Brenda Gantt Macaroni and Cheese Recipe
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.
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
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.