Prep 10 mins
Cook 1 hr
Gosh, there are so many Mac and Cheese recipes! I looked at many before deciding to post my favorite recipe from childhood. My grandmother makes this all of the time. My girls and I love it but the Hubby doesn't like it much. "Too bland" he says. Great comfort food!
- 1 lb elbow macaroni
- 2 lbs of longhorn colby cheese, sliced to about 1/8 inch slices (I have also used Colby Jack)
- salt and pepper
- Boil pasta according to package in salted water.
- For firmer pasta reduce boiling time by a few minutes.
- Grease a deep casserole dish (I use a spray).
- Place a layer of macaroni, enough to cover the bottom, in the casserole dish.
- Add a layer of cheese slices covering the macaroni.
- Very lightly season with salt and pepper (I actually skip this and we add salt and pepper to taste on our individual servings).
- Repeat these layers until you are out of pasta.
- Pour milk over the casserole until the milk almost reaches the top of the casserole dish (It doesn't take much because the dish is already full of pasta and cheese).
- Bake covered for about 45 minutes to an hour in a 350 degree oven.
- You'll know it is finished cooking when the milk is no longer liquid.
- Sometimes I add leftover ham chunks to the layers.
- Cook time and servings are approximate!
My husband has always talked about his mom's mac & cheese, saying that although mine is good, his mom's had that 'certain something' - I always used a flour-butter-cheese roux to sauce it - but his mom made it just like this. So I tried it tonight - cut it in half since we are only 2 - and added bread crumbs to the top mixed with 1 T melted butter. Also, I didn't have cheddar but I had muenster slices from Costco and Tillamook Pepper Jack! Then, you can kill me now, I used half milk and half heavy cream! Cut the cooking time by 15 minutes, and oh my gosh - UNBELIEVABLY GOOD. I will make this again and again. Hubby says it's almost like his mom's except the cheeses are of course different, but the effect is the same! THANKS!
Haven't made it yet, but will tomorrow. My Mother used to make this, but since we only had can milk, she would mix some with water & used very little for the dish. Mostly was just longhorn cheese, mac noodles & salt & pepper. I am almost 84, so don't have her receipe.......reason I went on this site to try to find something a little like her's. It was dry, which is what I like, not creamy or mushy. She did not have butter, so used a little margarine (oleo, back then). Bake it until the cheese on top was nice a brown. I still remember eating it on a cold snowy night, along with a baked potato........one of my favorite meals. I also enjoyed her scalloped potatoes. Again, she used can milk, mixed with water. Layered the potato slices with a sprinkle of flour, salt & pepper. They were so good! Her meat loaf was a dream come true. People had little back then ('40's & '50's), but seemed to be so much happier. We only had meat on Sun. Rest of the week was cooked cabbage with potatoes; brussel sprouts; plain boiled noodle soup (no chicken); fried potatoes with onions; baked beans (from scratch, using navy beans & lima); green beans with potatoes, etc. I sure miss those days..........
This is the BEST baked mac and cheese! LOVE IT!!!