My Favorite Mac And Cheese |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I love macaroni and cheese that is made from scratch and not a box. My daughter prefers the other way around so I do not make this very often. When I do, this makes a large batch and I freeze in smaller batches so that I can enjoy it whenever I feel the whim. Ingredients:
1 pound elbow macaroni |
2 t. unsalted butter |
1 pound sharp cheddar cheese |
salt and freshly ground pepper |
2 c. milk |
2 c. heavy cream |
Directions:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked). Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer the cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top.
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