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You are here: Home / Recipes / Entrées / Grandma’s Famous Mac and Cheese

Grandma’s Famous Mac and Cheese

December 11, 2018 2 Comments

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It’s not Grandma’s famous macaroni and cheese if it’s not made with aged Vermont cheddar cheese, cream and a hint of nutmeg.

close up of pot with macaroni and cheese red napkin

My grandkids titled this recipe “Grandma’s Famous”.  Who knew they were talking about MY mac and cheese.  They won’t put up with any substitutions.  This is their perfect version of macaroni and cheese.  

 

What puts the famous in Grandma’s mac and cheese?

Not much actually but to my grandkids, there are a few items that this recipe cannot do without.  Drumroll, please.

  • Vermont aged cheddar
  • Cream
  • Breadcrumb topping

A shocker isn’t it?  I’m sure this didn’t knock you off your chair.  The recipe is pretty simple and straightforward but to my grandkids it’s famous.  Who knew?

 

Making Grandmas famous mac-n-cheese

Cooked macaroni on a wooden spoon1
Cooked macaroni in a strainer with water running2
  • Add a good amount of salt to a large pot of boiling water.  Enough salt to make the water taste like the sea. To the boiling water add elbow macaroni.  Boil stirring occasionally.  Cook the macaroni until it is a little less than al dente.  It will finish cooking while it bakes.  Make sure the macaroni still has a bite to it.  Overcooked macaroni will result in mushy baked mac and cheese.
  • Drain the macaroni.  Rinse with cold water and set aside.
flour being added to melted butter in a pan
salt in a small bowl over cream mixture and wire wisk
whisking flour and butter
Nutmeg being whisked into cream mixture
  • In a saucepan melt only 3 tablespoons butter.  Add 2 tablespoons of flour.
  • Stir with a whisk so there are no lumps.  Cook until the mixture begins to smell like English Toffee cooking or lightly browned butter. (I’m assuming everyone knows the smell of English Toffee)
  • Add cream to the butter mixture.  Bring to a simmer whisking constantly until smooth.  You don’t have to use cream. You can use half and half, whole milk, 2%, 1% or even skim. However, If you do, you are no longer making my  FAMOUS mac-n-cheese.
  • Add salt to taste (1 teaspoon), a pinch of nutmeg and a few grinds of pepper.  Remove from heat.
cheese being added to cream mixture
Cream mixture pour on top of cooked macaroni in pot
cheese being stirred into cream mixture with green spatula
cream mixture stirred into macaroni in blue pot
  • Add grated cheddar cheese and stir.  Don’t worry about the cheese melting.  It will completely melt during baking. NOTE:  Gruyere cheese is deliciously rich in this recipe.  
  • Pour over cooked macaroni.
  • Stir until the macaroni is evenly coated.
  • Pour into a buttered casserole dish, 9 x 9-inch baking dish, or a 10-inch cast iron skillet.  

Crunchy breadcrumb topping

Butter in small bowl over bowl of bread crumbs
Bread crumbs in a small bowl
  • Melt 1 tablespoon butter.  Pour over bread crumbs.
  • Stir to combine.

Sprinkle bread crumbs over the top of macaroni and cheese.  Bake in a preheated 350 degree preheated oven.  Bake for 30-40 minutes or until edges are browning and bubbles appear under the breadcrumb topping. 

Baked macaroni and cheese with a wooden spoon

 

Pairs perfectly with:

Southern Pecan Glazed Ham, which is amazing.  If you are planning on baking a ham for Christmas, please let me suggest this ham.  You’re welcome. 

No time to bake macaroni and cheese?

Check out this recipe for how to make The Best Stovetop Macaroni and Cheese from the Kitchn

Green pot with macaroni and cheese with a wooden spoon
5 from 5 votes
Print

Grandma's Famous Macaroni and Cheese

Creamy homemade macaroni and cheese made with aged Vermont Cheddar with a crispy breadcrumb toppie.

Course Dinner, Side Dish
Cuisine American
Keyword mac and cheese, macaroni and cheese
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 554 kcal
Author Janet Barton

Ingredients

  • 8 oz elbow macaroni uncooked
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 1/2 cups cream
  • 1/2 - 1 teaspoon salt
  • pinch nutmeg
  • fresh ground black pepper
  • 2 cups aged Vermont cheddar cheese shredded

Breadcrumb topping

  • 1 cup fresh breadcrumbs or Panko breadcrumbs
  • 1 tablespoon butter melted

Instructions

  1. Cook macaroni in a pot of salted boiling water until slightly less than al dente.  Drain and rinse with cold water.  Set aside.
  2. In a medium-size saucepan, melt 3 tablespoons butter.  Add flour and whisk until smooth.  Add cream and continue whisking until sauce begins to thicken.  Add salt, nutmeg and ground pepper.  Remove from heat.  Stir in cheddar cheese.  Pour over reserved macaroni.  Pour into a buttered 9 x 9-inch baking dish, casserole dish, or 10-inch cast iron skillet

Breadcrumb topping

  1. Melt remaining 1 tablespoon butter and mix with breadcrumbs.  Sprinkle over the top of macaroni and cheese.  Bake in a preheated 350℉ oven for 35-45 minutes.
  2. Makes 6-8 servings 

Recipe Notes

  • Make sure not to overcook the macaroni.  It should still have a bite to it.  If you overcook the macaroni then it will become too soft while baking and will be a bit mushy.
  • Using all cream makes a very rich and creamy texture.  It's pretty darn good.  
  • Vermont aged cheddar gives the mac and cheese a nutty flavor that is so delicious.  Actually, any cheddar may be used.  Mild to strong cheddar cheese.  Gruyere is amazing.  A mixture of cheeses can be added as well.
  • Cooking the butter until it begins to brown a bit adds another dimension to the overall flavor.  I associate the smell of making English Toffee.  
  • Breadcrumb topping is also an option, but not to my family.  Leave it naked or throw on some extra cheddar.
  • Be sure to butter a baking dish.  The size really depends on if you'd like a deep dish macaroni and cheese or a shallow one baked in a 9 x 13-inch dish.  It's up to you.  Hey, it's your bake.  Bake it how you like it.  
  • This pairs great with a lovely baked ham.
Nutrition Facts
Grandma's Famous Macaroni and Cheese
Amount Per Serving
Calories 554 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 26g130%
Cholesterol 146mg49%
Sodium 296mg12%
Potassium 157mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 1550IU31%
Vitamin C 0.4mg0%
Calcium 270mg27%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Filed Under: Entrées, Side Dishes Tagged With: macaroni and cheese, side dish

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Comments

  1. Tann says

    December 11, 2020 at 8:24 pm

    5 stars
    By far the best mac and cheese recipe out There!!!

    Reply
    • Janet Barton says

      December 13, 2020 at 1:37 am

      Thank you so much and I agree!

      Reply

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Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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