Ingredients
Units
Scale
- 16 ounces elbow macaroni, cooked al dente and drained
- 16 ounces sharp cheddar cheese, divided (12 ounces cubed, 4 ounces shredded)
- 1 tablespoon unsalted butter, cubed
- 2 cups whole milk
- Salt and fresh cracked black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F and spray a 9×13 baking dish with cooking spray.
- Add the cooked macaroni to the baking dish and place 12 ounces of cubed sharp cheddar cheese and 1 tablespoon of unsalted butter throughout the dish. Add milk.
- Top the dish with half of the shredded cheese, cover with aluminum foil and bake at 375 degrees F for 45 minutes or until the milk has been absorbed and no liquid remains.
- Pull the baked mac and cheese out of the oven, remove the foil and sprinkle remaining shredded cheese over the top. Pop back into the oven for about 10-15 minutes until golden brown.
- Top with fresh cracked black pepper, if desired, and serve immediately.
Notes
- Cheese varieties that work equally as well as sharp cheddar include Colby and medium cheddar.
- Whole milk adds creaminess to this mac and cheese recipe, but low-fat or skim milk work just fine.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Sides
- Method: Oven
- Cuisine: American