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Southern Macaroni and Cheese

Southern Macaroni and Cheese

The ultimate comfort food, Southern Macaroni and Cheese is creamy, cheesy, and perfectly satisfying. This easy weeknight dinner is a crowd favorite that will have everyone asking for seconds. Indulge in the delicious flavors and make it tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package elbow noodles 8 ounces, cooked and drained
  • 1 cup sharp cheddar cheese grated
  • 2 cups cream of chicken soup or 1 can (10 3/4 ounces) + 10 3/4 ounces of water
  • 3 tablespoons mayonnaise heaping
  • 3/4 cup pimento pepper chopped (from large jar)
  • 1 sleeve Ritz Crackers crumbled
  • 4 tablespoons butter melted

Equipment

  • Baking Dish (9×13)

Method
 

  1. Preheat oven to 350º F.
  2. Mix the cooked noodles, cheese, cream of chicken soup (and water if using store-bought), mayonnaise, and pimentos together in a large bowl. Spread into a 9 x 13-inch baking dish. Set aside.
  3. In a medium bowl, mix Ritz Crackers and butter until thoroughly blended. Sprinkle crackers on top of casserole.
  4. Bake at 350º F degrees until the cheese has melted and the top is golden brown, about 30 minutes.

Notes

  • If using homemade cream of chicken soup: do not add water.
  • If using store-bought cream of chicken soup: do add the water.
  • Storage Tips: Allow the mac and cheese to cool completely. Cover well with wrap or place in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed throughout.
  • Freezing: Let the macaroni and cheese cool completely. Cover well with freezer wrap or place in an airtight freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight. Then reheat in the oven or microwave until warmed throughout, and the cheese is melty.
  • Make Ahead: Prep the dish (minus the buttery cracker topping) without baking and place it into an airtight container, and store it in the refrigerator for up to 3 days. When ready to bake, top with the cracker topping and bake as directed.