Baked Macaroni and Cheese
From Recipes with a History
Pasta Recipes
Yield: 4 to 6 servings
- 3-1/2 cups elbow macaroni, about 6 cups cooked
- 4 to 6 tablespoons butter
- 2/3 cup coarse bread crumbs, approximately
- 10 to 12 ounces extra-sharp cheddar cheese, shredded
- salt and pepper to taste (remember, cheese is quite salty)
- 1 cup milk
Cook the macaroni according to package directions, drain, and rinse with cold water. Grease (with butter) bottom and sides of a 2-quart casserole dish. Sprinkle with bread crumbs. Put in a layer of macaroni, sprinkle with cheese, dot with butter, salt, and pepper. Repeat until all ingredients are used up, ending with layer of cheese. Add milk. Sprinkle a good layer of bread crumbs over the top; dot with butter.
Bake at 350 degrees F for 35 to 40 minutes.
Reviews by Readers
This dish needs to be more creamy. – Anonymous Review
I love this recipe! This is the macaroni and cheese I grew up with. If you're used to the box variety, it's probably not creamy enough, but for those of us who grew up with the real thing, it's perfect! Sometimes I add prepared mustard and/or a pinch of horseradish for extra tang. – Anonymous Review
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