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!
Ingredients
- macaroni: 1 pack (16 ounce pack)
- sharp Cheddar cheese: 1 pound (sliced)
- butter: 1 Tbsp
- salt and pepper: (to taste)
- evaporated milk: 1 can (12 fluid ounce can)
Metric Conversion
Stages of cooking
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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.
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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.
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Bake, uncovered, for one hour, or until top is golden brown. My4boys
