Easy Southern Mac and Cheese

Everybody loves macaroni and cheese! This recipe is the best because there are only 4 simple ingredients. Elbow macaroni, shredded cheese, milk, and butter. Sometimes, the simplest recipes are the best!

Course holiday side dish, Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 357kcal

Author Anne Clark

Equipment

large pot
pasta colander
measuring cup(s)
measuring spoons
2-qt casserole dish

Ingredients

2-¼ cups uncooked elbow macaroni
4 tablespoons butter, room temperature (slightly softened) Let the butter sit on your countertop for about 15 minutes before using it.
¾ cup whole milk, room temperature (or half and half, or evaporated milk) Measure the milk then let it sit on the countertop for about 15 minutes before using it.
3 cups freshly shredded sharp cheddar cheese (divided) one 8-oz block of sharp cheddar cheese
½ tablespoon sea salt for boiling the pasta, if desired
½ teaspoon sea salt for flavoring the mac and cheese, if desired
¼ teaspoon black pepper

Instructions

Preheat oven to 375F. Important: As noted in the ingredients, the butter and milk must be room temperature. Grate your own cheese. The pasta must be cooked al dente. Please follow the directions exactly or the mac and cheese texture will not be right!
In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add ½ tablespoon of sea salt. Cook the macaroni al dente according to the package directions. Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot.
½ tablespoon sea salt, 2-¼ cups uncooked elbow macaroni
Add the butter to the hot pasta and stir until butter is melted (do not over stir). Then add the milk.
4 tablespoons butter, room temperature (slightly softened), ¾ cup whole milk, room temperature (or half and half, or evaporated milk)
Add ½ teaspoon of sea salt, the black pepper, and 1-½ cups of the freshly grated cheese to the pasta mixture. Lightly toss to combine the pasta, cheese, and seasonings (do not overmix!). Taste test for flavor. Add more seasoning if desired.
½ teaspoon sea salt, ¼ teaspoon black pepper, 3 cups freshly shredded sharp cheddar cheese (divided)
Pour the mac and cheese into a 2-quart casserole dish, and sprinkle with the remaining cheese (do not stir). Bake uncovered for 10 minutes.
Remove from the oven and gently stir the mac and cheese.

Notes

This recipe has been tested multiple times in my kitchen. Your success depends on carefully following the recipe and instructions as written.

If you love mac and cheese, why not check out my Beefy Mac and Cheese! Just add ground beef and a few more ingredients for a quick and easy main entree. Delicious!

Recipe Tips

While the pasta is boiling, grate the cheese and cut the butter into 4 pieces.

This recipe can easily be doubled and baked in a 9x13-inch casserole dish.

To reheat cold mac and cheese, if the mac and cheese seems too thick, add about ¼ cup of milk, stir, then warm in the microwave.

How to Avoid Grainy Mac and Cheese

The best way to avoid grainy mac and cheese is to not use pre-shredded cheese. Buy a block of quality cheddar cheese and get yourself a cheese grater!

Cook the macaroni al dente.

Let the measured amount of milk and butter come to room temperature before using it in the recipe. This really helps make for the creamiest mac and cheese!

Store any leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition