEPPER BLEND (optional)
  • 3 cups sharp cheddar cheese, divided (2 cups for sauce, 1 cup for topping)
  • 1 cup Jack cheese (Monterey or Pepper Jack)

Instructions

  1. Preheat the oven to 350°F. Lightly butter an 8-by-11-inch baking dish.
  2. Bring a large pot of water to a boil and add the sea salt. Stir in the macaroni and cook until al dente, according to package directions. Drain and return to the pot.
  3. In a large saucepan, melt the butter over medium heat. Add the cassava flour (or other gluten-free flour) and stir continuously with a wooden spoon until smooth and golden, about 3–5 minutes.
  4. Slowly whisk in the milk until smooth. Stir in the Soulful Seasoning Salt, Sassy Seasoning Blend, paprika, nutmeg (if using), and a sprinkle of Spicy Pepper Blend (optional). Bring the sauce to a simmer, stirring often, until it thickens slightly.
  5. Lower the heat and stir in 2 cups of the sharp cheddar and the Jack cheese. Stir until fully melted and creamy.
  6. Pour the cheese sauce over the cooked macaroni in the pot. Stir until everything is evenly coated.
  7. Transfer the mac and cheese to the prepared baking dish. Sprinkle the remaining 1 cup of sharp cheddar evenly over the top.
  8. Bake for 30–35 minutes, until bubbling and golden brown in spots.
  9. Remove from the oven and let sit for 5 minutes before serving.

Notes

  • For a gluten-free version, use your favorite gluten-free pasta in place of traditional elbow macaroni.
  • Want an extra kick? Use Pepper Jack cheese and a bit more Spicy Pepper Blend.
  • Letting it rest after baking helps the sauce settle and improves the texture when serving.
  • This dish can be made ahead—assemble it earlier in the day, refrigerate, and bake when ready to serve.

Nutrition

Find it online: https://lailaali.com/baked-mac-and-cheese/