I grew up with this basic dish eating it at least 4 times a week. It wasn’t until I reached my teens I found out that there was an even better version that didn’t all come out of a box. Have fun with the cheese in this recipe as there is no real one choice. Cheddar is a safe bet (staying close to original recipe) but by just combining some white new york cheddar I added a bit of a smoky flavor and made the overall look a bit brighter. Let me know how the cheeses turn out for you and make sure to share this with friends, they will love it!
INGREDIENTS:
- 1 (16 ounce) package of elbow macaroni
- 1/2 pound brick of Sharp Cheddar Cheese
- 1/2 pound brick of New York White Sharp Cheddar Cheese
- 1 tablespoon of butter
- 1 can (12 oz) evaporated milk
- 1 dash of salt
- 1 dash of pepper
METHOD:
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Add elbow macaroni to boiling water and cook for about 10 minutes. Drain and set aside.
Grease a 9 x 13 baking pan with vegetable oil. Place a quarter of the macaroni in the bottom, followed by a layer of cheese slices (half new york white and regular sharp). Dot with butter and season with salt and pepper. Repeat until once again and then pour milk over top of dish. Bake in the oven for one hour or until the top is golden brown.
Remove from the oven and let cool for 20 minutes, cut and serve. This will make 6 generous portions.a