(Please note that this post was originally written in 2013. I’ve updated the photos and the recipe itself, but kept the post’s text the same as it was when I first posted it. I hope you enjoy it!)
I know this may seem like I’m contradicting what I said in my last recipe post about not being a big fan of pasta, but I’m going to give you another pasta-related recipe.
This time, though, it’s a slightly different version of one of my family’s recipes.
Macaroni and Cheese has come so far in its lifetime. It started out pretty simple, comprised of just macaroni noodles, cheese and butter. Now, restaurants are serving the dish with anything from a combination of cheeses to a heaping pile of lobster. It’s become a comfort food with a gourmet twist, and a part of me absolutely loves that. But admittedly, that could just be because I love the lobster.
Anyway, I do still like a simple Macaroni and Cheese dish once and a while. And the simplest recipe I know is the one I grew up with.
Seriously, I don’t know how you could make this recipe any easier. All you do is boil some noodles, mix them with some cheese, throw the mixture in a baking dish with some milk and butter, and throw it all in the oven for a while. It’s quick, it’s easy, and it’s delicious.
For this recipe, I don’t really go by set measurements, so I don’t have many to give you. My best advice is to use whatever you’re comfortable with. I usually make enough noodles to fill my baking dish. When it comes to cheese, I tend to use a lot. But then, I like my Macaroni and Cheese to be super cheesy – actually, I don’t know anyone who doesn’t like that it that way.
Your cooking time will be based on how crispy you like your Macaroni and Cheese to be. I like mine fairly soft, so I stay on the lower end of the spectrum. My mom, on the other hand, leaves hers in longer.
Oh, and don’t worry if you have any extra at the end of the meal. This Macaroni and Cheese makes for great leftovers – it even freezes really well, so I always portion some out in containers so I have a few easy lunches.
Easy Baked Macaroni and Cheese
- 375 grams raw macaroni noodles
- 2 tbsp butter or margarine
- 1 cup milk
- 700 grams old or sharp cheddar cheese, shredded
- Salt and pepper to taste
- Preheat your oven to 350 F. Spray your baking dish with non-stick spray.
- Cook your macaroni noodles according to package directions, until al dente.
- Drain the noodles. Stir in the butter until it’s melted. Stir in the milk, salt, pepper, and cheese until combined.
- Pour the mixture into the baking dish. Cover and let cook in the oven for at least half an hour. The longer you leave it in the oven, the crispier everything will get.