This is so easy to make, it’s almost embarrassing to devote an entire post to it.
But here’s the truth: My mother was legendary in our town for her Macaroni & Cheese, and the recipe has been passed on to me.
No man or beast can resist it.
So please … no judgment when you see the recipe. Just trust me: If you love Mac & Cheese, you will not be disappointed:
Macaroni and Cheese
- 1 box elbow macaroni
- 1 package Kraft American Cheese slices (white or orange, 2% or whole milk — your choice. I like the orange 2%. Try Kraft Sharp Cheddar slices for a bit more kick.)
- 1/2 a stick unsalted butter
- optional: salt — either regular table salt or Jane’s Krazy Mixed Up Salt (I use a little sprinkling of Jane’s stuff if company’s coming. Otherwise, I go saltless)
- Milk — skim, 2% or whole
Directions:
- Cook the box of macaroni according to the package directions.
- Spray an 8 x 8 glass baking dish with Pam.
- Put 1/3 of the cooked macaroni in the dish
- Then dot with butter (anywhere from 1-2 Tablespoons)
- Sprinkle with salt (if you choose)
- Cover with 4-5 slices of American cheese
- Repeat the layering process 3 times until you end with cheese on top.
- Pour in enough milk in one of the corners until it’s about a half-inch deep.
- Bake at 350 for 30 minutes.
Now tell me that’s not delicious!
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