by There’s nothing more comforting than a bowl of gooey, cheesey homemade mac-n-cheese! And once you try homemade, the box mixes never taste the same again!
For us, mac-n-cheese is the perfect dinner dish. Our house is a mix of vegetarians (the girls) and carnivores (the guys), so sometimes dinner can be challenging. Mac-n-cheese is so rich and filling that it is a meal in itself for the girls, and then I just have to cook a piece of meat for the guy(s) to go with it. The perfect solution in our house! Usually I make a green vegetable or vegetable juice to go along with the meal to round it out.
This recipe so quick and easy…very little prep time is involved…which is why it’s our favourite. The cheese is the all important part of this dish (of course!), so select a great, flavorful cheddar to use in this dish. 🙂
This dish is literally as easy as 1… 2…3…
Mac-N-Cheese
Ingredients
- 13.25 ounce Dry small elbow macaroni cooked (5 min) and drained
- 12 ounce Can of evaporated milk
- 16 oz sharp cheddar cheese, shredded
- salt & pepper to taste
Instructions
- Preheat oven to 325 degrees. Set out a lightly greased casserole dish (we use a 8X8 glass casserole).
- Shred cheese; set aside.
- Bring 4 quarts of water to a rapid boil. Add a pinch of salt and box of pasta to the water, and return to a boil. Cook uncovered, stirring occasionally for 5 minutes. Drain well.
- Layer 1/3 macaroni, sprinkle with salt, 1/3 shredded cheese; repeat 2 more times.
- Slowly pour 1 can of evaporated milk over the top of noodles/cheese.
- Bake 30 minutes at 325 degrees, then raise oven temperature to 375 and bake for 15 more minutes until cheese is melted and browned.
