Classic Macaroni and Cheese
Pasta and Noodles Pasta by Shape
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!
Servings per recipe: 6
Calories per serving: 701
Preparation time: 10m
Total cooking time: 1h 10m
Ingredients:
- 1 (16 ounce) package macaroni
- 1 pound sharp Cheddar cheese, sliced
- 1 tablespoon butter
- salt and pepper to taste
- 1 (12 fluid ounce) can evaporated milk
Directions:
- 1 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.
- 2 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.
- 3 Bake, uncovered, for one hour, or until top is golden brown.
Nutrion facts:
| Total Fat | 33.5g | 52% |
| Saturated Fat | 20.0g | |
| Cholesterol | 103mg | 34% |
| Sodium | 552mg | 22% |
| Potassium | 348mg | 10% |
| Total Carbohydrates | 64.9g | 21% |
| Dietary Fiber | 3.4g | 13% |
| Protein | 34g | 68% |
| Sugars | 8g | |
| Vitamin A | 964IU | |
| Vitamin C | 1mg | |
| Calcium | 724mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 11mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 70mg | |
| Folate | 155mcg |
