Here is our favorite recipe for macaroni and cheese. Many of our friends love this and will even find reasons to come over if they know it is being made. It is enough for dinner for four and lunch for four the next day. It is great reheated too. Make some and eat for a couple of days but be for warned! This is very cheesy so if you have any resistance to cheese, enjoy at your own risk!!
INGREDIENTS:
1 Box of Noodles (*I like large macaroni noodles found at Food Lion, or you could use a zitini or a curly noodle, whiever you prefer)
1 Jar of Ragu Double Cheddar Cheese Sauce
2 cups of Sharp Cheddar (shredded)
2 cups of Mozzarella (shredded)Butter
SUPPLIES:
13"x9" Sized Cooking Dish
Mixing Spoon
1 Stock Pot for Cooking Noodles &
Water
INSTRUCTIONS:
Set oven to preheat at 425 Degrees
Boil water in stock pot, add noodles, cook for 8 minutes or until tender
Drain noodles
Butter 13x9" dish
Pour 1/2 cup of double cheddar Ragu cheese sauce over the bottom of the baking dish.
Add cooked & drained noodles to the dish and pour the rest of the cheese sauce over them.
Mix the noodles and sauce together in the cooking dish.
Add 1.75 cup each of shredded sharp cheddar and mozzarella and mix in lightly.
Top with the last 1/2 cup of shredded cheeses.
Add several small pats of butter over the top.
Bake for approximately 15 minutes or until all cheese looks well melted.
TIP: We like to cook it long enough to melt the cheeses and look slightly crispy on top. You may even create a unique family favorite by switching out the cheese in the recipe for some other cheese favorites! Enjoy!