This Southern Macaroni and Cheese Recipe is a rich, creamy baked mac and cheese with a crunchy topping. It's a heirloom family recipe and a favorite comfort food loved for generations! Make-ahead and freezer-friendly!
2cupscream of chicken soupor 1 (10 3/4 ounce) can cream of chicken soup + 10 3/4 ounces of water
3heaping tablespoonsmayonnaise
3/4cuppimento pepperchopped (large jar)
1sleeveRitz Crackerscrumbled
4tablespoonsbuttermelted
Instructions
Preheat oven to 350º F.
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.
In a medium bowl, mix Ritz Crackers and melted butter until thoroughly blended. Sprinkle crackers on top of casserole.
Bake at 350º F degrees until the cheese has melted and the top is golden brown, 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
To store. 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.To freeze. 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 Southern Mac and Cheese
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.To freeze the make-ahead mac and cheese, prep without baking (minus the cracker topping) and place into airtight freezer-safe containers. Thaw in the refrigerator overnight, then top with cracker topping and bake as directed.Make-Ahead: Prepare Southern Macaroni and Cheese recipe without baking and store in the refrigerator for up to 3 days. Bake as directed for serving.