Classic Macaroni and Cheese

SUBMITTED BY: Cordi Tierno PHOTO BY: KIMBERLYNNE

"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!"

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 1 - 2 quart casserole

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (100)

DIRECTIONS

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

Wine Tip

Enjoy with a Chardonnay .

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REVIEWS

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Reviewed on Jun. 2, 2006 by PCULVER

I thought this was great, but I made some changes. Reduced cooking temp to 350, used 12oz of noodles instead of a pound, used half mild cheddar and half Kraft Deluxe American Cheese (sandwich slices), and increased the amount of evaporated milk. This was a homerun for all three kids and it reminded me of the way it used to taste when I was growing up.

11 users found this review helpful

Reviewed on Jan. 7, 2006 by Nay

Finally, a recipe for the mac and cheese I grew up with! I followed other reviewer's advice and doubled the cheese and evaporated milk. I also melted the butter and evenly coated each layer of macaroni. I baked it at 375 for 45 minutes uncovered which was a little too long...next time I will either lower the temperature to 350 or shorten the bake time. Thank you so much for sharing this recipe! I'll be making this again; it was wonderful!

10 users found this review helpful

Reviewed on Jun. 21, 2005 by GBOLLER

I only give it 3 stars as written because of two things -- 375 for an hour is too hot so your top will BURN (I did 350 for an hour and that was perfect), and it needs at least double the cheese. With these two alterations you'd have a five star classic mac-n-cheese recipe that will be delicious.

10 users found this review helpful

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