insert wit here

For Thanksgiving I made baked macaroni & cheese.  It’s a staple that I must have every Thanksgiving.  People have been asking for the recipe so I’m posting it.  I’ve seen this dished made and have made it many times myself so committing it to paper proved slightly difficult since I do not have measurements.  This is what I came up with.

Deep Dish Mac & Cheese (like Grandma use to make… or still makes, whichever)
1.5 box macaroni (I prefer using penne, the cheese grips better to the pasta)
1 block Colby/jack cheese
1 block sharp cheddar cheese
¼ of mozzarella (that little round ball, only use of a ¼ of it)
1 package shredded cheese.  Pick your favorite
1 can evaporated milk
½ stick butter
1 small package of Velveeta (6 oz I think.  Whatever the none huge box is)
Season all (the dom delouise kind preferred) Make cheese sauce. Combine evaporated milk, butter and Velveeta in a sauce pan on low heat.  Mix until everything is melted. Should be a pale orange color.  Make sure there is enough to fill the pan you use ¾ of the way. 

Cook pasta.
Season pasta with the season all sparingly
Cut the cheese into cubes

In glass casserole dish (square or rectangle matters not) use butter to grease the bottom and the sides.  Then put down a layer of macaroni, then layer of cheese, then layer of macaroni then layer of cheese.  If the dish is deep keeping going but there should be at least 2 layers.  Now pour in the cheese sauce all over to fill ¾ of the dish.  You can see it rise on the sides.  Apply the shredded cheese.  Use as much as you want.  (I like cheese, I use the whole package) 

Season the top with a little season all and add some butter slices. (4 pats should do)
Bake on 350 for 30 – 45 minutes.  The cheese on the sides should brown slightly.  When the middle starts to darken take out.