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1
Heat oven to 350 degrees.
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2
Place a 13 x 9 in baking dish (glass or metal) with the butter into the oven for a few minutes to melt.
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3
When melted remove from oven and add salt and pepper, mixing well.
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4
Add dry macaroni and stir to thoroughly coat with seasoned, melted butter.
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5
Add shredded cheese and mix again to combine well.
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6
Place filled baking dish on oven rack and slowly fill with cold milk to within 1/4 to 1/2 inch of the rim of the dish.
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7
Pasta may not be totally submerged, but the dish should be quite full of liquid.
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8
Bake for one hour, then check.
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9
If top begins to brown too much, tent loosely with foil and continue baking until most of the liquid is absorbed.
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10
Test with a knife or fork to confirm that pasta is soft and top is adequately browned.
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11
I have had to bake for up to 1 1/2hrs depending on the oven.
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12
It is best to err by not adding enough milk, than by adding too much.
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13
After removing from oven, allow to sit loosely covered for about 20 minutes to firm up.
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14
Mac and cheese can then be cut and served like a casserole.
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15
I hope you like it!
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16
The dish is very adaptable to modification, so use what cheese you like and don't be afraid to experiment!
