Get ready for the easiest, most beloved macaroni and cheese recipe. It comes courtesy of my Nanny, who took it from her dad’s diner in 1930s Oakland, California.
Need:
One loaf pan, preferably glass
1lb large elbow noodles
1lb extra sharp or sharp cheddar
Milk, preferably whole, but even nonfat will do
Freshly ground pepper
Cook noodles as directed
While noodles cook, shred all cheese. Preheat oven to 350°F
Drain noodles
Place about 1/3 of noodles in loaf pan, topped by 1/3 of cheese, and a few grinds of fresh pepper. Repeat twice, but on the third layer grind pepper before the cheese and ensure final layer of cheese covers all noodles. Layered macaroni and cheese should come a little bit over the loaf pan but not a lot. You don’t want cheese oozing onto your oven floor.
Pour milk over the top slowly until you can see it 1/3 to 1/2 up the loaf pan
Bake for 30-45 minutes until deeply golden brown
Allow to cool enough to not burn yourself when digging in
Enjoy!
This macaroni and cheese is an indulgence but you could have it on a Tuesday, too. It’s probably what you're getting seconds of at any meal.
The crunchy bits on the top are prized possessions. more
