Granny T’s Macaroni and Cheese
May 23, 2011
This is the ultimate mac n’ cheese recipe for everyone in my family. Well, at least for me and my siblings…I suppose I shouldn’t speak for everyone, and I know my dad is really fond of his stove top recipe that he has perfected over the years. But for me, nothing else compares, and I know many of my family members will agree. It’s the quintessential comfort food, and always reminds me of my childhood when I make it. Not only that, but it’s easy, cheap, quick, and is a crowd-pleaser no matter who the crowd is!
This macaroni and cheese recipe is a baked version, so it gets all crispy and cheesy on top. You can serve it as a side dish with a roast or something for a Sunday dinner, or as the main course on a weeknight. Double the recipe for a crowd and bake in a 9×13″ dish…this recipe serves 4-5 people. I always serve it with a salad and a vegetable…usually frozen peas! That makes it really feel like home. I usually use sharp cheddar, but this time I used a mix of colby and monterey jack, and it was really good. Granny always used medium cheddar.
Aunt Suzy says . . .
I love this recipe for mac ‘n cheese! Even though it’s quite familiar to our family, I’ve never known anyone else who makes it this way. I have experimented with other approaches over the years – primarily substituting a white sauce for the butter/milk before baking – but I keep coming back to what I grew up with! Back when I was at home and Granny was my Mom, we had this as a main dish with canned green beans (!). But when Margaux and her siblings were growing up, Granny/Mom would serve it with meatloaf (plus a salad and vegetable). For some reason, the marriage of the meatloaf and the mac ‘n cheese is perfect to me. This makes me think we need to make and post Granny’s meatloaf recipe!
Granny’s Macaroni and Cheese
2 cups macaroni
1 cup (or so) shredded cheddar cheese
2 cups whole milk
1/2 tsp salt
1 tbsp salted butter
Preheat oven to 350 degrees. Have an 8″x8″ glass baking dish ready.
Bring medium pot of water to a rolling boil. Boil macaroni for 5 minutes, drain.
Pour drained macaroni (still hot) into baking dish. Stir butter and salt in until butter is melted completely. Stir in half the cheese. Pour milk over the mixture. Top with rest of cheese (I usually use a little more than a half a cup). Bake for 30-35 minutes, until top is starting to brown and is crispy.