Homemade (from scratch) mac ‘n cheese from start of prep to gobbling down in less than 70 minutes, including one hour of baking time?
Sounds impossible, right? It’s not. And here’s the recipe to prove it:
EASIEST MAC ‘N CHEESE EVER
2 cups raw (yes, uncooked) macaroni. I’ve had great success with gluten free brown rice pasta so it’s gluten-free.
1 quart milk. I’ve used all or part almond milk in place of cow’s milk – yum!
1/2 stick of butter
1/2 lb. shredded cheddar cheese, or a mix of different cheeses
Put butter in 9×13″ baking pan & place in preheating oven until melted. Watch carefully so it doesn’t burn.
In large mixing bowl, combine milk, shredded cheese, uncooked pasta and melted butter. Mix well and pour into baking dish. Distribute pasta and cheese evenly throughout pan. Put in oven and bake uncovered for 1 hour or until liquid is absorbed and top is lightly (ever so lightly) browned.
Remove from oven and serve.
Now wasn’t that easy? It is also delicious.