Baked Macaroni and Cheese
My favorite baked macaroni and cheese!
Ingredients
- 1 lb macaroni
- 8 oz Cracker Barrel Vermont sharp white cheese (see note)
- 12 oz Longhorn style colby cheese
- 1 stick butter (see note)
- salt and pepper
- 2 cups milk (see note)
Instructions
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Preheat the oven to 350F and use some of the butter to grease a 9 x 13" baking dish
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Cook the macaroni according to the package directions
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While the macaroni cooks grate the cheese and combine both kinds of cheese in a large bowl
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Evenly place half of the cooked and drained macaroni in the baking dish, top the maconi with half of the shredded cheese and then dot the cheese with pats of butter and sprinkle with salt and pepper
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Repeat with a second layer of macaroni, cheese, butter, salt and pepper.
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Pour the milk into the dish, it should come around 2/3 of way up the macaroni, for me this was 2 cups, you can add more or less if needed
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Put the baking dish in the oven at 350F and bake for 50-60 minutes until the milk has been absorbed and the cheese on top is golden brown
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Remove the dish from the oven and allow it to sit for about 10 minutes before serving
Recipe Notes
- While I am sure that you could make this with any kind of cheese my family has been using the Cracker Barrel Vermont sharp white and Longhorn style colby since before I was born so that's what I always use.
- You can use either salted or unsalted butter in this recipe, my mom and grandma both use the Parkay squeezeable butter so whatever you have on hand will work.
- I use whole milk in this recipe but any kind of cow's milk will work.