Prep 10 mins
Cook 1 hr
From the NY Times; total comfort food.
- 3 tablespoons butter
- 12 ounces extra-sharp cheddar cheese, coarsely grated
- 12 ounces American cheese or 12 ounces cheddar cheese, coarsely grated
- 1 lb elbow macaroni, boiled in salted water until just tender, drained, and rinsed under cold water
- 1⁄8 teaspoon cayenne (optional)
- 2⁄3 cup whole milk
- Heat oven to 375 degrees Fahrenheit.
- Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish.
- Combine grated cheeses and set aside two heaping cups for topping.
- In a large bowl, toss together the cooked pasta, cheeses, cayenne (if using) and salt to taste. Place mixture in prepared pan and evenly pour milk over surface.
- Sprinkle reserved cheese on top; dot with remaining butter.
- Bake, uncovered, for 45 minutes.
- Raise heat to 400 degrees Fahrenheit and bake 15 to 20 minutes more, until crusty on top and bottom.
Really good mac and cheese. I made it for my nieces and they loved it! I used nonfat milk and all sharp cheddar cheese, and the only things I would change for next time is not to bake it the last 20 min. and to up the milk and cayenne. But I definitely loved it and will make it again.
Delicious, I made it for my husbands birthday party and everyone loved it. Now whenever my parents come to visit my dad asks for it, it makes me happy to have found something that I can give him to make him happy!
I was looking for a recipe that had a crunchy crust with a creamy center. I cooked the macaroni 9 minutes until it was el dente. To ensure a creamy center I mixed the butter and 1 C. Milk with the macaroni mixture. Baking was 40 minutes. I did not increase the temperature. The leftovers was a little drier but still delicious.