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!
- 2-¼ cups uncooked elbow macaroni
- 4 tablespoons butter
- ¾ cup milk
- 3 cups shredded cheddar cheese (divided)
- salt and pepper, if desired
Preheat oven to 375F.
In a large pot, cook the macaroni according to the package directions. Then, drain in a colander. Return pasta to the pot.
Add the butter to the hot pasta and stir until butter is melted. Then add the milk.
Add 2-½ cups of cheddar cheese to the pasta mixture, and stir well. Pour the mac and cheese into a casserole dish, top with ½ cup cheese, and bake at 375F for 5-10 minutes or until hot and bubbly.
This recipe can easily be doubled and baked in a 9x13-inch casserole dish. To reheat cold mac and cheese, add a tablespoon of milk, stir, then warm in the microwave.
Store any leftovers in airtight containers in the refrigerator for up to 3 days.
Serving: 4.8oz | Calories: 357kcal | Carbohydrates: 11g | Protein: 17g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 431mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Calcium: 447mg | Iron: 1mg