As tempting as it can be to grab the boxed macaroni and cheese off the shelf (especially when you can get it for .50¢ or less per box!), it is so worth it to make your own. Besides being healthier, it tastes a million times better as well! Here’s a simple recipe that is loved in our family. (As a matter of fact, when I lived in OH and used to bring meals for new moms in our local mom’s group, the moms would often request that I make this!)
Recipe: Macaroni and Cheese
Ingredients
- 1 pound yellow American cheese from the deli counter
- 4 cups whole (or 2 %) milk
- 1 pound box shell pasta
- 1 pound ham, cubed (optional)
Instructions
- Cook the pasta shells according to package directions until they are cooked al dente.
- Meanwhile, melt the cheese in the milk over medium heat, stirring constantly, until they come together into a creamy mixture.
- Drain the pasta and put into a 9×13 prepared pan (to help keep the cheese of sticking).
- Pour the cheese sauce over the pasta and mix to combine and coat pasta.
- If using, add the ham cubes and mix to combine and distribute the ham throughout the dish.
- Bake in preheated 350 degree oven for 30 minutes or until cheese is bubbly and it is “crispy” on top.
Quick Notes
- Don’t use the cheese singles (such as Kraft) in this recipe. It doesn’t work AT ALL.
- Use only whole or 2% milk. It really makes a difference.
- For extra texture and crispiness, sprinkle a little dried bread crumbs on top before putting dish in the oven.
- Or, like I do sometimes, put the dish under the broiler for a couple of minutes, watching carefully so it doesn’t burn.
- One more thing: you may want to put the pan on a baking sheet before putting in the oven for easy clean up. I’ve had the bubbly cheese overflow the pan on occasion! 😛
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You can serve this as a side dish or a main dish. I serve this a lot during Lent (without the ham, of course), with a salad. Enjoy!
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