The origins of macaroni and cheese may not be southern, but like so many things, it has been perfected here. Although the box with the yellow "cheese" powder is certainly a staple for kids and college students, the homemade version is a mainstay on the Church covered dish table. There are many variations on the recipe, from different types of cheeses to the cooking method used.
We've chosen some of our favorite mac & cheese recipes to share with you. Which is the best? That depends on to whom and how you're serving it!
*Scroll to the bottom of the page for recipes!
Baked Mac and Cheese
This baked version is perfect for delivering to someone's home, when there's been a birth or death in the family or someone's sick or shut-in. This cooking method provides the prettiest presentation, so it is often used when hosting others in your home for a meal.
Stovetop Mac and Cheese
This stovetop recipe is creamy and delicious for a meal at home with your family. It is a quick and easy side dish that uses ingredients most people keep on hand! This recipe has become a staple at Tara's house, making boxed versions a thing of the past.
Crockpot Mac and Cheese
Last, but certainly not least, crockpot macaroni and cheese makes dinnertime yummy and easy with just a little bit of work ahead of time. This is a great recipe to use if the other items on your menu require a little more attention. It is even perfect for Sunday dinner after church, since it only takes two hours to cook!
Baked Mac and Cheese
8 oz dry macaroni
2 tbsp. butter
1 1/2 cups milk
1/3 cup flour
2 cups sharp cheddar cheese, grated
1 cup mozzarella cheese, grated
1 tbsp. ranch seasoning
salt and peper
2/3 cup bread crumbs
1 tbsp. butter, melted
Preheat oven to 350 degrees.
Cook macaroni according to package directions, set aside.
Melt butter in saucepan over medium heat.
Add flour and whisk for one minute.
Add 1 cup of milk and whisk until combined.
Stir in remaining milk and cook for 5-8 minutes, until it thickens slightly.
Remove from heat and add 1 cup cheddar and mozzarella cheese along with seasonings.
Stir together until evenly combined. The cheese does not have to be completely melted.
Add in noodles and stir. Pour mixture into prepared baking dish.
Mix together the bread crumbs and melted butter.
Top with remaining cheddar cheese and bread crumb mixture.
Bake at 350 degrees for 25-30 minutes, or until golden and bubbly!
Stovetop Mac and Cheese
2 cups dry macaroni
2 eggs
1 can evaporated milk
dry mustard
salt and pepper
1/2 stick butter
1 1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Cook macaroni according to package directions, set aside.
Melt butter over low heat, then add in your drained noodles.
Mix together the eggs, milk, dry mustard and salt and pepper. Pour over the noodles.
Mix in cheese a little at a time, stirring until cheese is completely melted.
Continue to cook over low heat, while stirring, until it thickens and reaches desired consistency.
Crockpot Mac and Cheese
16 oz. dry macaroni
4 cups shredded cheddar cheese
1 can cheddar cheese soup
1 can evaporated milk
2 cups milk
1 stick butter
2 eggs
Mix cheese, soup, milk and butter in the crockpot on low.
Cook macaroni according to package directions, set aside.
Temper the eggs by adding some of the cheese mixture to them before adding them to the crockpot.
Add cooked and drained macaroni.
Cook on low for two hours, stirring occasionally.