Macaroni & Cheese. An easy, cheesy recipe for all ages!

Macaroni and Cheese

yield: 4 - 6 servings

3 Cups of Uncooked Elbow Macaroni (May substitute for other small shaped pasta)

350 - 500 grams of Extra Old Cheddar Cheese (may substitute for Medium, Mild or Marble)

2 Cups of Milk, your usual brand(Whole, skimmed, 2%, Lacteeze, Goats, etc.)

2 Tablespoons of Butter or Margarine

Salt, Pepper & Chopped Parsley to Taste

Add pasta to boiling water in large saucepan or dutch oven with a pinch of salt and a few drops of oil (Olive or Vegetable). Cook over medium heat uncovered for about 8 - 10 minutes, until tender. Stir occasionally to prevent the pasta from sticking to itself.

Remove from heat. Drain. Don't rinse, if using right away.

Spoon pasta into greased casserole dish making alternate layers with the cheese (Sliced or Grated). Sprinkle salt, pepper and parsley over each cheese layer. Pour milk over last layer, dot with butter. Bake in 350F oven for approx 45 minutes to one hour, until golden and bubbly.

Remove from oven and allow to rest for ten minutes before serving. This will allow the pasta to absorb any remaining milk.

This is an easy dish to make a day ahead. Just wrap it and store in the refrigerator. Pop it in the oven when you get home from work or if you have teenagers at home; get them to pop it in the oven and supper will be ready for you when you get in........what a treat.

Don't add the milk until you are ready to put it in the oven.