November 15, 2013

Homemade Macaroni and Cheese

This macaroni and cheese has been calling my name for about a week now. And it's okay to spoil yourself with creamy, cheesy, buttery, garlicky mac and cheese once in while, right? Right.

I got this recipe from my mother, it's been one of our favorite meals for as long as I can remember. The nice part about this recipe is there is no cheese sauce. Just, well, macaroni and cheese, so prep time is short and easy. It's also a meal in itself, and it's definitely a crowd-pleaser, too!

 Save to ZipList
 Print RecipeHomemade Macaroni and Cheese
Author: Herbivore Haven
Serves: 8
  • 1 16 oz. box macaroni noodles
  • 1 cup 2% milk
  • 1 16 oz. block extra sharp cheddar cheese
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter, cubed
  • 1 teaspoon black pepper
  • 1 tablespoon minced garlic, or to taste
  • 1/2 cups sliced tomatoes (optional)
  1. Preheat the oven to 350 degrees F. Cook macaroni noodles, per box instructions, to al dente. Rinse and drain. Set aside.
  2. Cut the 16 oz. block of extra sharp cheddar cheese into thin slices. In a small bowl, mix the shredded cheddar cheese with the pepper. (You can use any shredded cheese you have on hand, I have used mozzarella, colby jack, etc.)
  3. In a large casserole dish, layer the macaroni and slices of extra sharp cheddar cheese. Be sure to start the bottom layer with macaroni, as the bowl can be hard to clean if the cheese is the bottom layer. Make each layer of macaroni about 3 inches thick. Cover the layer of macaroni with about half of the sharp cheddar cheese slices and half of the shredded cheese/pepper mixture. Add another layer of macaroni, about 3 inches thick again. Top with the remaining cheese slices and shredded cheddar cheese/pepper mixture. Place the cubes of butter on the top layer. Top with the minced garlic and an extra dash of black pepper.
  4. Add about a cup of milk to the casserole dish. You’ll want to fill the dish half way with milk.
  5. Bake uncovered at 350 degrees for 45 minutes to an hour or until the cheese on top is melted and golden brown. If you’re adding tomatoes to the top layer, do so when there is 20 minutes of cooking time remaining. Place back in the oven for the remaining 20 minutes. Let cool and enjoy!
Notes: The amount of cheese you want to use is totally up to you! You don't necessarily need to add as much cheese as stated in the recipe. You can use any type of shredded cheese for the topping, I usually use what I have on hand. Tomatoes are a delicious topping!