Baked Mac N Cheese

Baked Macaroni and Cheese

No party is ever complete , or no BBQ, for that matter, without baked mac n cheese. Sometimes, you get a big spoonful of it on your plate, and it is pure delight. Other times, you wish you knew who made it so they wouldn't see you throwing it out, or even spitting it out! It is an absolute disgrace to the palate!!

Well, here is my recipe for it. I have always had rave reviews on it, and I hope that you also love it! I think the trick is in the seasonings, as well as the method.

This meal is also great to keep in the freezer for an easy dinner or when someone needs a meal.

*Note: For your own sanity, always make this in a disposable foil pan!*

You Will Need:

1 Can Evaporated Milk
1 Block Extra Sharp (yellow) Cheddar Cheese
1 Block Mild Cheddar (white)
1 Block Mild Cheddar (yellow)
1 Block Monterey Jack
2 Cloves Garlic
Dried Oregano (about 1 Tablespoon)
Salt
Garlic Salt
Italian Breadcrumbs, 2 Cups
1 1/2 Pounds Elbow Pasta
Cooking Spray

Directions:

- Heat oven to 350 degrees, unless you're making it ahead of time.

- Cook pasta. Drain.

- While pasta is cooking, cut all of the cheeses into cubes. Add evaporated milk, the garlic (minced), the oregano, 1/2 cup of the breadcrumbs, and some garlic salt. Melt over medium to high heat, stirring constantly. (It helps to first spray the pot with cooking spray to help it not stick.)

- Put pasta into 1 or 2 foil pans. Mix the cheese mix into it.

- Cover with the remaining breadcrumbs, and spray over with the cooking spray.

* At this point, you can freeze it to make later. Just cover with foil.

Bake in the oven for 35 minutes. (If it is frozen, bake for 55 minutes.)

Enjoy! <3