Hilary’s Cheesiest Macaroni and Cheese
- 1 box elbow macaroni
- 2-4 blocks of cheese (I like American and muenster)
- one stick of butter
- bread crumbs (optional)
Preheat your oven to 400 degrees and grease a pan – I like to use the standard rectangular pan that is about 9 x 13 x 2 inches. Boil enough elbow macaroni to fill it up. Drain the macaroni and add a little salt (to taste). Thinly slice the cheese and butter. When I say thin, I don’t mean wafer thin, but a little less than 1/4 of an inch. Pour enough macaroni into your pan to cover the bottom. Then layer cheese slices and butter slices, macaroni, cheese and butter, macaroni and finish with a layer of cheese and butter. The more cheese the better! If you like, sprinkle the top with breadcrumbs.
Bake for 20-30 minutes and chow.
I first tasted Hilary’s mac and cheese at potluck after art- in-education. It was exactly what I needed after an intense day of teaching papermaking – warm and cheesy and delicious. When I tested the recipe I used Muenster and Cheddar, which I believe is what Hilary said she used that time I loved it. Tasty stuff. I used less cheese than she suggests and it was still amazing. – Ellen Kucera