From Chef Stephanie:
This is a favorite dish for our grand daughter, Lucy. It is easy, tasty, and oh so simple. We were strict Catholics, and my mom made it on Friday nights, when we were not able to eat meat!!! So good; so easy.
Ingredients 1 pound box of elbow macaroni 1 1/2 pounds (or more) of sharp cheddar cheese, shredded 1/2 cup milk
Little City, Big Flavor
Dandy’s Easy Mac and Cheese Submitted by STEPHANIE REEL
Instructions 1. Boil dried pasta until slightly more done than al dente! (Chef Tip: No harm if it is a bit overcooked.) 1. Generously spread layers of noodles and shredded cheddar cheese into a casserole dish that has been treated with a non-stick spray. 2. Pour milk over the entire dish and bake for 30 - 40 minutes at 350 degrees. 3. The top will be a bit crusty or crispy; the pasta below will be soft, warm and delicious. Leftovers are better and better.
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