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Baked Macaroni and Cheese

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You may need to adjust ingredients a little to get the result you want. More cheddar will make it stick together more; add American and it will be creamier. The more butter, the richer the dish. The more parmesan, the tangier (and saltier) it will be.

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Ingredients

  • o 1 pound pasta
  • o 3/4 pound cheddar
  • o 8-10 slices American cheese
  • o 2-3 ounces parmesan or Romano
  • o 6 tbsps. butter
  • o Pepper to taste
  • o Milk to taste

Details

Adapted from rachelcooks.com

Preparation

Step 1

1) Cook the pasta. Under cook it by a minute or so – it will finish cooking while it’s baking.

2) Grate the cheddar, or you can use pre-grated cheddar.

3) In a baking dish, layer the pasta, then the butter, and then the pepper and cheeses. I cut the butter into pretty small pieces. I also break up the American cheese into small pieces. I put extra of every ingredient except the pepper on the top (almost double what I put in the previous layers).

4) Finally, it’s time for the milk. Pour milk so it is coming a quarter of the way up the side of the dish. The more milk you add, the creamier it will be. The less milk you add, the cheesier and “gooier” it will be. Pour the milk slowly and give it a few seconds to settle. It will continue to rise up the side of the dish for a few seconds after you stop pouring – it’s easy to over pour.

5) Baked at 350*F with lid on until top layer is browned. (35-45 minutes)

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