Brenda Gantt’s Macaroni and Cheese Recipe

Cheese has always held a special place in my heart-especially when it’s melted and gooey. There is absolutely nothing I love more than cheese. And when you mix it with pasta? Oh my goodness-it’s just the best.

Macaroni and cheese is one of those dishes that’s simple, warm, and full of comfort. It’s something you want to eat on a slow afternoon or when you’re just needing something homemade and filling.

I first came across this extra creamy and cheesy recipe from Brenda Gantt, and let me tell you-it changed how I see macaroni and cheese.

I grew up eating the boxed stuff like many folks do, but once I tried Brenda Gantt’s macaroni and cheese recipe, I realized what I had been missing all along. It’s smooth, it’s rich, and it hits just right every single time.

Today, I’m sharing how I make Brenda Gantt’s macaroni and cheese recipe in my kitchen. This version is simple, easy to follow, and something you can cook even if you’ve never made mac and cheese from scratch before.

Check out more copycat Brenda Gantt’s Recipes.

Why You’ll Love This Dish

This mac and cheese is everything you dream about: creamy, cozy, and crazy simple. The combo of Velveeta and cream cheese makes it smoother than any sauce I’ve ever made.

It’s not fancy or fussy—just real, down-home comfort food. Even my picky nephew licks his bowl clean! Plus, it’s ready in under 20 minutes. Perfect for busy nights when you need something tasty fast.

Brenda Gantt’s Macaroni and Cheese Ingredients

Here’s what you’ll need to make this creamy macaroni and cheese at home.

1. Elbow Macaroni

Use about 2 cups of dry elbow macaroni. These small noodles hold the cheese sauce well and keep everything balanced. You can use other pasta shapes if needed, but elbows work best.

2. Salted Water (for boiling pasta)

Add a good pinch of salt to your boiling water. It gives the pasta flavor before it even hits the cheese.

3. Velveeta Cheese (Half a Block)

This is what makes the sauce creamy and smooth. Just tear off pieces and melt them into the pasta. Velveeta melts like a dream and gives that classic mac and cheese flavor.

4. Cream Cheese (Half a Pack)

This adds another layer of creaminess. Trust me on this—if you’ve never tried cream cheese in mac and cheese, you’re in for a treat.

5. Whole Milk (About ½ Cup)

Milk helps the cheese melt and turns it into a smooth sauce. You can add more if it starts getting too thick.

6. Butter (1 Tablespoon)

Butter brings out the flavors and gives the dish that rich, homemade taste.

Helpful Swaps

If you’re out of one or two ingredients, don’t worry! Here are some easy swaps:

1. Pasta Shape: No elbow macaroni? Use small shells or penne.
2. Velveeta: You can use American cheese slices in a pinch, though the texture may be a bit different.
3. Milk: No whole milk? Use 2% or even half-and-half.
4. Butter: You can use margarine or even a little oil if needed.
5. Cream Cheese: Sour cream or plain yogurt can add a similar creaminess, though it will taste a bit tangier.

Required Kitchen Tools

You don’t need a lot of tools for this. Here’s what I use:

1. Large pot for boiling pasta
2. Medium saucepan (if separating cheese sauce, optional)
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Colander (for draining pasta)
6. Knife (to cut the cheese)
7. Stove and basic kitchen setup

How To Make Brenda Gantt’s Macaroni and Cheese

Step 1: Boil the Pasta

Fill your pot halfway with water. Add a pinch of salt and bring it to a boil. Once boiling, pour in your elbow macaroni. Stir it a bit so it doesn’t stick. Cook until tender but not mushy—about 8 to 10 minutes.

Step 2: Drain and Return to Pot

Pour the cooked pasta into a colander in the sink. Shake it a little to get the water out. Then put the pasta back into the same pot while it’s still warm.

Step 3: Add the Milk

Pour in about ½ cup of milk. Don’t add too much—you can always add more later. Stir it around a little to warm it up.

Step 4: Add the Cheese

Tear small pieces of Velveeta cheese and drop them into the pot. Then add chunks of cream cheese too. Stir everything together over low heat.

Step 5: Melt the Cheese Slowly

Keep the heat low. Stir often so nothing sticks. The cheese will melt and mix with the milk to create a smooth, creamy sauce.

Step 6: Add the Butter

Drop in about 1 tablespoon of butter and stir it until it melts. This brings everything together and makes the flavor deeper.

Step 7: Check the Texture

If it’s too thick, just add a little splash of milk. If it’s too runny, let it cook a little longer on low heat. Taste and adjust as needed.

That’s it! Serve hot and enjoy every cheesy bite.

Recipe Perfection Tips

• Salt the Water Well: Don’t be shy! Salty pasta water = flavorful pasta.
• Low and Slow for Cheese: Always melt the cheese over LOW heat. High heat is the enemy of smooth sauce.
• Stir Constantly: Keep stirring while melting the cheese to prevent sticking and ensure smoothness.
• Chunk the Cheese: Cutting Velveeta and cream cheese into small pieces helps them melt much faster and more evenly.
• Reserve Pasta Water: Before draining, scoop out about ½ cup of the starchy pasta water. If your sauce gets too thick later, a splash of this water helps thin it perfectly and adds silkiness.
• Fresh is Best: This dish shines when eaten fresh. The texture changes as it sits.
• Taste Before Serving: Adjust with a tiny pinch of salt or pepper only if needed after adding butter.

Serving Mac & Cheese

I usually serve this hot, right out of the pot. It’s best that way—warm and gooey. You can scoop it into a bowl or plate and maybe add a little black pepper on top.

It’s great on its own, but you can serve it with some simple cooked veggies like green beans or a fresh tomato salad. It even pairs well with fried chicken or grilled sausage if you want something on the side.

The flavors are simple and comforting. No need to dress it up too much. Just grab a spoon and dig in. I’ve even eaten it cold the next day and still loved every bite!

Make Ahead & Leftover Storing

If you’re planning ahead, you can boil the pasta early and keep it in the fridge. When you’re ready, just reheat and add your cheese and milk.

Leftovers? Put them in an airtight container and store in the fridge. They’ll stay good for up to 3 days. When reheating, just add a little milk before microwaving to bring back the creaminess.

You can freeze it, but I don’t always recommend it. Freezing can change the texture a little. If you do freeze it, reheat slowly and stir well.

Brenda Gantt’s Macaroni and Cheese Recipe FAQs

1. Can I bake this recipe in the oven?

Yes, you can. After making the stove-top version, pour it into a greased dish, sprinkle some shredded cheese on top, and bake at 350°F for about 15–20 minutes until bubbly.

2. How do I stop the pasta from sticking together?

Stir it a few times while boiling and add a tiny bit of oil to the water if needed. That helps keep the noodles from clumping.

3. Why did my cheese sauce turn grainy?

It’s likely the heat was too high. Keep your stove on low and stir often. High heat can break the cheese, making it grainy.

4. Is it okay to add other things like bacon or veggies?

Yes! You can mix in cooked bacon bits or peas if you want to. But keep it simple the first time so you can really taste the original flavor.

5. Can I make this dish without butter?

Yes, but the butter adds flavor. If you skip it, you might want to taste the dish and add a pinch of salt or a dash of oil.

If you love easy, creamy, and delicious meals, then you’ll love making Brenda Gantt’s macaroni and cheese recipe. It’s warm, cheesy, and simple to put together. I hope you try it and enjoy every single bite like I do.

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