This is the baked mac and cheese my mom taught me to make with my own, slightly healthy take on it. It’s so simple its crazy. It only has 5 ingredients and is super simple so lets hop into it!!
Step 1: Cook the noodles!
Grab whatever noodles you would like! I use whole wheat macaroni noodles, I cook the whole box in a large pot till they’re al dente so they can cook a little more in the oven.
*pro tip from over-watching cooking shows: don’t over salt your pasta water!!!
Step 2: Get your building station set up!
This is where you will make sure you have everything to start assembling your mac and cheese. You will need….
A large glass casserole dish (I’ve made it in a ceramic one before too that works just fine)
A whole box of cooked and drained whole wheat macaroni noodles
A whole block of monterey jack cheese
A 2 cup bag of mozzarella cheese
A 2 cup bag of mild cheddar cheese
about a cup and a half to 3/4 cup of whatever milk you like (I used skim to keep it healthier)
Some aluminum foil
salt and pepper
Step 3: Start layering!
First SPRAY THE PAN WITH OIL!!! I usually spray it with pam and if you forget to do this, cleaning this up will be a hot mess, believe me I know from experience…. So after you do that we can start layering. I usually do 2 or 3 layers, but the key to making this is to remember that there is no key to making this, Its a giant free for all! My mom and I never even measure what we put in it so make it your own and do what feels right to you.
I usually lay the noodles down first and then cover them with a good helping of my shredded cheeses. For this I put down half the noodles first and then put on half of each bag of cheese. Then I take my monterey cheese and cube it up and make little land mines of cheese all over the pasta. And top your first layer off with some salt and pepper!
Step 4: Finish off your layers!
Keep making the layers from step 3 till you have used up all your noodles and cheese and have put salt and pepper on every layer!
Pro Tip: make sure you get cheese in the corners too. I always like to put the big cubes in the corners to make sure I hit them good
And once you have finished all the layers, take your milk and put it all over the mac and cheese till you get a little line of it on the bottom of the casserole dish like you can just barely see in this picture. I honestly don’t know how much milk I use. I usually just take the milk container and pour it over till I start to see the milk on the bottom (like I said it’s a free for all).
Step 5: Pop it in the oven!
Okay on a different note, it’s extremely hard to get a camera to take a picture in a hot oven… but anyways cover up your mac and cheese mixture with some aluminum foil and bake for 45 minutes at 350 degrees fahrenheit. Check on it about half way through and give it a good stir with a wooden spoon to get all those land mines of cheese incorporated into the whole mixture.
Step 6: ENJOY!!!! WOOOOO
Once it’s out of the oven, give it a good stir one last time and let it cool a little before you enjoy it! I hope you guys give this a try! It’s super simple and so so so so so good. And this is coming from a girl that is also a die hard fan of truffle mac and cheese so….