Grandma BERNICE’s Mac & Cheese
GRANDMA BERNICE’s MAC & CHEESE is a medium American recipe that serves 6. 1080 calories per serving. Recipe by Karissa Stevens on YouTube.
Prep: 15 min | Cook: 33 min | Total: 58 min
Cost: $13.79 total, $2.30 per serving
Ingredients
- 24 oz White Cheddar Cheese (shredded, reserve 1 cup for topping)
- 8 oz American Cheese (shredded)
- 1 pound Elbow Macaroni (dry)
- 8 tbsp Unsalted Butter (cut into cubes)
- 0.25 cup All-Purpose Flour
- 2 tsp All-Purpose Flour
- 5 cups Whole Milk
- 1 tsp Black Pepper (ground)
- 1 tsp Paprika (sweet paprika)
- 1 tsp Mustard Powder (dry mustard powder)
- 0.5 tsp Salt (kosher or table salt)
Instructions
Grate the Cheeses
Using a box grater, shred the white cheddar and American cheese into separate bowls. Reserve about 1 cup of shredded cheddar for the topping.
Time: PT5M
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8‑9 minutes. Do not add oil.
Time: PT12M
Temperature: 212°F
Drain the Pasta
Drain the macaroni in a colander and let it sit for a minute to steam off excess water. Do not rinse.
Time: PT2M
Make the Roux
In a large saucepan over medium heat, melt the butter completely.
Time: PT3M
Add Flour
Sprinkle the flour over the melted butter and whisk continuously for about 2 minutes until the mixture is smooth and bubbles lightly.
Time: PT2M
Add Milk and Thicken
Gradually pour the whole milk into the roux while whisking constantly. Continue cooking over medium heat, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes.
Time: PT5M
Incorporate the Cheeses
Stir in the shredded American cheese first until fully melted. Then add the shredded white cheddar in two handfuls, mixing over low heat until smooth. Reserve the reserved cup of cheddar for the topping.
Time: PT4M
Season the Sauce
Whisk in the black pepper, paprika, mustard powder, and salt until evenly distributed.
Time: PT1M
Combine Pasta and Sauce
Turn off the heat. Gently fold the drained macaroni into the cheese sauce until every piece is well coated.
Time: PT3M
Transfer to Baking Dish and Add Topping
Pour the mac and cheese into a greased 9x13‑inch baking dish. Sprinkle the reserved cup of shredded cheddar evenly over the top.
Time: PT3M
Bake
Place the dish in a pre‑heated oven at 350°F and bake for 10 minutes, until the sauce is bubbling.
Time: PT10M
Temperature: 350°F
Broil for a Golden Crust
Switch the oven to high broil and broil the mac and cheese for 2 minutes, watching closely so the cheese does not burn.
Time: PT2M
Temperature: Broiler high
Nutrition Facts
- Calories
- 1080
- Protein
- 50g
- Carbohydrates
- 43g
- Fat
- 65g
- Fiber
- 1g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of White Cheddar Cheese: Sharp cheddar, Monterey Jack
- Instead of American Cheese: Velveeta, Mild cheddar
- Instead of Elbow Macaroni: Shell pasta, Cavatappi
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Whole wheat flour
- Instead of All-Purpose Flour: Whole wheat flour
- Instead of Whole Milk: 2% milk, half-and-half
- Instead of Mustard Powder: Dijon mustard (1 tsp)
Equipment Needed
- Large Pot
- Colander
- Large Saucepan
- Whisk
- Box Grater
- Measuring Cups
- Measuring Spoons
- Baking Dish (9x13 inch)
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Cook the pasta al dente and do not add oil.
- Reserve a cup of shredded cheddar for the topping before mixing the sauce.
- Whisk flour into melted butter to form a smooth roux.
- Gradually add milk while whisking to avoid lumps.
- Do not overbake; broil only 2 minutes for a perfect crust.
Chef Tips from the Video
- Use a sharp, high‑quality white cheddar for the best flavor and melt.
- Grate cheese fresh rather than using pre‑shredded cheese to avoid anti‑caking agents.
- For extra crunch, sprinkle a thin layer of panko breadcrumbs mixed with a little melted butter before baking.
Troubleshooting
Sauce is too thin.
Continue simmering the sauce to reduce, or whisk in a slurry of 1 tsp flour mixed with a little cold milk.
Sauce is grainy.
Whisk vigorously and ensure the flour is fully cooked before adding milk; use an immersion blender if needed.
Pasta is overcooked.
Cook the macaroni al dente; it will finish cooking in the oven without becoming mushy.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the mac and cheese, cover tightly, and refrigerate up to 24 hours before baking.
- Freeze the unbaked dish; thaw overnight in the refrigerator and bake as directed.
Frequently Asked Questions
What is the cultural significance and history of Grandma Bernice's Baked Mac and Cheese in American comfort food cuisine?
Mac and cheese is a classic American comfort dish that dates back to colonial times, evolving from a simple cheese‑pasta combination to the rich baked version popularized in the South. Grandma Bernice's recipe reflects family‑passed traditions, adding mustard powder and paprika for a subtle Southern twist.
What are the traditional regional variations of baked mac and cheese in the United States?
In the South, baked mac and cheese often includes a crunchy breadcrumb topping and spices like paprika. In the Northeast, a creamier stovetop version is common, while the Midwest may add extra sharp cheddar or a blend of cheeses. Grandma Bernice's version blends Southern seasoning with a creamy cheese sauce.
How is Grandma Bernice's Baked Mac and Cheese traditionally served in American family gatherings?
It is typically served as a side dish at holiday meals such as Thanksgiving and Christmas, or as a main comfort meal on casual family nights. The dish is presented hot from the oven, often accompanied by a simple green salad or roasted vegetables.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese is a staple at potlucks, family reunions, and holiday feasts, especially Thanksgiving. Its creamy, indulgent nature makes it a crowd‑pleaser for both children and adults at casual gatherings.
What makes Grandma Bernice's Baked Mac and Cheese special or unique in American cuisine?
The recipe combines a smooth butter‑flour roux with both American cheese and sharp white cheddar, plus a secret pinch of mustard powder and paprika that add depth without overpowering the cheese. Reserving a cup of cheddar for the topping creates a perfectly browned crust.
What are the authentic traditional ingredients for mac and cheese versus acceptable substitutes?
Traditional baked mac and cheese uses elbow macaroni, cheddar cheese, butter, flour, and milk. Acceptable substitutes include other short‑tube pastas, sharp cheddar or Monterey Jack for the cheese, and 2% milk if whole milk is unavailable.
What other American dishes pair well with Grandma Bernice's Baked Mac and Cheese?
It pairs beautifully with roasted chicken, BBQ ribs, or a simple herb‑roasted turkey. For a full meal, serve alongside sautéed green beans, coleslaw, or a crisp garden salad.
What are the most common mistakes to avoid when making Grandma Bernice's Baked Mac and Cheese?
Common errors include overcooking the pasta, adding oil to the boiling water, not whisking the flour fully into the butter, and over‑baking the dish which can dry out the cheese. Also, failing to reserve cheese for the topping will result in a less crispy crust.
Why does this mac and cheese recipe use mustard powder instead of Dijon mustard?
Mustard powder distributes evenly in the sauce without adding extra moisture, giving a subtle tang that enhances the cheese flavor. Dijon mustard would introduce liquid and could thin the sauce.
What does the YouTube channel Karissa Stevens specialize in?
The YouTube channel Karissa Stevens focuses on approachable home cooking, sharing family‑style recipes, comfort food classics, and seasonal dishes with clear step‑by‑step video tutorials.
Last updated: September 2, 2026
