Most people love mac n cheese. It's a warm, delicious comfort food, and it's easy to make, even from scratch. This is a family recipe of Josh McLees from his grandmother Marcia Benedict, and he graciously shares it with us.
INGREDIENTS
8-9 cups of water (boiling)
1 tsp salt
2 cups (or one full package) of elbow noodles (we used brown rice noodles)
16 oz of mild cheddar cheese shredded. We used Dubliner Cheddar and Monterrey Jack (for creamy meltiness)
2 1/2 cups milk
1 cup of bread crumbs (we used gluten free plain)
Olive oil
DIRECTIONS
Fill pot with water and add salt. Bring to a boil, add oil and add the pasta. The oil keeps the pasta from sticking to itself. With brown rice pasta you'll need to stir constantly because the pasta will stick to the bottom of the pan, too. Boil for 15 minutes.
Shred the cheese. If using two kinds of cheese, shred the harder cheese first and mix them together.
Set your oven to 350 F (177 C) and allow to warm. Get out the 9 x 13 inch pan. Set aside.
Once the pasta is cooked, drain and rinse with cold water. Put the noodles back into the pot and add the cheese and milk. Stir it all together so the cheese is well distributed through the pasta. Heat over medium-low heat until the cheese melts.
Pour the pasta mixture into the 9 x 13 inch pan and distribute the pasta evenly. The mixture will be soupy, but it'll cook off. Drizzle bread crumbs on top.
Bake 35-40 minutes or until golden brown. Serves 6-8 people.