GRANDMA'S MAC AND CHEESE

 

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Ingredients

  • See directions.

Directions

  • Get a package of shell-roni—I usually use the smallest ones I can find, but you can use the medium or large ones, too. Boil it up like usual and rinse it in cold water.
  • In a casserole dish (I usually use one of those glass Pyrex ones, but I'm sure whatever would work), put enough milk just to cover the bottom of the dish.
  • Then put one third of the boiled shells in the casserole. Next, just start putting cheeses in. I usually get four kinds of cheese: Velveeta, sharp cheddar, pepper jack, and American slices. I chop all the blocks up into little squares or slices and leave the American slices as is. Literlly, just shove one third of each of the Velveeta, cheddar, and pepper jack into the shells, then top that layer all the way across with American slices. Usually put a little pepper an salt on top of that. Then do the layer again, but just without milk. So another third of the shells, cheese cheese cheese, cover with American slices, salt and pepper. Then do it again--the last time. So it'll be topped with American slices.
  • On top of that for the final layer, pack on a bunch of crushed saltines as the crispy top layer.
  • Now, I never even know what to say about baking it. I usually bake for about an hour at 400 degrees with foil on top. I'll just check it as it gets closer to the hour being over. Usually take off the foil 10 or 15 minutes before and let it get all brown and crispy on the top and sides. It's best when it's crispity-crunchity around the edges you know? And when the cheese is sort of boiling over the edge...

Notes

Tanner's grandma's recipe. Deadly delicious.

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