An easy, cheesy recipe that is good for all ages. Macaroni and cheese is the definition of home cooking. The best part is, it’s also pretty easy.
Directions:
Yield: 4-6 servings
- Add pasta to boiling water in large saucepan or dutch oven with a pinch of salt and a few drops of oil (Olive or Vegetable).
- Cook over medium heat uncovered for about 8 – 10 minutes, until tender. Stir occasionally to prevent the pasta from sticking to itself.
- Remove from heat. Drain. Don’t rinse, if using right away.
- Spoon pasta into greased casserole dish making alternate layers with the cheese (Sliced or Grated). Sprinkle salt, pepper and parsley over each cheese layer.
- Pour milk over last layer, dot with butter.
- Bake in 350°F oven for approx 45 minutes to one hour, until golden and bubbly.
Ingredients:
- 3 cups of Uncooked Elbow Macaroni (May substitute for other small shaped pasta)
- 350 to 500 grams of Extra Old Cheddar Cheese (may substitute for Medium, Mild or Marble)
- 2 cups of Milk
- 2 tbsps of Butter or Margarine
- Salt, Pepper & Chopped Parsley, to taste
This reminds me of steiohmng I’ve made a few times that I love. It’s a store-bought pizza crust, with sauce spread over it (BBQ, marinara or whatever you prefer) and leftover homemade mac n cheese crumbled on top. A little extra shredded cheese and some time in the oven and you have awesome mac n pizza.
Can’t wait to try this…how many cups of cheese would you suggest?