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RV Mac & Cheese

This super-easy macaroni and cheese is the version I make most often. Our grandchildren love it (and so do the adults). The dish is so easy and can be prepped early in the day (refrigerated) and baked when needed. Cheddar is usually used, but any good melty cheese(s) will work - coarse or finely grated. I won't tell if you use a bag of shredded cheese.


1 cup elbow macaroni, cooked according to package directions,
     drained and slightly cooled
1/2 cup half & half
1/4 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Black pepper, to taste, optional
2 cups (8 ounces) grated cheddar
OPTIONAL TOPPINGS: Italian breadcrumbs

Butter or oil a 1.5-quart baking dish or gratin pan. Heat oven to 375°.

Place the half and half, salt, garlic powder, and onion powder in a medium mixing bowl. Whisk to blend. Add the drained and cooled macaroni to the bowl with the half and half mixture. Stir to coat the noodles evenly. Next, add the grated cheese and stir to blend. Pour the mixture into the prepared pan. Sprinkle a handful of breadcrumbs over the top of the casserole, if desired. Bake for 30 minutes, or until bubbly and brown. Let rest 5-10 minutes before serving.

Will feed four as a side dish, but easily doubled for a crowd.


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