Homestyle Mac and Cheese
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Homestyle Mac and Cheese is the creamiest, cheesiest, and most delicious macaroni and cheese recipe you can make. It's loaded with three cheeses, then topped with crunchy Panko bread crumbs to create the best southern mac and cheese ever!
Mac & Cheese You'll Love!
- Quick & Easy: ready in 30 minutes
- Versatile: make in a slow cooker, baking dish or dutch oven
- No Eggs: baked mac and cheese recipe with no eggs added
- Make Ahead: make this dish up to 2 days in advance!
- Super Cheesy: with 3 creamy cheeses, what's not to love?
Ingredients
Many of the ingredients for this recipe can be found in your refrigerator or pantry. (Quantities are listed in the recipe card below.)
- elbow macaroni - can substitute other pasta shapes if desired
- cream cheese - adds a velvety smooth creaminess
- sharp cheddar cheese - gives this dish its foundation
- evaporated milk - adds richness and depth
- half and half - more cream never hurts
- garlic salt - a little touch makes a big difference
- ground mustard - adds a little kick
- salt and black pepper - two basics that add tons of flavor
- melted butter - binds the bread crumbs together
- panko bread crumbs - mix with butter to make a crunchy topping
Instructions
1 - In a medium saucepan, bring macaroni pasta to a rolling boil in salted water for about 5 minutes. If you're planning on baking it, 5 minutes is perfect. If you're serving it from a skillet, cook it at least 8 minutes until it's al dente.
2 - While macaroni is cooking, shred the sharp cheese by hand. Reserve half of the cheddar cheese for the topping.
3 - In a large skillet, pot or dutch oven, melt cream cheese over medium heat with pasta while stirring constantly. Add shredded hard cheeses, then continue to stir while cheese melts.
4 - Add evaporated milk and cream, then stir well until it thickens and creates a golden cheese sauce. Gently stir until completely mixed together.
5 - Macaroni and cheese can be served straight from the skillet at this point, or add it to a 13 x 9 inch baking dish and top with reserved shredded cheese and Panko bread crumbs mixed with melted butter.
6 - Heat oven to 350 degrees and bake for 15 minutes, or until cheese melts completely. Serve immediately for best results. If it sits out for a while, the pasta will absorb the cheese and lose its creaminess.
Serving Suggestions
Homestyle Mac and Cheese is irresistibile in a big bowl by itself, but if you want to add a side, try Strawberry Pecan Salad with crumbled feta cheese. Add a loaf of Cheese Stuffed Garlic Bread and dinner is served!
Try it as a side dish for zesty Barbecue Chicken, or pair it with my popular Dutch Oven Turkey Breast and delicious Brown Sugar Glazed Ham for your holiday meal.
If you're a true mac 'n cheese lover, you gotta make these Fried Mac and Cheese Bites for your next party or tailgate. They're the best little appetizers made from leftover macaroni and cheese!
Recipe FAQS
If you don't like bread crumbs, try topping this dish with crushed corn flakes, buttery crackers or french fried onions. Crushed croutons or Pepperidge Farm stuffing crumbs also work well.
My preferred brand to use is Mueller's elbow pasta. Mueller Mac and Cheese is hard to beat because it cooks perfectly every time. You could also use other Mueller's pasta shapes like rotini, bowtie or corkscrews if desired.
You can purchase pre-shredded cheese, but keep in mind it doesn't usually melt as well as hand-shredded cheese. However, there are some brands that are better than others and will melt just fine.
Variations
Classic macaroni and cheese has become a gourmet treat, especially at restaurants in the south. There's everything from lobster mac and cheese to fried macaroni appetizers.
Feeling adventurous? Try the following stir-in ideas, or a different type of flavor with this Smoked Gouda Mac and Cheese from Little Black Skillet.
- crispy bacon
- grilled chicken
- lobster or crabmeat
- veggies like cauliflower, spinach, peas, or kale
- little hot dog weenies
- chopped ham
- fresh herbs such as rosemary and thyme
Storage and Freezing
Make in Advance: make ahead of time and refrigerated for up to 2 days before baking. Save the bread crumbs and assemble just when ready to bake.
Baking Tip: the longer it sits, the more the macaroni absorbs the cheese which can cause it to lose its creaminess, so serve it as soon as it comes out of the oven.
Freezing: You can definitely freeze this dish before it's baked. If you freeze after baking, it will dry out. Freeze in an airtight container for up to 3 months.
Thawing: Thaw frozen casserole in the refrigerator overnight. Save the bread crumbs and put on top just before baking.
Reheating: Cook thawed macaroni and cheese in a 350 degree oven for at least one hour, or until bubbly in the middle.
More Pasta Dishes
If you're crazy about pasta, try a few of these other favorite dishes ...
Recipe Card
Homestyle Mac and Cheese
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (13 x 9)
Ingredients
- 16 oz. elbow macaroni (I use Mueller's brand)
- 2 Tbsp. butter
- 8 oz. cream cheese
- 8 oz. sharp cheddar, shredded (reserve half for topping)
- 8 oz. gouda cheese, shredded
- 12 oz. can evaporated milk
- ½ cup half and half cream
- ½ tsp. salt
- ½ tsp. garlic salt
- ½ tsp. ground mustard
- ¼ tsp. pepper
- 2 cups Panko bread crumbs
- ½ stick butter (melted)
Instructions
- Preheat oven to 350 degrees.
- Boil macaroni in a saucepan on the stovetop in salted water for 5 minutes, drain.
- While pasta is boiling, shred cheddar cheese by hand.
- In a large skillet, melt cream cheese and butter over medium heat and stir in drained pasta. Stir constantly until cheese melts.
- Add half of the shredded cheddar and all of the gouda to the skillet. Continue to stir while cheese melts.
- Pour in evaporated milk and half and half. Stir well until cheese thickens.
- Add salt, garlic salt, ground mustard and pepper. Mix until blended.
- Spoon contents of skillet into a 13 x 9 inch baking dish. Top with reserved shredded cheddar cheese.
- Mix bread crumbs with melted butter and sprinkle over macaroni and cheese.
- Bake at 350 degrees for 20 minutes until bubbly and golden brown.
- Serve immediately for best results. If it sits out for a while, the pasta absorbs the cheese and loses its creaminess.
Notes
- Mac and Cheese can be frozen before baking. To heat, bake in a 350 degree oven for at least one hour for best results.
- This recipe can be made ahead and kept in the refrigerator for up to 2 days. Stir in a little milk before baking at 350 degrees until bubbly. Add the bread crumbs just before baking.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
Debi,
I made this Mac & Cheese last week for my Grands during KK & Papa Camp. What a hit! They L🧡VED it and so did my husband 😋!
Thank you,
Kathie & Ron Whittemore 😘
Oh, that makes me so happy Kathie! Thanks for sharing those great memories with me! 🙂
This will be perfect for my little people!
I love your little people! 🙂