This macaroni was made by a dear friend who just made it until “it looks right”. She uses a strong white Vermont cheddar. I have also used any number of good cheddar cheeses as long as they are aged at least 3 years.
- 1 lb strong cheddar cheese
- 1 lb macaroni
- 1/2 cup flour
- at least a half gallon of milk on hand
- 2 Tablespoons butter
- salt, to taste
- pepper, to taste
- Preheat oven to 350 and grease a casserole*
- Make macaroni pasta according to the directions
- Cut cheese into quarter inch cubes
- Mix noodles, flour, cheese, some salt and some pepper. (I’d recommend about a half teaspoon of salt and some pepper)
- Dump cheese and pasta mixture into a casserole dish*. Add milk until it gets close to the top of the pasta or your dish. (Don’t completely cover the pasta though. The crispy noodles that will result are yummy)
- Dot with small butter chunks
- Put in oven for 35-45 minutes. Or until the top is starting to get golden brown.
- Let cool for 5- 10 minutes.
* – indicates that a casserole is a dish like a Corning Ware dish. I used a 2.5 quart Corning Ware dish
If it’s bland, add more pepper and salt. Next time use a stronger cheddar cheese.
Food For Me 