Thursday, January 16, 2014

Frontier Macaroni And Cheese

Sometimes when I'm pressed for time and in the mood for macaroni and cheese I
throw this old time recipe together because I don't have to bother to make the cheese
sauce in a separate pan on the stove . And less mess  is always a plus. I like to use extra
sharp because it has a bolder flavor than regular cheddar does. You won't notice the
cayenne much and it gives it great flavor.

Ingredients you will need;
2 cups dry macaroni(or any pasta)
1+1/2 ( 8 oz.size) chunks of  Extra Sharp White Cheese (shredded) this would
 be equal to about 3 cups shredded cheese)
1  12 oz.can  evaporated milk
5 Tbs butter
3 cups  regular milk
1 tsp salt
1/2 tsp. Cayenne Pepper(more if desired)
1/2 tsp. black pepper

Cook  the 2 cups dry macaroni in a large pan of boiling water according
to package about 11 mins or until slightly chewy.
It will continue to get tender as it's baking.
Preheat you oven to 350 degrees.
Shred the cheese while pasta cooks .
Butter a casserole dish or oblong baking pan.
Drain macaroni well and stir in salt,and peppers.
Pour  half the macaroni in the baking dish and dot with the 2 tbs of butter .
Sprinkle 1/2 of the shredded cheese over the first half of  the macaroni
Pour the can of evaporated milk over top
Next layer the rest of the macaroni over top.
Dot with the other 2 tbs of butter
Sprinkle on the remaining cheese and then pour the rest of
the milk over it all to completely cover pasta. *

Bake in a 350 degree oven for  about 45 - 55 mins.  until bubbly and thickened
and slightly brown on top.
*(Of course you can add a bread crumb and melted butter topping  if you
prefer yours that way before you bake it . )

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