Ingredients:
1 lb elbow macaroni
2 lbs of longhorn colby cheese, sliced to about 1/8 inch slices ( I have also used Colby Jack)
milk
salt and pepper
Directions:
Boil pasta according to package in salted water.
For firmer pasta reduce boiling time by a few minutes.
Drain.
Grease a deep casserole dish (I use a spray).
Place a layer of macaroni, enough to cover the bottom, in the casserole dish.
Add a layer of cheese slices covering the macaroni.
Very lightly season with salt and pepper (I actually skip this and we add salt and pepper to taste on our individual servings).
Repeat these layers until you are out of pasta.
Pour milk over the casserole until the milk almost reaches the top of the casserole dish (It doesn’t take much because the dish is already full of pasta and cheese).
Bake covered for about 45 minutes to an hour in a 350 degree oven.
You’ll know it is finished cooking when the milk is no longer liquid.
Sometimes I add leftover ham chunks to the layers.
Cook time and servings are approximate!
Servings: 6
Time preparation: 10 min.
Time total: 70 min.