1 box of elbow macaroni. (I usually add more)
1 lb (or more) grated Colby cheese
2-3 TBSP flour
1 12 ounces of evaporated milk
Butter (1 / 4-1 / 2 cup)
Salt and pepper (I use cracked black pepper)
Cook the elbow macaroni until al dente and drain.
Grease base and sides of a casserole dish (9 x 12 or even Dutch oven).
First layer of elbows on the bottom of the pan.
Salt and pepper
Butter pats all around the top
Sprinkle flour on top (this is the only layer that gets flour – don’t overdo it.
Spread a layer of grated Colby cheese on top of that.
Repeat (except holding the flour) until all the pasta is used. It only makes 3 layers.
Spread the remaining grated cheese on top. I use a lot of cheese.
Pour a can of evaporated milk over the entire casserole dish. Sometimes I add another half of the can.
Bake in a preheated oven at 359 degrees for an hour.
I serve this with stewed tomatoes on top.

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