Best 10 Grandpas Macaroni And Cheese Recipes

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Are you seeking the ultimate comfort food and culinary delight that transports you back to your childhood, when cozy family dinners and nostalgic aromas filled the air? Look no further than "Grandpa's Macaroni and Cheese", a treasured recipe passed down through generations. This classic dish combines creamy cheddar cheese sauce with tender macaroni, resulting in a harmonious symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this step-by-step guide will unlock the secrets to creating the perfect batch of "Grandpa's Macaroni and Cheese", a dish that will become a beloved family tradition for years to come.

Let's cook with our recipes!

OLD SCHOOL MAC N' CHEESE



Old School Mac n' Cheese image

This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.

Provided by Collette Duck

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 20

Number Of Ingredients 15

1 ¾ pounds whole-wheat macaroni
¾ cup butter
¾ cup all-purpose flour
6 cups milk, divided
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
3 (8 ounce) packages shredded American cheese
1 (8 ounce) bag potato chips (such as Lay's®), crushed
1 cup shredded Cheddar cheese
⅓ cup grated Parmesan cheese
butter-flavored cooking spray

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  • Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
  • Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
  • Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
  • Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
  • Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g

GRANDMA'S FAMOUS MACARONI AND CHEESE



Grandma's Famous Macaroni and Cheese image

My late paternal grandmother's great recipe for macaroni and cheese with sharp cheddar cheese and a buttered breadcrumb topping.

Provided by The Spice Guru

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

6 quarts salted boiling water
4 cups uncooked macaroni
1/2 cup salted real butter
1/2 cup all-purpose flour
4 cups homogenized milk
2 teaspoons kosher salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
20 ounces freshly shredded sharp cheddar cheese (reserve 1 cup)
1 cup dry breadcrumbs (use panko for best results)
4 tablespoons grated parmesan cheese
2 tablespoons melted salted real butter
1 pinch garlic powder

Steps:

  • NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
  • INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
  • ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
  • IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
  • RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
  • STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
  • POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
  • SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
  • BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 518.1, Fat 29.5, SaturatedFat 18.1, Cholesterol 84.7, Sodium 908.8, Carbohydrate 41.3, Fiber 1.7, Sugar 5.9, Protein 21.5

GRANDMA'S BAKED MACARONI AND CHEESE



Grandma's Baked Macaroni and Cheese image

This is my Grandmothers recipe for macaroni and cheese. Serves about 8 comfortably, more if its served as a side dish. I had to guess at the serving size as she says "depends on how many are eating and how hungry they are". Very tasty! This is creamy, cheesy kid pleasing (and adults love it too)!

Provided by Brooke Alicia

Categories     Cheese

Time 50m

Yield 1 Casserole

Number Of Ingredients 6

3 cups uncooked macaroni (cook to your liking)
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons salt
3 3/4 cups milk
4 cups cheddar cheese (shredded, packed)

Steps:

  • In saucepan, melt butter.
  • Remove from heat; blend in flour & salt.
  • Add milk; heat, stirring constantly until sauce thickens a little and is smooth.
  • Add 3 C cheese, heat until melted.
  • Combine macaroni & sauce in casserole pan.
  • Top with remaining cheese.
  • Bake in oven at 350 degrees for 30 minutes or until top of casserole is golden brown.

Nutrition Facts : Calories 3966.6, Fat 222.8, SaturatedFat 139, Cholesterol 694.3, Sodium 7067, Carbohydrate 301.4, Fiber 10.7, Sugar 10.8, Protein 186.4

GRANDMOTHER'S MACARONI AND CHEESE



Grandmother's Macaroni and Cheese image

This is my grandmother's macaroni and cheese. It is best when cooked in a clay baking dish at 425 degrees F (220 degrees C) for 1 hour.

Provided by LAURA67

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 cup elbow macaroni
1 ½ cups shredded Cheddar cheese
⅔ cup milk
1 egg, beaten
1 tablespoon prepared mustard
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
  • Bake in the preheated oven until brown and thickened, about 45 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 22.4 g, Cholesterol 94.2 mg, Fat 16.6 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 9.9 g, Sodium 344.2 mg, Sugar 3 g

GRANDMA'S HOMEMADE MACARONI AND CHEESE



Grandma's Homemade Macaroni and Cheese image

My Grandmother's delightful and VERY TASTY recipe for macaroni in cheese, which is FAR better than the kind right out of the box. Our whole family enjoys this recipe, especially the kids. She often has to make twice the recipe to satisfy just my grandpa and uncles!

Provided by Kat11274

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups macaroni (uncooked)
1 1/4 cups cheddar cheese (shredded)
2 eggs
2 1/2 cups milk
1/4 teaspoon pepper
1 teaspoon salt
paprika

Steps:

  • Cook macaroni until soft.
  • Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each).
  • Mix salt, pepper, eggs and milk together.
  • Pour into layered macaroni & cheese, until filled at the top (or until it is gone).
  • Sprinkle w/ paprika on top.
  • Place in oven, Bake at 350 degrees for about 45 minutes (covered).
  • Enjoy!

GRANDMA'S SOUTHERN MAC AND CHEESE



Grandma's Southern Mac and Cheese image

This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.

Provided by Rhett Towles

Categories     Side Dish

Time 48m

Yield 20

Number Of Ingredients 6

1 pound elbow macaroni
4 pounds Cheddar cheese, sliced
1 ½ cups milk
5 eggs, or more to taste
1 tablespoon yellow mustard
ground black pepper to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
  • Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
  • Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g

GRANDMA'S OVEN BAKED MACARONI AND CHEESE



Grandma's Oven Baked Macaroni and Cheese image

This is the Macaroni and Cheese that i grew up with. It is very easy to make and will add a delightful side dish to any meat such as Ham or Turkey. NOTE: When adding milk, do not make the noodles float.

Provided by Ray Clawson III

Categories     Cheese

Time 39m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup elbow macaroni
1 cup milk (approx)
2 teaspoons salt (during boiling)
1 teaspoon salt (adjust for taste)
1 teaspoon pepper (adjust for taste)
16 ounces cheddar cheese (shredded)
1 large egg

Steps:

  • Boil 4-6 cups of water in a pot on the stove.
  • Add 2 tsp salt.
  • Add in 1 cup Elbow Macaroni noodles.
  • Boil for 7 minutes.
  • Preheat oven to 400F.
  • When finished boiling, pour macaroni into a strainer basket and then add to a 9"x9"x1.5" oven safe (preferably pyrex) dish.
  • Scramble the egg, then add the egg to the 1 cup of milk.
  • Add in salt and pepper, mix well.
  • Add to macaroni the milk, egg, salt, pepper mixture (Ensure the noodles do not float).
  • mix in 6-8 oz of cheese.
  • Add the remaining cheese to the top. Try to cover all the noodles on top.
  • Place dish in center rack in oven and bake for 30 minutes. Top layer of cheese should be slightly golden brown on the sides.
  • Remove from oven and let cool slightly and serve. May be microwaved for enjoyment again and again.

CHEF JOHN'S MACARONI AND CHEESE



Chef John's Macaroni and Cheese image

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
¼ teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
  • Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
  • Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
  • Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
  • Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g

GRANDMA'S MACARONI AND CHEESE RECIPE - (4.2/5)



Grandma's Macaroni and Cheese Recipe - (4.2/5) image

Provided by á-46334

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
2 (10 3/4-ounce) cans condensed Cheddar cheese soup
2 cups milk
6 cups (1 1/2 pounds) sharp Cheddar cheese, shredded, reserving 1 cup for topping
3 tablespoons butter, melted
1 1/2 teaspoons dry mustard
1 teaspoon salt
3/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook macaroni according to package directions; drain and place back into pot. Stir in remaining ingredients except reserved cheese. Pour mixture into prepared baking dish and sprinkle with reserved cheese. Bake 35 to 40 minutes, or until heated through.

GRANDMA'S MAC AND CHEESE



Grandma's Mac and Cheese image

"Here's a must-have for any cheese lover's recipe box," promises Melissa Bower from Carbondale, Illinois. "The creamy side dish is easy to make and gets rave reviews from everyone who tastes it."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1-1/3 cups 2% milk
2/3 cup shredded cheddar cheese
2/3 cup shredded Monterey Jack cheese
1/4 teaspoon Worcestershire sauce
1-1/2 cups cooked elbow macaroni

Steps:

  • In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni., Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until bubbly.

Nutrition Facts : Calories 474 calories, Fat 23g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1022mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.

Tips:

  • Use a good quality cheddar cheese. This will make all the difference in the flavor of your macaroni and cheese.
  • Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
  • Cook the macaroni al dente. This means that it should be cooked until it is just tender, but still has a slight bite to it.
  • Make a roux. A roux is a mixture of butter and flour that is used to thicken the cheese sauce. This will help to prevent the sauce from becoming too thin or watery.
  • Use milk or cream to make the cheese sauce. Milk will produce a lighter sauce, while cream will produce a richer sauce.
  • Season the cheese sauce to taste. Salt, pepper, and garlic powder are all good options.
  • Add other ingredients to your macaroni and cheese, such as cooked bacon, crumbled sausage, or chopped vegetables.
  • Bake the macaroni and cheese until it is golden brown and bubbly.
  • Let the macaroni and cheese cool for a few minutes before serving. This will help it to set and make it easier to scoop.

Conclusion:

Macaroni and cheese is a classic comfort food that is loved by people of all ages. It is a versatile dish that can be easily customized to suit your own taste. With a few simple tips, you can make the best macaroni and cheese that you have ever tasted. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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