(If you like a saucy, slurpy mac & cheese... this isn't it. This is awfully good, though, and very easy to prepare.)
1½ C. elbow macaroni
2 C. (approximately) cheddar cheese, grated
½ C. (approximately) evaporated milk
OR
½ C. cream
3 - 4 tsp. butter
salt (to taste)
pepper (to taste)
Cook macaroni in salted water for 2 minutes longer than the package directions, and drain well. Fill 2 qt. casserole with layers of macaroni, cheese, salt and pepper. Pour in milk until you can barely see it begin to appear among other ingredients. Dot top with butter. Cover and bake at 350 F. for ¾ hour; uncover and bake another 15 minutes.
Note: 1) This is a simple, hard-to-foul-up dish -- you don't have to make a cream sauce! But since you don't make a sauce, the non-liquid:liquid ingredient ratio is important. The longer the macaroni is cooked, the more water it contains and the less milk it absorbs later. Some cheeses have more water and/or oil in them, adding liquid to the dish. It may be a little more moist or dry, sometimes than others but, if you're consistent in your preparations, it will always be good.
2) You cannot have too much cheese in this dish! However, if you're trying to be good... low-fat milk and Jack cheese could be substituted to cut cholesterol, low-sodium cheese used and salt omitted to cut sodium. If salt is omitted, use your favorite herb/spice mixture to zip up flavor. You can do these things... but it just ain't a-gonna be the same.
