Macaroni and Cheese

Here is Aunt Sadie’s original recipe:

Sliced pimiento cheese (8-12 slices), cut into small squares
1 package (8-10 oz.) macaroni
1 stick butter or margarine, cut into little pieces
salt, pepper
2 cups milk

Preheat oven to 350°.
Cook macaroni in boiling water and drain. Layer in buttered casserole dish: half of the macaroni, half of the pimiento cheese, half the butter. Add lots of salt and even more pepper. Pour 1 cup of milk over it; repeat layers and milk. Cook uncovered for one hour at 350°.

They don’t package sliced pimiento cheese anymore. Use shredded cheddar, Colby-jack, Velveeta, etc. Here is an updated version:

Shredded cheddar cheese
1 (8 oz.) package elbow macaroni, cooked and drained
½ stick margarine
pepper
½ cup milk

Layer half of the macaroni, then the cheese, then the pats of margarine. Sprinkle pepper over it. Repeat layers. Pour milk all around the top. Bake at 350° for 25-30 minutes until bubbly.

September 4, 2008. Tags: cheese, macaroni, yum. pasta, Uncategorized.