Macaroni and cheese

Erik’s Super Easy Mac and Cheese

Erik’s Super Easy Mac and Cheese

Every winter holiday season, our office holds a lunch celebration. Each person is encouraged to bring and share a dish. Our amazing IT guru is known for his annual offering of super easy and delicious mac and cheese. Although the recipe calls for sharp cheddar, you can use Colby, Monterey jack, smoked gouda, or any of your favorite cheeses! For only around 15 minutes of prep work, you will be rewarded with the most amazing homemade macaroni and cheese. Enjoy!

Ingredients

  • 1 (16 ounce) box of macaroni noodles
  • 1 stick (1/2 cup) of butter or margarine, sliced into around ¼ inch slices
  • 1 (18 ounce) block of extra-sharp cheddar cheese, cubed (about 4 Cups of shredded cheese can also be substituted)
  • 1 quart (4 Cups) milk (2% or full-fat works best)
  • Salt and pepper to taste
  • 1 tube of Ritz or Townhouse-type crackers

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large pot, bring water to a boil, and cook macaroni noodles until al dente. Drain and set aside.
  3. While macaroni is cooking, cubed cheese (if not using shredded). Set aside.
  4. Spray the inside of a 13 x 9 pan with cooking spray, then add drained pasta, cubed cheese, and sliced butter. Mix all of it up, then pour milk into pasta/cheese/butter mixture. Milk should just be visible through the macaroni.
  5. Crush crackers and mix about ¾ of them into the macaroni. Sprinkle the remaining crushed crackers on top of the macaroni.
  6. Bake for 45 minutes, until cheese is all gooey.
  7. Serve warm and enjoy!

Nutritional Information: Serving size: ½ Cup of mac and cheese | Servings per recipe: around 20 | Per Serving: 232.7 kCal,15.92g fat, 8.3 g saturated fat, 0.2 g trans fat. | 217.3 mg sodium | 14.7 g carbohydrates, 0.6 g fiber, 2.9 g. sugar | 10 g protein

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020