Thursday, October 14, 2010

Macaroni & Cheese

This is a very simple and delicious recipe.  I'm not quite sure why we decided to make homemade macaroni and cheese since we actually enjoy regular mac-n-cheese kraft version, but the homemade is far better.  It's amazing how good it tastes with so few ingredients.  It makes a lot, so feel free to make for a week worth of lunch!

This recipes comes from

  • 1 16 oz. package of macaroni
  • 1 pound sharp cheddar cheese, sliced
  • 1 tablespoon butter
  • salt and peper to taste
  • 1 12 oz. can evaporated milk or 1/2 cup regular milk
  1. Preheat oven to 375 degrees F.  Bring a large pot of water to a boil.  Add pasta and cook for 8 to 10 minutes or until el dente.  Drain.
  2. Grease a 2 quart casserole dish.  Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices.  Dot with butter and season with salt and pepper.  Repeat layering three times.  Pour evaporated milk evenly over the top of all.
  3. Baked, uncovered, for one hour, or until top is golden brown. 

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