This mac and cheese is so unbelievably easy. You just layer raw
noodles, grated cheese, salt and butter in a dish, pour milk over it,
and leave it in the fridge for a day. Then you bake it. No skills
required. It's not fancy, but it's good enough that we'll be making it
again.
Easiest Mac and Cheese EVER!
(Layer 24 hours before you plan to eat it)
2 cups elbow macaroni noodles (uncooked)
4 cups grated cheddar cheese (16 ounces; grate yourself)
2 T butter, diced into small pieces (plus more to grease pan)
1/4 tsp salt
4 cups whole milk
Grease the bottom and sides of a small casserole dish. Spread half of the uncooked noodles in the dish, then half of the cheese, half the butter, and half the salt. Repeat with the other half of noodles, cheese, butter and salt. Pour the milk over every thing. Cover with tinfoil and put in the fridge for 18-24 hours. Bake (covered) at 350 F for 45 hour. Remove foil and bake 15 minutes more.
As long as you can plan ahead, this is basically a no-work recipe.
It lasted us for a few days, as we just had a little portion as a side dish for a couple suppers and lunches.
This weekend is a long-weekend, and we are planning on hanging around the yard for most of it.
Is it a long weekend for you? Any plans?
1 comment:
Yum! This looks delicious and I love that you don't have to deal with cooking the noodles ahead of time. I am going to make this next time we have my nephews over!
We did not have a long weekend. We don't have any long weekends in August. Our next one is the first weekend of September and then our next long weekend isn't until Thanksgiving and that's not really a long weekend as we get Thursday off and then work Friday. But our office closes early on Friday so it feels like a 4-day weekend - kind of. I'm planning to use some vacation days to make some long weekends so I can get extra time with Paul, though!
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