Classic Macaroni and Cheese

Classic Macaroni and Cheese

297

"This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing! It can make Saturday Night more fun!"

Ingredients

1 h 10 m servings 701 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
  3. Bake, uncovered, for one hour, or until top is golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

297
  1. 373 Ratings

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I only give it 3 stars as written because of two things -- 375 for an hour is too hot so your top will BURN (I did 350 for an hour and that was perfect), and it needs at least double the cheese....

I thought this was great, but I made some changes. Reduced cooking temp to 350, used 12oz of noodles instead of a pound, used half mild cheddar and half Kraft Deluxe American Cheese (sandwich s...

Finally, a recipe for the mac and cheese I grew up with! I followed other reviewer's advice and doubled the cheese and evaporated milk. I also melted the butter and evenly coated each layer of m...