Thanks Kwee Lewis!
This is my sister-in-law’s recipe. I know there are a lot of mac & cheese recipes floating around, but I like this one because it is relatively quick, it’s easy and very tasty.
Recipe: Marie’s Macaroni and Cheese
Ingredients:
- 1 lb box of medium shell pasta
- 1 lb freshly sliced yellow American cheese from the deli counter (Using the packaged or Velveeta cheese won’t work at all)
- 4 cups whole milk (Don’t go lower than 2% for this)
Instructions:
- Cook the pasta according to package directions.
- While the pasta is cooking, Whisk the cheese a little at a time into the milk over medium-low heat until all the cheese is melted and thoroughly combined with the milk.
- Dump the cooked pasta into a 9×13 dish that was prepared with cooking spray (to help prevent sticking).
- Pour the melted cheese mixture over the pasta and mix to coat the pasta.
- Bake in a preheated 350 degree oven for 30 minutes or until golden.
- Let sit for a few minutes before serving.
Quick Notes:
- We like the top of our macaroni and cheese extra crunchy; so, after the 30 minutes are up, I will put it under the broiler for a couple minutes (watching carefully!) until its a deep golden color and a few of the macaroni are “burnt” looking.
- You can put the pasta and cheese mixture together earlier in the day, cover and refrigerate or let sit until you are ready to bake it off.
- For a meaty variation, add a pound of cubed ham or cooked sausage before baking.
(Linked to Recipe Roundtable.)
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Yum Yum. Now that I’m gluten free I’d have to find some gluten free pasta to make this. My husband loves macaroni and cheese.
Barb…recently posted…Sunday Snippets – A Catholic Carnival
Gee, they make everything now-a-days. I didn’t know you could get gluten free pasta. How does it taste?