I’m showered and ready for bed. My feet are up. I’m wearing my favorite Old Navy cozy socks and comfy Target pants. (*laughs* I’m a style maven, I know.) It’s been a good day. I’m tired because I actually did some work around here.
I made dinner from scratch for the first time since October. It was inspired by Angel’s mac n cheese post, lunch at my mom’s, Aarti from the Food Network and my love of my Nanny’s baked macaroni.
I used Cooper cheese, American singles and a few pieces of pepper cheese. I used Panko breadcrumbs with a little melted butter and Chuck added a few new seasonings to the mix.
It turned out beautifully. Probably the best thing I’ve ever cooked. Chuck couldn’t stop raving about it and when he wasn’t complimenting the food we were absolutely silent eating. It was that good. LOL
Nanny’s Baked Macaroni Recipe w/ My Updates
16 oz box of elbow macaroni (I use Mueller’s)
American cheese (the store bought singles melt best)
Cooper Sharp cheese
Morton’s Nature’s Seasons
2 Tablespoons of butter
3/4 cup of Panko Breadcrumbs
Boil elbow macaroni
In a casserole dish or aluminum baking pan put in a layer of elbow macaroni
Cover elbows with a layer of American cheese
Sprinkle layer with Nature’s Seasons
Pour a little milk over layer (milk is for helping cheese melt, don’t use too much or will come out too loose/too creamy)
— Repeat — (I normally get 2 layers in an 8 x 8 aluminum baking pan)
Cover pan with aluminum foil
Cook in oven at 325 degrees for 35 minutes
Cover top layer of casserole with mixture of melted butter and breadcrumbs
Cook for another 10 minutes