This baked Mac and cheese has a lot going for it. You don't need to pre-boil the noodles. It is a simple recipe to follow with basic ingredients. It cuts up neatly and did I mention no prebaked noodles? It is especially good as leftovers the next day.
Adapted from Everyday Mom's Meals
2 cups elbow macaroni
4 cups milk
2 cups sharp cheddar cheese
Salt and pepper to taste
In 9x13 pan, mix dry pasta, milk, 1/2 cup cheese and salt and pepper. Add remaining cheese to top and bake uncovered @ 350º for 1 hour until brown and bubbling.
Notes: I had a deep pan half the size, which next time will work splendidly so the portions are thicker.
I did cover it for half the cooking time and then give it a stir, as the boys are not accustomed to browned topping unless it has a cracker coating. The cracker coating would work wonderful for this as well.
May add extra cheese and seasoning to give it a little more kick. Overall a wonderful recipe from Everyday Moms Meals