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.
Tried this recipe?Let us know how it was!