Old Fashioned Baked Mac and Cheese

from ButterYum

makes a 9x13 baking dish

Ingredients

  • 16 ounces uncooked elbow macaroni

  • 8 tablespoons salted butter

  • 1 cup half and half (or evaporated milk)

  • 16 ounces sharp cheddar cheese, shredded (avoid pre-shredded)

  • 1/4 cup shredded or grated parmesan or pecorino cheese

  • 1/2 teaspoon freshly grated black pepper.

Directions

  1. Preheat oven to 350F and place rack in center position.

  2. Butter a 9x13-inch baking pan and set aside until needed.

  3. In a 5-quart or larger stockpot, cook pasta in salted water until al dente, drain and return to stockpot; add butter and stir until completely melted.

  4. Stir in freshly shredded cheese, half and half, and black pepper; stir until cheese is evenly distributed.

  5. Pour mixture into prepared pan and sprinkle parmesan or pecorino evenly over the top.

  6. Bake, uncovered, for 45 minutes (place directly under broiler for last 2-3 minutes for an extra crispy top).

  7. Remove from oven and rest for 10-15 minutes before serving.

Notes

  • Block cheese that you shred yourself melts much better than pre-shredded cheese.

  • Although it doesn’t matter if you use white or yellow cheddar, I prefer the finished appearance of this recipe when yellow cheddar is used.

  • Traditionally, evaporated milk is used, but we prefer to use half and half - either work equally well.