Baked Macaroni and Cheese
Ingredients:
1 lb
Elbow Macaroni
24 oz
Sharp Cheddar Cheese (Shredded)
1 stick
Butter
2 tbsp
All-Purpose Seasoning
1 tsp
Pepper (Black or white)
2 cans
Evaporated Milk
Directions:
Preheat oven to 400 degrees F. In a large pot of boiling, salted water cook the macaroni for 15 minutes or until tender. Drain and pour noodles in a deep 13 x 9 baking dish. Add butter, half the cheese, all-purpose seasoning, pepper, and stir until cheese is well combined. Add 1/2 cup of cheese and continue to stir. Cover the top of your dish with the remaining cheese, pour in 2 cups of can evaporated milk, cover with aluminum foil and back for 20 minutes. Remove foil and bake an additional 10 minutes. Remove from oven and let rest before serving. *NOTE: This recipe works well with a variety of different cheese, such as Colby Jack, Cheddar and you can add Velveeta or Cheez Whiz.
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