Then you have the baked mac and cheese creamy, cheesy, and golden on top. The combination of sharp cheese, smooth sauce, and tender noodles gives the plate a luxurious richness. The crispy cheese edges and bubbling top layer make the dish irresistible. It’s the comfort food everyone expects at a real Southern supper.
To finish the plate, a slice of golden skillet cornbread adds the perfect sweet-savory crunch. The buttery crust and soft interior are the ideal complement for scooping up gravy or pairing with greens. Together, all four dishes create the ultimate soul food platter warm, homemade, filling, and full of flavor. It’s the kind of meal people look forward to all week.
Ingredients
For the pot roast:
• 3–4 lb chuck roast
• 1 tbsp oil
• Salt, pepper, garlic powder
• 1 onion, sliced
• 4–5 potatoes, chunked
• 2 cups baby carrots
• 3 cups beef broth
• 1 packet onion soup mix or brown gravy mix
For the collard greens:
• 1 lb collards, chopped
• 1 smoked turkey leg or bacon
• 1 onion, diced
• 4 cups water or broth
• Salt, pepper, garlic, red pepper flakes
For the baked mac & cheese:
• 2 cups elbow macaroni
• 2 cups shredded cheddar
• 1 cup shredded Colby or mozzarella
• 2 cups milk
• 2 tbsp butter
• 2 tbsp flour
• Salt, pepper, paprika
For the cornbread:
• 1 cup cornmeal
• 1 cup flour
• 1 egg
• 1 cup buttermilk
• ¼ cup sugar
• ¼ cup melted butter
Instructions
- Season and sear roast on all sides.
- Add onions, potatoes, carrots, broth, and soup mix. Cook 4–6 hours until tender.
- For greens, sauté onion, add smoked meat, greens, water, and seasonings. Simmer 1 hour.
- For mac, cook pasta, make cheese sauce, combine, top with cheese, and bake at 375°F until golden.
- Mix cornbread ingredients, pour into hot buttered skillet, and bake at 400°F for 20–25 minutes.
- Serve everything hot on one plate.