Grandma Sue’s Mac and Cheese

Macaroni with extra sharp cheddar and pea soup with carrots and celery

Grandma Sue's Mac and Cheese

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

  • 3 cups macaroni
  • 3 cups extra sharp cheese*
  • 12 oz cans) evaporated milk
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp mustard powder
  • 1 Tblsp vegetable oil

Large soup/sauce pan

Baking dish with at least 6 to 8 cup capacity

Bring 6 to 8 cups water, 1 tsp salt, and 1 tablespoon vegetable oil to a boil.

Add 3 cups elbow macaroni. Cook about 7 minutes, until al dente.

Drain all water off of mac and then put cooked macaroni into baking dish.

Using same soup pan, add evaporated milk, 1 tsp salt, 1 tsp pepper, 1 tsp mustard powder (1 tsp paprika is optional), and 3 cups cheese. Cook over low heat until cheese melts.

Pour melted cheese sauce over pasta and stir in. Optionally, add about 1/4 cup shredded cheddar cheese topping and or bread crumbs. Optionally, sprinkle with paprika.

Cook in 325′ oven for 30 minutes.

You may want to put it under the broiler for a few minutes to brown up the top.

Serve after cooling a few minutes.

* Substituting sharp for extra sharp cheddar leads to heaping plates of disappointment.


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