When we think about macaroni and cheese, Brenda Gantt’s Macaroni and Cheese Recipe version comes to mind every time. It’s the ultimate comfort food, loaded with cheesy, Southern goodness that warms the heart and fills the belly. Brenda has a special way of making her recipes feel like home, whether you’ve grown up in the South or not.
Whenever we make her macaroni and cheese, it’s like inviting family to gather around the table. Brenda’s recipes are more than just food—they’re about togetherness and creating memories.
With her simple, heartfelt instructions, it feels like she’s right there in the kitchen with you, sharing her love for Southern traditions. Trust us, you’ll want seconds of this dish, and maybe even thirds.
What is Brenda Gantt Macaroni and Cheese Recipe?
The Brenda Gantt Macaroni and Cheese Recipe is a simple, down-home Southern dish made famous by Brenda Gantt, a charming home cook known for her hearty, comforting recipes. This version is all about rich, cheesy goodness with a velvety, smooth texture. Unlike baked mac and cheese, it’s made on the stovetop, so it’s creamy from the first bite to the last.
Why You Will Love Brenda Gantt Macaroni and Cheese Recipe
- It’s Simple to Make: No need for fancy skills. You don’t need to be a chef. This recipe is simple and quick. Just a few steps, and you’re done!
- Kids Can’t Get Enough: Every bite is a hit with little ones (and the grown-ups too).
- Extra Creamy and Delicious: The mix of Velveeta and cream cheese makes it rich and smooth.
- Good Anytime: It’s perfect as a quick lunch, a cozy dinner, or a late-night snack, this mac and cheese always works.
- Super creamy and cheesy: No dry noodles here! Every bite is rich and full of flavor.
What Is in Brenda Gantt Macaroni and Cheese?
- 1 small pack elbow macaroni (about 8 oz): Elbow macaroni is the classic choice for this recipe because its small, tube-like shape holds onto the creamy cheese sauce perfectly
- Water (for boiling): 4 cups of water for every 8 oz. of pasta
- 1 teaspoon salt (for cooking the pasta): Salt adds flavor to the macaroni while it cook
- ½ cup milk: Start with ½ cup and add more if it looks too thick
- 1 small block Velveeta cheese (about 8 oz): Cut it into smaller pieces so it melts faster
- 4 oz. cream cheese: Cream cheese adds a rich, tangy flavor and makes the dish extra creamy
- 2 tablespoons butter: Butter not only adds a rich, buttery flavor but also helps create a silky, glossy looks.
- 1 tablespoon oil (optional, to prevent sticking)
Recipe Substitutions
- Velveeta cheese: Use shredded cheddar, Colby Jack, or even mozzarella for a different flavor.
- Cream cheese: Swap it with sour cream or ricotta for a creamy texture.
- Butter: Margarine works in a pinch, but butter gives the best flavor.
- Elbow macaroni: Any short pasta like shells, penne, or fusilli will work.
Kitchen Appliances
- Large pot (for boiling the pasta)
- Colander (for draining)
- Wooden spoon (for stirring)
- Medium saucepan (for melting the cheese)
How to Make Brenda Gantt Macaroni and Cheese
Step 1 | Cook the Pasta
Bring a pot of water to a boil and add 1 teaspoon of salt. Add the elbow macaroni and cook until tender but not mushy (about 8-10 minutes). Drain the macaroni in a colander and shake off any excess water.
Step 2 | Prepare the Cheese Sauce
Return the drained pasta to the hot pot. Add ½ cup of milk and place the pot over medium-low heat. Stir in the Velveeta cheese pieces, letting them melt into the pasta. Add the cream cheese and butter, stirring until everything is smooth and creamy.
Step 3 | Adjust the Consistency
If the mac and cheese looks too thick, add a splash more milk until it reaches your desired creaminess. The Gantt Macaroni and Cheese is ready to serve.
Step 4 | Serve
Serve it hot and fresh for the best experience!
Recipe Notes
Don’t overcook the pasta: It should be tender but not mushy.
Keep the heat low: Melting the cheese slowly helps it stay creamy and smooth.
Reheat with milk: When reheating leftovers, add a little milk to bring back the creaminess.
Serving Suggestions for Brenda Gantt Macaroni and Cheese Recipe
- Family-Style: Transfer the macaroni to a serving dish and place it at the center of the table. Let everyone scoop their own portion—it’s perfect for a cozy family dinner.
- Individual Bowls: Ladle a generous portion into individual bowls and garnish with a sprinkle of freshly cracked black pepper or chopped parsley for a pop of color and extra flavor.
- With Toppings: Add a little crunch by sprinkling toasted breadcrumbs, crispy bacon bits, or even crushed crackers on top.
- Pairing Ideas: This creamy macaroni and cheese pairs well with grilled chicken, roasted vegetables, or a simple green salad for a balanced meal.
How to Store and Reheat Brenda Gantt’s Macaroni and Cheese
1. Storing Leftovers:
Allow the macaroni and cheese to cool completely before storing it. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 1-2 months. Just be sure to let it cool before freezing.
2. Freezing Tips:
If you’re freezing it, you may want to consider portioning it into smaller containers for easy reheating later. You can also wrap the dish tightly in plastic wrap or foil, then place it in a freezer-safe bag.
3. Reheating Leftovers:
- In the Microwave: Place a serving in a microwave-safe bowl, add a splash of milk (to help rehydrate the sauce), and cover loosely with a microwave-safe lid or paper towel. Heat for 1-2 minutes, stirring halfway through.
- On the Stovetop: Reheat in a saucepan over low heat, adding a bit of milk to restore the creamy texture. Stir occasionally until heated through.
Brenda Gantt’s Macaroni and Cheese FAQs
1. Can I prepare this macaroni and cheese in advance?
Absolutely! You can prepare the mac and cheese and store it in the refrigerator for up to 3-4 days. When you’re ready to serve, gently reheat the dish in the microwave or on the stovetop. Add a splash of milk to restore its creamy texture and prevent the cheese from becoming too thick or dry.
2. How can I make this recipe healthier?
To make a healthier version, try these modifications:
- Use whole wheat pasta for added fiber
- Substitute part of the cheese with low-fat options
- Add steamed vegetables like broccoli or cauliflower
- Use skim or almond milk instead of whole milk
- Reduce the butter quantity or use a butter substitute
3. Is this recipe suitable for large gatherings?
This macaroni and cheese is perfect for potlucks, family reunions, and big dinners. The recipe is easily scalable – you can double or triple the ingredients to feed a crowd. It’s a crowd-pleaser that always disappears quickly at gatherings!
4. What can I serve with this macaroni and cheese?
This dish is incredibly versatile! It pairs wonderfully with:
- Grilled or roasted chicken
- Barbecue ribs
- Baked fish
- Meatloaf
- Roasted vegetables
- Green salad
- Crispy fried chicken
5. Can I freeze Brenda Gantt’s Macaroni and Cheese?
While you can freeze this dish, it’s not recommended. Freezing can cause the cheese sauce to separate and become grainy. The texture and creaminess will be significantly compromised. It’s best enjoyed fresh or refrigerated for a few days.
6. How do I prevent the cheese sauce from becoming lumpy?
To ensure a smooth, creamy sauce:
- Use low heat
- Stir constantly
- Add cheese gradually
- Use room temperature cream cheese
- Melt cheese slowly
- Use a whisk to incorporate cheeses smoothly
7. Can I add extra ingredients to this recipe?
Definitely! Some delicious additions include:
- Crispy bacon bits
- Diced jalapeños
- Breadcrumb topping
- Chopped herbs like chives or parsley
- Diced ham
- Caramelized onions
- Roasted garlic
8. What’s the secret to keeping the mac and cheese creamy when reheating?
- Place a serving in a microwave-safe bowl
- Add a tablespoon of milk
- Microwave in 30-second intervals
- Stir between each interval
- Stop when heated through and creamy
Brenda Gantt Macaroni and Cheese Recipe
If you're craving true Southern comfort food, Brenda Gantt Macaroni and Cheese Recipe is a must-try! Known for her homestyle cooking, Brenda’s cheesy, creamy mac and cheese is packed with flavor and perfect for family gatherings. This recipe is simple, delicious, and made with love—just the way Brenda likes it. Follow her steps to bring a taste of Southern charm to your table. Get ready for a dish everyone will love.
Ingredients
- Fresh Yellow Squash (2–2.5 lbs.): Pick light yellow squash—it’s tender and cooks better.
- Salt: Just a pinch for boiling the squash.
- Butter (½ stick): Used to sauté the veggies and add flavor.
- Onion (1 large): Chop it up finely for the perfect bite.
- Mayonnaise (1 cup): Makes the dish creamy and rich.
- Eggs (2): Beat them to help the casserole stick together.
- Shredded Cheese (2 cups): I use cheddar, but pick what you love!
- Ritz Crackers (1 sleeve): Crushed up for a crispy topping.
- Black Pepper: Just a pinch to season
- Sweet Pepper (1 small): Optional, but adds a nice sweet flavor.
Instructions
- Wash the yellow squash thoroughly under cold water. Trim off both ends of the squash, then slice it into thin circles. Bring a large pot of water to a boil and add a pinch of salt. Add the sliced squash to the boiling water and cook until it’s tender but not mushy, about 10–12 minutes. Drain the squash in a colander, pressing gently with the back of a spoon to remove any excess liquid.
- Melt half a stick of butter in a medium skillet over medium heat. Add a finely chopped large onion to the skillet and cook for about 3–4 minutes, stirring occasionally. If you like a bit of extra flavor, toss in a small chopped sweet pepper. Cook until both the onion and pepper are soft and fragrant. Set aside.
- In a large mixing bowl, whisk together 1 cup of mayonnaise and 2 beaten eggs until smooth. Add 2 cups of shredded cheese (cheddar works great, but feel free to use your favorite cheese). Stir until the mixture is creamy and well-blended. Fold in the sautéed onions and peppers, mixing until evenly distributed.
- Add the drained squash to the creamy base. Mix gently to avoid breaking up the squash slices. Sprinkle a pinch of black pepper for added flavor.
- Preheat your oven to 350°F (175°C). Lightly grease a casserole dish with butter or non-stick spray to prevent sticking. Pour the squash mixture into the dish and spread it out evenly. Crush about one sleeve of Ritz crackers and sprinkle them evenly over the top for a crispy, golden crust.
- Place the dish in the preheated oven and bake for about 35 minutes. The casserole is ready when it’s bubbling around the edges and the cracker topping is golden brown. Let it rest for 5–10 minutes before serving to allow the flavors to meld together. Serve on individual plates and Enjoy.
Nutrition Information
Serving Size 6–8 peopleAmount Per Serving Calories 270Total Fat 20gSodium 320mgCarbohydrates 15gProtein 7g
Nutritional values are estimates and can vary based on specific ingredients and portion sizes. Consult a nutritionist or dietitian for personalized dietary advice.
Conclusion
I truly hope you give Brenda Gantt’s Macaroni and Cheese recipe a try! It’s one of those comforting dishes that’s perfect for anyone who loves creamy, cheesy pasta. With its velvety cheese sauce and simple ingredients, it’s easy to prepare, and I promise your family will be asking for seconds. The addition of cream cheese and Velveeta really makes this dish special—something you won’t find in boxed macaroni and cheese.
If you’ve tried this recipe, I’d love to hear about your experience! Feel free to share your thoughts and any personal twists you added to the dish. Don’t forget to follow us on Pinterest for more delicious recipes and cooking tips. Happy cooking, and enjoy every creamy bite!