Prep 15 mins
Cook 1 hr
This is the easiest one-dish mac and cheese recipe I have found. It bakes and firms up like a casserole, so if you like your mac and cheese creamy, then this is not the dish for you. I have gotten raves about this one at pot luck suppers and from family and friends alike.
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 2 tablespoons margarine or 2 tablespoons butter
- 3 cups milk (approx.)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon nutmeg
- Heat oven to 350 degrees. Place a 13 x 9 in baking dish (glass or metal) with the butter into the oven for a few minutes to melt. When melted remove from oven and add salt and pepper, mixing well. Add dry macaroni and stir to thoroughly coat with seasoned, melted butter. Add shredded cheese and mix again to combine well. Place filled baking dish on oven rack and slowly fill with cold milk to within 1/4 to 1/2 inch of the rim of the dish. Pasta may not be totally submerged, but the dish should be quite full of liquid. Bake for one hour, then check. If top begins to brown too much, tent loosely with foil and continue baking until most of the liquid is absorbed. Test with a knife or fork to confirm that pasta is soft and top is adequately browned. I have had to bake for up to 1 1/2hrs depending on the oven. It is best to err by not adding enough milk, than by adding too much. After removing from oven, allow to sit loosely covered for about 20 minutes to firm up. Mac and cheese can then be cut and served like a casserole. I hope you like it! The dish is very adaptable to modification, so use what cheese you like and don't be afraid to experiment!