Macaroni and cheese is a favorite of many people, especially small children. Some homemakers keep boxes of macaroni and cheese on their pantry shelves for a quick meal or side dish. Being a rebel, I refuse to buy the box meal because macaroni and cheese is so easy to make and much cheaper than the box meal, plus it has real cheese.
Mother was an excellent cook and one of her specialties was baked macaroni and cheese. We had this frequently as it was quick and easy to prepare. It is inexpensive to prepare and makes a great main dish. In this recipe the baking time is a little longer since the macaroni is not cooked ahead of time.
Be sure all the macaroni in the dish is covered with the milk so it cooks thoroughly. You don’t want the macaroni to come out hard.
First preheat the oven to 350 degrees.
3 tablespoons melted butter (this can be melted in the baking dish)
1 teaspoon salt
8 ounces shredded cheddar cheese
2 1/4 cups uncooked macaroni
1/2 teaspoon black pepper
4 cups milk
Butter a baking dish and put in the butter(if you melted the butter in the baking dish, it will already be there), macaroni, salt, pepper, shredded cheese and stir, making sure all is well mixed. Pour the milk over the mixture. DO NOT stir after adding the milk.
Cover the baking dish with aluminum foil and bake for 30 minutes at 350 degrees. Uncover and bake an additional 30 minutes. The last 5 minutes, a little more cheese can be added.
This comes out crusty on top, yet creamy underneath.
Not having to cook the macaroni ahead of time saves on preparation time and saves washing another pot. What could be easier than throwing all the ingredients in a dish, covering with milk and baking? Try this one. You may be surprised at how well you like this recipe.