If you’re feeling hungry like me and craving something warm, cheesy, and straight from the heart of the South, this Brenda Gantt Macaroni and Cheese recipe is just what you need.
It’s rich, creamy, and incredibly easy to make. Whether you’re whipping it up for Sunday dinner, a potluck, or just a cozy night in, this dish feels like a big ol’ hug on a plate.
Let’s get started with this no-fuss, full-flavor macaroni and cheese that’s so simple, even first-time cooks will nail it. You only need a few ingredients and a little love!
What Does Brenda Gantt Macaroni and Cheese Taste Like?
Brenda Gantt’s Macaroni and Cheese tastes like pure Southern comfort in every bite. It’s rich, creamy, and oh-so-cheesy, thanks to a smooth blend of Velveeta and cream cheese.
The elbow macaroni holds onto the sauce perfectly, making each bite melt in your mouth. It’s not baked or crispy-this version is all about that stovetop creaminess. The butter adds a silky finish, and the slight tang from the cream cheese gives it a little something extra.
It’s the kind of dish that brings back memories of home-cooked meals and Sunday dinners. Warm, simple, and full of love-just the way Brenda makes it.
What Ingredients are 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 small pack elbow macaroni (8 oz)
- 4 cups water (for boiling the pasta)
- 1 teaspoon salt (for the boiling water)
- ½ cup milk (add more if needed)
- 1 small block Velveeta cheese (about 8 oz), cut into small chunks
- 4 oz. cream cheese
- 2 tablespoons butter
- 1 tablespoon oil (optional, keeps the pasta from sticking)
Kitchen Utensil You’ll Need
- Medium to large cooking pot
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board (for cheese)
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: Serves about 4 hungry folks
Recipe for Brenda Gantt Macaroni and Cheese
Simply follow the steps given below to make your Brenda Gantt Macaroni and Cheese at home
1. Boil the Pasta
Bring 4 cups of water to a boil in a medium pot. Add 1 teaspoon of salt and the elbow macaroni. Cook for about 8–10 minutes until tender (but not mushy). If you’d like, add 1 tablespoon of oil to keep the pasta from sticking together.
2. Drain It
Once the macaroni is cooked, drain it well in a colander and shake off any extra water.
3. Make it Creamy
Return the hot macaroni to the pot (no need to rinse!). Pour in ½ cup of milk and set the pot over medium-low heat.
4. Add the Cheese
Stir in the Velveeta cheese chunks. Let them melt slowly into the pasta, stirring often. Then, add in the cream cheese and butter. Keep stirring until everything is melted, smooth, and creamy.
5. Adjust the Creaminess
If your mac and cheese looks too thick, don’t worry-just splash in a little more milk until it’s just right.
6. Serve and Enjoy
Dish it up while it’s hot and melty. This mac and cheese is best served fresh and warm!
Some Tasty Ways To Customize and Serve This Macaroni and Cheese
1. With Fried Chicken
Oh my stars, this combo is Southern heaven! Crispy, golden Dave’s Hot Chicken next to that creamy mac? You just can’t beat it. Sunday dinner at its finest.
2. Topped with Crispy Bacon Bits
We’ve done this more times than we can count. Just chop up some crispy bacon and sprinkle it right over the top. It adds a smoky crunch that takes the mac and cheese to another level.
3. With BBQ Pulled Pork
This one’s a crowd-pleaser at every cookout. That sweet, saucy pulled pork pairs so well with the cheesy macaroni. Pile it on top or serve it on the side-either way, it’s magic.
4. As a Side with Meatloaf
We’ve served this next to Brenda Gantt’s Meatloaf more than once for family dinners. That tender, savory meatloaf with a dollop of ketchup glaze and a scoop of mac? Total comfort food combo.
5. Topped with Hot Sauce or Jalapeños
When we’re feeling a little bold, we splash on some hot sauce or toss in a few pickled jalapeños. It gives it that kick and balances out the richness just right.
6. Baked Into a Mac and Cheese Casserole
Sometimes we pour this mac into a baking dish, top it with buttered breadcrumbs or shredded cheddar, and pop it in the oven for 15 minutes. It gets that bubbly Squash Alabama Casserole, golden top that’s hard to resist!
7. Served with Collard Greens or Green Beans
Gotta have your greens! We love serving this with a big spoon of tender collard greens or garlicky green beans. That touch of bitterness balances the creamy richness so well.
8. With a Fried Egg on Top (Yes, Really!)
Okay, hear us out-this sounds wild, but a fried egg with a runny yolk over mac and cheese? Pure gold. That yolk blends right into the sauce and it’s heavenly.
9. Turned Into Mac and Cheese Bites
We’ve even let leftovers chill overnight, rolled them into little balls, and fried them up the next day. Mac and cheese bites = party snack perfection!
10. As a Side at a Holiday Table
Thanksgiving, Christmas, Easter-you name it. Brenda Gantt’s mac and cheese has earned a spot at our holiday table every year. It sits beautifully next to turkey, ham, or roast beef.
Some Tips on This Brenda Gantt Macaroni and Cheese Recipe
1. Use warm milk
I like to warm the milk just a little before adding it. It helps the cheese melt faster and smoother. Cold milk sometimes makes it clump up.
2. Cut the cheese into small pieces
Velveeta melts best when it’s in little cubes. I always take a minute to chop it up first. It melts quicker and doesn’t leave chunks.
3. Don’t overcook the pasta
I cook the macaroni until it’s soft but still a little firm. If it’s too mushy, it doesn’t hold up well in the cheese sauce.
4. Drain the pasta really well
After boiling, I give the pasta a good shake in the colander. We don’t want extra water watering down our creamy cheese!
5. Use a non-stick pot if you can
It helps the cheese sauce not stick to the bottom. Trust me, easier clean-up is always a win!
6. Keep stirring
When I’m melting the cheese, I stir often. It helps everything come together nice and smooth without burning.
7. Add milk slowly
I start with half a cup, but sometimes I need a little more. I pour just a bit at a time until it looks just right.
8. Taste before serving
I always sneak a little bite before I dish it up. Sometimes it needs just a pinch more salt or milk.
9. Serve it right away
This mac and cheese is best when it’s warm and gooey. I try not to let it sit too long-it’s too fresh!
10. Make it your own
Sometimes I toss in a little pepper, or even some crispy bacon bits. It’s fun to try new things once you’ve got the basics down!
How to Store and Reheat Brenda Gantt Mac and Cheese
Let the mac and cheese cool down completely, then store it in an airtight container in the fridge. It’ll keep for about 3-4 days. To reheat, pop it in the microwave with a splash of milk and stir halfway through to bring back that creamy texture.
Brenda Gantt Macaroni and Cheese Recipe
Ingredients
- 1 small pack elbow macaroni 8 oz
- 4 cups water for boiling the pasta
- 1 teaspoon salt for the boiling water
- ½ cup milk add more if needed
- 1 small block Velveeta cheese about 8 oz, cut into small chunks
- 4 oz. cream cheese
- 2 tablespoons butter
- 1 tablespoon oil optional, keeps the pasta from sticking
Instructions
- Bring 4 cups of water to a boil in a medium pot. Add 1 teaspoon of salt and the elbow macaroni. Cook for about 8–10 minutes until tender (but not mushy). If you’d like, add 1 tablespoon of oil to keep the pasta from sticking together.
- Once the macaroni is cooked, drain it well in a colander and shake off any extra water.
- Return the hot macaroni to the pot (no need to rinse!). Pour in ½ cup of milk and set the pot over medium-low heat.
- Stir in the Velveeta cheese chunks. Let them melt slowly into the pasta, stirring often. Then, add in the cream cheese and butter. Keep stirring until everything is melted, smooth, and creamy.
- If your mac and cheese looks too thick, don’t worry-just splash in a little more milk until it’s just right.
- Dish it up while it’s hot and melty. This mac and cheese is best served fresh and warm!
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 Recipe that people often ask.
1. How long does homemade mac and cheese last?
From our own kitchen to yours-homemade mac and cheese will last about 3 to 4 days in the fridge. Just make sure you let it cool completely before sealing it in an airtight container. When you’re ready to reheat, add a splash of milk and warm it slowly to bring back that creamy goodness.
2. What are the best melting cheeses for mac and cheese?
Great question! We love Velveeta for its unbeatable smooth melt (just like in this recipe), but we’ve also had amazing results with cheddar, Monterey Jack, Gouda, and fontina. The key is picking cheeses that melt smoothly without getting stringy or oily.
3. How do you cut the richness in mac and cheese?
If your mac and cheese feels a little too rich, don’t worry-it happens! A splash of lemon juice or a little Dijon mustard works wonders. Even a spoonful of Greek yogurt can add tang and balance. We’ve tried all three depending on the mood!
4. Does mac and cheese need to rest before serving?
Honestly, it depends on your texture preference. Right off the stove, it’s creamy and gooey-which we love. But letting it sit for 5–10 minutes helps the sauce thicken slightly and cling better to the pasta. So yes, if you’ve got the patience, let it rest just a bit.
5. Can I use other types of pasta besides elbow macaroni?
Absolutely! While elbows are traditional (and perfect for holding onto that cheese sauce), we’ve used shells, cavatappi, and rotini with great results. Just aim for small pasta shapes with nooks and curves to catch all that cheesy love.
6. Can I freeze mac and cheese?
Technically, yes-but we’ll be honest, it’s best fresh. Freezing can change the texture a little. If you do freeze it, store in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating slowly with added milk.
7. Why is my cheese sauce grainy?
We’ve been there! This usually happens if the cheese was added over high heat or if it wasn’t stirred enough. Keep the heat low and stir constantly while the cheese melts. And always add cheese gradually-it makes a big difference.
8. How do I make it spicier?
Want to turn up the heat? We’ve added a pinch of cayenne pepper, some chopped jalapeños, or even a few dashes of hot sauce for a kick. Just mix it in with the cheese so the spice blends evenly.
9. Can I make this recipe ahead of time?
Yes, but with a little caution. This mac and cheese tastes best fresh, but if you prep it a few hours ahead, reheat it gently with a splash of milk and stir well. We usually make the cheese sauce and boil the pasta separately, then combine everything just before serving.
10. Can I add meat or veggies to this recipe?
Oh, definitely! We’ve tossed in crumbled bacon, shredded rotisserie chicken, or even steamed broccoli when we wanted to bulk it up. Just be sure whatever you add is pre-cooked and well-drained so it doesn’t water down that glorious sauce.
This Brenda Gantt Mac and Cheese isn’t just a recipe-it’s a little piece of Southern comfort you can make right in your kitchen. It’s simple, hearty, and full of love. Whether you’re feeding the family or treating yourself, this dish is always a winner.
Give it a try and don’t be surprised if it becomes your new go-to comfort food.
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Delicious and so creamy
Thanks
Thanks for the recipe
Welcome sir