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1.
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Cook macaroni noodles, per box instructions, to al dente.
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Rinse and drain.
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Set aside.
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2.
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Preheat the oven to 350 F. Cut the block of extra sharp cheddar cheese into thin slices.
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Set aside.
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In a small bowl, mix the shredded cheddar cheese with the pepper.
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You can use any shredded cheese you have on hand.
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I have used mozzarella, colby jack, etc.
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3.
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In a 2 1/2 quart round casserole dish, layer the macaroni and the cheeses.
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Be sure to start the bottom layer with macaroni, as the cheese is hard to clean if it is the bottom layer.
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And make each layer of macaroni about 3 inches thick.
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Cover the first layer of macaroni with about half of the sharp cheddar cheese slices and half of the shredded cheese/pepper mixture.
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Add another layer of macaroni, about 3 inches thick again.
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Top with the remaining cheese slices and shredded cheese.
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Place the cubes of butter on the top layer.
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Top with the minced garlic and an additional dash of black pepper.
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4.
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Add the milk into the casserole dish.
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You may not use it allyoull want to fill the dish about halfway full with milk.
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5.
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Bake uncovered at 350 F for 45 minutes to an hour or until the cheese is melted and golden brown.
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If youre adding tomatoes to the top, when there is 20 minutes of cooking time remaining, add sliced tomatoes on the top.
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Place back in the oven for the remaining 20 minutes.
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Remove dish from oven and set it on a rack.
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Let it cool and then serve and enjoy!
