Recipe(tried): Macaroni and Cheese

Macaroni and Cheese
I make what is often called "Crock Pot Mac and Cheese", but instead of using the crock pot, I use a 9 x 13 pan. I don't have definite measures, but here it is.

Cooked macaroni (I usually cook an entire 1 lb. box)
2 (I think they are 12 oz.) pkg. shredded cheese (I use 1 pkg. cheddar and 1 pkg. mozzarella)
1 can evaporated milk + about 1/4-1/2 c. regular whole milk
1/2 stick butter

Use the 1/2 stick of butter and lightly grease the pan. Use the remaining butter sliced thinly between the noodle layers. Begin layering the noodles in the bottom of the pan. Then layer each of the cheeses. Use your dots of butter. Then the second layer of noodles. Layer the mozzarella first, and then end with the cheddar cheese. Use the remaining dots of butter. Open the can of evaporated milk. Slowly drizzle the entire casserole with it, so that the entire top of the cheese looks good and moist (this is where you may need to use the extra whole milk). Bake in a 350 degree oven for 35 minutes to 1 hour (I usually check it to make sure that it is not soupy and that the cheese is melted and slightly browned on top). I have found that by using this recipe in the oven method, it cause the "curdling" effect, and it is much better than regular mac and cheese.

Hope this helps. Let us know how things turn out.

Sandi