I have noticed the rise of many nouveau Soul Food recipes. While I support anything that keeps the traditional food ways of African-Americans alive I tire of these newfangled; 10 cheese, sour cream, and breadcrumb laden recipes I come across so much these days.
Here is a recipe in which I feel embodies the spirit of the traditional dish the way it was made by our grand parents. Inspired both by my parents and The Tuskegee Institutes recipes.
First, boil 2 cups of macaroni pasta in lightly salted water
While the pasta is boiling, make a cheese sauce. Melt butter (2 tbs) in a sauce pan over low heat, saute a little finely dice onion whisk in flour (2tbs), then stir in heavy cream(1 cup) and milk (1/4 cup)(or evaporated milk). Stir non stop until it is thick. Take off heat, add your choice between creole seasonings, paprika and salt and pepper (to taste), add 1 1/2 cups of grated or chopped up sharp white cheddar cheese( I like traditional English). Stir until cheese well mixed.
Next, Cube 1 pound of sharp yellow cheddar cheese ( I like American cheddar here) and mix it, the cheese sauce and the cooked and cooled down macaroni( 1-2 cups) to together in a bowl. Pour into a baking dish and sprinkle Pecorino Romano cheese and buttered bread crumbs on top(if you must modernize) and bake for a half hour to 45 minutes.