And while every family has their take on particular recipes, one of my favorite 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 sharp cheddar, too.
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 sharp cheddar will work just fine. Y’all enjoy!
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-oz.) 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.
Notes
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!
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!
Can I make this the day before and bake it the next day?
Thank you!
Cathy~
I don’t see why not!
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!
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.
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!
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!?
Do you cook pasta first
Yes.
What a treat ! Perfect for these uncertain times . Pure comfort food, thank you.
So true! Thanks, Jody!
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!
Hi, love this recipe, for a larger crowd can this recipe be doubled ? Thanks, Glynda
Absolutely! It doubles perfectly!
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!
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.
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!
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!
What about mozzarella & cheddar mix instead of hoop cheese…thoughts
I think that would work just fine, Cassie.
Looks great. Can you double this recipe?
Absolutely!
Thanks for this recipe! I am familiar with red rind cheese – some folks refer to it as “rat cheese”
Hope you enjoy!!
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!
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!
Hi Stacey, What is hoop cheese???
It explains that right above the recipe.