Daddy’s Macaroni & Cheese with a “History” of Sorts

Ready for melt in your mouth Mac & Cheese. With a little “kick” of course.

My Dad used to make this Macaroni and Cheese for us. The tradition is to burn it a little on the side for that crispy cheese flavor. Of course, the first time dinner was burned my Dad was mortified. Our Mom was out and he was burning the kids dinner. Not wanting him to feel bad, my brother and I told him how much we loved it over his apologies. Good we really did love it because from that point on, it was always a little burned.

Macaroni and Cheese – the ultimate Comfort Food! Every season is Mac & Cheese season. Is there anything better than a dish of steaming mac & cheese Daddys with lots of melted sharp cheddar.  Oh, and a little crispy burned cheese on the sides of the casserole dish….   hmmm unbeatably yummy. This dish goes back in my family to at least the 1940’s. Once your soul is warmed by Daddy’s Mac & Cheese, you will pass this recipe on in your family for generations just as we have done.  Just can’t get enough. A smile with every bite.

Ingredients

  1. One pound sharp ( or extra sharp) cheddar cheese (We only use Kraft chunks of cheese for this recipe. Do not use shredded cheese.)Ingredients
  2. One pound elbow macaroni (Try other pasta if you want after you first use elbow. There is a slight difference with other pasta shapes.)
  3. Two of 15 oz cans Hunts tomato sauce. (We only use Hunts for this recipe.)
  4. Casserole dish – clear glass works best for the burned sides. For the purpose of pictures, we will use a vintage white glass Corelle dish.  If you want, cut ingredients in half and use a smaller casserole dish. The pictures show the smaller version.

Instructions

  • Cook elbow macaroni according to the
    Ingredients Readyinstructions on the box
  • Cut  up cheese into small thin squares
    while macaroni is cooking
  • Lightly rinse elbow macaroni and Drain well
  • You are now ready to assemble.

 

  • Place half of the elbow macaroni into the casserole dish
  • Layer one half of the cut cheese over the macaroni – right up to the edges. Fixing
  • Cover the cheese with one can of the tomato sauce – spread evenly with a spatula
  • Add the rest of the elbow macaroni evenly
  • Layer the remaining half of the cut cheese evenly across the macaroni – right to the edges
  • Pour the second can on the top of the cheese – spread this layer evenly with a spatula
  • Pre-heat oven to 450 degrees
  • Bake for 30 minutes in the preheated oven
  • Remove from oven and enjoy every mouthful!                                                                                             

TIPS                                                                                                                                                                       * For the cheesy crust on the side, turn off the oven after 30 minutes and let sit in the oven    until sufficiently burned on the sides. Yes, the dish may have to soak – but from one who    hates scrubbing dishes, this recipe is well worth it!

* A favorite vegetable we serve with it are brussel sprouts. 

Finished  Plated

Advertisements