Prep 10 mins
Cook 45 mins
While perusing an article in the Charlotte Observer that asked readers to submit their favorite macaroni/cheese recipes, noticed one that was just too simple to be any good. Well, the wife and I could not stop eating it! This might be the easiest of all comfort foods, one to carry us throough the recession. The author topped hers with cooked sausage links, but it is great as a stand alone. Served mine with cornbread, slaw and crowder peas.
- 44.37 ml butter, melted
- 473.18 ml macaroni, uncooked
- 946.36 ml whole milk
- 226.79 g extra-sharp cheddar cheese, grated
- 1.23 ml salt
- 1.23 ml pepper
- Pre heat oven at 400 degrees.
- In the oven, in a large casserole dish, melt the butter.
- Remove, coat the macaroni in the butter, adding salt and pepper.
- Add milk, cheese. Mix.
- Bake 45-50 minutes.
Sooooo quick and simple to make, really good for beginning cooks. But not as good the next day. I, too, had to cook mine a little longer because it seemed too loose. I also sprinkled shredded Cheddar on top. thanks for sharing . . . . . Janet
This gets a five-star rating for taste and ease of preparation. Not having to pre-cook the pasta makes this super simple to make: just mix everything together and pop it in the oven. I ended up cooking mine for 55 minutes because it seemed too watery at 45. Could be my oven. I also added some kielbasi, but instead of laying it on top of the casserole, I cut it up and added it to the mixture. Super flavor. Thanks, ebbtide, for a great recipe. (Made, reviewed and photographed for PAC Spring 2009.)