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Ingredients
- 1 (16 ounce) package macaroni
- 1 pound sharp Cheddar cheese, sliced
- 1 tablespoon butter
- salt and pepper to taste
- 1 (12 fluid ounce) can evaporated milk
Method
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
- Bake, uncovered, for one hour, or until top is golden brown.
