Grandma Frays’ Macaroni & Cheese

By adventurefamily5

www.raisinghomemakers.com

Ingredients

• 4 c. dry elbow macaroni (boil and cook 7 minutes)
• 2 c. shredded mild cheddar cheese (divided)
• 2 c. shredded sharp cheddar cheese (divided)
• 1 c. shredded mozzarella cheese
• 1/2 c. shredded colby jack cheese
• 1/2 tube butter crackers (crushed) — those Keebler rectangular ones are the best!
• 1 can evaporated milk
• 1/2 – 1 can reg. milk (use the evap. milk can to measure)

Preparation

Step 1

Place 1/2 macaroni in the bottom of a large baking dish (I use a 9×13 for this). Top with 1 c. mild cheddar, and 1 c. sharp cheddar. Sprinkle all of the crackers on top followed by all of the mozzarella cheese. Layer the rest of the macaroni and then the rest of the mild and sharp cheeses on top. Sprinkle with colby jack cheese. Pour evap. milk over the top (Be careful…it’ll splatter if it hits a noodle just right). Pour remaining milk over the top. I use 2% milk, you can use that or whole milk. Bake 375 degrees for 30 minutes. (Until the top is a little brown and bubbly.)
Note: The milk needs to reach about 1/2 way up the dish so all the noodles get some of the milk with them. We use a glass dish so we can see where it’s at. Also, don’t overcook the noodles before you assemble the dish. They need to absorb some of the milk for the best flavor.