Soul Food Macaroni and Cheese

Michael Twitty's mother was the best cook in his family, says the food historian, so he learned all he could from her. Her hefty, firm-noodle-pudding take on this classic was prepared for every holiday meal, including Thanksgiving; he says dinner was not complete without it.

Make Ahead: The assembled mac and cheese can be covered with plastic wrap and refrigerated a day in advance. Remove the plastic and let sit at room temperature for 20 minutes before baking. The baked mac and cheese can be covered tightly with aluminum foil and reheated in a 300-degree oven until warmed through.

INGREDIENTS

• 1 tablespoon light brown sugar
• 1 teaspoon seasoned salt, such as Lawry’s
• 2 teaspoons granulated garlic (garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 16 tablespoons (2 sticks) unsalted butter, at a cool room temperature, cut into small pieces
• 8 ounces cream cheese, at room temperature
• 1 cup whole milk
• One 12-ounce can evaporated milk
• 3 large eggs
• 1 pound dried elbow macaroni, cooked
• 8 ounces (2 cups) shredded sharp cheddar cheese
• 12 ounces packed, cubed Velveeta cheese
• 4 ounces shredded mild cheddar cheese
• Sweet paprika

DIRECTIONS

• Preheat the oven to 350 degrees. Use cooking oil spray to grease a 9-by-13-inch baking dish and the non-shiny side of a large piece of aluminum foil, then place the dish on a baking sheet.
• Whisk together the brown sugar, seasoned salt, garlic powder, onion powder, black pepper and nutmeg in a medium bowl.
• Place the butter and cream cheese in the bowl of a stand mixer or handheld mixer (or use a firm spoon); beat on medium speed until well incorporated. Stop to scrape down the bowl. Add the whole milk, evaporated milk and eggs, beating on low speed to incorporate, until smooth.
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full directions : www.washingtonpost.com

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