Description
A creamy, cheesy twist on classic Southern comfort food, this mac and cheese combines tender pasta with hearty black eyed peas for a dish that’s perfect for cozy nights, family gatherings, or festive celebrations. Inspired by Southern traditions, black eyed peas symbolize good luck, making this recipe a comforting and meaningful choice. The combination of sharp cheddar, Monterey Jack, and Parmesan creates a rich, velvety sauce that clings to each bite of pasta, while a golden breadcrumb topping adds the perfect crunch. This dish is easy to prepare, versatile, and sure to become a family favorite.
Ingredients
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3 cups elbow macaroni
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2 cups cooked black eyed peas (fresh or canned, drained and rinsed)
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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3 cups whole milk
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1 cup heavy cream
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2 teaspoons Dijon mustard
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon black pepper
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1 teaspoon salt (adjust to taste)
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2 cups sharp cheddar cheese, shredded
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1 cup Monterey Jack cheese, shredded
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1/2 cup Parmesan cheese, grated
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1/2 cup breadcrumbs (optional, for topping)
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2 tablespoons olive oil or melted butter (for topping)
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2 green onions, sliced (for garnish)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
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In a large pot of boiling salted water, cook elbow macaroni according to package instructions until al dente. Drain and set aside.
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In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden and fragrant. Gradually whisk in milk and cream, stirring constantly until the mixture thickens, about 5–7 minutes.
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Add Dijon mustard, garlic powder, smoked paprika, black pepper, and salt. Stir to combine evenly.
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Reduce heat to low and gradually add cheddar, Monterey Jack, and Parmesan cheese, stirring until fully melted and smooth.
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Add the cooked macaroni and black eyed peas to the cheese sauce, stirring gently until all pasta and peas are well coated.
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Pour the mac and cheese mixture into the prepared baking dish and spread it evenly.
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In a small bowl, mix breadcrumbs with olive oil or melted butter. Sprinkle evenly over the top of the mac and cheese for a crispy golden crust (optional).
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Bake in the preheated oven for 25–30 minutes, until the top is golden and bubbly.
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Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and serve warm.
Notes
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Canned black eyed peas are convenient, but fresh-cooked peas enhance flavor and texture.
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Substitute or mix cheeses like Fontina, Gouda, or Colby for a different flavor.
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To make it vegan, use plant-based milk, cheeses, and butter alternatives.
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The recipe can be prepared ahead up to step 7, then refrigerated and baked later.
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For extra creaminess, add 1/2 cup more heavy cream to the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes