Recipe: Grandma's Macaroni and Cheese
This is the recipe that says "Grandma" to me the most. Grandma would always have it waiting for us every Sunday and we would be disappointed if she had something else!
Grandma's Macaroni and Cheese
1 lb. elbow macaroni
8 (1-oz.) slices white american cheese
1/2 c. margarine
1 qt. whole milk
Cook the elbow macaroni and drain. Put in 9x13-inch baking dish. Cut up cheese slices into several pieces and place over macaroni. Cut up margarine and add to macaroni. Mix well. Pour milk over the top. Bake at 350* for 1-1/4 hours.
Notes: You may not need a whole quart of milk - you pretty much just want it to come to the top of your pasta. We now use gluten free pasta of course, but we still follow the recipe so it's nothing you really need to worry about if you eat gluten. :) Pretty much the only thing we do different is add about 12 slices of cheese, sometimes splitting half and half with chedder and american. (Wegmans sells gluten free american, I guess just use all chedder if you can't find a gluten free american near you if you need it to be gf.) Also, most of the time we just tear up the cheese instead of cutting it. ;)
This is just a plain and simple macaroni and cheese - no crazy stuff like onions or hot dogs in it - but it is oh so good! To be honest, I'm surprised I haven't posted this yet. The american cheese gives it a very creamy taste. :)
Edit: When you make it with wheat pasta, it tastes best just after baking. If you refrigerate it, it has a funny, sweet taste the next day. Now that we make it with gluten-free rice pasta, it doesn't have that taste - it tastes just as good as the first day. Just thought I better mention that.
Grandma's Macaroni and Cheese
1 lb. elbow macaroni
8 (1-oz.) slices white american cheese
1/2 c. margarine
1 qt. whole milk
Cook the elbow macaroni and drain. Put in 9x13-inch baking dish. Cut up cheese slices into several pieces and place over macaroni. Cut up margarine and add to macaroni. Mix well. Pour milk over the top. Bake at 350* for 1-1/4 hours.
Notes: You may not need a whole quart of milk - you pretty much just want it to come to the top of your pasta. We now use gluten free pasta of course, but we still follow the recipe so it's nothing you really need to worry about if you eat gluten. :) Pretty much the only thing we do different is add about 12 slices of cheese, sometimes splitting half and half with chedder and american. (Wegmans sells gluten free american, I guess just use all chedder if you can't find a gluten free american near you if you need it to be gf.) Also, most of the time we just tear up the cheese instead of cutting it. ;)
This is just a plain and simple macaroni and cheese - no crazy stuff like onions or hot dogs in it - but it is oh so good! To be honest, I'm surprised I haven't posted this yet. The american cheese gives it a very creamy taste. :)
Edit: When you make it with wheat pasta, it tastes best just after baking. If you refrigerate it, it has a funny, sweet taste the next day. Now that we make it with gluten-free rice pasta, it doesn't have that taste - it tastes just as good as the first day. Just thought I better mention that.