2cupssharp cheddar cheese(shredded & added at the end)
Instructions
Preheat the oven to 375° Fahrenheit.
Place the block of cheese in a 9x13 glass baking dish. Pour the dried elbow pasta around the cheese.
Cover the pasta with the heavy cream and water. Sprinkle the salt and pepper on top. Put 1 tablespoon of butter in each corner of the pan. (Do NOT at the sharp cheddar)
Cover the baking dish with tin foil. Bake for 45-60 minutes (times may vary based on the brand of pasta). If you find that your pasta isn't soft enough after 45 minutes, first check if you need more liquid. You can add ½ or 1 cup of heavy cream or milk and then cover and return it to the oven for 15 minutes.
Using oven mitts, remove the baking dish and remove the tin foil. Stir the pasta and add the shredded sharp cheddar cheese 1 cup at a time and stir until it is melted.
Video
Notes
Storage: After cooling to room temperature, store in an airtight container or Ziploc bag for 3-4 days.
Reheating: You can reheat in the microwave, over, or on the stovetop. Add 1 tablespoon of milk for each cup of macaroni to bring back the creaminess.
Freezing: After cooling to room temperature, store in an airtight container or flat in a Ziploc bag for up to 2 months.