Baked Mac and Cheese

Pastor Gary

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Senior Moderator
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Oct 29, 2006
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I worked up this variation on mac and cheese several years ago. While many recipes produce a creamy stove top serving, this is an oven baked variety.

Bring 3 quarts of lightly sea-salted water to a boil. Add 2 cups of elbow macaroni and boil for 10 minutes, stirring frequently. Drain but do not rinse the elbow mac.

Spoon a 1 inch deep layer of the boiled macaroni into a 6 quart baking dish. Add 3 tablespoons of fresh diced white onion to the layer and cover with a generous amount of Kraft Extra Sharp Shredded Cheddar Cheese. Repeat the layering process until the baking dish is full. The top layer of macaroni and onion should receive an extra helping of shredded cheddar. Pour 1/4 cup of 1 or 2 percent milk over the top layer. Bake at 300 degrees for approximately 22 minutes, or until the cheese is fully melted and just starts to turn golden brown. Serves 4 to 6 persons.
 
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