Classic Macaroni and Cheese

Every time I announce I'm making my Macaroni & Cheese my kids squeal with joy! I've heard in the past that the only Macaroni & Cheese kids are interested in is the boxed variety with the powder. Not when you make this recipe! Not only does this make a ton, so there's plenty for leftovers, but it's just sooo good!

Of course this is what I always make when Thanksgiving and Christmas come around (be sure to add this to your bookmarks to refer back to a month from now!), but it's also great just whenever when I want a yummy carb-full side dish! Carbs, cheese, Yum!!

It's great with baked or fried chicken and a salad. Or even as a side to steak, or my Savory Boneless Pork Chops. Whatever you pair it with, it's sure to get some enthusiastic approval. I'm sure your family will love this as much as mine does!



Ingredients:

• one 16 ounce package Macaroni elbow noodles
• 1 and 1/2 pound sharp cheddar cheese, sliced
• unsalted butter or margarine
• garlic salt, pepper, paprika - to taste
• 1 (12 ounce) can evaporated milk

Directions:

Boil macaroni noodles until al dente. Drain.

Preheat oven to 350 degrees.
Grease or lightly spray a 2 quart casserole dish.
Place 1/3 of the macaroni in the bottom of pan. Followed by an even layer of 1/3 of the cheese slices.

Dot all over with butter or margarine, and season with garlic salt, pepper, and paprika as desired.
Repeat the layering process 2 more times, finishing with cheese, butter and spices as shown.

Pour can of evaporated milk over the top, evenly.

Cover with foil, and bake in the oven for 40 minutes.
Uncover, and bake an additional 10 minutes as necessary for cheese on top to turn a golden brown.

*quick tip - before placing the foil over uncooked macaroni and cheese, spray it lightly with baking spray. This will prevent the foil from sticking to the cheese once it melts, making it much easier to peel off.

Cheesy, melted goodness!

Serve and Enjoy!