Years ago I started doing my mac and cheese like this and it's our favorite. I've tried using flour for thickening, but didn't like it. This thickens nicely, is easy, and is good.


  • 3 cups uncooked macaroni
  • One pound sharp chedder cheese
  • Milk


Cook the macaroni and drain.
Pour enough milk over to cover macaroni
Grate the cheese in and stir through Can use more if you like it cheesier.
Put in over.....350 degrees
Bake until bubbles in middle and nice and brown.

Print this recipe

Submitted 6/13/05.
Source: My files
Submitted By: Kaye
Macaroni and Cheese