The Actual Best Mac and Cheese (Everyone Asks for the Recipe)
For as long as I can remember, my Nana has been making baked macaroni and cheese. We’ve enjoyed her recipe for countless family gatherings and every time I make it, I think fondly of enjoying a bowl fresh out of the oven or sneaking bites as she lovingly prepared it for us in her delightful kitchen. Nana’s version is the only one I make and it’s a hit every time, with people always asking for the recipe. The best part: this recipe is fail proof and incredibly simple to make! Nana insists, and I fully agree, that the key is freshly grated sharp cheddar cheese. That tangy deliciousness really sets the recipe apart. Combine the cheese with butter, milk, salt, pepper and macaroni noodles and you’ll have a crowd pleaser. I like to pair this dish with grilled chicken and a big salad. It’s easy to bring to a summer barbecue but really works for any meal all year around. This makes a lot! I’d say it serves about 12-15 people as a side dish.
Please don’t try to skimp on the butter or lighten the recipe up in any form or fashion. Is this a health food? No. Will you be eating leftovers for breakfast the next morning because you absolutely can’t resist? Absolutely.
- 16 oz macaroni noodles
- 16 oz sharp cheddar cheese, freshly grated
- 1 stick of butter
- Whole milk
- salt and pepper to taste
Boil your noodles according to the package directions. Shred your cheese. Add drained noodles to a baking dish with butter and stir together until butter is melted. Add in most of the cheese, leaving a bit to add on top, and mix together. Add salt and pepper. Sprinkle remaining cheese on top. Slowly pour milk into the pan until it reaches the top of the noodles. Bake at 350 for 1 hour, broil for the last five minutes.