I love to make mac ‘n’ cheese, but I’m not always very patient with the process of it. Cook pasta, create sauce, blend together, be sure there’s enough, put in dish, top, bake, etc.
So when my friend Betsy posted this recipe, I was very excited to try it. You start with dry pasta, mix only a few ingredients, and then bake the whole kit and kaboodle. It’s awesome.
It works exactly as the recipe explains. You do have to remove a sheet of foil part way through the baking process, but that takes only seconds, and I was able to get lots accomplished during the rest of the baking time. That means that our mac ‘n’ cheese-and-salad dinner took only minutes to prepare and was rather healthy.
Works for me.
Oh, and is it good? I’m already planning which cheeses to use next time, and The Big Helper has already asked for it again. It’s comfort food at its best.
- 2 1/2 c. dry whole wheat pasta
- 4 c. milk
- 3 T. butter
- 8 oz. shredded cheese (We used just a bit more than that and a combination of cheddar and Dubliner.)
- Rub 9 X 13" baking dish with butter.
- Mix dry pasta, milk, and cheese together.
- Spread pasta mixture into the baking dish.
- Cover with foil.
- Bake for 1 hour at 325 degrees.
- Uncover and bake for an additional 30 minutes.
Thanks, Betsy, for sharing your recipe!