This recipe is tried and true. I wanted an easy recipe because I do not like complicated ones. A quilter buddy sent this to me from her Mom's recipe file. I tried it. I liked it.
Ingredients:
4 Cups (1 lb.) Cooked Elbow Macaroni
15 American Cheese Slices
8 oz. Shredded Sharp Cheddar Cheese, or just use your favorite cheese. Its to your taste.
3/4 Stick Butter, cut into pats.
3 Slices Torn White Bread, Crumbled into Crumbs
1 Egg, beaten into
1 1/4 Cup Milk.
In a greased 9 x 13 casserole dish or baking pan, layer cooked macaroni, sliced cheese, shredded cheese and butter pats in that order.
Cover with the Bread Crumbs
In a 2-cup measuring cup or bowl, Combine the egg and 1 1/4 Cups of milk and beat with a fork.
Pour the milk and egg mixture over the cheese dish.
Bake at 350* about 30 Minutes.
I used Land O'Lakes American Cheese slices.
Grated 8 Oz. Cabot Sharp Cheddar Cheese. You can use yellow cheese if you prefer but I did not have any on hand. Its best to use your favorite cheese since its made for your palate.
This is 3 slices American White Bread made into bread crumbs. I will post pix on my method to make them into crumbs at the end of this post.
Cut 3/4 of a stick of butter into pats.
Butter or spray with Pam a large 9 by 13" casserole dish or baking pan.
After draining, but Do NOT rinse, the cooked macaroni (cook it sort of just before softer stage. Closer to the shorter number on the box's cooking directions. The macaroni will cook a bit more while its baking in the oven).
Pour the macaroni into the casserole dish and spread out evenly.
Layer the American cheese slices on top of the macaroni.
Spread your favorite shredded cheddar cheese or other favorite cheese over that. I grated mine on my box grater.
Distribute your pats of butter over the shredded cheese evenly across the top.
Spread the Bread Crumbs evenly across the top of the casserole dish.
Pour the beaten egg and milk mixture over the breadcrumbs distributing it evenly around the top.
Bake in 350* oven for about 30 minutes until there's some browning on the top of the breadcrumbs.
Your dish will look like this when its done. A bit of brown on the crumbs.
Spoon mac and cheese into serving dishes.
Thank you dear Indiana Mom for this Easy Macaroni and Cheese dish. It was easy and very tasty.
You can save the leftovers in the fridge in a covered container.
Now here is how I make my homemade Bread Crumbs. I use these for any that require them, like meatloaf, meatballs, Lithuanian Bundies.
I use FRESH American Bread slices like this above.
Tear them up into a few parts and then start crumbling them between your hands.
I rub them and rub them between both palms and let the small bits fall into a bowl. The larger bits I keep working on, rubbing and re-rubbing together.
When the Bread Crumbs are the size you want them, you are done. Place in a covered container until you need them.
Personal note: I like them made from Fresh bread, not stale. They crumble just fine.
I found this Mac and Cheese dish very tasty and much nicer than any frozen brands I've tried over the years. The best part is that it wasn't difficult and there were not that many ingredients to make it tough to make.
Enjoy my friends.
Next day's leftovers Report.....
Mac and Cheese can be dry when you reheat it for a later meal. I tried adding a spoonful of milk to the leftovers and mixing it around a bit before placing in the microwave. It sure made a good difference from the drier leftovers I ate the night before. It adds that needed moisture element. Very good. Take my advice and add a bit of milk to your side dish before heating it.
Two Thumbs Up.
No comments:
Post a Comment