I couldn’t believe it when I realized I hadn’t posted this recipe yet. I mean, I have slow cooker macaroni and cheese and Tuscan macaroni and cheese…but not traditional, baked mac and cheese? Silly me.
Lets fix that right now.
Here’s what you need:
1/2 lb colby jack cheese, sliced
1/2 lb elbow macaroni
2 Tbsp butter
1 cup milk
salt and pepper to taste
Start by cooking your macaroni. When it is cooked and drained, layer it with your cheese and butter into an oven safe bowl or dish (depending on how much “crunchy” mac you want). Once your noodles, cheese and butter are layered, pour your milk on top. Cook for 1.5 hrs at 350 degrees.
This is another stolen-from-the-family-recipe-box recipe. It’s so easy to make and such simple, wonderful comfort food. Velveeta, unnaturally orange mac and cheese has its time and place, but this is a real dinner.
In our house, my Mr loves the crunchy top where I’m more of a fan of the creamy, cheesy underside. Depending on the dish you use, you can change the proportions of how much of each you get. G, unsurprisingly, dug into this with no qualms.