Growing up, this was my dad's signature dish. It is so simple (and not exactly healthy!) but delicious. Even though I try out new mac and cheese recipes frequently, I always come back to this one; for me, it's my childhood in a bowl.
Sometimes I vary up the cheese or throw in some add-ins like ground turkey, broccoli, or ham... or some kind of combination.
- 1 pound elbow macaroni
- 1 pound American cheese, grated
- 1/2-1 cup milk
- couple of tablespoons of butter
Preheat oven to 350.
Cook pasta according to package directions and drain.
Place a third of the grated cheese along the bottom of a 9x13 pan. Cover with half of the pasta, then another third of cheese, then the rest of the pasta, and the rest of the cheese.
Pour the milk over everything, and dot with butter.
Bake uncovered until golden, about 30 minutes.