Recipe Library
Monticello's Macaroni
Creamy milk and butter soak into every tender elbow as mild cheddar melts into a rich, velvety sauce. The top turns golden and lightly crisp while the center stays soft and comforting.
- Total
- 1 hr
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 8
Nutrition per Serving
- Calories
- 591
- Protein
- 18g
- Carbs
- 44g
- Fat
- 38g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 582mg
Ingredients
- 4 cups water
- 1 teaspoon salt
- 2 1/2 cups whole milk, divided
- 1 pound elbow macaroni
- 3 cups shredded mild Cheddar cheese or a mixture of Colby and Cheddar
- 8 tablespoons butter (1 stick), sliced
Instructions
- Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Bring water to a boil in a large saucepan. Add salt and 2 cups milk. Bring to a boil. Add macaroni; cook, stirring frequently so the liquid doesn't boil over, until the liquid is mostly absorbed and pasta is very soft, 12 to 15 minutes. Drain.
- Transfer half of the cooked macaroni to the prepared baking dish. Top with half the cheese and dot with half the butter. Repeat with the remaining pasta, cheese and butter. Drizzle the remaining ½ cup milk over the top. Cover with foil and bake until hot and the cheese is melted, about 20 minutes. Remove the foil and bake for another 10 minutes.