Alright, let’s address the elephant in the room.
This is probably the 487th macaroni and cheese recipe that you’ve seen and you’re probably wondering why I think mine is worth your time.
Well let’s start with this:
It’s SO EASY. With only a few steps and 6 ingredients including the salt, what more could you ask for?
It’s also SO CREAMY and let me tell you a secret. There’s no Velveeta in this…
Yes, you heard me correct. NO VELVEETA.
I’ll be honest; I’m not really a fan of Velveeta. I feel like you can’t really call that rubbery block that doesn’t have to be refrigerated “cheese.”
I feel just a tad cheated anytime I find out that the macaroni I’m spooning into my mouth was only made possible by the existence of Velveeta.
If you like Velveeta, I’m sorry if this offends you! It’s just one of those things I can’t get past.
I digress!
The History:
This delicious macaroni and cheese recipe has been passed down in my husband’s family for generations. I had to beg my mother-in-law to slow down one night as she was making it just so I could write down the steps and measurements.
You gotta love generational recipes that are never written down or measured out! But that’s normally a tell-tale sign of an amazing recipe.
We have this macaroni and cheese at every family gathering for good reason! Everyone always RAVES about this macaroni and will form a mob to storm the streets if it isn’t made promptly each time.
Her tricks that she has come up with include using some of the water the noodles were boiled in to create the creamy consistency, using only colby jack cheese, and baking it in a large oven-safe bowl instead of a 9×13 pan to keep the macaroni from drying out.
Let me tell y’all, she has this thing DOWN. This method is tried and true. If you’re looking for something authentic, easy, and, let’s be honest, SOUTHERN then look no more. This one is for you!
How To Make The Best Southern Macaroni and Cheese:
- Preheat oven to 350 degrees F.
- Boil water for noodles with 1 tbsp salt and 1 full stick of butter.
3. Cut the other stick of butter and the cheese into 1-inch cubes and place in the bottom of a large oven-safe bowl.
4. Add 1 tbsp salt and 1 tsp black pepper to the bowl with the butter and cheese.
5. Once the noodles reach al dente (just a tad underdone), drain the noodles and capture the pasta water in another bowl. DON’T GET RID OF THIS. This is the gold!
6. Add drained noodles to the bowl with the butter and cheese.
7. Stir and add about 1/4 -1/3 of the pasta water to the bowl with the noodles.
8. Add milk until pasta is almost “under water.” You can add more milk a couple tablespoons at a time if needed. Stir.
9. Put in the middle rack of the oven and bake for 25 minutes.
10. Take out of the oven, stir, and then let sit for about 10 minutes. During this time, much of the extra liquid you see will get absorbed.
11. Dig in!
Side Note: If you’re looking for a great side dish to go with your mac and cheese, try this Crispy Roasted Broccoli! https://laurasscratchkitchen.com/roasted-broccoli/
The Best Southern Macaroni And Cheese
Ingredients
- 12 oz elbow macaroni noodles
- 2 sticks salted butter
- 2 tbsp salt
- 1 tbsp black pepper
- 24 oz colby jack cheese (block, not shredded)
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees F.
- Boil water for noodles with 1 tbsp salt and 1full stick of butter.
- Cut the other stick of butter and the cheese into 1-inch cubes and place in the bottom of a large oven-safe bowl.
- Add 1 tbsp salt and 1 tsp black pepper to the bowl with the butter and cheese.
- Once the noodles reach al dente (just a tad underdone), drain the noodles and capture the pasta water in another bowl.DON’T GET RID OF THIS. This is the gold!
- Add drained noodles to the bowl with the butter and cheese. Stir and add about 1/4 -1/3 of the pasta water to the bowl with the noodles.
- Add milk until pasta is almost “under water.” You can add more milk a couple tablespoons at a time if needed. Stir.
- Put in the middle rack of the oven and bake for 25 minutes.
- Take out of the oven, stir, and then let sit for about 10 minutes. During this time, much of the extra liquid you see will get absorbed.
- Dig in!
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Gosh this was so good!
My new favorite macaroni! Tastes like how my granny used to make it. Makes me nostalgic. Thanks you!
I just made this and it was so easy! It was also different than any recipes I’ve tried before. Hats off to the chef! It was delicious
This was A-M-A-Z-I-N-G!!!! I’ll never go back to Velveeta again!! The Perfect Mac&Cheese! You’re right! Generational recipes don’t get passed down enough! Thanks for changing history!!
I completely agree about the velveeta!!! This recipe gave the Mac so much more flavor! Thank you to your MIL for sharing!!!
My favorite mac and cheese recipe so far!