Old Fashioned Baked Mac & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 oz pkg/box Elbow Macaroni Pasta
1 lb Cheddar Cheese Block
16 oz of Evaporated Milk
1 stick butter, cut into even slices
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Directions: |
Directions:Boil Macaroni pasta in boiling water until tender. I like to add a little salt and about 2 tsp of vegetable or olive oil to the water.
Shred 1 lb block of Cheddar Cheese. * I prefer to shred fresh cheese as apposed to buying the already shredded cheese as it has a fresher and creamier taste. If in a hurry you can always use the pre-shredded cheese.
Once Macaroni noodles are tender, drain water out and pour half the noodles into a 13 x 9 casserole dish.
Layer half the cheese then add the remaining noodles then the rest of the cheese.
Shake the cans of evaporated milk before opening then pour over the mac and cheese mixture. I like to make this in a glass casserole pan as then I can see the amount of milk. I like to pour enough milk so that it is about 3/4 the way up the side of the dish. This will evaporate and keep the noodles moist while baking.
Place sliced butter on top evenly.
Bake in Pre-Heated oven at 350 degrees for about 20 minutes. The cheese should be melted and little browned on top and the evaporated milk should be just about all cooked into the casserole. |
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Number Of
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Number Of
Servings:Depends on who is eating |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
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Personal
Notes: This was and still is an all time favorite. This has definitely been a hand me down recipe. I can still remember the wonderful taste when my mom made this when I was growing up. Between my Older brother, Ray, and I, there were never any left overs.
My son Levi has taken this and just flown with the recipe and has created some very tasty Gourmet versions adding different cheeses, meats, vegetables...etc. Great Job Levi!!
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