I love Macaroni and Cheese. For me, mac and cheese is one of my favourite comfort foods. It’s filling and warms the belly. I used to prefer the “boxed” variety, but my adult taste buds demand more from my mac and cheese now. I need real melted cheese! You know – the kind that squishes in your mouth when you chew it. Mmmmmm!
I scoured the internet a couple of years ago for a “basic” easy and delicious macaroni and cheese recipe. My only stipulation was…I wanted more out of my homemade mac and cheese recipe.
I didn’t want to have to cook the noodles first!
I lucked out and found a recipe that fit the description ~ easy ~ delicious ~ no cooking the noodles first
My family favourite Macaroni and Cheese recipe comes from Cooks.com You can use packaged shredded cheese or shred your own. I have used both Kraft 4 Cheese Italiano Blend, as well as generic Old Cheddar, and both are delicious in this recipe. Use whatever cheese suits your taste. Our little one loves this recipe and has told me it’s the “best mac and cheese ever!”. So it’s definitely “kid-friendly” and will please the adults just as much.
|EASY & DELICIOUS MACARONI & CHEESE|
5 tbsp. butter
3 1/2 c. uncooked elbow macaroni
3/4 tsp. salt
3/4 – 1 lb. grated cheese
6 c. milk
Melt butter in 9 x 13 inch pan. Pour uncooked macaroni into melted butter. Stir well until coated. Stir salt, pepper and cheese through macaroni. Pour milk over all. bake at 375 degrees for 1 hour. Do not stir while baking. Note: I use 1/2 cup additional milk – makes it a little more creamy. I also make a pan, cool, divide into four servings and freeze. Then I just add a little milk and heat in microwave when I want to use it. Good to have on hand.
**I use 4 Cups of grated cheese.** I place the uncooked macaroni in my pan and melt the butter in separate dish in the microwave. I pour the melted butter over the macaroni and stir until well coated. I omit the pepper as our little one won’t eat “speckled” mac and cheese.
You can freeze any leftovers and you can heat up the mac and cheese nicely in the microwave. Heat up leftovers the next day in a bowl and transfer to a thermus – makes a great school lunch for the kids.
HINT: For those of you who like a little “crunch” to the top of your mac and cheese, bake 5-10 minutes longer than the recipe calls for.