This is one of my Mom’s “rotation of five” recipes. She learned it from their Irish maid as a little girl. She called the cheese “rat trap cheese”. It’s a different mac and cheese, but simple and comforting.
- 8 oz package of elbow macaroni, cooked to al dente per package directions
- 1 pound sharp cheddar cheese (Mom used Cracker Barrel Extra Sharp, cut into cubes; don’t use processed cheese.)
- 1 stick butter
- Salt and pepper
- Butter a 1 ½ qt. casserole dish. Layer pasta, cheese and butter dots in pan, ending with cheese. Salt and Pepper each layer. Fill pan ½ way with milk. Bake t 350 until it bubbles.