Wednesday, August 4, 2010

Country Style Mac 'n Cheese

This is my husband's favorite dish of all time and is admittedly one of the reasons he married me. My grandmother always made this for all of our family gatherings, and I always looked forward to it. My mom carried on this tradition and has now passed the torch to me. Everybody who tries this mac 'n cheese asks me if I will be making it or bringing it.  Leave your diet at home as this is definitely an indulgence!


2 pkgs. Cracker Barrel extra sharp cheddar cheese, grated
1 pkg. Cracker Barrel sharp white cheddar cheese, grated
1 pint container half 'n half (16 ozs.)
kosher salt, to taste
black pepper, to taste
1 lb box Barilla elbows noodles

Preheat oven to 350 degrees. Spray large casserole dish with cooking spray.

Cook pasta in salted boiling water until al dente, about 8 minutes. Drain pasta and season with salt and pepper. Taste to make sure it is seasoned well.

Grate all cheese and mix together. Layer the noodles, cheese, noodles, and cheese in prepared casserole dish. Pour half 'n half over top. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes until slightly brown on top and bubbly in the middle. It is cooked through when the half 'n half has thickened and becomes part of the pasta. If the half 'n half is still liquid, bake longer. Enjoy!


  1. I can see why he married you! This looks like a very cheesy mac and cheese. My kinda mac and cheese :)

  2. This recipe looks AMAZING! I'm just wondering how much a "small" amount of half 'n half is?

    Cheers, :)

    1. Small container is 1 pint, or 16 ounces


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