Rating: 4 stars 4
425 Ratings
  • 5 star values: 199
  • 4 star values: 130
  • 3 star values: 40
  • 2 star values: 28
  • 1 star values: 28

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!

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
1 - 2 quart casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake, uncovered, for one hour, or until top is golden brown.

Nutrition Facts

701 calories; protein 34g; carbohydrates 64.9g; fat 33.5g; cholesterol 102.8mg; sodium 552.2mg. Full Nutrition
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