My Dad's Macaroni & Cheese |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This isn't one of those faddy Mac & Cheese with the a Creamy Bechamel Sauce-this is EXACTLY what it says-MAC & Cheese. I make this when ever I need REAL comfort food-or when I think of my dad. Ingredients:
3/4 lb grated yellow sharp cheddar cheese |
3/4 lb grated tillamook cheese (or your favorite mild cheddar.) |
1 (16 ounce) package elbow macaroni (or favorite tube pasta ... not salad macaroni!!) |
1 egg, slightly beaten |
3/4 cup light cream or 3/4 cup half-and-half cream |
1/2 cup softened butter (you won't be using all of it) |
salt & pepper |
Directions:
1. Preheat oven to 375°.
2. Butter a round casserole dish (I use a 6-inch deep x 8-inch straight sided covered casserole dish).
3. Cook the macaroni according to package directions; drain and rinse with cold water.
4. Grate the cheese and KEEP in separate piles.
5. Place a cup of the cooked macaroni on bottom of greased casserole dish, salt and pepper *lightly* - (*you will be doing this each layer so careful with the salt*); top with a handful of cheese (it doesn't matter which one you start with - you will be alternating the cheeses); dot the cheese with a little bit of butter - repeat until all the macaroni is used (finish with cheese!).
6. Top the last layer of cheese with a bit more butter.
7. Mix together the egg and cream (half-n-half), Pour over the casserole. Place the casserole on a cookie sheet (it has a tendency to bubble over). Cover the casserole for the first 30 minutes. After the first 30 minutes, remove the casserole top and bake for another 20-30 minutes until the cheese on top is melted and nice and crusty.
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