Several years ago, my mother gave me a cookbook that contained some of my favorite family recipes. They were simple recipes, staple recipes, that I could make for my family again and again–her chicken soup, tomato sauce, my grandmother’s golden raisin cookies.
This macaroni and cheese was one of them.
I have to confess and I don’t know why, but for a while I didn’t use this recipe when I was making mac and cheese. Now that I have, I am getting rave reviews (in the form of, “This is the best macaroni and cheese you have ever made!”).
With only four ingredients, it comes together pretty quick. I changed up the recipe only minimally by adding a little more cheese to both the sauce and the layers.
I also threw some broccoli into the mix. You could really add any veggie (or not) as you wish.
This is a great for a crowd…or to make in advance and freeze (which is what I did)…or to bring to a friend who might need a quick hot meal.
Mom’s Macaroni and Cheese
1 large can evaporated milk
1/2 teaspoon salt
3 mounding cups grated sharp cheddar cheese (I like extra sharp)
1-1 pound box elbow macaroni
Cook macaroni according to package directions. While the pasta cooks, combine evaporated milk and salt in a medium saucepan. Heat that on low for 2 to 3 minutes, being careful not to boil. Add 1 1/2 cups shredded cheese and cook on low, stirring continuously, until melted. Once the macaroni is done, drain, return to its pot, and add the cheese sauce. Pour half into a casserole dish that has been sprayed with non-stick spray. Sprinkle 1 cup shredded cheese over macaroni. Pour the remaining macaroni into the pan and top with the remaining cheese. Cover and bake at 350º for about 1 hour. Uncover for the last 15 minutes to brown the cheese.
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