Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 1 pound sharp Cheddar cheese
- Salt and freshly ground black pepper
- 2 cups milk
- 2 cups heavy cream
Directions
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked). Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer with cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top.
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By diane48000
Eugene, Oregon
on March 07, 2013
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Thank Goodness, I reduce it to half since it was a waste of expensive cheese. It curdled, I wish it would have said to warm up the milk and cream. Plus reducing it to half there was still a lot. I think putting cold in with warm noodles is what did it. Also, glad I read the reviews to see that the amount of fluids were wrong, but I ended up putting one cup of each since it didn't totally cover the noodles.
By lmaiorana
San Ramon, CA
on November 23, 2012
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Good, easy recipe that pleased the kids for Thanksgiving.
By cstruckmeyer
on September 29, 2012
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This is the best! Thank you, Vinny's Grandma. It's my family's favorite. Add a mixture of cooked ground chuck, onions and hot pork sausage for a great potluck dish.
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