My mom has been making Linda McCartney’s Macaroni and Cheese for as long as I can remember. It’s a huge crowd pleaser – everyone loves it (kids and adults), it’s great as a side for BBQ, and it’s easy to make. When I lived with my mom, it was super easy to make this macaroni at any time because either the cookbook it resides in or my mom was present to remind me of measurements, times, etc. But alas, we moved, my mom kept Linda, and sometimes I want to make the macaroni myself.
One time I was making it and couldn’t get a hold of my mom, so I googled it (because these days most cookbook recipies have been reblogged). Fortunately, it had been blogged in unaltered form, but the blogger, whoever he or she was, said they tried but HATED the recipe. Which is absolutely ridiculous. Basically, I don’t want anyone who can’t appreciate the best ever recipe for baked macaroni and cheese getting hits on their blog, so I’m sharing it here.
Linda McCartney’s Macaroni and Cheese
1 lb. shell macaroni (she says 12oz, but I use the whole bag)
2 cups milk
3 cups shredded sharp cheddar cheese
2 Tbsp butter
- Preheat your oven to 350°. Boil the macaroni for half of the prescribed time (5-6 minutes). Meanwhile, whisk the egg into the milk and grate the cheese. Stir half of the cheese into the milk mixture.
- Drain the half-cooked pasta and pour into a 9×13 casserole dish. Stir the butter into the pasta to melt it. Pour the milk, egg, and cheese mixture over the pasta and stir everything together. Sprinkle the remaining cheese over the top, season with salt and pepper, and bake for 30-40 minutes until the cheese is bubbly.
We had it with steaks last night, which was great because we could focus on steak cooking while the macaroni was baking and everything was done at the same time.