The Best Macaroni & Cheese In The World

Feel free to experiment with this recipe but as is will be AWESOME!

What you’ll need:

Sauce Pan (SP)

Wesson Oil (or whatever you like)

Elbow Macaroni

Large wooden (or metal) spoon with holes

Cheese Whiz (small-medium jar) (CW)

(only need if going to bake)

Baking Dish (I try to use a glass one) (BD)

Extra Sharp (I think best) Cheddar Cheese block – how many blocks you need depends on how much you are going to prepare.

Milk (your preference here) – use what you need but about ¼ to ½ glass

Bread Crumbs (BC)

Preparation (about 10 minutes):

Fill SP with water to cover macaroni. About 3 to 1 ratio. Size of SP depends on how much you want to prepare or bake.

Add about 1 tsp (or so, don’t need much) of oil to water in SP. Keeps macaroni from sticking to SP and itself.

Bring to boil.

Add macaroni to SP but don’t splash. Continually stir. Taste test macaroni periodically (with spoon) to check if it is done. I don’t care for Al Dente but prefer my noodles soft. Cook to taste. Drain water when done. Some folks like noodles rinsed (use hot water to remove extra starch if you like it that way). When done, noodles should be put back in SP.

Stir in CW to taste but cover noodles. Stop here and enjoy or continue with baking. You don’t need a lot of CW if you plan to bake.

Bake (about 20-30 minutes):

Pour a layer of noodles from SP into BD

Slice block of cheese, as needed, and place slices on top. I usually use about 4-6 slices per layer but depends on size of BD. I try to mostly cover noodles.

Add layer of noodles and then cheese slices, etc till done. You should end with cheese on top.

Pour in milk (at corner of BD) until almost to top but not covering last layer of cheese.

Add BC on top (not too thick). Feel free to omit if you don’t like them.

Put in oven @ 200-225°.  Watch out for boil over so put BD on cookie sheet or aluminum foil. Check after 15 minutes. When cheese melted on top, it’s ready.

Enjoy!