This homemade Classic Baked Macaroni and Cheese is creamy, cheesy, and oh-so-comforting! It’s a Southern favorite.
You know, Southern classics like this just never get old. Since the time I started my blog, I’ve made it part of my mission to share those classic recipes that just help define the South’s food culture. And while things have changed a little through the years, those tried and true favorites still have a special place in my heart… and on my menu.
Every family has their take on particular recipes, and one of my favorite homemade mac and cheese recipes is this Classic Baked Macaroni and Cheese from Southern Living. Of course, I put my own spin on it by using red rind hoop cheese, but it’s great with a mild cheddar, too.
What is hoop cheese, and where can I find it?
Hoop cheese is a mild and creamy cheese that used to be incredibly popular across the South. It has a slightly rubbery texture and mild nutty flavor. It’s made with milk only and doesn’t include cream or salt like a farmers cheese.
Even though it’s not as readily available as it once was, many in the South can still find it at locally owned grocery stores, farmers markets, or even the local gas station convenience store. But, again, if you can’t find it, a mild cheddar cheese will work just fine.
Can you make this macaroni and cheese ahead of time?
Certainly! You have a couple of options when it comes to making macaroni and cheese ahead of time. First, you could prepare the entire recipe in advance, including baking and storing it in the refrigerator. When stored properly in an airtight container or tightly wrapped with plastic wrap, the fully cooked macaroni and cheese should remain fresh and flavorful for up to four days in the fridge.
On the other hand, if you prefer the gooeyness of freshly baked macaroni and cheese, you could prepare the recipe up until the baking step. At that point, just refrigerate the unbaked dish as airtight as possible. And then, bake it on the day you plan to serve it. This way, you’ll have the convenience of prepping ahead without sacrificing the taste and texture of freshly baked macaroni and cheese.
Recipe Card
Classic Baked Macaroni and Cheese
Ingredients
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups shredded hoop cheese
- 1/2 (16-ounce) package elbow macaroni, cooked
Instructions
- Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
- Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
- Whisk in salt, black pepper, and 1 1/2 cups shredded cheese until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Carolanne Eaves
I have made several different mac and cheese recipes… my family agrees that this is the one!
Thanks so much, Carolanne!
Barbara Tanner
I’ve made your recipe many times and it is the classic style we prefer! We make it with sharp cheddar but I’m still on the lookout for some hoop cheese!
Karen Williams
Hoop cheese is mostly found in the meat department in our grocery stores here in the south. It will have a red rind around it or black. Black rind means its sharp hoop cheese. This cheese makes the best pimento cheese!
I definitely agree!
Cathy Netterville
Can I make this the day before and bake it the next day?
Thank you!
Cathy~
I don’t see why not!
Cindy
I have a half-size pan of this in the oven now, testing it out before making it for Turkey Day! Can’t wait to try it! Happy I was able to find the hoop cheese. Never tried that before. Hope you and your family have a lovely Thanksgiving!
Thanks so much, Cindy! Hope y’all enjoy it! Happy Thanksgiving!
Kenneth
I’m wondering how much sodium is in this recipe per serving
That will vary greatly based on the exact type and brand of cheese used, so I encourage my readers to pick their favorites and quickly calculate it using an app like my Fitness Pal to get an accurate number.
AMANDA WELLS-DODGE
I made this recipe for my family, however, we used cheddar cheese. The children absolutely loved it! I will be making it again for Thanksgiving dinner, and I hope that it will bring back the same nostalgic memories that Stouffer’s did for many years. I am sure my mother will enjoy it much more knowing that it was made from scratch. We are from up North but I’m moving down south this winter, and I hope to try this recipe sometime using the traditional hoop cheese. Thank you so much for sharing!! Amanda and family ❤
Amanda! I hope everyone will enjoy it once again! Happy Thanksgiving!
Mary Bragg
I work at a privately owned convenience store. Until the pandemic we cut and wrapped the red rind cheese( from Wisconsin) and had it cold or room temp. Our customers came from all around to get that cheese. I called it genuine ,genuine cheese and love it.
It’s so good, right!?
Christina Doyle
Do you cook pasta first
Yes.
Jody Harrington
What a treat ! Perfect for these uncertain times . Pure comfort food, thank you.
So true! Thanks, Jody!
Shari D.
I have made this recipe three times since the first time I saw it (3 holidays for the fam). It has been a hit every time! Its so good and cheesey. It is a very easy, no fail recipe. Thanks for sharing this one!
Awesome! So glad you’ve been able to make some good use out of this recipe! Thanks for letting me know!
Glynda Chambers
Hi, love this recipe, for a larger crowd can this recipe be doubled ? Thanks, Glynda
Absolutely! It doubles perfectly!
Eil
Can you make the sauce and then bake it in the same pot. I have a lovely cast iron dutch oven.
I don’t see why not! Enjoy!
JENNIFER
It says “1/2 (16oz)” as the quantity of elbow macaroni. I assume it’s a whole box of pasta? – full box of 16oz cooked?
No, you’ll need half of an 16-ounce (1 pound) box. Elbow macaroni is usually sold in 1 pound boxes, so you’ll use half of one.
Debbie
I just made this recipe, using sharp cheddar. I have tried a few different recipes and this one is, without a doubt, the best baked macaroni and cheese I have ever made!
I totally agree, Debbie! So glad you enjoyed it!
Dee
I love it made with hoop cheese. I just love hoop cheese !! It does give it that really yummy texture.
Me too! It’s my favorite for mac and cheese!
Cassie
What about mozzarella & cheddar mix instead of hoop cheese…thoughts
I think that would work just fine, Cassie.
HBudd
Looks great. Can you double this recipe?
Absolutely!
Judy F
Thanks for this recipe! I am familiar with red rind cheese – some folks refer to it as “rat cheese”
Hope you enjoy!!
angelitacarmelita
have you ever put it in hot coffee? when we were little, my grandmother and mom, would slice it off and put it in hot coffee. We didn’t drink the coffee, but ate the melted cheese. As a child I remember thinking it was the best thing ever (albeit, not necessarily very healthy…) I can buy it at Harris Teeter in Northern Virginia, but every time I’m back in NC, I buy it up as well!
I haven’t! But what a fun and interesting memory! Thanks for sharing!
angelitaarmelita
that’s so funny to hear someone else refer to “hoop cheese” as “rat cheese”! My family is from Eastern North Carolina and that’s what my grandma (mom, etc.) always to it as. Thanks for bringing that up!
sue
Hi Stacey, What is hoop cheese???
Cindy
It explains that right above the recipe.