Grandma’s Classic Southern Baked Macaroni and Cheese (Easy & Creamy Recipe)
In a Southern kitchen, there is one dish that carries the ultimate weight of family tradition, and that is a hot, bubbling pan of baked macaroni and cheese. Growing up, Sunday suppers, holiday feasts, and family gatherings simply weren’t complete without Grandma’s Classic Southern Baked Macaroni and Cheese taking center stage.
She treated the entire preparation process with so much love and high care, layering tender pasta with a rich, velvety homemade cheese sauce before baking it to golden, bubbly perfection. It’s the ultimate comfort food that brings a smile to everyone’s face, and one cheesy, comforting bite always takes me right back to her crowded, happy kitchen table
When making classic baked macaroni and cheese, as a young girl, grandma taught me that I could make the mac and cheese creamy by cooking the pasta in milk vs water.
Why You’ll Love This Macaroni and Cheese
Unbelievably Rich & Creamy: No dry, crumbly mac and cheese here! This traditional method creates a velvety, luscious sauce that keeps the pasta perfectly moist.
The Perfect Golden Crust: Baked to absolute perfection with a beautifully browned, bubbly cheese topping that provides the ultimate satisfying contrast to the creamy interior.
A Timeless Family Favorite: A crowd-pleasing masterpiece that is guaranteed to be the most popular dish at any potluck, holiday feast, or weekday dinner table.
Grandma’s Secrets for the Ultimate Southern Baked Mac and Cheese
Baking the perfect pan of macaroni and cheese requires a gentle touch and a commitment to quality ingredients. Grandma had a few golden, non-negotiable rules she always followed to ensure her mac was a masterpiece:
- Prep the Pan with High Care: Before you add a single noodle to your baking dish, prepare your pan right! Grandma always insisted on “soiling” the bottom and sides of the baking dish with a good layer of shortening. It creates a wonderful barrier that prevents the cheese from sticking and burning to the edges, ensuring every single scoop lifts out beautifully.
- Grate Your Own Cheese (Treat it Like a Baby): Grandma always said that when you are making a rich sauce, you have to treat the ingredients with high care—”treat it like a baby” was her exact advice! Never use the pre-shredded cheese from a bag. Those bags are packed with anti-caking powders that keep the cheese from melting smoothly, resulting in a grainy sauce. Take the extra few minutes to grate your sharp cheddar straight from the block for a silky, velvety melt.
- The 15-Minute Rule (The Setting Law): You already know how much Grandma trusted her timing! When that gorgeous, bubbling pan of mac and cheese comes out of the oven smelling absolutely heavenly, do not cut into it right away. If you scoop it immediately, the rich cheese sauce will slide right off the noodles. Let the pan rest undisturbed on your counter for exactly 15 minutes before serving. This crucial, brief rest allows the hot custard and cheese sauce to fully set up, giving you those perfect, solid, structured scoops every single time.
How to store leftover baked macaroni and cheese?
Storing leftover macaroni and cheese is easy! Just make sure to cool off the dish before transferring it into an airtight container. Place the container in the fridge and enjoy your leftovers for up to 3 days. If you’re looking for a way to switch things up, try adding some extra ingredients such as bacon or jalapenos to give your mac n’ cheese a unique twist – perfect for any home chef who loves experimenting with their recipes!
Grandma’s Classic Southern Baked Macaroni and Cheese (Easy & Creamy Recipe)
Equipment
- 1 5-quart pot
- 1 medium saucepan
- 1 wooden spoon
- 1 1/2 quart shallow casserole dish
Ingredients
- 1 pkg 8 oz elbow macaroni
- ¼ cup butter or margarine
- ¼ cup all-purpose flour
- 1 tsp salt
- ⅛ tsp pepper
- 2 cups milk
- 2 cups 8 oz cheddar cheese, grated
- 1 large tomato thickly sliced
Instructions
- Preheat oven to 375F. In a 5-quart pot, cook macaroni as package label directs; drain.
- Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring occasionally. Reduce heat, and simmer mixture 1 minute. Remove from heat.
- Stir in 1 ½ cups cheese and the macaroni. Pour into 1 ½ quart, shallow casserole dish. Arrange tomato slices over top. Sprinkle remaining cheese over the top.
- Bake 25 minnutes, or until cheese is golden brown.
Notes
Nutrition
Serve a giant, comforting scoop of this baked macaroni and cheese warm alongside some crispy fried chicken, savory pot roast, or a holiday ham. It’s a timeless family favorite that has brought joy to our table for decades, and I hope it brings a touch of classic Southern comfort to yours!
What is your absolute favorite cheese to use in your homemade mac and cheese? Do you like to keep it traditional with sharp cheddar, or do you love adding a little Colby Jack or Gruyère? Let me know in the comments below! Please take a quick second to leave a review and a star rating if you try it—your feedback means the world and helps keep our family’s kitchen legacy alive!
P.S. If Jetpack automatically shared this comforting recipe to your Facebook, Instagram, or Pinterest feed today, don’t forget to save or pin it so you have the perfect show-stopping side dish ready for your next big family gathering!