I love a nice, homemade baked macaroni and cheese. There is certainly something special about it.
For the noodles I used shells. The pockets of the shells fill up with the cheesy goodness. You get an extra amount of the cheese with every bite.
I used a combination of cubed cheese for the layers, then topped the casserole with shredded cheese. This gave the top of the casserole a nice cheesy crust.
I served the macaroni and cheese as a side dish. Honestly, it was hearty enough to be an entree.
The recipe is certainly easy to make. You save a lot of time by not having to make a cheese sauce. But you do get the cheese throughout because of how you make the layers.
I don’t think I will ever go back to making macaroni and cheese from the box. It doesn’t take that much more time to do it from scratch and it tastes so much better!
Baked Macaroni and Cheese 1
8 Ounces Macaroni Noodles
1 Tablespoon Salt
3 Quarts Boiling Water
Salt
3 Tablespoons Butter
1/2 Pound Sharp Cheese, Cubed or Shredded
1 3/4 Cups Milk
Add noodles to rapidly boiling salted water. Boil until Al dente. Drain. Run water through noodles to prevent sticking. Arrange in a buttered casserole, sprinkle with salt and dot with half the butter. Cover with half the cheese. Repeat layers with remaining noodles and cheese. Pour milk over all, pressing noodles down to coat. Bake in a 325 degree oven for 45 minutes.
Comments