Macaroni and Cheese (Baked)

macaronicheeseab This childhood favourite macaroni and cheese is a hit with everyone - kids and adults - and it’s super easy to throw together. Basic old-timey recipes can genuinely be great. This baked macaroni and cheese might sound sort of plain. But, as the cheese becomes melty and the butter, half-and-half and simple seasonings mingle, oozing and drenching the pasta creating an amazing cheezy sauce, this mac and cheese transform from plain-old plain to over the top.

1 Tbsp. sea salt
1 lb macaroni or penne
2 Tbsp. butter, divided
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
4 cups (16 oz) sharp cheddar cheese, freshly shredded
4 cups (1 qt) whole milk or half-and-half cream

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6) and butter a deep 9x13" baking dish.

Boil water, add salt. Cook the pasta 3-5 minutes less than the package directs. Set aside to drain. OR Drain, then return to the pot. Add the butter, salt and pepper to the noodles, black pepper stirring lightly to combine.

Spread about ⅓ of the pasta in the prepared dish. Sprinkle with ¼ tsp. of sea salt, pepper and ⅓ of the shredded cheese. Dot with ½ Tbsp. of butter.

Repeat layers twice, dotting the top layer with ½ Tbsp. of butter (Don't tamp down the pasta; it will make the dish too dense). Slowly pour the milk over the top.

Bake for 45 minutes to 1 hour, depending on how crisp you like the top.

Makes 10 servings.