Recipe: Easy Baked Macaroni and Cheese

Easy Baked Macaroni and Cheese
rec.food.cooking/Bryan Clouse/2002

My recipe is much simpler than some of the others. At least it's very basic. I start with the casserole dish I wish to fill. Cook enough noodles (very aldente) to fill the dish about 3/4. Grease dish well, especially around the top where the cheese may get a bit crunchy.

Depending on size of dish you are using, grate a cup or two of cheese. I prefer a mix of medium and sharp cheddars, with parmesan for the top. I always prefer to have more cheese than less, however, you don't want the dish to turn into a greasy mess.

Put in enough of the drained noodles to cover the bottom of the pan. Layer cheese and noodles like you would scalloped potatoes. I like to add chopped parsley, paprika, salt and pepper to each layer. Roasted sesame seeds are good too.

Be sure to leave, or grate extra, cheese to cover top. Sometimes I'll mix the last bit of cheese with bread crumbs to make the top more crunchy. Not too much on top, or it will burn.

Now, you want to get enough liquid to finish cooking the noodles, melt the cheese and other seasonings together into a yummy dish.

Beat 1 to 1 1/2 cups milk (depending on dish size, usually turns into a couple inches of liquid on the bottom) and one egg. Sometimes I add more seasonings to the mix, depending on what I've already layered with the noodles. It's easier to do here.

Pour the milk/egg mixture around the edge of the pan so you don't soak the top.

Cook at 350F for about an hour, or until the liquid has been absorbed, and the top is browned. Be sure to let it cool a bit. The inside will still be very hot for a long time.

This is my kid friendly recipe. I like to put lots of garlic in mine.