Brenda Gantt Mac and Cheese
- Prep 15 min
- Cook 35 min
- Total 50 min
- Serves 12
- Level Easy
About Brenda Gantt’s Mac and Cheese
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became a household name after a homemade biscuit video went viral and led to a huge following for her cooking videos. A former schoolteacher, she cooks the way she learned at home: simple ingredients, no fuss, and plenty of encouragement. You can read more of her background in our stories section.
This mac and cheese comes from her mother, whom the family calls MeMama, and it is about as straightforward as baked macaroni gets. There is no roux and no separate cheese sauce to stir. Instead, hot macaroni is layered with butter and a full pound of sharp cheddar, and a little egg and milk poured over the top bakes into a creamy custard that holds everything together.
That simplicity is why it is a fixture on Southern tables for Sunday dinner, holidays, and potlucks. It feeds a crowd, it can be assembled ahead of time, and it tastes best with real sharp cheddar you grate yourself. Browse more of Brenda’s Southern classics on our recipes page.
Watch How It’s Made
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Brenda Gantt Mac and Cheese Recipe
Ingredients
Kitchen Tools Needed
- Large pot
- Colander
- Box grater
- 9×13 inch casserole dish
- Small bowl & whisk
- Aluminum foil
Not sure which baking dish to buy? Our kitchen guides cover the basics.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Spray a large 9×13 inch casserole dish with cooking spray.
- Boil the macaroni. Cook the macaroni in well-salted water until tender, following the package directions. Drain very well.
- Layer. Layer the macaroni, butter pieces, and grated cheese in the dish, and finish with a generous layer of cheese on top.
- Add the egg and milk. In a small bowl, whisk together the egg and milk, then pour evenly over the macaroni.
- Cover. Tent a piece of aluminum foil over the dish, leaving a little space so it does not stick to the cheese.
- Bake. Bake for 30 to 35 minutes, until the egg and milk mixture thickens and the cheese is melted.
- Rest and serve. Let it stand for 10 minutes before serving.
This makes about 12 generous servings. For a smaller crowd, see the FAQ on making a half batch.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 28 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sodium | 330 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Sodium does not include salt added to the pasta water.
Health Benefits of Mac and Cheese
Calcium Source
Cheddar and milk are good sources of calcium, which supports bone and teeth health.
Protein
Cheese, milk, and egg together give each serving a solid amount of protein for muscle repair and fullness.
Energy
The pasta supplies carbohydrates, the body’s main fuel, and enriched pasta also adds B vitamins and iron.
Satisfying Comfort Food
A modest portion is filling, and pairing it with a vegetable side makes a balanced plate.
What to Avoid
Preparation Mistakes
- Don’t undersalt the pasta water. The recipe has no other salt, so the water seasons the macaroni.
- Don’t skip draining well. Extra water thins the custard and makes the dish loose.
- Don’t overbake. Pull it as soon as the milk mixture thickens and the cheese melts, or it can turn dry.
Storage Mistakes
- Don’t store it while hot. Cool it to room temperature (within 2 hours) before refrigerating.
- Don’t reheat it uncovered at high heat. Add a splash of milk and cover it so it stays creamy.
Dietary Considerations
- Contains Dairy (cheese, milk, butter)
- Contains Egg
- Contains Gluten (wheat pasta)
- Vegetarian
Pro Tips for the Best Mac and Cheese
- Grate your own cheese. Block cheddar melts smoother than bagged shreds.
- Use sharp cheddar. With only a few ingredients, the cheese is the flavor.
- Layer, don’t dump. Alternating macaroni, butter, and cheese spreads the richness through every bite.
- Season the water. Salt the pasta water well since nothing else in the dish is salted except the butter.
- Rest before serving. Ten minutes lets the custard set so it scoops cleanly.
- Want a browned top? Remove the foil for the last 5 minutes of baking.
For more techniques, browse our cooking tips.
What to Serve With Mac and Cheese
Beverages
- Sweet tea
- Lemonade
- Sparkling water
Main Dishes & Sides
When to Serve
- Sunday dinner
- Thanksgiving & Christmas
- Potlucks
- Weeknight suppers
Round out a potluck table with a Jell-O salad, and finish with lemon meringue pie or key lime pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Sharp cheddar | Half sharp cheddar, half Colby or Monterey Jack | Milder, meltier. Keep at least half sharp for flavor. |
| Whole milk | Evaporated milk or half-and-half | Makes the custard slightly richer. |
| Salted butter | Unsalted butter plus a pinch of salt | Keeps the seasoning the same. |
| Large elbow macaroni | Medium shells or cavatappi | Cook to the same tender stage. |
| Plain top | Buttered breadcrumbs or crushed crackers | Add for crunch and bake uncovered for the last 10 minutes. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge. The texture may be slightly softer.
Reheating
Oven at 350°F, covered, for about 20 minutes with a splash of milk. Microwave individual servings at 50% power.
Make ahead: layer the macaroni, butter, and cheese, cover, and refrigerate up to 24 hours. Pour on the egg and milk right before baking.
Frequently Asked Questions
Yes. Layer the macaroni, butter, and cheese in the dish, cover, and refrigerate for up to 24 hours. Whisk the egg and milk and pour it over just before baking, and add 5 to 10 minutes to the bake time if the dish goes in cold.
Tenting foil over the dish keeps the top layer of cheese from drying out or browning too fast while the egg and milk mixture sets. Leave a little space so the foil does not touch the cheese.
You can, but freshly grated sharp cheddar from a block melts more smoothly because it does not contain the anti-caking starches found in bagged shreds. A box grater takes only a few minutes.
Drain the macaroni well but do not rinse it, use full-fat cheese and whole milk, keep the dish covered while it bakes, and stop baking as soon as the milk mixture has thickened and the cheese is melted. Let it rest for 10 minutes before serving.
Yes, with some texture change. Cool the baked mac and cheese completely, wrap tightly or portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F, adding a splash of milk if it looks dry.
Yes. The recipe makes about 12 servings, so cut the ingredients in half for a smaller crowd and bake in an 8×8 inch dish. Use about ½ cup of milk and whisk the egg first, then use about 2 tablespoons of it for the half batch.
Reader Reviews
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Explore More
It’s gonna be good, y’all. Make it for your next family supper.
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