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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!
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
Step 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.
Step 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.
Step 3
Bake, uncovered, for one hour, or until top is golden brown.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 701 | |
| % Daily Value * | |
| Total Fat34g | 43% |
| Saturated Fat20g | 102% |
| Cholesterol103mg | 34% |
| Sodium552mg | 24% |
| Total Carbohydrate65g | 24% |
| Dietary Fiber3g | 12% |
| Total Sugars8g | |
| Protein34g | |
| Vitamin C1mg | 6% |
| Calcium724mg | 56% |
| Iron3mg | 17% |
| Potassium348mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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