Macaroni and cheese – easy, baked, best – no sauce

Macaroni and cheese is one of the best comfort foods. It is often made with a béchamel sauce as a base. My favorite version is layered and baked, similar to quiche, which means you don’t have to make a sauce! The cheese you choose will make all the difference in how the macaroni and cheese tastes! You will need a way to grate your cheese, a saucepan, a large loaf pan or 2 quart casserole dish, a small mixing bowl, whisk, and foil. Cook the noodles according to package directions. The noodles should be al dente, since they will be baked further. Drain. Grate the cheeses and divide into 1-cup portions. Use spray cooking oil to grease the baking dish. Preheat the oven to 350 degrees. In a small mixing bowl, combine eggs, milk, salt, and pepper. [I use my salt-pepper-garlic blend, Paula Deen’s house seasoning. Feel free to add ¼ tsp. Worstershire sauce or Cajun spice mix to taste.] Whisk until mixed and slightly frothy. Place 1/3 of the noodles in the baking dish. Sprinkle 1 cup of cheese over top. Place the next third of the noodles in the dish. Sprinkle 1 cup of cheese over top. Place the last third of the noodles in the dish. Reserve the last cup of cheese.

Pour the egg and milk mixture evenly over the dish. Cover. [I often make this the night before. At this point it goes in the refrigerator, ready to be baked the next day.] Bake in the center of the oven for 45 minutes. Take the dish out and sprinkle the remaining cup of cheese over the top. Place back in the oven for 5 or more minutes, until cheese is melted. Makes 2 quarts, about 14 side dish servings. My favorite way to serve this macaroni and cheese is with ham and green beans.