When it comes to comfort food done right, nobody does it quite like Brenda Gantt. Her homemade macaroni and cheese is creamy, rich, and absolutely unforgettable-just like those warm Southern kitchens where love and butter go hand-in-hand. If you’re still making boxed mac and cheese, now’s the time to ditch the processed powder and try the real deal.
In this recipe, Brenda shows us how to make macaroni and cheese from scratch, using cream cheese, butter, sharp cheddar, and whole milk. There’s no baking required (unless you want to keep it warm), just one pot and some Southern patience.
Whether you’re feeding your kids, hosting Sunday lunch, or just craving a cheesy fix, this Brenda Gantt macaroni and cheese recipe will hit the spot every time.
What Does Brenda Gantt Macaroni and Cheese Taste Like?
This mac and cheese is the very definition of indulgent. The texture is ultra-creamy-thanks to the combo of hot pasta, softened butter, and rich cream cheese. Each bite is smooth and velvety, coating your tongue with cheesy goodness.
The flavor is bold and sharp, thanks to generous amounts of grated sharp cheddar (Brenda uses the red rind kind!). There’s a subtle tang from the cream cheese and a buttery undertone that makes it feel luxurious without being heavy.
It’s the kind of dish your family will ask for again and again-simple ingredients, homemade love, and a taste that takes you straight back to Recipe and Cook.
Ingredients Required for Brenda Gantt Macaroni and Cheese Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Macaroni and Cheese
- 1 lb small elbow macaroni
- 1 tbsp salt (for pasta water)
- 1 stick (½ cup) salted butter, softened
- 8 oz cream cheese, softened
- 3 cups sharp cheddar cheese, grated (preferably red rind)
- 1 to 1½ cups whole milk (adjust for creaminess)
Kitchen Utensil You’ll Need
- Large boiling pot
- Colander
- Cheese grater
- Wooden spoon or spatula
- Casserole dish (optional)
- Aluminum foil (optional)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6–8
Copycat Brenda Gantt Macaroni and Cheese Recipe
Simply follow the steps given below to make your Brenda Gantt Macaroni and Cheese at home
1. Boil the Pasta
Bring a large pot of salted water to a boil. Add the small elbow macaroni (Brenda uses the little ones, not jumbo elbows) and cook until tender but not mushy. Drain well in a colander and shake to remove excess water.
2. Melt Butter & Cream Cheese
In a separate bowl, soften 1 stick of butter and 8 oz of cream cheese in the microwave. Stir together until mostly blended.
3. Combine with Pasta
Return the drained pasta to the hot pot. Immediately stir in the softened butter and cream cheese mixture. The heat from the pasta will help everything melt smoothly.
4. Add the Cheese
Grate about 3 cups of sharp cheddar cheese and mix it into the hot macaroni mixture. Stir gently to incorporate.
5. Pour in Milk
Start with 1 cup of whole milk, pouring it in gradually as you gently stir over low heat. Continue stirring until the cheese is fully melted and the texture is creamy. Add more milk (up to ½ cup) if you want it gooier.
6. Optional Warming
If you’re not serving immediately, transfer to a casserole dish. Sprinkle extra grated cheese on top, cover with foil, and keep it warm in a low oven (around 200°F/95°C) until ready to serve.
Some Tasty Ways To Customize and Serve This Brenda Gantt Macaroni and Cheese
1. With Fried Chicken on Sunday Dinner
Nothing says Southern comfort like a plate of crispy fried chicken with a big scoop of creamy mac and cheese on the side. We’ve served this combo more times than we can count, and let me tell you-it never gets old.
2. Topped with Crumbled Bacon
We’ve tried tossing some crispy bacon on top, and oh my stars-it’s a whole new level. The smoky crunch mixed with that gooey cheese? Game-changer. It’s like mac and cheese decided to put on its Sunday best.
3. Alongside Meatloaf and Green Beans
This combo is a staple at our dinner table. A thick slice of homemade meatloaf, tender green beans, and a generous scoop of mac and cheese brings back memories of family meals where nobody left the table hungry.
4. As a Base for Pulled Pork
We once spooned some barbecue pulled pork right on top of the mac and cheese and it was heavenly. That mix of smoky, sweet pork with creamy cheddar is a match made in Southern heaven.
5. In a Mac and Cheese Bar at Parties
For birthday parties and potlucks, we’ve set up a mac and cheese bar with toppings like diced ham, sautéed onions, jalapeños, and hot sauce. Everyone personalizes their plate and goes back for seconds.
6. With a Side of Coleslaw
There’s something so right about the crunch of cool, tangy coleslaw next to warm, cheesy pasta. It cuts the richness just enough to keep you coming back for another bite. We do this combo a lot at summer cookouts.
7. Paired with Tomato Soup on a Cold Day
We know grilled cheese gets all the love, but trust us-dipping a spoonful of mac and cheese into a warm bowl of tomato soup? Cozy, creamy, and so satisfying on a chilly day.
8. Baked into a Casserole with Ground Beef
One night we had leftover mac and some ground beef in the fridge-so we tossed it together, sprinkled more cheese on top, and baked it into a hearty casserole. It was gone in no time and now it’s a regular rotation meal.
9. Served as a Holiday Side Dish
At Thanksgiving and Christmas, this mac and cheese is always on the table. It sits right next to the dressing and sweet potatoes, and every time someone new tries it, they ask for the recipe.
10. Topped with Hot Sauce or Pickled Jalapeños
If you like a little kick, try adding a few dashes of hot sauce or a spoonful of pickled jalapeños. That spicy edge cuts through the creaminess in the best way. We keep a bottle on the table just for this!
Some Tips on This Brenda Gantt Macaroni and Cheese Recipe
1. Don’t cook the noodles too long.
You want them soft, but not mushy. Just right!
2. Salt your water.
Add salt to the boiling water before the noodles go in. It helps the noodles taste yummy.
3. Use small elbow macaroni.
The little kind holds the cheese best. It’s what Miss Brenda uses!
4. Drain the noodles really well.
Shake, shake, shake the colander! You don’t want extra water.
5. Keep the noodles hot.
Put them back in the warm pot. That helps melt the cheese faster.
6. Soften the butter and cream cheese.
Just a few seconds in the microwave makes them easy to mix.
7. Grate your own cheese.
It melts better and tastes extra good!
8. Go slow with the milk.
Start with a little, then add more if you like it creamier.
9. Stir gently on low heat.
Don’t rush it! Let the cheese melt slowly for the best taste.
10. Add more cheese on top.
Put some extra cheese on top if you’re keeping it warm in the oven. It’s super cheesy!
How to Store and Reheat Brenda Gantt Macaroni and Cheese Properly
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over low heat, adding a splash of milk to bring back the creamy texture.
Brenda Gantt Macaroni and Cheese Recipe
Ingredients
- 1 lb small elbow macaroni
- 1 tbsp salt for pasta water
- 1 stick ½ cup salted butter, softened
- 8 oz cream cheese softened
- 3 cups sharp cheddar cheese grated (preferably red rind)
- 1 to 1½ cups whole milk adjust for creaminess
Instructions
- Bring a large pot of salted water to a boil. Add the small elbow macaroni (Brenda uses the little ones, not jumbo elbows) and cook until tender but not mushy. Drain well in a colander and shake to remove excess water.
- In a separate bowl, soften 1 stick of butter and 8 oz of cream cheese in the microwave. Stir together until mostly blended.
- Return the drained pasta to the hot pot. Immediately stir in the softened butter and cream cheese mixture. The heat from the pasta will help everything melt smoothly.
- Grate about 3 cups of sharp cheddar cheese and mix it into the hot macaroni mixture. Stir gently to incorporate.
- Start with 1 cup of whole milk, pouring it in gradually as you gently stir over low heat. Continue stirring until the cheese is fully melted and the texture is creamy. Add more milk (up to ½ cup) if you want it gooier.
- If you’re not serving immediately, transfer to a casserole dish. Sprinkle extra grated cheese on top, cover with foil, and keep it warm in a low oven (around 200°F/95°C) until ready to serve.
Video
Notes
Common Queries on This Brenda Gantt Macaroni and Cheese Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Macaroni and Cheese that people often ask.
1. How to make a simple Brenda Gantt Macaroni and Cheese?
From our experience, the simplest way is to boil elbow macaroni, drain it, and mix it with butter, cream cheese, sharp cheddar, and whole milk. That’s pretty much Brenda’s method-no fancy steps, no baking necessary. The hot pasta melts everything together for a smooth, cheesy dish in under 30 minutes.
2. How to make mac and cheese with 3 ingredients?
Yes, you can absolutely do it! We’ve tried this shortcut version too. All you need is cooked macaroni, shredded cheddar cheese, and whole milk. Mix it all while the pasta is still hot. It’s not quite as rich as Brenda’s full recipe, but it works when you’re short on time or pantry items.
3. What ingredients do I need for mac and cheese?
For Brenda Gantt’s version, you’ll need small elbow macaroni, cream cheese, butter, sharp cheddar cheese (preferably red rind), whole milk, and a bit of salt for the pasta water. That’s it. No flour or roux-just real, creamy goodness.
4. What’s the secret to good Brenda Gantt Macaroni and Cheese?
In our opinion, the real secret is real ingredients and gentle heat. Use sharp cheddar for flavor, cream cheese for richness, and whole milk for smoothness. Stir slowly and never let the heat get too high-cheese melts best when you treat it gently!
5. Can I use pre-shredded cheese for this Brenda Gantt Macaroni and Cheese Recipe?
We’ve tested both, and freshly grated cheese melts much better. Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Brenda grates hers fresh, and we agree-it makes a difference in creaminess.
6. What kind of macaroni works best?
Small elbow macaroni is ideal. Brenda uses the little ones-not the big elbows-and we find they hold the cheesy sauce better without becoming mushy. Just cook them until tender, not soft, so they stay firm when mixed with the cheese.
7. How do I keep mac and cheese from getting dry?
From experience, add enough milk and serve while hot. If you’re keeping it in the oven, cover it with foil and don’t let it sit too long. Adding a splash of milk before reheating also helps bring back the creamy texture.
8. Can I make this ahead of time?
Yes! We often prep it in the morning, then store it in a casserole dish with cheese sprinkled on top. Keep it in the fridge and warm it later in a low oven. Just add a bit of milk when reheating to keep it gooey.
9. Can I bake this recipe instead of just cooking on the stove?
Definitely. While Brenda keeps hers on the stove, we’ve popped it in the oven a few times. After mixing everything together, pour it into a baking dish, top with extra cheese, and bake at 180°C (350°F) for 15–20 minutes until bubbly.
10. Is this recipe kid-friendly?
Absolutely. In fact, our kids devour this every time. It’s cheesy, creamy, and full of flavor without being spicy. Brenda calls it “the real deal,” and we’d have to agree-kids and adults alike love it.
This Brenda Gantt macaroni and cheese recipe is the real deal-creamy, cheesy, and made with nothing but love and real ingredients. It’s a timeless side dish that doubles as a main course when you need that Southern comfort on your plate. Give it a try today, and don’t forget to share it with your friends and family who love a good homemade classic!
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