Easy Baked Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a family favorite that I learned from my Mom. It has been passed down and I am sure it has changed over the years, but everyone that has it loves it. I use it anytime I need a nice side dish in a pinch!! The left overs reheat nicely and never stick around more than a day or so! I tend to cook by sight, so I did my best to approximate the measurements. I like to make this with fried chicken, grilled salmon, pork roast,etc with a fresh salad or veggie. It really is a versatile dish that leaves you free to tend to your main dish or dessert prep!! Ingredients:
1 (12 ounce) bag elbow macaroni |
1 pint heavy whipping cream |
1 (8 ounce) bag shredded sharp cheddar cheese |
1 (8 ounce) bag shredded four cheese blend |
2 tablespoons butter or 2 tablespoons margarine |
1 cup chopped onion (walla walla or vidalia if available) |
garlic powder |
ground black pepper |
Directions:
1. Pre-heat oven to 400.
2. Bring water to boil, then add pasta. Cook uncovered for 8-10 minutes (as directed on package).
3. While macaroni cooks, chop onions to desired consistency.
4. Drain pasta and rinse with hot water.
5. Place pasta back into pot with 2 tbsp butter and stir to cover so pasta does not stick.
6. Stir in onions and cheese.
7. Pour in heavy whipping cream and stir until nicely mixed.
8. Add garlic powder and black pepper to taste.
9. Scoop mixture into covered casserole dish and bake for 30 minutes, then check for desired bubbliness. ;).
10. Enjoy!
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