Slice'N'Bake Mac'N'Cheese

This baked macaroni and cheese is easy to make and so cheesy.  Every bite is rich and buttery.  The best part is that the sauce makes itself while baking.  While you boil the pasta, you slice butter and cheese to layer along with the macaroni and milk and it all goes in the oven.  The picture you see only has half topped with breadcrumbs as that is our family's taste preferences and not the recipe instructions ;-) This recipe can be easily doubled and made in a 13"x9" pan for parties and potlucks.

Ingredients

1/2 lb. elbow macaroni
10 oz. bar of extra-sharp cheddar cheese (like Cracker Barrel brand)
1/4 cup butter
1 1/2 cups milk
1/4 cup Italian bread crumbs

Directions

Preheat the oven to 350°F. Grease a shallow 8" square dish with butter or olive oil. Boil the pasta for 8 minutes (you only want to cook it partially). Drain. Slice cheese as thinly as possible. Slice butter about the same width as the cheese. Place half the macaroni on the bottom of the baking dish. Dot with half of the butter squares and half the cheese. Add half of the milk. Repeat layers. Cover the dish with foil and place on a cookie sheet to catch any overflow. Bake for 30 minutes. Uncover, stir and top with bread crumbs. Bake for an additional 10 minutes.

Adapted from recipe on Vanderbilt Wife