Home Blog Blog On the Table Potluck Recipe of the Week: Hilary’s Cheesiest Macaroni & Cheese

Potluck Recipe of the Week: Hilary’s Cheesiest Macaroni & Cheese

Macaroni & Cheese Illustration by Barbara Leoff Burge

Hilary’s Cheesiest Macaroni and Cheese
Hilary Batzel

  • 1 box elbow macaroni
  • 2-4 blocks of cheese (I like American and muenster)
  • one stick of butter
  • Salt
  • 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

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