A couple of years ago I had the privilege of working on a Bible study called No Other Gods by Kelly Minter (as I may have mentioned once or perhaps a dozen times on this blog). It was a new thing for LifeWay, both a young adult and women’s study, complete with recipes and a Web site. I loved it and was so excited to throw myself into the project.
I led a test group for it, I wrote the leader’s guide, I was the copy editor of course, and then I cooked every single recipe in the book. It took me a day and a half and then I served a gigantic and varied buffet to some co-workers.
And then I cried at the dishes.
Anyway, this macaroni and cheese was my favorite recipe from NOGs (although the black beans and brown rice are a close second!). We had a big family dinner at my grandma’s apartment this summer the night before my grandpa‘s funeral and I offered to cook. I made apricot pork loin, salad, green bean casserole, and this mac and cheese. The family then decided I am never to show up without it again. So I think that makes it a family favorite.
2 10 oz. bars of extra-sharp cheddar cheese (like Cracker Barrel brand)
1/2 c. butter
1 1/2 c. milk
1/4 c. Italian bread crumbs
Slice cheese to medium thickness. Slice butter about the same width as the cheese. Preheat the oven to 350 degrees. Spray a 9×13 dish with cooking spray.
Boil the pasta for 3-4 minutes–you only want to cook it partially. Test by biting one piece: once you can leave an imprint of your teeth, the pasta is done. Drain.
Take the baking dish and place half of the pasta on the bottom of the dish. Dot with half of the butter squares and half the cheese. Add some of the milk–come up to about the pasta layer or a little bit above. Repeat layers once.
Put the dish on a cookie sheet to catch any overflow. Bake in preheated oven for 50 minutes.
After this, top the dish with Italian bread crumbs, then cook for another 10 minutes.