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baked homemade macaroni and cheese
Homemade Baked Macaroni and Cheese
Homemade Baked Macaroni and Cheese, a southern tradition that will leave you begging for more with this easy, creamy and perfect mac and cheese option
What You Need
  • 2 boxes Penne Macaroni
  • 5 Cheddar Cracker Barrel Cheeses mild and medium- thinly sliced
  • Whole Milk
  • 3 cans Hunts Diced Tomatoes
  • Butter
  • Pepper
  • Shredded Cheddar Cheese
  • 1 tsp sugar
  • Casserole dish
  • nonstick cooking spray
Instructions
  1. First preheat your oven to 350 and spray your pan down with non stick cooking spray.
  2. Boil your Penne pasta and drain. Set aside.
  3. Slice your cheese blocks into thin cheese slices and set aside.Pour your Hunts Diced Tomatoes into a bowl. Do not drain them. Add a tsp of sugar to the bowl and stir. This helps bring down some of the tartness of the tomatoes in the overall recipe. While you do not use the liquid in the tomatoes, do not drain them either. Just use a slotted spoon so most of the juice drains naturally as you layer.
  4. Add cooked macaroni on bottom layer, then cheese on top, then tomatoes. Continue layering macaroni, cheese, and tomatoes.Note: Prepare your easy mac and cheese like you are making lasagna! Cover each layer entirely with cheese.
  5. You likely have 3-4 layers in your pan now. Cover your final layers with wall to wall shredded cheddar cheese.
  6. Add 3 pats of butter on top.
  7. Pour whole milk into dish until it reaches just top layer of macaroni, but not over.
  8. Tent with aluminum foil for the first half hour, making sure it doesn't touch the cheese.
  9. Remove the foil at the 30 min mark.
  10. Your macaroni is cooked when the liquids are gone and may take slightly over an hour (mine took 1 hour 20 minutes).
  11. Serve while hot!
Notes
  • Macaroni and Cheese is a dish that brings even adults back to their childhood. You can easily whip this up in a pan as well by adding your penne pasta, 1 block of cheddar cheese sliced, a pat of butter and about 3 tablespoons of cream. Heat slowly over an oven, stirring constantly, and adding more cream if needed. Now you have a fully homemade macaroni and cheese with no oven! Its the only way we make it.