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Southern Baked Macaroni and Cheese Casserole

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 This creamy Southern-style macaroni and cheese casserole is the ultimate comfort food! The creamiest cheese sauce is perfectly seasoned, and tendered pasta is layered with tons of cheese.

A close-up image of a white casserole dish filled with creamy baked mac and cheese casserole topped with breadcrumbs.


 

By now, you know I am the queen of macaroni and cheese recipes. I’ve shared so many, and I always get asked which macaroni and cheese recipe I like best. Y’all LOVE my Southern baked mac and cheese recipes (yes, I have several!), while others swear by my slow cooker macaroni and cheese recipe. My Soul Food mac and cheese has been a holiday favorite since I dropped it. However, I’m about to blow your minds this homemade Southern baked macaroni and cheese casserole recipe!

This Southern macaroni and cheese casserole is the creamiest, cheesiest, EASIEST macaroni and cheese recipe. *Drops mic, walks away* I am not playing, y’all! 

What Makes Southern Macaroni and Cheese Different? 

As a Black woman who grew up in a heavily Southern-influenced household, I take my Southern-style macaroni and cheese very seriously. It’s not just any old side dish you toss together. I make it with love, Cousins. But what makes Southern mac and cheese different? It’s all about the history, baby. 

The earliest American version of macaroni and cheese goes back to the 1800s, when Thomas Jefferson’s enslaved chef, James Hemings, produced the first baked version called Macaroni Pie. The dish’s popularity spread throughout the Black community, instantly making it a staple dish in enslaved Southern households.

The hallmark differences between Southern macaroni and cheese and “regular” comes down to ingredients: heavy seasoning, the texture and creaminess of the dish, and the cooking method. Now, every family has their own recipe. Some use evaporated milk, half and half, whole milk, or cream. The debate of eggs or no eggs will never end. But what can we all agree on? Black folks’ Southern macaroni and cheese should be creamy, cheesy, gooey, and homemade with love. And that’s exactly what this macaroni and cheese casserole recipe is!

Why Does Macaroni and Cheese Count as a Casserole? 

Is every baked mac and cheese a casserole? What IS a casserole? Well, it doesn’t get much more Southern than a creamy casserole. This recipe certainly fits the bill! It has a binder—the creamy homemade cheese sauce—and layered or mixed-together ingredients. 

I serve my Southern-style macaroni and cheese casserole piping hot in a casserole dish with a creamy layer of freshly shredded cheese. I top it with crispy, buttery breadcrumbs. Folks, this is a dang good casserole!

It’s safe to say that this macaroni and cheese casserole recipe is one of my favorite dishes. I could go on and on… but I’m gonna give y’all the recipe and let you see for yourself just how bomb.com this homemade macaroni and cheese recipe is.

A spoon scoops a large helping of homemade mac and cheese casserole from a casserole dish. The baked macaroni and cheese is topped with golden brown breadcrumbs and melty shredded cheese.

Ingredients for Southern Macaroni and Cheese Casserole

Would it shock you to learn that I only use TWO different kinds of cheese in this Southern-style mac and cheese recipe?! The easy-to-find kinds of cheese, too… no searching for hard-to-find or expensive cheese. Just some simple ingredients and a whole lotta love. Here’s everything you need to make homemade macaroni and cheese casserole.

  • Elbow Macaroni: any short pasta shape will do, but elbow macaroni is the best shape.
  • Salted Butter: a key ingredient in the homemade cheese sauce. 
  • All-Purpose Flour: to thicken the creamy sauce. 
  • Half & Half: the liquid base of the creamy cheese sauce. I prefer using half and half, but you can sub it with heavy cream or whole milk.
  • Seasoning Salt & Black Pepper: simple, flavor-enhancing seasonings. 
  • Sharp Cheddar Cheese & Mozzarella Cheese: the perfect combination of cheddar and milky mozzarella for a creamy sauce.
  • Panko Breadcrumbs: the crispy, buttery topping. I prefer the Italian style for extra flavor.

As you can see, this Southern macaroni and cheese casserole doesn’t use any eggs, sour cream, cream cheese, evaporated milk, or Velveeta. The simple three-ingredient cheese sauce is so easy to make and so creamy. It doesn’t need anything else!

A silver serving spoon rests in a large casserole dish of baked macaroni and cheese casserole—a creamy, cheesy mixture of noodles, homemade cheese sauce, shredded cheese, and breadcrumbs.

How to Make Southern-Style Mac and Cheese Casserole

Here are the quick steps to make my delicious traditional macaroni and cheese casserole recipe. Scroll down for the printable recipe card with the complete ingredient measurements and directions.

  1. Boil the pasta. In a large pot, boil salted water over medium-high heat. Add the dried pasta and cook according to package directions. 
  2. While the pasta is cooking, make the cheese sauce. In a large saucepan, melt butter over medium heat. Add the flour and whisk it with the butter until it makes a roux. Then slowly pour in half and half. Finally, add the shredded sharp cheddar, mozzarella cheese, seasoning salt, and black pepper. Mix until the cheese melts, and everything is creamy and well combined.
  3. Drain the cooked pasta. Combine the pasta and cheese sauce in a large bowl in two batches. Once combined, spread the macaroni and cheese mixture into a buttered or greased casserole dish.
  4. Layer the mac and cheese casserole. Start with a single layer of macaroni and cheese, then add a layer of shredded cheese, and repeat. 
  5. Toast the breadcrumbs. In another saucepan, melt more salted butter, then add the breadcrumbs and toast them until they’re nice and golden brown. Top the layered macaroni and cheese casserole with the breadcrumbs and bake for 25 to 30 minutes at 350 degrees.

Southern Baked Macaroni and Cheese Casserole Video Tutorial

Are you a visual learner? Check out my video tutorial on how to make this deliciously creamy Southern-baked macaroni and cheese casserole! Make sure you’re subscribed to my YouTube channel and never miss a recipe upload.

Tips and Tricks for the BEST Macaroni and Cheese Casserole Recipe

How can you make this homemade macaroni and cheese casserole even better? While I encourage you to follow the recipe for the best results, I’ve got a few tricks and tips up my sleeve to make sure y’all are making the best mac and cheese casserole possible.

  • Under-cook the pasta just slightly. The pasta should be very al dente, so it doesn’t overcook in the oven. Cook it for 2-3 minutes less than the package directions say. 
  • Layering this mac and cheese casserole is crucial for the creaminess, so don’t skip out on it!
  • Want to spice it up a bit? Add more seasonings to the cheese sauce, like onion powder, garlic powder, dry mustard powder, or cayenne pepper, for a little kick of heat.
  • Add-ins aren’t traditional in Southern mac and cheese, but if you feel like going rogue, add bacon, go Cajun style with sausage, or even make a fancy lobster mac and cheese.
  • Let the mac and cheese casserole cool before serving. This way, the creamy cheese sauce will have a chance to set a little, so it won’t be runny or messy when you serve it up.
  • Want a richer homemade cheese sauce? Swap out the half-and-half for heavy cream. Want a lighter sauce? Use whole milk.

Why do people put breadcrumbs on mac and cheese casserole?

Southern-style mac and cheese is all about texture, and crunchy, golden brown, buttery breadcrumbs add a whole new level of texture to this already fantastic mac and cheese casserole! Use Italian-style breadcrumbs for added seasoning, plain panko breadcrumbs toasted in butter, or crush up some Ritz crackers for a salty, buttery top layer. I don’t use breadcrumbs in all of my mac and cheese recipes, but when I do, it really kicks it up to the next level!

Pre-Shredded Cheese vs. Fresh Shredded: What’s Best for Macaroni and Cheese Casserole?

Shredding your own cheese will always be superior to pre-shredded cheese. However, that doesn’t mean it’s always necessary. I know, sometimes we’re ballin’ on a budget, and shredded cheese was on sale—I feel you, Cousins! Do what you gotta do! But it’s a fact: freshly shredded cheese will melt better (no anti-caking nonsense on those shreds) and can be just as affordable as pre-shredded packaged cheese.

And yes—you can use other types of cheese in this mac and cheese casserole. If you’re not a fan of extra-sharp cheddar, use mild cheddar or even white cheddar. Pepper jack cheese, Colby jack cheese, or Monterey jack cheese are all great options. (Pro-Tip: check out some of my other macaroni and cheese recipes listed below for gouda, Havarti, and gruyere cheese.)

How do you keep homemade mac and cheese creamy? 

If your homemade mac and cheese casserole isn’t creamy, you might have gone wrong somewhere in the recipe. To keep your mac and cheese extra creamy, try these tips: 

  • Use cream instead of half and half in the cheese sauce—more fat = richer, creamier flavor.
  • Season and taste the cream sauce before combining it with the noodles to make sure it’s perfect. Are all the ingredients mixed well? Did you use enough cheese? Enough seasoning? Taste, taste, taste!
  • Don’t overbake the casserole! Bake this mac and cheese casserole too long, and the pasta will become mushy, soaking up all the cream sauce and completely ruining the dish’s texture.
  • Don’t add the noodles to the sauce all at once—add in batches. Noodles, sauce, mix, repeat. You want more sauce than noodles for the creamiest texture.

More Delicious Mac and Cheese Recipes

If you loved this Southern baked macaroni and cheese casserole, you’ve gotta try my other mac and cheese recipes! Each is a little different than the next (you ain’t a Southern Soul Food blogger without far too many mac and cheese recipes! 😉), but each is absolutely delicious and worth trying.

Whether your macaroni and cheese casserole is going to end up on your Thanksgiving table or it was a special request for a special occasion, make sure you make it with LOVE! That’s the true hallmark of Southern mac and cheese.

A large Pinterest image featuring pictures of Southern mac and cheese casserole. The image features a block of white and yellow text on a red background that reads, “Southern Baked Macaroni and Cheese Casserole from I Heart Recipes”

If you loved this recipe, leave a comment below! Be sure to follow along with everything Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and YouTube, and you can pre-order my next upcoming cookbook, A Cousin Rosie Holiday, now!

Southern Baked Macaroni and Cheese Casserole

Southern-style macaroni and cheese casserole is the definition of comfort food! Tender pasta is cooked in a perfectly-seasoned homemade cheese sauce. No eggs, no Velveeta, no extra dairy — just pure, cheesy goodness, 100% homemade!
Watch Video Print Recipe Pin Recipe
Course Side Dish
Cuisine Southern
Keyword Baked Macaroni and Cheese Casserole, mac and cheese, maraconi and cheese casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients

  • 3 cups uncooked elbow macaroi

Homemade Cheese Sauce:

Crunchy Breadcrumb Topping:

Instructions

  • Bring a large pot of salted water to a boil over medium-high heat on the stovetop. Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
    3 cups uncooked elbow macaroi
  • While the pasta is cooking, toss 4 tbsp of salted butter into a large saucepan and melt over medium heat.
    4 tbsp salted butter
  • Once the butter is melted, sprinkle in 3 tbsp of all-purpose flour.
    3 tbsp all purpose flour
  • Whisk the flour with the butter until well-combined, making sure that there aren't any lumps.
  • Next, pour the half & half into the saucepan and whisk until smooth.
    3 1/2 cups half & half
  • Let the flour, butter, and half & half mixture simmer until it starts to thicken, then reduce the heat to medium-low.
  • Add in 1 cup of shredded sharp cheddar cheese and mix until well incorporated. 
    2 cups sharp cheddar cheese
  • Sprinkle the seasoning salt & black pepper in the cheese sauce and stir.
    2 tsp seasoning salt, 1 tsp ground black pepper
  • Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce. For best results, mix the sauce into the noodles in batches.
  • Fold the macaroni and cheese sauce until everything is well incorporated.
  • Prepare a 9×13 casserole dish or baking dish with butter or baking spray.
  • Combine the remaining shredded sharp cheddar cheese (1 cup) with the shredded mozzarella cheese in a separate bowl.
    1 cup mozzarella cheese, 2 cups sharp cheddar cheese
  • Add a layer of macaroni and cheese at the bottom of the baking dish, then top with a heavy layer of the shredded cheese mixture. Repeat
  • In a separate small bowl, mix two tablespoons of melted butter with the panko breadcrumbs. Stir until the butter is soaked into the breadcrumbs.
    1/2 cup Italian panko bread crumbs, 2 tbsp salted butter
  • Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
  • Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
  • Serve & enjoy the best ever southern baked macaroni and cheese casserole!!

Video

Notes

  • Under-cook the pasta just slightly. The pasta should be very al dente, so it doesn’t overcook in the oven. Cook it for 2-3 minutes less than the package directions say. 
  • Layering this mac and cheese casserole is crucial for the creaminess, so don’t skip out on it!
  • Want to spice it up a bit? Add more seasonings to the cheese sauce, like onion powder, garlic powder, dry mustard powder, or cayenne pepper, for a little kick of heat.
  • Add-ins aren’t traditional in Southern mac and cheese, but if you feel like going rogue, add bacon, go Cajun style with sausage, or even make a fancy lobster mac and cheese.
  • Let the mac and cheese casserole cool before serving. This way, the creamy cheese sauce will have a chance to set a little, so it won’t be runny or messy when you serve it up.
  • Want a richer homemade cheese sauce? Swap out the half-and-half for heavy cream. Want a lighter sauce? Use whole milk.
  • If you’re not a fan of extra-sharp cheddar, use mild cheddar or even white cheddar. Pepper jack cheese, Colby jack cheese, or Monterey jack cheese are all great options.
  • For best results, buy blocks of cheese and shred it yourself! Store-bought shredded cheese has added anti-caking ingredients, and it doesn’t melt as well as freshly shredded cheese.
If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2024 I Heart Recipes
Recipe by: I Heart Recipes

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. 5 stars
    I have to try this but my family ONLY wants your crock pot mac n cheese, I’ll tell them YOU gave me the recipe!

    Reply

    • 5 stars
      I have never been able to make an edible macaroni and cheese. I screwed up the recipe, because I was reading it off my phone. It still turned out phenomenally. Such an awesome recipe.

      Reply

  2. OMG! I made this today for our friends, my wife and i and everyone loved it. I will definitely make this again.

    Reply

  3. Hey Rosie,

    The Mac & Cheese recipe sounds delicious and looks very simple to prepare. I’m going to try this one for my hubby’s Father’s Day dinner. Thanks again!

    Reply

  5. def will try making it this weekend, but will have to halve the recipe since I have a small family. they absolutely love the crock mac and cheese., so this will def be another hit in the fam!

    Reply

  7. Hello. I have made this has to be three times now and my family absolutely loves it. I was just wondering if this would freeze well? Thanks.

    Reply

  12. I will be making this for my thanksgiving dinner. its mainly for my grandson, who is a very picky eater.
    thanks for the recipe.

    Reply

  15. 5 stars
    Hi Rosie, I’m 23yrs old and I’m married to a man who is used to having home cooked meals. I never really became too familiar with the kitchen growing up, mainly ate salads and tacos lol Your recipes have been helping me out TREMENDOUSLY, when it come to gainingmore confidence in the kitchen. I have made this particular baked mac n cheese a few times now, and will be using it again, for one of my Thanksgiving dishes this year. My family loves it! Thank you so much for your blog. God bless you and I hope you have a great holiday!!

    Reply

  17. 5 stars
    Wow!!! This is the best recipe ever! My kids Love Whole Foods Mac & cheese with breadcrumbs. This is a true match! I doubled this recipe for Super Bowl Sunday; baked in a 9×13 pan. I had to bake it on a cookie sheet so it didn’t over flow in my oven. I only used 8oz of mozzarella & 16oz of sharp cheddar for shredded cheese layers.

    Reply

  18. 5 stars
    I’ve been making your Southern Baked Mac & Cheese at the request of my family. For pretty much every holiday. Today I switched it up a little and tried this casserole– they loved it even more. For the sake of time I used the bag shredded cheese… next time I’ll grate the block cheese.
    Thanks for sharing your gift!

    Reply

  19. Hi there. I’m going to make this tonight but I want to know, can I use whole milk instead of half and half? Thanks!

    Reply

  20. Hi , any recommendations on seasoning salt ? They all vary on taste just don’t want to mess up recipe. Thanks in advance.

    Reply

  21. 5 stars
    This recipe is delicious!! I used ritz crackers instead of Panko and I used some Parmesan in place of some of the mozzarella because it is what I had on hand!! It is so so good!! My picky eater boyfriend devoured it!

    Reply

  23. I just found you on line while looking for a simple macaroni casserole. I just finished making this for my 6 year old niece at her request! I was sampling it the whole time…it’s gonna be awesome! Thanks so much for an easy recipe and I’m looking forward to checking out your other recipes.

    Reply

  26. I’m going to cook this tonight and was wondering if I should cook the noodles a little less since it’s going in the oven? Like 6 min instead of 10? Thanks for the recipe (:

    Reply

  27. 5 stars
    I made this tonight for my family. All I can say is WOW!! This is the best baked macaroni and cheese i’ve ever made! I even had to use milk instead of half and half and it was still delicious. I will definitely be printing to save and make again, thank you!

    Reply

  28. 5 stars
    Made this today and it was absolutely delicious. I lightly browned the panko bread crumbs with the butter before topping the mac n cheese. Super simple and absolutely delicious!!!

    Reply

  29. Well…since I, and everyone else in my family LOVED your slow cooker mac and cheese, I’ll be making this recipe for our day after Thanksgiving dinner (thought it would go well with hot turkey sandwiches) and I’ll be making your candied yams with Marshmallow for our Thanksgiving dinner. So glad I found you!!!! I have a feeling these recipes will be a hit too!!!! Happy Holidays!

    Reply

  30. I came online to *try* to find a recipe like my mother’s but with no success so used yours. The only thing I ‘tweaked’ was the butter; I used some bacon drippings instead of all butter because I was short on one and had some of the other. For the crumbs, I used a combination of gluten-free Italian spiced in 50/50 combo with fine crumbs from homemade white bread that was going to go stale, so I toasted and crumbed the slices. I’m SO anxious to see if it turns out well. I used 2 1# boxes of pasta and enough white sauce to fill the dish well, had to use deli-sliced sharp Cheddar and Monterey-Jack. I forgot to put any salt in the white sauce but with the bacon grease and cheese, suspect it will be adequately salted. Also added a modest amount of cracked black pepper to the white sauce. What can I say…I just cannot ever leave a good recipe alone. Oh, wow! It’s great; glad I omitted the salt (I did salt the water that I cooked the pasta in) in the white sauce. Any more would have been too much. Thank you for sharing your Great recipe!

    Reply

  31. This recipe was amazing even though I messed it up! I think the milk/flour mixture was a little bit too hot for the cheese and it curdled 🙁 bummer but it was still so so good. I’ll have to make it again

    Reply

  32. 5 stars
    For Thanksgiving I made this recipe and it was the best. My family loved it. I just have to say that I’m not a cook but because I had follow your directions, my family thought I was the best cook. Than you, thank you from the bottom of my heart I thank you. My whole Thanksgiving meal came from your recipes.

    Reply

  33. 5 stars
    I made this for my mom, husband, and son on Christmas Day, and we all loved it! It’s the first time I’ve made homemade macaroni and cheese, and it was so delicious. Everyone raved about it! Thanks so much for the recipe!

    Reply

  34. 5 stars
    I am 67 years old & have searched for a superior macaroni & cheese recipe for years. This dish is absolutely DELICIOUS and it’s the only recipe I use now. Creamy, crunchy, slightly chewy, and 100% mouthwatering.
    Thank you for sharing.

    Reply

  35. Oh. My.
    Made this today with leftover mac and cheese that had been in the refrigerator. For the cheese sauce, I used some homeade soft chevre and whole goat milk.
    Delish! Ommited the breadcrumbs. I’ve been looking for an easy mac and cheese cassrole and I have found it! Thank you, Ms. Rosie! If my 13 year old self can make it, anyone can!

    Reply

  36. Thank you I tried the recipe today and it was amazing!! This is a keeper the best Mac and cheese I have ever made!! Awesome recipe!

    Reply

  37. It’s just me and my husband so I cut amounts in half and used 6 oz of ziti pasta. My husband is not a huge mac and cheese fan, but he loved it! Very high praise indeed. This was the perfect complement to smoked chicken wings. Thank you for the recipe!

    Reply

  38. 5 stars
    I finally made your Mac n cheese yesterday and GIRL!!!!!!! My husband TORE IT THE HELL UP!!!! So good! ‼️

    Reply

  40. 5 stars
    Oh. My. Goodness. SO good! I made this for my dad for Fathers Day and was nervous because it was the first time I was trying this recipe…. man was it delicious! Whole family loved it and my dad insisted I send it to him. This is coming from a man who is brutally honest. Wouldn’t change a thing!

    Reply

  42. 4 stars
    This looks amazing! The only issue I had was I thought I needed to add more salt on top of the seasoning salt. That’s because I read it incorrectly. I hope it’s not too salty! I made this for my daughter’s Friendsgiving so I hope everyone likes it. Thank you for this recipe!

    Reply

  43. 5 stars
    I made this delectable side dish and it was a knockout according to my boyfriend and my 11-yr-old son. I mixed 4 ozs. each colby-jack and mild cheddar instead of mozzarella. I couldn’t find my ground pepper for some reason, so I went without it and it still was a winner! You were spot on with this recipe! It really is a crowd-pleaser. I’m making it again per request. Loved making it because it was so simple and loved it even more eating it

    Reply

  44. 5 stars
    I have made this macaroni for the last few years, it’s always a winner during the holidays, I have tried others but none compare to this one!

    Reply

  46. 5 stars
    This is my go to Mac and cheese. I gave it a trail run over the summer and it was a hit!!!

    Definitely using this for Thanksgiving this year!

    Reply

  47. 5 stars
    Love this ONE because there isn’t any eggs in the recipe. My mother said REAL Mac & Cheese do NOT have any Eggs in it. Whatever I just love this one

    Reply

  49. 5 stars
    I always wondered how my mom made everything taste so amazing. I never could cook like her and when she passed away, I was sad because I didn’t learn all I could from her. Your recipes taste just like my mom’s and just how I remember. Thank you for giving me this!

    Reply

  50. 5 stars
    This is the only recipe I will make for any special occasion or holiday and dinner so for everything lol. My husband and kids love it. This will forever be the o my recipe I use to make mac and cheese bake.

    Reply

  51. I’m looking for the mac and cheese with the cream cheese and other cheeses from the video I just watched but can’t find it on the website. Can someone send me that recipe or where to find it.

    Reply

  52. 5 stars
    Tried this tonight, and oh my goodness it was amazing! Definitely have it saved to favorites and will be making again for sure, Thank you for this amazing recipe.

    Reply

  53. 5 stars
    This recipe is on point. My only change is I use more cheese on top rather than breadcrumb topping. Im from Mississippi but my mom was an alcoholic so I never had anyone teach me. I use alot of your recipes but this one and your chicken and gravy recipe are my top faves. Thank you for teaching me what no one else did. What you do for others is appreciated more than you know ♡

    Reply

  54. 5 stars
    Just made this for my wife. Plain panko crumbs, but I added bacon crumbles to the middle layer. It just had to have them to be southern. Lol. Or ham. Ham would be good too. Delicious with or without.

    Reply

  55. 5 stars
    Best Macaroni and cheese ever. The block cheese is a must. always used the bag cheese. Never again. Followed the recipe exactly but decided to add a half pound of thinly sliced kielbasa in the cheese sauce mix. with or without the kielbasa the Macaroni and Cheese was to die for. SOOOO cheesy. This is the recipe I’ve been searching for for years. Definingly will be my only Macaroni and Cheese recipe I’ll ever use again. Thank You for sharing.

    Reply

  57. This is the ONLY homemade mac n cheese recipe I make these days. I brought this to a birthday party just yesterday and everyone raved about it! I do tend to add a bit more seasonings-in addition to seasoned salt/pepper I add garlic powder and paprika to give it a bit more of a kick. Thank you for this amazing recipe!

    Reply

  58. 5 stars
    Best Mac & cheese ever!!! The key is the middle layer of cheese & the toasted bread crumbs….literally a life changer

    Reply

  64. This looks good and easy. I am almost 80 years old and have never made mac and cheese for Thanksgiving. I’m trying it.

    Reply

  65. 5 stars
    I love this recipe. I’ve been making it for the last few thanksgivings. But can some of it be made the night before? Cool the pasta? Anything to cut down on time at the stove day of thanksgiving

    Reply

  67. 5 stars
    Please read all. Let’s start off by saying I’m that women that HATES mac and cheese. My kids love Mac and cheese and my husband it’s so so he doesn’t really like it. So I’ve been searching for a looong time for a good recipe. Now with that being said. I made this for Christmas dinner yesterday and you’ve made me and my husband a true believer in mac and cheese. I LOOOOVE it. I’ll never use another recipe for Mac and cheese your the bomb cousin. It was gone my kids said that’s the best Mac and cheese and are still asking to make more. Thank you Thank You Thank You!!!! I can’t believe it. I’m so grateful and may God bless you and Happy Holidays. Now I’m on my way to purchase your book.

    Reply

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