Baked Cheesy Macaroni
I guess I will have to ditch the craft dinner, because this mac and cheese was actually so easy to make, and it was so much better than those boxed stuff. No comparison.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, elbow macaroni
1 package |
|
| 1 | cup |
cheddar cheese
sharp |
*
|
| 1 | quart |
milk
|
|
|
bread crumbs
as needed, seasoned |
*
|
||
|
salt and black pepper
to taste |
*
|
||
|
garlic powder
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, elbow macaroni
1 package |
|
| 237 | ml |
cheddar cheese
sharp |
*
|
| 0.9 | l |
milk
|
|
| 1 | x |
bread crumbs
as needed, seasoned |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
garlic powder
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃) degree.
Cook macaroni according to box.
Meanwhile cut up cheese in smallish chunks, spray a three quart baking dish with cooking spray. Makes clean up a breeze!
Drain macaroni.
Put macaroni in pan, add the quart of milk, stir in cheese, salt, pepper and garlic powder to taste, mix well.
Put in oven, cook for about 15 minutes.
Carefully put a thin layer of bread crumbs over mixture, cook for about another 45 minutes more until top is golden brown and inside is a little runny.
Cool for a few minutes and serve warm.
