My sister begs for this warm scoop every single holiday. Unbelievable that it only takes 4 ingredients.

This southern-style 4-ingredient baked mac and cheese is the kind of dish my sister starts asking about as soon as we start planning holidays. It’s rich, gooey, and comforting, with tender pasta shells tucked under a browned, crispy cheddar top. I love it because it feels like something your grandma might have made, but it’s simple enough to throw together on a busy weeknight. With just four pantry-friendly ingredients and a quick bake, you get that classic, warm scoop everyone reaches for first on the buffet table.

Serve this baked mac and cheese straight from the oven while the edges are crispy and the cheese is still stretchy. It pairs beautifully with ham, roasted turkey, or fried chicken for holidays, but it’s just as happy next to meatloaf or pork chops on a regular Sunday. Add a simple green side like steamed broccoli, green beans, or a tossed salad to balance the richness. If you’re feeding a crowd, set the foil-lined platter in the center of the table with a big spoon and let everyone help themselves—this one disappears fast.

Servings: 8

16 oz medium pasta shells (uncooked)

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil, letting some foil hang over the sides so you can lift and transfer the mac and cheese to a serving platter later. Lightly grease the foil with a bit of butter or nonstick spray.

Bring a large pot of salted water to a boil. Add the pasta shells and cook until just shy of al dente, about 1–2 minutes less than the package directions. You want them tender but still with a little bite so they don’t get mushy in the oven.

Drain the pasta well and return it to the warm pot. Pour the melted butter over the hot shells and stir until all the pasta is coated. This keeps the shells from sticking and adds that rich, southern-style flavor.

Stir in 3 cups of the shredded cheddar cheese while the pasta is still warm, mixing until the cheese starts to melt and cling to the shells. It doesn’t need to be perfectly smooth—clumps are fine and will melt in the oven.

Pour the milk over the cheesy pasta and stir gently to combine. The mixture will look loose; that’s what helps create the creamy, custardy texture as it bakes.

Spoon the pasta mixture evenly into the prepared foil-lined baking dish, spreading it out so the shells are in an even layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top to create a cheesy crust.

Bake uncovered in the preheated oven for 35–45 minutes, or until the edges are bubbling, the top is deeply golden brown, and some of the pasta tips are lightly crisped. The center should look set, not soupy.

Remove the dish from the oven and let the mac and cheese rest for at least 10 minutes. This helps it firm up so you get neat, scoopable servings while keeping the inside gooey.

Carefully use the overhanging foil to lift the baked mac and cheese out of the pan and onto a foil-lined serving platter. Peel the foil down from the sides, keeping the mac and cheese intact. Serve warm, scooping so you get both the crunchy browned edges and the gooey cheese pulls from the middle.

For picky eaters, you can swap half of the sharp cheddar for mild cheddar or Colby Jack to soften the flavor while keeping the texture. If your family likes extra creaminess, add an extra 1/2 cup of milk and 1/2 cup of cheese to the mixture before baking (it will be a bit looser and extra gooey). For a slightly smokier taste, use smoked sharp cheddar for part of the cheese, but keep at least half regular cheddar so it doesn’t overwhelm the dish. If you prefer elbows instead of shells, you can use elbow macaroni—just be sure not to overcook it before baking. To make ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours; add 5–10 extra minutes of bake time if it’s going into the oven cold. Leftovers reheat well in a covered dish at 325°F with a splash of milk to bring back the creaminess.