#CreamyMacAndCheese

Grandma’s Macaroni and Cheese: Creamy, Baked, and Made with Real Cheese

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Macaroni and cheese was more than just a side dish at grandma’s house — it was a star. Rich, creamy, baked to perfection, and topped with a crispy golden crust, her version was the ultimate comfort food.

In this article, you’ll learn how to make classic baked mac and cheese from scratch, using real cheese, elbow pasta, and a homemade cheese sauce that’s unforgettable.

Why You’ll Love This Mac and Cheese

  • Made with real ingredients and no artificial powders
  • Creamy inside, crispy and golden on top
  • Great for weeknight dinners, potlucks, or holidays
  • Customizable with different cheeses or add-ins
  • Freezes and reheats well

Ingredients for Baked Mac and Cheese

Serves 6–8.

  • 1 lb (450g) elbow macaroni
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk (or 2%)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon paprika (for topping)
  • Optional topping: 1 cup breadcrumbs mixed with 2 tbsp melted butter

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the macaroni for 1–2 minutes less than package directions (it’ll finish cooking in the oven). Drain and set aside.

2. Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1–2 minutes until bubbling but not browned.

Gradually whisk in the milk. Cook, whisking constantly, until the sauce thickens (about 5 minutes).

Remove from heat and stir in cheese, salt, pepper, and garlic powder until smooth.

3. Combine Pasta and Sauce

Add the drained macaroni to the cheese sauce and stir to coat evenly.

4. Bake

Preheat oven to 180°C (350°F).

Transfer the mac and cheese to a greased 9×13-inch baking dish.

Sprinkle breadcrumbs and a dash of paprika on top if desired.

Bake for 20–25 minutes, or until bubbly and golden brown.

Let cool for 5 minutes before serving.

Serving Suggestions

  • As a main dish with a green salad
  • With grilled or fried chicken
  • As a side for barbecue ribs or pulled pork
  • Served with steamed broccoli or roasted vegetables
  • Topped with crispy bacon or hot sauce

Grandma’s tip: Mix in a little extra cheese before baking — there’s no such thing as too cheesy.

Add-In Ideas and Variations

  • Bacon Mac & Cheese: Add cooked chopped bacon
  • Buffalo Mac & Cheese: Stir in buffalo sauce and blue cheese crumbles
  • Southern Style: Add eggs to the cheese sauce before baking for a firmer texture
  • Creamy Stove-Top Version: Skip the baking and enjoy it straight from the pot
  • Veggie Mac: Add peas, spinach, or roasted cauliflower

How to Store and Reheat

Store:

  • Refrigerate in an airtight container for up to 4 days

Reheat:

  • Oven: Cover with foil and bake at 160°C (325°F) for 20 minutes
  • Microwave: Reheat individual portions with a splash of milk

Freeze:

  • Cool completely, wrap tightly, and freeze for up to 2 months
  • Thaw overnight in fridge and reheat as above

Tips for the Best Texture

  • Slightly undercook pasta to avoid mushiness after baking
  • Use whole milk for a richer sauce
  • Shred your own cheese — pre-shredded can be waxy
  • Let sauce thicken before adding cheese
  • Bake until just bubbly — overbaking can dry it out

Common Mistakes to Avoid

  • Grainy sauce? Cheese was added to boiling liquid — lower the heat
  • Dry mac and cheese? Overbaked or not enough sauce
  • Oily separation? Cheese overheated — melt gently off the heat
  • Mushy pasta? Cook pasta just until al dente

Final Thoughts: A Cheesy Legacy

Grandma’s mac and cheese wasn’t just food — it was celebration, comfort, and tradition in every spoonful. With this simple, from-scratch recipe, you can bring that same warmth to your table.

Make it for family, friends, or just for yourself — and taste the timeless joy of real homemade comfort.

Grandma’s Homemade Mac and Cheese: Creamy, Cheesy, and Baked to Perfection

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No boxed mix ever came close to grandma’s baked mac and cheese. Rich, golden, and packed with gooey cheese, it was always the most requested side dish at family dinners — and often the first to disappear from the table.

This article will show you how to make classic baked macaroni and cheese, the old-fashioned way: comforting, creamy, and full of real, melted cheese.

Why This Mac and Cheese Is a Family Favorite

  • Made with real cheese and a creamy béchamel sauce
  • Topped with a buttery golden crust
  • Easily customizable with mix-ins or spices
  • Perfect for holidays, potlucks, or weeknight dinners
  • Comfort food at its absolute best

Ingredients for Grandma’s Mac and Cheese

Serves 6–8 people.

For the Pasta:

  • 1 lb (450g) elbow macaroni or small shells
  • Salt for pasta water

For the Cheese Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk (whole milk preferred)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella (or another melty cheese)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: pinch of paprika or dry mustard

For the Topping:

  • ½ cup breadcrumbs (panko or regular)
  • 1 tablespoon melted butter
  • Optional: more shredded cheese on top

Step-by-Step Instructions

1. Cook the Pasta

Boil the macaroni in salted water until just al dente (about 1 minute less than package directions).

Drain and set aside.

2. Make the Roux

In a large saucepan, melt the butter over medium heat.

Add the flour and stir constantly for about 2 minutes until lightly golden.

3. Add the Milk

Slowly whisk in the milk to avoid lumps.

Cook, stirring constantly, until the sauce thickens — about 5–7 minutes.

4. Add the Cheese

Remove from heat and stir in the shredded cheddar and mozzarella.

Season with salt, pepper, and optional paprika or mustard powder.

Taste and adjust seasoning as needed.

5. Combine Pasta and Sauce

Mix the drained pasta into the cheese sauce until fully coated.

Transfer to a greased 9×13-inch baking dish.

6. Add the Topping

Mix breadcrumbs with melted butter and sprinkle over the top.

You can also add a little more shredded cheese for extra crispiness.

7. Bake

Bake at 180°C (350°F) for 25–30 minutes, or until bubbly and golden on top.

Let rest for 5–10 minutes before serving.

Serving Ideas

  • Serve as a main dish with salad or roasted vegetables
  • As a side for fried chicken, barbecue, or meatloaf
  • Add bacon bits, caramelized onions, or jalapeños for extra flavor
  • Use as a base for mac and cheese bowls with toppings like pulled pork or veggies

Storage and Reheating

Store:

  • Refrigerate in an airtight container for up to 4 days

Reheat:

  • Oven: Cover with foil and bake at 160°C (325°F) until hot
  • Microwave: Heat individual portions with a splash of milk

Freeze:

  • Freeze after baking. Wrap tightly and freeze for up to 2 months
  • Thaw overnight in the fridge and reheat thoroughly

Tasty Variations

  • Three-Cheese Mac: Add Gruyère, Monterey Jack, or Parmesan
  • Spicy Mac: Add cayenne, hot sauce, or pepper jack
  • Veggie Mac: Stir in cooked spinach, peas, or roasted cauliflower
  • Southern-Style: Add beaten egg to the sauce before baking for a firmer texture
  • Gluten-Free: Use GF pasta and flour

Grandma’s Tips for the Creamiest Mac and Cheese

  • Use freshly shredded cheese — it melts better than pre-shredded
  • Don’t overcook the pasta before baking
  • For extra creaminess, use a splash of cream or add more cheese to the sauce
  • Let the mac and cheese rest after baking so it sets up perfectly
  • Always taste the sauce before baking — adjust seasoning early!

Final Thoughts: The Ultimate Comfort Classic

Whether served on a holiday table or a rainy Tuesday night, grandma’s mac and cheese was always a dish that brought smiles and second helpings. With its gooey interior and golden, cheesy crust, it’s a recipe that deserves a permanent place in your kitchen — and in your heart.