Old Fashioned Baked Mac and Cheese

My Mother-in-law is famous for her Baked Macaroni and Cheese. It frequently makes appearances at family functions because everyone loves it so much. This is not your typical creamy, stove-top mac and cheese, but rather one that has pockets of melted sharp cheddar cheese throughout. The recipe is extremely rich, but oh so worth it. Mr. 20-something literally ate half the pan all by himself… and I had to whisk away the last little bit in order capture a quick photo before he finished it off. When you make this recipe (and trust me, your family will be forever grateful), be sure to use good quality sharp cheddar cheese that you grate yourself!

Old Fashioned Baked Macaroni and Cheese

makes a 9x13-inch casserole dish

Printable Recipe

Ingredients

• 16 ounces uncooked elbow macaroni

• 8 tablespoons salted butter

• 1 cup half and half (or evaporated milk)

• 16 ounces sharp cheddar cheese, shredded (avoid pre-shredded)

• 1/4 cup shredded or grated parmesan or pecorino cheese

• 1/2 teaspoon freshly grated black pepper

Directions

1. Preheat oven to 350F and place rack in center position.

2. Butter a 9x13-inch casserole dish and set aside until needed.

3. In a 5-quart or larger stockpot, cook pasta in salted water until al dente, drain and return to stockpot; add butter and stir until completely melted.

4. Stir in freshly shredded cheddar cheese, half and half, and black pepper; stir until cheese is evenly distributed.

5. Pour mixture into prepared pan and sprinkle parmesan or pecorino evenly over the top.

6. Bake, uncovered, for 45 minutes (place directly under broiler for last 2-3 minutes for an extra crispy top).

7. Remove from oven and rest for 10-15 minutes before serving.

Notes

• Block cheese that you shred yourself melts much better than pre-shredded cheese.

• Although it doesn’t matter if you use white or yellow cheddar, I prefer the finished appearance of this recipe when yellow cheddar is used.

• Traditionally, evaporated milk is used, but we prefer to use half and half - either work equally well.

Pan Roasted Pumpkin Seeds

Most people like to roast their pumpkin seeds the old fashioned way, in the oven, but I find they’re much better and more flavorful when pan roasted, on the stove top, with butter. I promised, you will never go back to the old way again.

Tip - I find the easiest way to remove seeds from the inside of a pumpkin or squash is to use an ice cream scoop. Works like a charm.

Items used to make this recipe:

(affiliate link)

• ice cream scoop https://amzn.to/3gFfG9N

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Pan-Roasted Pumpkin Seeds

Printable Recipe

Ingredients

• Seeds from one pumpkin (about 1/2 cup)

• 1 tablespoon unsalted butter

• kosher salt and ground black pepper to taste

Directions

1. Rinse pumpkin seeds, removing any residual pumpkin bits that may remain attached to the seeds; pat dry.

2. In a nonstick skillet, melt butter over medium heat.

3. Add seeds and sprinkle with salt and pepper.

4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.