This is the Baked Macaroni and Cheese recipe I grew up with. Mom always used classic elbow macaroni, but I enjoy using pasta shells or Penne pasta for this. As you know, you can use any small pasta and it will taste the same! After testing many different Mac and Cheese recipes on my husband and step-son, we all agree that my mom’s recipe is the best.
I don’t have a picture of it, but the way my Mom and I reheat leftovers of this dish will blow your taste buds away. On Medium heat, place a square or two of leftover Baked Macaroni and Cheese into the pan until it’s brown and crispy. It’s so buttery, you don’t need to add anything to the pan before cooking. I always use my non-stick pan to reheat this and sometimes I “crispify” all the edges by turning the square on its sides. It’s really delicious and it’s soooo worth the extra time vs. microwaving your leftovers.
Mom’s Baked Macaroni and Cheese Recipe
8 oz elbow macaroni (or your favorite pasta), cooked in salted water, drained and rinsed
1 teaspoon salt
1 cup grated cheddar cheese
1/4 cup grated cheddar cheese, reserved
1/4 cup butter or margarine, cut into small pieces
13 oz can evaporated milk, undiluted
Heat oven to 375 degrees.
Place drained macaroni in a shallow, 1.5 quart rectangular baking dish. Sprinkle with salt and 1 cup of cheese; top with butter; then pour evaporate milk evenly over the pasta. Bake uncovered for 15 minutes. Stir mixture and bake another 15 minutes or until lightly browned. Top with 1/4 cup additional cheese and broil until brown. Let stand 5 minutes before serving.
Step-by-step photos are below. Here’s what you’ll need to start with:
Sprinkle with salt.
Then, sprinkle with shredded cheddar cheese.
Bake it in a 375 degree oven for 15 minutes, then stir it. Bake for another 15 minutes and pull it out of the oven.
Ooey-gooey cheesey deliciousness awaits you!