It only takes three simple steps to make the rich sauce for this melt-in-your-mouth mainstay.
Southerners love macaroni and cheese like family. There’s even an old joke about it: You know you’re in the South when restaurant menus list mac ’n cheese as a vegetable. As kids and culinary-challenged college students, we might have settled for boxed macaroni sprinkled with cheesy powder (just a few shades paler than a traffic cone). But eventually, we all graduated to the serious stuff, like Classic Baked Macaroni and Cheese. Job one: Grate your own cheddar. Pre-shredded varieties won’t give you the same sharp bite or melt into creamy goodness over your macaroni as smoothly as block cheese that you grate yourself. You can go reduced-fat (but then it’s even more important to prep your own). Grating won’t take long, and the rest of our recipe is super simple. Try it just once, and we guarantee that Classic Baked Macaroni and Cheese will become your go-to comfort food.