Classic Macaroni and Cheese

Classic Macaroni and Cheese This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing! It can make Saturday Night more fun!

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

Time Details

PREP :

COOK : 1 hr

TOTAL : 1 hr 10 mins

SERVING : 6

YIELD : 1 – 2 quart casserole

Step 1

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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Step 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.
Step 3

Bake, uncovered, for one hour, or until top is golden brown.

Per Serving: 701 calories; protein 34g; carbohydrates 64.9g; fat 33.5g; cholesterol 102.8mg; sodium 552.2mg.