Alecia
·0 min read
Everyone of us grandchildren grew up eating this and we all know how to make it. It appeared in YankeeMagazine.
Amazingly simple. How grandma did it. Butter a casserole dish. Layer cooked macaroni (I don't cook mine all the way) with thick slices of Vermont Extra Sharp Cheddar Cheese. Pour whole milk over the the macaroni so it is covered. Top with bread crumbs. Bake at 350 for 20-30 minutes or until it starts to bubble.
Baked Macaroni and Cheese
Before it became the decadent stuff of creamy, cheesy dreams, many a mac and cheese recipe was simple like this one from the Yankee recipe archives (Feb, 2000). Cooked macaroni is layered with shredded cheddar cheese and breadcrumbs (plus a generous splash of milk) for a home-style version of the classic comfort food. Try it for yourself and see how it measures up to your modern mac favorite.
Yield: 4 to 6 servings
Ingredients
- 3-1/2 cups elbow macaroni, about 6 cups cooked
- 4 to 6 tablespoons butter
- 1 1/2 cups coarse bread crumbs, approximately
- 10 to 12 ounces extra-sharp cheddar cheese, shredded
- salt and pepper to taste (remember, cheese is quite salty)
- 1 cup milk
Instructions
Cook the macaroni according to package directions, drain, and rinse with cold water. Grease (with butter) bottom and sides of a 2-quart casserole dish. Sprinkle with bread crumbs. Put in a layer of macaroni, sprinkle with cheese, dot with butter, salt, and pepper. Repeat until all ingredients are used up, ending with layer of cheese. Add milk. Sprinkle a good layer of bread crumbs over the top; dot with butter.
Bake at 350 degrees F for 35 to 40 minutes.
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