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Baked Macaroni and Cheese




Source of Recipe


Virginia Butterfield


List of Ingredients




Baked Macaroni and Cheese


4 cups uncooked elbow macaroni
3 quarts water (or enough to cook macaroni)
1 tablespoon vegetable oil
1 teaspoon salt
6 cups grated cheddar cheese (or as much as you want)
2 cups milk
Salt and pepper to taste

Recipe




In a large dutch oven, bring water, oil, and salt to the boil.

Add pasta and boil uncovered, stirring occasionally with a meat fork.

Boil for about 6 minutes, or until the macaroni is at the "al dente" stage (do not overcook!).

Pour into a colander to drain, and rinse thoroughly under cold water.

Pre-heat oven to 350 degrees.

Spray a 3-4 quart glass deep casserole dish (not the flat, 13 x 9 type) with non-stick cooking spray, or butter it well.

Place a layer of macaroni on the bottom; add cheese, and salt & pepper to taste.

Continue to alternate layers of macaroni, cheese, salt & pepper, ending with a nice heavy layer of cheese on top.

Pour milk evenly over the entire casserole.

Bake uncovered for 1 hour.

Allow to set for about 15 minutes before serving.


Note: Be sure to use cheddar cheese (I think sharp cheddar is the best). Don't be tempted to substitute Velveeta, American cheese, or processed "cheese food" for this recipe. Don't add any flour either, as it tends to make the macaroni turn out pasty. This recipe is a great side-dish to a ham dinner! Left-overs microwave very nicely.