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Grandma Hill's Baked Mac & Cheese
A family-style recipe passed down with love — creamy, cheesy, and perfect every time.
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded cheese (a mix of medium cheddar, sharp cheddar, and Colby Jack — measure with your heart!)
- 1 stick of butter (½ cup)
- 1 cup whole milk
- Salt (for boiling water and seasoning to taste)
- Black pepper (to taste; optional, under the cheese topping)
- Extra shredded cheese for topping
Recommended Pan Size
- 9×13-inch baking dish (3-quart capacity)
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook to al dente (firm but not soft), about 1 minute less than the package directions.
- Drain and set aside.
2. Mix the Cheese Sauce
In a large warm bowl or pot:
- Stir in some shredded cheese.
- Add a little butter and stir.
- Add a splash of milk and stir.
- Repeat the cycle: cheese → butter → milk, stirring each time.
- Continue until all ingredients are combined and creamy.
Tip: Keep the mixture warm so the cheese melts properly. If it cools, it won't blend as smoothly.
3. Combine & Season
- Gently fold the drained pasta into the cheese mixture.
- Add salt and pepper to taste.
- Be careful not to over-stir — just fold until combined.
4. Assemble in the Pan
- Lightly grease a 9×13-inch baking dish.
- Pour in the mac and cheese mixture.
- Top with a generous layer of extra shredded cheese.
- (Optional) Sprinkle black pepper under the cheese layer for added flavor.
5. Bake
- Preheat oven to 350°F (175°C).
- Bake uncovered for 20 minutes, or until bubbly and golden on top.